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By the Book: Stéphane Reynaud’s

June 26th 01:06pm, 2012

Stéphane Reynaud’s new book, Barbecue & Grill, isn’t your typical grilled meats book. It has creative and interesting recipes like Steak with Shiso and Duck Tenderloins a l’Orange, or the one I chose to make: Chicken Breast with Coconut Milk. It’s also full of beautiful photography – sophisticated, simple, delicious.

Page 8 of the book is dedicated to choosing a barbecue. Reynaud mentions gas, electric and wood-fired grills but no mention of charcoal – a glaring omission to me, since that’s what I was using. I was particularly interested in finding Reynaud’s thoughts on the best way to light up my charcoal grill. But alas, no word.

I am a barbecue novice. I mean, I think I’ve lit up a charcoal grill once, and after the mess I made, I never attempted it again – until now. After some patience, I got the fire going and the chicken went on the grill. I ended up really liking the flavors of the dish. It had mingled sweetness from the shallots, chives and coconut milk, which had a lovely, delicate flavor even after being infused by the smokiness of the grill.

The recipes in this book aren’t difficult on the whole, but they aren’t as detailed as I would have liked, either. For example, Reynaud doesn’t provide measurements for salt and pepper. Now, I know everyone has a different preference on seasoning, but it would have been useful to have a general idea of how much to add to the dish. The first batch of chicken that came off the coals was on the bland side, so I had to add more seasoning to the second batch.

Another thing I noticed was that, in the instructions, Reynaud tells readers to pour the marinade mixture over the chicken and chill. Later, he says to use the remaining marinade to sauce the meat. Too late, I had already used it all to marinate the raw poultry, deeming it unusable as a finishing sauce. Should I have read the recipe all the way through to avoid this? Of course! But I’m sure I won’t be the only reader to make that mistake, either.

Overall, I think the creativity of the recipes helped me to forgive these small oversights. Anytime you can make outdoor grilling more weird and awesome, well, that’s just fine by me.

Chicken Breast with Coconut Milk
With your girlfriend

6 Servings
Preparation time: 20 minutes
Resting time: 3 hours
Cooking time: 5 minutes over high heat

6 free-range chicken breast fillets
2 limes
Salt and pepper

Coconut Milk Marinade:
1¾ oz. fresh ginger
2 French shallots
2 garlic cloves
2 Tbsp. sunflower oil
1 Tbsp. sugar
1 ½ cups coconut milk
1 bunch chives

• Slice the chicken breasts into thin strips.
• Juice and zest the limes; sprinkle the juice and zest over the chicken.
• For the marinade, peel the ginger, French shallots and garlic. Chop them all up, then gently saute in the oil for 5 minutes, adding the sugar.
• Off the heat, pour in the coconut milk. Snip the chives into ½-inch lengths and add them to the mixture. Pour this mixture over the chicken and chill for 3 hours.
• Cook the chicken over high heat until well browned. Serve coated with the rest of the marinade.

Reprinted with permission from Lyons Press

What’s your go-to way to use chicken on the grill? Tell us in the comments section below for a chance to win a copy of Barbecue & Grill by Stéphane Reynaud. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Frances whose comment on last week’s  By the Book has won him/her a signed copy of Very Fond of Food by Sophie Dahl. Frances, keep an eye out for an email from the Sauce crew.

By Meera Nagarajan

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One Response to “By the Book: Stéphane Reynaud’s”

  1. Ian Says:
    July 2nd, 2012 at 2:05 pm

    I like chicken satey: chicken breast marinated in soysauce, garlic, ginger, chili pepers,coriander etc! With warm spicy peanut sauce for dipping!

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