German Chocolate Chicken?!?!? - Coconut Pecan Chicken

This is a recipe I posted on BakeSpace many many moons ago. In fact, I don't think I have made it since I posted it back in 2007. Mainly because it's not exactly good for you. After all, it may be Peanut oil, which is higher in Monounsaturated fats and has a higher heat tolerance before going "toxic" like canola oil, but it is still frying none the less, and fried foods just aren't a good habit to get into. But it sure is tasty, and it's been over 2 years, so I figure I can indulge....

These are excellent with Ginger-Lime dipping sauce, though an Orange sauce is can be nice as well. Heck, it might even be good with Chocolate and Caramel sauce; after all, Pecans and Coconut love being paired with Chocolate & Caramel... Hmmmm; German Chocolate Chicken.

Yeah, never mind... I just got a little carried away. ;)

Coconut Pecan Chicken

24 oz Boneless skinless chicken breasts cut in one inch strips
Kosher Salt and Black Pepper
3/4 cup Pecans ground
1 1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Thai Red Curry Paste (or more if you heart desires a spicier dish)
2 Large Eggs, beaten
1/4 cup AP Flour
Peanut oil for frying

Ginger-Lime Dipping Sauce
2 TB Raspberry Honey
3 TB Ginger Preserves
1 tsp White Rum
1 1/2 TB Key Lime Juice
1 tsp Tamari Soy sauce
1/2 tsp Thai Red Curry paste

Cut up the chicken breasts into 1 inch strips... (this works better if you are using cutlets, and if you can find chicken breast tenders, you can skip this step all together)

Blot the Chicken with paper towels to remove excess moisture. (the drier the chicken, the better the "Breading" will stick.

Season the chicken with Salt and Pepper.

Grind the Pecans finely in a food processor.

In a shallow bowl, combine the Pecans and Coconut. (Make sure it is UNsweetened coconut, not Baker's Angel flake - Whether it's Organic or not is entirely up to you)

Whisk the Eggs and Thai Red Curry Paste in a second bowl.

Create your dredging station...
Place the Flour on a plate, the Curried Egg wash in a bowl, and the Coconut/Pecan mixture in the second bowl.

Dredge the chicken in the flour,

then the Curried Egg wash,

and finally in the Coconut/Pecan mixture.

Continue until all the chicken has been coated

Heat Peanut Oil, to a depth of 1 inch, in a large skillet to 375 degrees. (I use an electric skillet for this, to better control the temperature of the oil)

Fry chicken in batches....

Turning after 2-3 minutes (depending on how large your pieces are)

And cooking until golden brown.
Remove from oil and drain on a paper towel.

Serve with dipping sauce.....

For the sauce, simply place all the ingredients in a small bowl...

And mix together....

Then dip away.


Mangia!!
~~

Let Them Eat Pie - German's Sweet Chocolate Pie

My whole entire extended family absolutely LOVES Classic German's Chocolate Cake. It has been my dad's traditional birthday cake for as long as I can remember. In fact, I just made one for his Birthday about 2 weeks ago. On the other hand, everyone in my family is crazy about pie... insanely so, sometimes. As a result of this, something began churning in the back of my mind.

I thought it would be a great idea, for my niece's birthday, (who loves German Chocolate Cake & Coconut Cream pie) to combine the deliciousness of this illustrious cake with the unparalleled awesomeness of pie.

I was excited at first, because inside the box of Baker's German's Chocolate, was a recipe for a "German Chocolate Pie"... But once I began reading the recipe, I decided that it was in serious need of some help. So many opportunities to make a truly awesome cake-esque pie, but the recipe kind of falls flat. No Pecans, No Caramel, No Coconut. It's was a little crazy. Aren't Chocolate, Coconut, Pecans and Caramel the time revered combination when one is speaking of "German's Chocolate"?

So I took a few liberties; OK, I took a LOT of liberties, and came up with this.

German's Sweet Chocolate Pie

1/2 Cup Pecans
4 TB Granulated Sugar; divided
Pinch of Kosher Salt
1 pkg Honey Graham Crackers
5 TB Unsalted Butter
4 oz Baker's German's Chocolate (1 bar)
4 TB Whole Milk; divided
4 oz Cream Cheese
Another pinch of Kosher Salt
2 1/2 cups Heavy Cream; divided
1 1/2 TB Confectioners' Sugar
2 TB Shredded Sweetened Coconut
2 TB Caramel Sauce (I cheated and used a pre-made)
optional - a few gratings of Dark chocolate (for Garnish)

Begin by preheating the oven to 350 degrees.

Place pecans and 2 TB of the sugar and a pinch of salt in a small food processor and grind finely.

Grind Graham crackers as well and combine with the Pecans in a small bowl.

Melt 5 TB butter and add to the Graham/pecan mixture, stirring with a fork until uniformly "moist".

Press into a 9 inch Pie plate.

Bake for 10 minutes, until the edges begin to brown.

Remove from the oven and let cool while making the filling.

Melt the German's Chocolate with 2 TB of the milk and set aside to cool slightly.

In a medium bowl, combine the remaining 2 TB of Milk, 2 TB Sugar, Cream Cheese and a pinch of Kosher Salt; mixing until well combined.

Add the luke warm Chocolate and stir to combine.

Cover with plastic wrap on the surface and refrigerate for 10-15 minutes.

Beat 1 cup of Heavy Cream until stiff peaks are achieved.

Remove the Chocolate mixture from the refrigerator and stir in 1/3 of the whipped cream to
lighten it.

Fold in the remaining whipped cream in 2 batches.

Pour into the prepared and cooled Pecan crust, smoothing the top (cause we aren't done yet)

Cover and refrigerate for at least 1 hour before continuing.

Place the remaining 1 1/2 cups of Heavy Cream and Confectioners' sugar in a bowl and whip until firm.

Place in a piping bag and pipe rosettes over the entire pie surface.

Drizzle Caramel sauce over the Rosettes by placing a whisk in the jar and wiggling it above the pie.

Oh, and I chose this caramel sauce because the ingredient list was the same as what I would have used had I made it myself.

Then Sprinkle with Coconut. (and Chocolate Shavings if you like)

Refrigerate again for at least 2 hours, covered; Freezing for 1 hour is better though.

To Serve, remove from refrigerator/freezer and let warm slightly before cutting (about 10 minutes).

Success----- Happy Niece!

Mangia!!
~~