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Coconut Fried Chicken with Rum and Lime Potato Salad

Ingredients:

For the Fried Chicken

8 Chicken tenders, boneless

1 12-ounce can Coconut Cream

1 ½ quarts vegetable oil

1 cup all purpose flour

1 egg

salt and pepper

For the Potato Salad

4-5 Red Bliss Potatoes (about 3 cups)

The juice of 2 limes

2 tablespoon red wine vinegar

3 tablespoons olive oil

½ tablespoon chopped cilantro

2 teaspoon agave nectar

½ a red onion, small dice

½ a red bell pepper, small dice

1 tablespoon whole grain mustard

1 teaspoon chopped garlic

3 tablespoon Meyers Dark Rum

1 tablespoon coconut cream

salt and pepper

Action:

1. Place the chicken and coconut cream in a sealable plastic bag, squeeze all of the air out and seal. Place in the fridge overnight or for at least 4 hours.
2. In a large pot, add the potatoes and cover with water. Place on the stove over medium high heat and bring to a boil. Cook until the potatoes are fork tender (about 15-20 minutes) then drain and let cool.
3. In a large mixing bowl, add lime juice, vinegar, oil, cilantro, agave, red onion, bell pepper, mustard, garlic, Rum and coconut cream with some salt and pepper. Mix ingredients to incorporate.
4. Once the potatoes are cool, delicately cut them into wedges (Be careful to keep the skin intact for presentation.) Place the cut potatoes into a sealable plastic bag and cover with lime vinaigrette. Place into the fridge for at least 30 minutes.
5. Add the vegetable oil to a large deep pot over medium heat and bring up to 365 degrees. Beat the egg in a bowl. Add flour to a separate bowl with some salt and pepper. (Be sure to season the flour) Remove the chicken pieces from the coconut cream and dip into the egg then dredge in the flour. Be gentle and toss the chicken pieces to coat on all sides.
6. Using a pair of metal tongs, add the coated chicken pieces to the hot oil. Make sure you don’t over fill the pot or the chicken will stick together. Once the chicken is finished (about 4-6 minutes) remove from the oil and place on a few sheets of paper towel to drain the excess oil. Season with salt and pepper if you like additional seasoning.
7. To plate, add a bit of the potato salad to the plate and drizzle some of the vinaigrette over the top, add the crispy fried chicken over the top and garnish with a wedge of fresh lime and cilantro

Nate’s no small time cook! Watch Nathan on the “Today Show” here: http://on.today.com/ehPA5I

Whiskey Braised Cherries

with a Chocolate Cherry Cream

Recipe by Nathan Lippy
Serves: 4
Time: 25 minutes

Ingredients:

1 package frozen puff pastry cups, at room temperature

1 ½ cups fresh cherries, pitted and sliced in half

1 cup Jack Daniel’s Whiskey

2/3 cup Dr. Pepper

1 teaspoon ground cinnamon

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ cup dried cherries, chopped

1/3 cup chocolate morsels, chopped

Action:

1. Place puff pastry cups on a non-stick sheet tray and place in a preheated 350    degree oven for 15-20 minutes (or until golden and fluffy)
2. In a large saucepot over medium-high heat, add the cherries, whiskey, Dr. Pepper, and cinnamon, and bring to a simmer. Allow the liquid to reduce until the bubbles get nice and big. The liquid will have the consistency of maple syrup.
3. In a large mixing bowl, whip the cream to firm peaks (about 3-4 minutes by hand) add the powdered sugar, chopped cherries and chocolate bits and mix evenly.
4. Once the Puff Pastry cups are golden, remove the tops to create the cup and fill it with the whiskey-braised cherries. Be sure to drizzle some of the sauce around the plate for presentation. Add a bit of the Chocolate Cherry cream over the top and serve.

Raised in Tampa, Fla., I fell in love with the “Beach Life.” I grew up eating “Floribbean” Cuisine (Imagine good ole’ southern fried cooking with tons of fresh fish and fruit).  Home-schooled, I had a lot of free time. I would spend hours playing my guitar until mom would come home, and then we would spend hours playing in the kitchen. I started to understand the kitchen and the valuable purpose of a good cook when I was about 8 years old.

Jack Daniel’s Bay Breeze

Serves: 2 | Time: 1 minute

Ingredients:

4 ounces Jack Daniel’s Whiskey

2 oz pineapple juice

1 oz grapefruit juice

1 oz cranberry juice

wedge of lime for garnish

Action:

1. Using a tall glass, fill with ice, add all ingredients and stir, garnish with a wedge of fresh lime and serve.

Hearty Guinness Beef Stew

Recipe by Nathan Lippy
Serves: 4-6
Time: 1 hour 15 minutes

Ingredients:

2 lbs. beef, cut into 1 1/2-inch cubes (use beef chuck or similar)
2 tbsp garlic, chopped
1 cup carrots, rough chop
1 large yellow onion, rough chop
½ cup celery, rough chop
2 cups potatoes, rough chop
2 pint cans of Guinness
1 quart beef stock
4 Fresh thyme sprigs
2 Fresh rosemary sprigs
1 cup left over coffee (we want the bitterness)
Drizzle of olive oilSalt and pepper

Action:

1. In a large stock pot, heat up a drizzle of olive oil over medium heat. Add the beef and brown for about 5-7 minutes.
2. Once the meat is beautifully browned, add the garlic and other vegetables except for the potatoes and caramelize until they have a bit of color. (About 8-10 minutes)
3. Add all the liquid, the whole sprigs of herbs (tie the herbs together with some string) potatoes, some salt and pepper and reduce the heat to a simmer (The soup should have small bubbles rise on the sides of the pot) for 1 hour or longer until the meat is super tender
4. Serve steamy hot with a little herbed foccaccia or a simple french baguette.

From Margaritas.com
Official Margaritas of the Dallas Cowboys

Ingredients:

• 1 1/2 oz. tequila
• 1 oz. melon liqueur
• 1 oz Piña Colada mix
• 1/2 oz. lime juice
• 1/2 oz. orange juice
• 1 dash grenadine
• 1/2 cup crushed ice

Directions:

1. Mix all in blender. Blend at slow speed until smooth and pour into a glass.

From Margaritas.com
Official Margaritas of the Dallas Cowboys

Ingredients:

• 1-1/2 cup fresh apricots, halved and pitted (or 16-oz. can juice-packed, unpeeled apricot halves, drained)
• 1/2 cup tequila
• 1/4 cup sugar
• 1/4 cup fresh lime juice
• 1/2 cup apricot nectar
• About 3 cups ice cubes

Directions:

1. Combine apricot halves, tequila, sugar, lime juice and apricot nectar in a blender; cover and blend until smooth.
2. With blender running, add ice cubes, blending until slushy.

Makes 4 Margaritas.

Ingredients:

• 1 quart Breyer’s Vanilla Bean ice cream
• 1   9″ baked graham crust
• 1 cup canned pumpkin
• 1 cup whipped cream (canned, tub or make your own!)
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• candied nuts for garnish

Directions:

1. In a large mixing bowl, combine ice cream, pumpkin, cinnamon, vanilla, nutmeg and sugar (quickly and thoroughly).
2. Once mixture is uniform, spread into baked pie crust.
3. Place pie into freezer for at minimum 2 hours before serving.
4. Garnish the pie edge with whipped cream and top with candied nuts (optional).

Recipe by Nathan Lippy | Time: 30 minutes | Serves 4

Ingredients:

• 20 large shrimp, peeled and deveined
• 8 large wood skewers soaked in water
• 1 tablespoon ground cumin
• 1/3 cup grapefruit juice
• 1 grapefruit sliced into segment
• Juice of 1/2 lime
• 1 red bell pepper, julienne
• 1 small red onion, sliced paper thin
• ½ tablespoon chopped garlic
• 1 ½ tablespoons chopped cilantro
• A bit of olive oil
• Salt and pepper
• A few sprigs fresh cilantro

Directions:

1. Using the pre soaked wooden skewers (pre-soaking them in water helps the wood to not burn on the grill) skewer 3-4 shrimps. I like to use two skewers through the middle of the shrimps about ½ an inch apart so they don’t rotate while flipping on the grill. Add a touch of olive oil, salt and pepper and dust the cumin over the top evenly. Reserve on the side for later.
2. In a large mixing bowl, add the grapefruit, lime-juice, red bell pepper, onion, garlic, cilantro, and a bit of olive oil and some salt and pepper and mix evenly. Cover and place in the fridge for 5-10 minutes to marinate.
3. Make sure your grill or grill pan is smokin’ hot and add the shrimp skewers. Allow them to char for about 1-2 minutes on each side. Remove from the heat and serve over the grapefruit salad with a squeeze of lime-juice and a sprig of cilantro over the top.