You can ask our Chefs questions
using the below form
~cooking hotline help~
Responses:
Question:
I was there with friends and could only sit and watch them eat your mouth watering Coconut Cream Pie. I would love the coconut cream pie recipe to convert at home to a gluten free selection. Then I can pretend to have the one you make. Thank you!!! -Laurie
Answer:
We used puff pastry and press coconut sugar and coconut in to a buttered cut out. Then bake over the back of a bowl.
Question:
We just bought your curry seasoning after having had a lovely lunch there today. We would like to know a recipe from you please about using your Thai coconut green curry in a chicken dish. Will you share? -Chef stef
1 Yellow onion (diced)
2 Stalks celery
2 Tablespoon coconut oil
2 to 3 Tablespoons Yellow Dog Café Thai Coconut Green Curry powder
14 oz Coconut milk
1 Teaspoon each salt and pepper or to taste
2 Carrots Sliced thin
1 Cup broccoil florettes
1 Cup snow peas
4 to 8 Chicken breast or 1 hole chicken cut into pecies
Dice onions , celery and saute with Thai Coconut Green Curry powder in Coconut oil until onions are tender. Add Coconut milk and reduce heat to a low simmer Add salt and pepper to taste. Then add chicken and cover to cook slowly 8 to 10 minutes on each side. Add vegatbles and cook after turning chicken the 1st time. - Stuart Borton
Question:
I've tried to cook duck breast several times and the skin always burns to a black crisp! I'm embarassed to say that unless we come to YDC for
an event or lunch, I only get the Duck and nothing else! What's the secret to cooking duck? - Adam M.
Answer:
I am attaching a video for you that will explain most of the cooking process. This is how we do it at the restaurant. I don't know if you get this but you score of the skin crossways it will help the fat cook off and Crisp up the duck skin at the same time. Once you get the duck skin deep golden brown just turn it over and finish cooking it either on the stove top or you can put it in a hot oven. About 350 degree. - Stuart Borton
