HUNGRY GERALD

For some obscure reason, BSK has always frowned upon coconut milk as a cooking ingredient. HG understands BSK’s dislike for tripe, gizzards, tete de veau  and other esoteric innards  (also chicken skin and other fatty items). But, coconut milk ?? Go figure. Coconut milk is prominent in Asian cuisine–especially Thai, Malaysian and Indian. However, BSK knows BSK’s shortcomings. So, last night coconut milk was a feature of a fascinating fish dish.  BSK sauteed John Dory filets and flanked them with juicy cherry tomatoes and Israeli couscous. And, here’s the surprise: BSK made a thick sauce of coconut  milk, herbs and Asian spices. It was generously poured over the fish.  A fabulous supper (BSK scores every night in HG/BSK’s Central Falls, RI, loft—suppers galore). Lots of coconut milk (and coconut cream) in the pantry. Now that BSK has had a breakthrough, what coconut milk wonders are in the future?