Coconut-sesame chicken breasts with jalapeño-lime-ginger butter sauce

Flour, all-purpose	½ cup
Salt, kosher
Pepper, freshly ground
Eggs	2 large
Sriracha	1 ½ teaspoons
Panko	½ cup
Coconut, shredded, unsweetened	½ cup
Sesame seeds	2 tablespoons
Lime zest	1
Chicken breasts, boneless, skinless, patted dry, hammered flat	4 small
Butter, unsalted	3 tablespoons + 4 tablespoons
Canola	5 tablespoons
Lime juice, fresh	¼ cup +
Vinegar, white wine	2 tablespoons
Shallot, minced	1 tablespoon
Jalapeño, minced	1 teaspoon
Ginger, freshly grated	1 teaspoon

1. In a small shallow bowl, season the flour generously with salt and pepper. 
2. In a second bowl, whisk together the eggs and hot sauce. 
3. In a third bowl, stir together the breadcrumbs, coconut, sesame seeds, and lime zest; season with salt and pepper. 
4. Dip a chicken breast into the flour mixture, coating it thoroughly, and then shake to remove any excess flour. 
5. Dip it into the egg mixture, allowing the excess to drip back into the bowl. 
6. Lay the coated breast in the coconut mixture, turn to coat thickly and evenly, and press firmly to ensure the coconut layer adheres to the chicken. 
7. Transfer to a rack, and repeat with the remaining chicken. 
8. Let rest for 10 minutes before cooking so the crust firms up. 
9. In a large frying pan, melt the 3-tablespoons butter with the oil over medium-high heat. 
10. After the butter foams and the bubbles subside and the oil is shimmering, place the chicken pieces in the pan, arranging them so they are not touching one another; cook until well browned on the first side, about 3 to 5 minutes. 
11. In a small saucepan, combine the juice, vinegar, shallot, jalapeño, and ginger and bring to a simmer over medium-high heat. 
12. Cook, stirring and scraping down the sides of the pan occasionally, until the liquid is reduced to about 2 tablespoons, about 4 to 5 minutes. 
13. Add the 4-tablespoons butter, and stir in with a wooden spoon until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit. 
14. Whisk in ¼-teaspoon salt, then taste and adjust with more salt or a touch of juice. 
15. Using tongs, flip and cook the second side until browned and the chicken is just cooked through, about 2 minutes longer. 
16. Transfer the chicken pieces to a clean rack, and blot with paper towels. 
17. Transfer to plates, drizzle with the sauce, and serve immediately. 

Recipe adapted from Modern Sauces by Martha Holmberg

Coconut cream pie II

Coconut milk, unsweetened	¼ cup + 1 ¼ cups
Gelatin, unflavored powder	1 teaspoon
Cream, heavy	½ cup + 1 ½ cups
Sugar, granulated	1/3 cup + 1 tablespoon
Corn syrup	1 ½ tablespoons
Salt, kosher	¼ teaspoon + ¼ teaspoon + ½ teaspoon
Vanilla bean, split, seeds scraped	1
Cornstarch	2 ½ tablespoons
Water	2 tablespoons
Cream of coconut, sweetened	¼ cup + 2 tablespoons
Nilla Wafer cookies, crushed	3 cups
Coconut, shredded, sweetened	½ cup
Flour	1 tablespoon
Sugar, turbinado	1 tablespoon
Butter, unsalted, melted	2 tablespoons + 5 tablespoons
Coconut chips, toasted	Garnish

1. In a small bowl, whisk ¼ cup coconut milk with the gelatin. 
2. In a medium saucepan, combine the remaining 1 ¼ cups coconut milk with ½ cup cream. 
3. Add 1/3 cup sugar, corn syrup, ¼ teaspoon salt, and the vanilla bean and its seeds; bring just to a simmer over moderately high heat. 
4. Whisk together the cornstarch and water, then whisk into the coconut milk mixture; bring to a boil then simmer, whisking constantly until thickened, about 3 minutes. 
5. Remove from the heat, and whisk in the gelatin mixture until dissolved, then whisk in the 2 tablespoons butter and ¼ cup coconut cream. 
6. Strain the filling through a fine sieve into a heatproof bowl; discard the vanilla bean. 
7. Press a sheet of plastic wrap directly on the surface of the filling, and let cool, then refrigerate until well chilled, about 1 hour. 
8. Preheat to 325°F. 
9. In a food processor, pulse the cookies with shredded coconut, flour, 1 tablespoon granulated sugar, turbinado sugar, ½ teaspoon salt, and 5 tablespoons butter. 
10. Transfer the crumbs to a 9-inch metal pie plate. 
11. Press the crumbs evenly over the bottom and up the sides, forming a ¼-inch edge over the rim of the pie plate. 
12. Bake the crust for 10 to 12 minutes, rotating halfway through baking, until dry and lightly browned; let cool. 
13. In a large bowl, using an electric mixer, beat 1 ½ cups cream, 2 tablespoons cream of coconut, and ¼ teaspoon salt until firm. 
14. Fold one-third of the whipped cream into the filling until no streaks remain. 
15. Spread the filling into the crust. 
16. Mound the whipped cream on top and refrigerate the pie for at least 2 hours. 
17. Garnish with toasted coconut chips before serving. 

Notes: Good pie, but this one is better according to my tastebuds.

Recipe from Food&Wine Magazine, March 2015.