Wednesday, May 5, 2010

Leftovers: Pineapple, Chorizo, Coconut Milk

So what do you do when you have extra ingredients from recipes? You make more recipes! These aren't especially creative, but I did actually make them and they were all kinds of tastey.

Chorizo Tacos
  • 1 link of chorizo
  • 1-inch slice of onion
  • 1/2-inch slice of pineapple
  • 2 corn tortillas
  • Cilantro, lime, and chipotle flavored Tabasco sauce for garnish
This is a great, quick meal for one, using leftovers from Tacos al Pastor a la Ohio (It's what I had for lunch, in fact). Keep the pineapple core in tact for now, and grill the chorizo, onion, and pineapple. (I like to stick a toothpick through the onion to keep them from falling apart.) Chop up into bite-sized pieces, place on the tortillas, garnish, and enjoy.

Coconut Pudding
  • 2 c. coconut milk 
  • 2 Tbsp cornstarch
  • 1/2 c. sugar
  • 4 egg yolks
  • 1 tsp vanilla
In a small bowl, whip the egg yolks until smooth. Then in a 1-quart saucepan over low heat, stir the milk, cornstarch and sugar until the mixture starts to bubble and thicken. It may thicken unevenly, so you may want to use a whisk to keep it from being lumpy. Add a whisk-full of hot milk mixture to the eggs and blend. Continue adding the milk to the eggs until you can feel the heat through the bowl. Next, pour the eggs into the milk and continue stirring over low heat until blended and smooth. Take off of heat and stir in the vanilla.

You can stick this in the fridge and wait until it cools down... but I couldn't wait that long and just ate it warm.

The beauty of this recipe is that it's easily divisible by 4 and you can base the measurements off of how much leftover coconut milk you have left. I used 1/4 can earlier today to make this great recipe from TheFoodInMyBeard, so I reduced everything by 1/4. And I didn't have to get out the calculator!

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