Chile Toasted Coconut Strips Food

ROMAINE WITH CABRALES DRESSING AND CHILE STRIPS

Steps:

• Wash and pat dry lettuce leaves, then tear into pieces. Place on a platter and arrange the tomatoes on top and around the edges. To make the dressing: Place the cheese, oregano, chives, lime juice and olive oil in a blender or food processor and blend until smooth. Drizzle the dressing over the greens and tomatoes. Top with chile strips.
• Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain.
• Salt to taste.

CHILE TOASTED COCONUT STRIPS

Steps:

• Preheat the oven to 325 degrees. Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail. Drain the milk and save for another use.
• Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees.
• Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on.
• Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater. Toss in a bowl with remaining ingredients.
• Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container.