So, as the holidays are quickly approaching, Ms. Fork and I are trying to get the belt tied one notch tighter as preventative measure for all of the holiday food we will inevitably consume. Not to mention there will be a wedding next year and we need to start thinking about getting into top-notch shape (just so we can blow it all on a gourmet honeymoon, of course). Problem is, as the food lovers that we are, it is just not feasible to expect ourselves to eat unseasoned 4 oz. chicken breasts every night with a side of steamed broccoli. In fact, I braised oxtails for lunch yesterday, meaning that we basically spread fat onto bread and called it a meal. But delicious fat it was.
Anyways...this whole "diet" thing doesn't really work for us. We love to indulge and we do it often. But we have found a few tricks that work well for our inner foodie (and the fat people that live inside us). One of them is so fantastic we couldn't help but share....
Have you guys jumped on the coconut water wagon yet?? I'll admit, the first time I tried it, I expected coconut milk or something close to it so it took one or two sips to acquire the taste. But it's quickly become a staple in the Fork refrigerator. While I'm sure it's great for hardcore athletes, a hardcore athlete I am not. What I do know is that it's a great thirst quencher for anyone with a sodium-heavy diet (guilty!!!) and best of all, I have found ways to use it as a culinary tool! While you can use any coconut water in these recipes, we recommend using C2O Coconut Water. We've tried every coconut water on the shelves, and we just think that C2O has a creamier, richer taste which translates wonderfully for cooking. They get their coconuts exclusively from Thailand, and just like grapes for wine, the region really makes all the difference! Give these recipes a try or come up with your own! We'd love to hear your feedback!
C2O WASABI SOY-DRESSING
1 clove of garlic, finely minced
1 tsp. wasabi (more or less, depending on your taste)
1/4 cup of C2O Coconut Water
1/2 tsp. ginger, finely minced
1 tbs. soy sauce
1 tbs. honey
1 cup canola oil
Pepper to taste
Whisk all of the above ingredients together, except for the canola oil. If you're doing this in a food processor, you can throw the ginger and garlic in first so the processor does the mincing for you. But if you don't have the equipment, just mince it yourself and throw it in a medium mixing bowl. Add your canola oil in a slow but steady stream either through the feed tube of your food processor or slowly into your mixing bowl while vigorously whisking to make sure the oil gets incorporated into the rest of the ingredients.
And that's it! We use this as a dressing for poki cubes. (We dice up raw ahi tuna, dress it with this coconut soy dressing, and serve it as fancy appetizer on wonton chips or vegetable wafers). But you could easily use this as a salad dressing or a condiment for your favorite grilled fish.
C2O COCONUT CURRY SAUCE
16 oz. of your favorite curry sauce (we recommend yellow curry for this recipe)
1 shallot, finely minced
1 garlic clove, finely minced
Juice of 1 lime
1/2 cup C2O coconut water
Saute shallot until lightly translucent, about 3-4 minutes. Add garlic and saute for 1-2 minutes being careful to not brown garlic. (If you brown your garlic, it will give the entire dish a burnt, bitter taste. So go ahead and start again if this happens. But, no sweat, that's why there's a whole bulb!) Add whatever your favorite curry sauce is. There's some great ones on the shelf, so this is one of the times where we think, take the shortcut! We love the Patak brand, but you can certainly make your own. Try substituting C2O Coconut Water in place of the coconut milk that your recipe calls for. After the curry sauce is heated, add your lime juice and your coconut water and heat through.
We love to serve this with our signature Shrimp and Crab Cakes but you could certainly use it with vegetable, chicken, fish, or in any other context that yellow curry is used.
We hope you give these a try and let us know what you think!
Thanks for stopping in.
- Mr. Fork
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