Lemon Grass-p My Coconut Chicken

Call me masochistic but somehow I'm always perusing FoodGawker.com when I'm hungry. Stupid? yes because I want to make and eat everything on there. The presentation makes my stomach grumble thinking about it but I digress. 

I happen to stumble upon this idea of poaching chicken in coconut milk when I was trying to figure out ways to jazz up poached chicken. 

Lets face it, despite the excellent amount of protein it provides, chicken has a tendency to BORING. Just because I'm eating healthier doesn't mean I'm forfeiting flavor.  

Find your nearest 99 ranch market and lets this magic sauce and chicken change your life :)

Ingredients

Sauce:

1 stalk of lemongrass ( diced for maximum flavor extraction)

2 substantial size Thai green chili pepper (split so heat can be extracted)

1 can of coconut milk ( whichever brand you prefer)

1/2 tablespoon of minced garlic

Fish sauce (3 crab brand)

sugar ( season to flavor) 

Chicken (filleted)

Cilantro

julienne carrots 

julienne cabbage

minced garlic

cooked rice (optional: you can serve over anything)

Directions 

Turn head to medium-low-med and seep the coconut milk with lemongrass, chili pepper, and garlic. Let that come to a slow simmer.

Once its simmering add the fish sauce and sugar to flavor (little bit each time). Taste and adjust accordingly.

I filled the chicken breast so it wouldn't take forever to cook. 

Add the chicken breast and simmer until cooked through and take out and cool on place.

Turn heat to med high and simmer to reduce the sauce.  

In the meantime. stir fry the carrots and cabbage in a bit of oil with garlic. I didn't season the veggies because I think the sauce will season the veggies when I drizzle on top.

Top rice with the stir fry veggies, chicken, and pour your preferred amount of sauce on top and garnish with cilantro.

Enjoy happy healthy eating!

Vampire Repellent: Hawaiian Garlic Shrimp

Every Wednesday they have these food truck rallies in Irvine and I got to sample Dos Chinos Hawaiian Garlic Tacos and fell in love:  the hot Garlicky shrimp with a cool pineapple salsa. Of course I would try to make it myself :) Here goes!

1 1/4 pounds White Shrimp, deveined (heads on okay, U-15's if you can get 'em)
extra virgin olive oil
3 heads fresh garlic
1 lemon 
1 White or black pepper to season
salt
Cayenne Pepper ( season to taste level)
1/8 teaspoon paprika
white wine (if you're nasty :)) 


Pineapple salsa
Pineapple (cut into small salsa size pieces) 
Red onion (quarter of one, minced)
Cilantro
Lemon


mexican creme (optional if you're watching what you eat)


Directions 


Preheat oven to 400 F
Cut off the tops of two garlic bulbs and drizzle with EVOO. Wrap in foil and bake until soft, roughly 35 mins. Squeeze those soft jewels into a bowl and mash with a fork.


Mince the remaining bulb of garlic, yes the entire bulb.


In a large skillet, put a couple tablespoons of EVOO and put the raw mince garlic in and slowly warm and cook on medium. When, this garlic is soft, add the roasted garlic and mash with a spatula in the pan for a creamy consistency. 


Dust in the cayenne, paprika, salt and pepper. 


Squeeze in the juice of half a large lemon


Pour in 1/4 cup of white wine and let the sauce simmer for a bit on med-low heat( I used a pinot grigio..so good)


Turn heat up to medium high and put in the raw shrimp in an even layer. Cook until pink. Take care not to overcook ...no one likes rubbery shrimp!


Serve either with rice or do it dos chinos style and put it on some tortilla




Pineapple salsa


Chop and entire pineapple and toss with the red onion and chopped cilantro. 
Season with a few sprinkle of salt and lemon juice. So easy. 

Enjoy!