Sunday, October 11, 2009

Coconut Yogurt Salad Dressing

I should have titled this post "Remembering Summer", or maybe "Not remembering Summer". Remembering that I once had a blog, I logged on today to see what fellow bloggers have been up to lately and thinking that maybe I should post something I started looking through all my saved "almost" posts of this summer. So many of them I can't remember what is in the pictures, more or less where the recipes came from. Did we even eat this summer? Where does the time go?
This was one of those dinners that we didn't eat until after 10:00 p.m. because it was still light out and we felt like we had all the time in the world. It was inspired by a salad dressing David had at our local brewery one night. It was called Coconut Yogurt dressing. When I tasted it, I knew it had potential to be so much better. I'm pretty sure theirs is just a blend of yogurt and coconut milk. A few nights later I went to work on making it my own. In my mini food processor I blended about 1/2 cup coconut milk, 1/2 cup yogurt, one teaspoon garam masala and two tablespoons of spicy mango chutney. I coated the chicken in lemon juice and then dredged it in all the same spices I use for Tofu Tikka Masala and tossed it on the grill. This I served over a bed of greens with red onion, and toasted almonds and of course to prove it was summer in Alaska, a nasturtium blossom. This was a spectacular summer meal, one of many, if only I could remember the others...

2 comments:

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  2. This sounds awesome! I'm not sure what garam masala is, but I'll find out because this looks really unique and delicious! Thanks for linking up with Homestead Revival's™ Salad Dressing Exchange!

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