HAPPY THANKSGIVING FROM NYC

Like many of you living in the US, I celebrated Thanksgiving, and tomorrow I will celebrate my birthday. Nothing special, just dinner out at my favorite French Restaurant "Duex Amis." In the meantime, I thought I'd let you take a peek at my Thanksgiving Table. I was not as elaborate as usual, in the decor or even the spread. But it served us well, and everyone was content with their meal. My endeavor was ultimately met with great satisfaction, and that's all that really matters in the end.

Grating Coconuts with a Foot Grater

I wanted to show just how much fun one can have in the kitchen. I also wanted to bring back memories of a very primitive type of grater known as a "Foot Grater." Once the skill of using this gadget is perfected, grating a coconut will take about 5 minutes. I was rather good at using this grater as a teenager so I had to find out if I was still the master of my domain. For any of you who are unfamiliar with this kitchen gadget, I would be happy to tell you where to find one. And just in case you were wondering why it's called a "Foot Grater', well so am I? After all, you do have to sit on the plank in order to secure it's position when grating your coconut. But as you can see I had a lot of fun grating my coconut. I am definitely a kitchen gadget person, and I am always looking for the next kitchen gadget. So if you see any unusual kitchen gadgets, like a giant mortar and pestle or an ancient Masala brick, please let me know how and where I can acquire it, or at least take a photograph of it. Enjoy the pics, and thanks for stopping by.

Pineapple Rum Chicken ala Caribbean

2 boneless, skinless chicken breasts split into 4 pieces
4 -6 round slices of fresh Pineapple
2 tbsp Brown Sugar
2 tablespoons Lime Juice
1/2 cup Caribbean Rum or a good substitute
2 tbsp Molasses
1 tbsp Canola Oil
1/4 tsp. White Pepper
1/4 tsp. Salt
½ tsp. Five Spice Powder
1 tbsp chopped Shallots
½ cup of Chicken Stock
2 tbsp. finely chopped Chives or Green Onion

Instructions:

Caramelize pineapple in brown sugar, lime juice,
molasses, and brown sugar.
Cook for 2 minutes, and set aside.
Season chicken with salt, pepper, five spice powder.
Sear on medium heat for 4-5 minutes on each side.
Remove chicken and set aside.
Saute shallots in pan drippings for 2 minutes.
Return chicken breast to pan and add rum.
Continue to cook on high heat in order to reduce the alcohol.
Place caramelized pineapple slices on top of chicken and add chicken stock.
Stir and reduce heat to medium and cover.
Cook for an additional 5 minutes or until most of the
liquid has been reduced to a thick consistency.
Transfer chicken to a serving platter, and spoon pan juices on top.
Sprinkle with green onions (scallions) or chives.
Serve with a side of root vegetables or a vegetable pilaf.

My Killer Mojito

It's been hectic these past few weeks, so I did not get a chance post any recipes for Halloween. The kids kept me hopping, between school bakes sales and Halloween costumes, I think I need a "Killer Mojito. Would any of you care to join me.... make yours using this recipe and then "Cheers!"

Killer Mojito Recipe

3 ozs of Good White Rum
2 Limes Juiced
6 Mint Leaves
1/4 tsp of Angostura Bitters
2 tsp Light Brown Sugar
3 ozs of Club Soda
1 Stalk of Sugar Cane Juilenned
1 Sprig of Fresh Mint for garnish

Instructions:
Use a muddler to bruise Mint Leaves with sugar
Add Lime Juice, and Angostura Bitters and stir
Add Crushed Ice then pour Club Soda and White Rum
Stir and garnish with Sprig of Mint and Sugar Cane Stalk
Salute!

Dhal Puri/Poori by Chan and Deborah

There's nothing quite like tag teaming in the kitchen in a "Dhal Puri Contest." Of course it was a private contest. I had to prove to Chan that I can clap a Roti, and cook 30 Dhal Puri in record speed. I suspect she views me as soft, but I am not afraid of a little heat and I earned her respect in her very own kitchen. How cool is that? I photographed, she stuffed and rolled the Dhal Puri, I basted them with oil and cooked on double pans. We bonded over these amazing stuffed flat breads, and even shared one when it was done cooking. YUMMY!