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Cooking for Bill Goes to NYC

April 1, 2013

A few weekends ago Cooking for Bill took the show onto the road and headed down to NYC.  After narrowly avoiding an Asian woman who was reading a book while driving on the highway we arrived in the city and discussed our plans for the evening.  It was here that I was reunited with my arch nemesis Michael Smith and his “easy” cookbook.  Regardless of my personal feelings towards this pretentious Canadian I leafed through his cook book searching for a recipe I could modify to feed 6 people.  As a group we decided that the coconut-crusted chicken salsa with mango ginger mint salsa would be our meal that evening.

Luckily since Michael’s recipes are both easy and completely practical, the girls had a healthy supply of frozen ginger, mint sprigs, and sweetened shredded coconut.  Oh wait, my mistake, we actually had to locate and purchase every item required for the meal (Is frozen ginger actually a thing that is sold at most stores?).

In order to feed us all I modified Mike’s “easy” recipe.

The Salsa:

-Mix together 2 chopped mangos with 4 chopped green onions, 1 chopped red bell pepper.

-Mix in a bowl with a cup of sliced mint leaves, 2 tablespoons of grated ginger, the zest and juice of one lime, 1 tablespoon of honey, olive oil, and salt to taste.

-Once mixed set it aside.

The Chicken(Hold onto your butts):

-Line up 3 bowls.  Fill one with flour, one with 4 whisked eggs, and one with shredded coconut (in that order).

-Take each chicken breast and coat in flour, then egg, then coconut, and place onto the oiled baking sheet.

-Bake at 400 degrees for 15-20 minutes, or until they are golden brown.

Serve with the salsa.

To make sure everyone was satisfied I also sautéed up some brussels sprouts with olive oil, salt, pepper, and garlic to serve with the meal.

I have to hand it to Mike here, this is incredibly delicious, touché good sir…but you’re not off the hook that easily.  Beneath the recipe there is a “helpful” kitchen tip from Mike.

“Sometimes your fingers end up just as crusty as the food you’re breading.  To minimize mess and avoid thick fingers, it helps to designate one hand for wet, the other for dry.  As you bread the breasts, they’ll alternatively be wet then dry.  If you only touch wet with your wet hand and dry with your dry hand, your fingers will stay manageable.”

This is Confucius level stuff here people, If anyone has Mike’s number please pass it on to me so that I can contact him whenever I need to make sense of my life.

-Patrick

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