"CoconutLime" news and stories

When it comes to combining fat and starch in the most delicious way possible, a pulled pork sandwich is right up there with macaroni and cheese. What is more satisfying than pork roasted low and slow, pulled, seasoned and then generously piled upon a fluffy white bun specked with toasted sesame seeds? Nothing, we say. Not even mac 'n' cheese.

And when you consider the time and effort that goes into a sandwich like this one from Flickr user rachel is coconut&lime, the pork is the clear winner -- especially because of its secret ingredient.

With most sandwiches, what you see is what you get. Not so with this pomegranate pulled pork. That's right, not only was the pork roasted with pomegranate arils (the seeds), Rachel also used pomegranate molasses, rendering the meat smoky, spicy and sweet.

It looks so good we could eat it every day. Good thing it's not that bad for you.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Although Halloween treats are typically served as desserts, we love the excuse to start the day off sweet provided by these delectable Pumpkin Five-Spice Sweet Rolls.

As if the sweet roll weren't intrinsically indulgent enough, blogger Rachel of Coconut & Lime updated the treat for fall, using pureed pumpkin as a base and Chinese five-spice as an unexpected yet pleasantly subtle filling. Pictured here, the seasonal bonne bouche is positively delectable, with a hint of orange revealing its autumnal base, a generous helping of gooey cream-cheese frosting, and -- one can only imagine -- a springy, moist texture that will melt in your mouth.

If you can afford yourself some autumnal decadence, go ahead and bake up a batch.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Rachel of Coconut & Lime recently featured a string of 1960's inspired recipes and this Smoked Salmon Cheese Ball was the final dish in this retro series. Made with cream cheese, a small amount of smoked salmon and grated cheddar, this item is sure to be a hit at your next party (because honestly, who doesn't love a good cheese ball?). Whip one of these suckers up for your inauguration or Super Bowl gathering and listen to your friends cheer on your good taste!

Thanks Rachel!

Source

Earlier this week, Rachel of Coconut & Lime tweeted "Every time I make lasagna I am reminded how much I hate making lasagna." When Twitterrific popped up and showed her note, I nodded my head and said to myself, "me too!" I love eating lasagna, but when it comes to building one on my own, I find I don't have the patience or interest in dealing with all the separate layers. I'm more of a baked ziti kind of girl.

However, having seen Rachel's gorgeous lasagna in our Flickr group, I'm now tempted to throw aside my previous resistance and attempt to follow her recipe (although I may just surrender to my previous ways and adapt her ingredients into a nice, easy, imprecise pasta bake).

Thanks Rachel, for adding this photo to the pool!

Source

I'm a huge fan of guacamole. I like it with minced onion, lots of lime juice and a bit of shredded cilantro. However, when I make it at home, I'm forced to serve it in a plain old ceramic bowl. Rachel has a far better vessel for her guac, this fabulous avocado shaped bowl (complete with matching lid to help stave off oxidation).

Rachel made this batch with chopped chipotle peppers in adobo and says that it adds a smoky depth of flavor that goes perfectly with avocados. Thanks for adding your pic to the pool, Rachel!

Source