Pickles are best made at midnight….

Pickles are best made at midnight after the thunder has rushed out the heat of the day. You can sneak into the yard barefoot to pick the grape leaves you’ll need, feel the grass between your toes cold with rain, the night air still breathing the conversations of far away strangers. Everything else you’ll need is inside wrapped in the quiet of the house where soon the rumble of the jars in their water bath will sound like an approaching storm.

 

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Gluten-Free Coconut Chicken with Mustard-Lime Sauce

I’m super obsessed with coconut and always jealous when I’m at a restaurant where there’s coconut shrimp and not coconut chicken.  I’m working on seafood as a concept, but generally struggle with it.

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So that’s coconut chicken, sweet mustard-lime sauce, fried yucca, and some raw spinach (pre-balsamic coating).  I’m really loving yucca right now – I always, however, love coconut and lime.

Coconut Chicken
Package of Chicken Tenders (or breasts, cut up)
2 cups shredded, unsweetened coconut
1 cup cornflake breadcrumbs
1 egg lightly beaten
lime juice
salt and pepper
olive oil

Combine 1 cup coconut, a half cup of breadcrumbs and a few pinches of salt & pepper on a large plate – the crumbs will sort of coat the coconut as you mix and that’s ok. Put lightly beaten egg into a shallow bowl or onto a plate. Squeeze a little lime juice on both sides of the chicken, dip into the egg and then dredge in the coco/crumb mixture. Repeat this until all pieces are covered. When you run out of coating, mix the remaining coconut and breadcrumbs into a second batch – I like doing it in two stages because I think the mix is more even and it provides better coverage.

Pre-heat the oven to 350 degrees and put a cookie sheet with some olive oil in it. Heat some olive oil in a skillet and brown the chicken on both sides. As the chicken is browned (becomes white) put it into the oven for about 15-20 minutes to cook through. The smaller the chicken pieces and the longer they were in the pan, the less time it will take – so check them periodically.

Sweet Mustard-Lime Sauce
Yellow Mustard
Dijon Mustard
Lime Juice
sugar, honey, or stevia

Mix one part yellow mustard with one part dijon mustard – squeeze in enough lime juice to thin the texture down quite a bit – add a little sprinkling of sweetener. You could probably add a little mayo in there to make it creamier, if you’d like – but then I’d half or leave out the sweetener.

Also, for a good yucca prep method – peel it, boil it for about 20 minutes, cut it into pieces and then fry it in a little olive oil and a LOT of garlic. I need to work on my yucca as a whole, maybe a nice sauce or something…and I know you can mash it like potatoes…I’ll add that to my to-do list.