Thursday, June 20, 2013

Putting the E in "RecipE"

Tara here. Eric announced after a great dinner that maybe he would write up something for the blog.  So this is what dinner looked like by the time I knew I should have a photo of it.

For Father's Day Tata* and the girls got me the Cooks Illustrated Summer Grilling special magazine edition.  Last night I made the Grilled Thai-Style Chicken Breasts (pg 60), which was goddamn fantastic and will definitely be made again.  We had one giant chicken boob left over, along with a bit of the sauce and a bit of rice, which gave me the idea to make a Thai-ish chicken and rice dish (also using up some leftover broccoli and cauliflower).  It turned out to be really, really good so I figured I'd pass it along.  As is my usual M.O. with cooking, I didn't really measure stuff as I went, so adjust to taste as you see fit.

We had just enough left over to fake a photo. This one doesn't have the toasted coconut or the sauce on it, but you get the idea.

Leftover Grilled Chicken Thai-Style Rice
Serves 2 (big servings)

Main dish:
-Leftover grilled chicken (non-BBQ sauce style)
-Rice (preferably jasmine)
-Broccoli/Cauliflower florets
-Flaked coconut (sweetened)
-Coconut oil
-Red pepper flakes
-Salt & pepper

Sauce (from Cooks Illustrated Grilled Thai-Style Chicken Breasts):
-1/3 cup sugar
-1/4 cup lime juice
-1/4 cup distilled white vinegar
-2 tbsp fish sauce
-3 small garlic cloves, minced
-1 tsp red pepper flakes

1.  Make about a cup of rice.  After cooking, set out uncovered for awhile to dry out a bit.
2.  While the rice is drying out, toast the coconut until brown in a large dry non-stick pan on medium-ish.  Maybe about 1/2 a cup?  Hell, I don't know.  After toasting, remove from pan and set aside.
3.  Steam broccoli and cauliflower (and any other veggies that might sound good) about 75% of the way.
4.  In your pan, add a couple few tablespoons of coconut oil.  Add your steamed veg and throw in the minced garlic (clove or two) and red pepper flakes (tsp or so, more if you want it spicy).  Stir and salt/pepper to taste.  Cook for a couple mins until veg has cooked the rest of the way and is fragrant, stirring occasionally.
5.  Add the rice.  Cook for a few (4-5ish) mins, stirring occasionally, until rice has absorbed the flavor.
6.  While rice is cooking, cut up the leftover chicken breast(s), including the crispy skin if there is any.  Add chicken to the rice, along with half the toasted coconut from earlier.  Stir & cook until chicken is warmed.
7.  Serve with the sauce from above spooned on, using the remaining toasted coconut as a crunchy garnish.  Goes well with beer, like most things.


* Not a typo, that's what he calls me.

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