Signature Studio

Happy New Year!!

December 31st, 2006

From everyone at Signature Studio, we wish you an very happy, safe, successful, and blessed new year!


Our granddaughter just can’t get the phrase right and is wishing everyone a “Happy New York”.


Coconut Anyone?

December 19th, 2006

Over the past year my husband, Paul, has been refining his culinary skills and has been creating some wonderful dinners.  So I thought I would start sharing some of them.

Tonight’s “secret ingredient” (for those Iron Chef fans) was coconut.  We had Coconut Chicken Breast, Coconut-Cilantro Basmati Rice, fresh carrots, fresh asparagus, and finished with Tippin’s Coconut Cream pie.Ok, so here are the recipes. Coconut Chicken Breast (Recipe card picked up at Dierberg’s meat department): 1/3 cup sour cream 2 tbsp. crushed pineapple with juice
1 tsp. ground ginger, divided
¾ tsp. curry powder, divided (optional – we didn’t use)
¾ cup flaked coconut
3 tbsp. plain dry breadcrumbs
½ tsp. cayenne (optional – we didn’t use)
1 pkg (about 14 oz) skinless/boneless chicken (we used breast but tenders will work well)
2 tbsp. honey
1 tsp. lemon juice or orange juiceIn small bowl blend sour cream, pineapple, ¼ tsp. of the ginger and ¼ tsp. of curry powder. Cover and refrigerate until serving. Preheat oven to 400 degree F. Spray baking sheet with nonstick cooking spray; set aside.In blender or food processor, combine coconut, breadcrumbs, remaining ¾ tsp. ginger, ½ tsp. curry and cayenne, Pulse to blend. Place in shallow dish; set aside.Sprinkle chicken with salt, if desired. Blend honey and lemon juice in separate shallow dish. Coat chicken in honey/lemon mix and then in coconut mixture. Place on baking sheet. Bake 12 to 15 minutes for tender OR breasts 30 to 35 minutes (internal temp of 170 degrees) Serve chicken with sour cream sauce.(NOTE:  Paul made the sour cream sauce but we forgot to serve it – the chicken was great without it)Coconut-Cilantro Basmati Rice (From “The New Gas Grill Gourmet” cookbook, by A. Cort Sinnes)This is great with any Asian-inspired food, this rice dish is easy to prepare and a definite cut above regular steamed rice. This is also Paige’s favorite dish! But then she loves anything with coconut.One 14-oz can on unsweetened coconut milk 1 ¾ cups water
1 tsp. kosher salt  (trust me this makes a difference)
2 cups basmati rice (it’s a bit more expensive but oh so worth it)
½ cut coarsely chopped fresh cilantro
¼ cup chopped salted dry-roasted peanuts (DO NOT try this with unsalted peanuts – yuck!)In a medium-size saucepan, combine the coconut milk, water, and salt and bring to a rolling boil.  Add the rice and stir well. When the liquid boils again, cover, reduce to low heat, and cook for 25 minutes.  The rice kernels will be tender and the liquid absorbed.Remove the saucepan from the heat and let stand, covered for 10 minutes.  Uncover, turnout into a large bowl, add cilantro and peanuts and gently fluff with a fork to distribute evenly.Serve hot or warm.(Side note:  the rice alone is great warmed over for breakfast)Asparagus was cleaned, placed in a shallow ceramic baking dish with about ¼ inch of water, kosher salt, and a squeeze of lemon.  Seal dish with plastic wrap and place in microwave for 4 minutes on high. That’s it!Carrots were cleaned, cut-up, and cooked in boiling water.  Once fork tender, drain, and turn out into serving dish.  Add butter and ginger to taste. Total time from prep to dinner table: About 40 minutes.I hope everyone enjoys our new addition of our blog.  Paul’s having a great time in the kitchen and we’re enjoying his new-found talent!

and then the lights went out all over….

December 4th, 2006

Hi everyone,

Hope all made it through the ice storm with out any major issues.  We lost our power at home on Thursday and have been told it may be another 2 to 4 days before it’s back.  Our phones and internet is down at the studio and the phone company can’t get out until Friday.  Fortunately, I had forwarded the phones to my cell before I left the studio on Thursday so if you call the studio it should roll to my cell.  If not, please feel free to call me at 314.368-0213.

So if you send me an email and I don’t get back to you right away I’m only able to check email after I leave the studio and go to Starbucks (or bread co, or anywhere that has internet access).

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