Featured Cookbook

ORDER/INFO

1. Grilled Rib-Eye of Beef with Warm Potatoes, Bacon, and Leeks

2. Coconut Rice

Book Description

The Tribeca Grill, famously backed by Robert De Niro and Bill Murray, is a Manhattan treasure. Since its birth in 1990, chef Don Pintabona has produced stylish, savory fare that's considered among the city's most attractive. The Tribeca Grill Cookbook presents 125 of Pintabona's most enticing recipes, including many Grill classics such as Tomato-Basil Crostini with Shaved Parmesan, Cilantro, and Sake-Grilled Chicken, and the much-loved Tribeca Chocolate Torte.

... (more)

The Tribeca Grill Cookbook: Celebrating Ten Years of Taste

Authors: Don Pintabona

Date: October 2000

ISBN: 0375504354

Publisher: Villard

Hardcover

ORDER/INFO

• 2 cups long-grain rice, well rinsed

• 1 (13 1/2-oz.) can unsweetened coconut milk.

• 1 (3-inch) piece lemongrass, cut into ½-inch pieces (use only the most tender part of the stalk)

• Coarse salt and freshly ground pepper to taste

• Approximately 1 cup cold water

• 1/2 cup toasted unsweetened coconut flakes

1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.

2. Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.

More From This Book:

1. Grilled Rib-Eye of Beef with Warm Potatoes, Bacon, and Leeks

2. Coconut Rice

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