coconut – Bitchin Camero

coconut

August 17, 2010

Thai Curry Mussels

mel entree, recipe cilantro, coconut, curry, lime, mussels, seafood

Thai Curry Mussels

mussels Those of you who know me, capsule know that I have a rambunctious puppy named Mussels. Why Mussels? Well, advice we wanted to name her something food-related and she was the runt of the litter. We thought Mussels would be funny. Little did we know, diagnosis Mussels is the perfect name for a 10-pound terrier who thinks she’s a 90-pound Pit Bull. She sure is cute though!

Another reason for the name: we love mussels. You know, the bivalves. They’re briny and tender and are usually accompanied by a slurp-worthy bowl of broth. And this broth was definitely worth slurping. Coconut milk and curry paste, cilantro and lime. It was even better than the chorizo-infused broth I usually make. You know it’s good if I prefer it to chorizo.

If you’re not into mussels, this broth would also be a very delicious way to poach shrimp, or eat with noodles, or drink from a cup…

August 17, 2009

Toasted Coconut & Almond Rice with Mint

mel entree, recipe, sides & bites almonds, cilantro, coconut, mint, rice

Toasted Coconut & Almond Rice with Mint

After much Googling, more about I’ve finally found a CSA that I think I’ll like and that I don’t have to drive 30 miles to get to. Because it’s too hot and a little backward down here, our season is actually November – April, but you can order tropical fruits, eggs, avocados and fresh herbs during the summer. So, Saturday morning I picked up my delicious, multi-colored eggs, fresh lemongrass, curry leaves, mint leaves, raw honey and just about the biggest avocados I’ve ever seen. I kid you not – these guys are at least 18 inches long and twice the width of a softball. I can’t wait for them to ripen!

So, what does any of this have to do with rice? Not much, really. But I thought it was a nice story and I did use the fresh mint in this unusual side dish. Rice is usually boring – a base for the more interesting things it’s served with – Green Curry, Ropa Vieja or Sushi. But rice can be dressed up and made into a side dish that’s as good as the main.

I grilled some local lobsters with lemongrass and curry leaf butter and wanted a rice dish that stood up to the lobster and paid its respects. I toasted some unsweetened coconut and slivered almonds then tossed them into the rice cooker with chicken stock and brown Jasmine rice. Stir in mint and cilantro and you have an exotic rice that pairs perfectly with grilled anything (and especially lobster). This is no sad side of rice – it’s jubilant and addictive and i can’t wait to make it again.