How To Bake Chicken In A Coconut Shell
64Uniquely San Francisco
Dazzle Your Guests With A Taste Of Bohemian San Francisco Cuisine
People are always bragging about NYC and it's food and restaurants and how world class they are. Of course, they're right but I personally love to go to San Francisco and enjoy their eats. I mean, look out into the ocean in NYC and tell me if you picture clean tasting oysters or other shellfish. I think not. Now take a view out into that beautiful Pacific Ocean anywhere from the hills of San Francisco and you can see that the oysters and shellfish are happier and more carefree, they don't mind coming to someone's dinner table and delivering great taste.Dem darn NYC seafood critters pull weapons on you, want to play 3 card molly before they let you eat them and then want you to get them a separate subway token just to ride home with them.
I love both cities for the great choices of food and prices they provide. San Francisco to me is more romantic and has beautiful women that I think appreciate romance a bit more than those "New Yackers"... (Of Course, I'm not gonna fight anyone over this as I have had better luck in NYC when it comes to romance). I do find myself sneaking over to San Fran whenever I can get me one of those cheap travel tickets so I can go on a "great food at cheap prices" treasure hunt. The city never let's me down.
Here in Mississippi this week we were bombarded with Gustav, who peed all over the state , with fresh water of course, a few downed trees, and power outages along with many of our fellow Louisianians. Thanks folks for coming here. We always enjoy you.
Now that we have 2 other hurricanes working there way here(don't know the names yet) I figured I'd catch up on reading some of my vintage cookbooks, so I could come up with some kinda meal that reminds me of sunny days. The book I chose is titled,"Bohemian San Francisco :Its Restaurants and Their Most Famous Recipes." The Elegant Art of Dining. This book is a 4 out of 5 stars in my opinion, and that's only because I wanted more of those recipes!!!!
This book was written in 1907 and the recipes are just as good today as they were back then. I promise you that. It takes you on a tour of the restaurants that were popular back then and I think some of them still exist. The chef and cooks(some of them sneaked the recipes out) talk about some of their most famous recipes and popular dishes. One of the dishes i discovered in that cookbook immediately caught my attention because it uses a whole coconut to cook the chicken in. I would suggest you following the directions in the recipe but know that I cook so much in my professional life I made some changes to accommodate my cooking style. I add kaffir lime leaves, (or lime zest,) lemongrass, chopped cilantro and chopped fresh jalapenos in mine. I also use a serrated knife or small coping saw to cut the tops of the coconut so that I can place them back on the coconut once I have put my ingredients in it. I also wrap the whole coconut with heavy duty aluminum foil. That's just me though, You do what you like but please enjoy this recipe.
Chicken Baked In Coconut Shell(Delicious & Moist)
Take a fresh coconut and cut off the top, removing nearly all of the meat. Put together three tablespoonfuls of chopped coconut meat and two ears of fresh corn, taken from the cob. Slice two sweet onions into four tablespoonfuls of olive oil, together with a tablespoonful of diced bacon fried in olive oil, add one chopped green pepper, half a dozen tomatoes stewed with salt and pepper, one clove of garlic, and cook all together until it thickens. Strain this into the corn and coconut and add one spring chicken cut in four pieces. Put the mixture into the shell of the coconut, using the cut-off top as a cover, and close tightly with a covering of paste( I just wrap the whole coconut in aluminum foil. )
Put the coconut into a pan with water in it and set in the oven, well heated, for one hour, basting frequently to prevent the coconut's burning.(Omit if using foil.)
A bare recital of the terms of the recipe cannot bring to the uninitiated even a suspicion of the delightful aroma that comes from the coconut when its top is lifted, nor can it give the slightest idea of the delicacy of the savor arising from the combination of the coconut with young chicken. It is not a difficult dish to prepare, and if you cannot get it at any of the restaurants, and we are sure you cannot, try it at home some time and surprise your friends with a dish to be found in only one restaurant in the world. If you desire it at Coppa's on your visit to San Francisco you will have to telephone out to him in advance (unless he has succeeded in getting back to the city, which he contemplates) so that he can prepare it for you, and, take our word for it, you will never regret doing so. If you want to get this cook book just go to my bookstore:Oldschoozchef It's a great DEAL!!!
You will not be disappointed in this or any of the recipes from my other Vintage Cookbooks. If you're serious about cooking and want to get back to authentic cuisine...Try Vintage Cookbooks at Oldschoozchef
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.
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This colorful cookbook captures the contemporary Northwest lifestyle with an array of thematic menus: sophisticated beach picnics, a spring meal to celebrate the return of the salmon, brunch aboard the cabin cruiser (just as delectable on land). Greg Atkinson’s uninhibited love of life and food shine through as he describes high tea in the garden or a dinner that draws luscious offerings from the Pike Place Market. The 14 menus capture the very essence of the statement, "Life is good." And how can it not be with fresh Kumamoto oysters from Puget Sound, or Copper River salmon from Alaska, or herbed and grilled leg of lamb? Each special menu consists of five to seven recipes that, served together, comprise a memorable culinary event. For example, Atkinson's menu for a romantic summer dinner includes "Matisse Bread" or Fougasse, Three Shellfish with Three Citrus Fruits, Provençale Chicken with Tomato and Orange, and Chocolate Marquis with Saffron Cream.
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Book of Soups: More than 100 Recipes for Perfect Soups
Creamy bisques, fresh vegetable purées, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Purée of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granité, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm
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The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking
Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved.
Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango.
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As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other.
This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.
How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.
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