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Excerpt: 'At Blanchard's Table'

At Blanchard's Table: A Trip to the Beach Cookbook, by Melinda and Robert Blanchard, shares many of the recipes from their successful restaurant in Anguilla, the tiny Caribbean island where they go when they're not in Vermont. Bonny Wolf includes this title in her roundup of summer cookbooks.

Calypso Chicken with Lime

Serves 6

The flavor of lime mingles with the coconut here, giving you a taste of the islands no matter where you live. This dish is simple, quick, and full of flavor. Put on some Jimmy Buffett music and mix up a pitcher of rum punch, and you’ll feel the sand between your toes.

6 boneless, skinless, chicken breast halves (10 ounces each)

3 tablespoons plus 1⁄4 cup freshly squeezed lime juice

2 tablespoons olive oil

1 cup unsweetened coconut milk

1⁄2 cup heavy cream

1 1⁄2 tablespoons freshly grated lime peel

3 tablespoons minced peeled fresh ginger

1 1⁄2 teaspoons salt

1⁄2 teaspoon freshly ground black pepper

1⁄3 cup cilantro leaves, coarsely chopped

3 tablespoons toasted shredded coconut, optional

Preheat the broiler or prepare the grill.

In a large bowl, coat the chicken with 3 tablespoons lime juice and the oil. Let marinate in the refrigerator for 30 minutes.

In a medium saucepan, whisk together 1⁄4 cup lime juice, coconut milk, cream, lime peel, ginger, salt, and pepper. Heat until small bubbles form around the edge of the pan and set aside.

Remove the chicken pieces from the marinade, and broil or grill them until cooked through, 6 to 8 minutes depending on size. Reheat the sauce, but be careful not to let it boil. Transfer the chicken to individual plates or a serving platter, and spoon the sauce over. Sprinkle with the cilantro and toasted coconut, if desired, and serve immediately.

Spicy Vegetable Slaw

Serves 8 to 10

Here’s a colorful, mustardy version of a slaw with a bit of heat from the jalapeños. The caraway and celery seeds add a slight crunch to the texture. This can be stored in the refrigerator for several days so if you have extra, keep it around to spice up sandwiches.

1 1⁄4 cups Hellmann’s mayonnaise

3 tablespoons Dijon mustard

2 fresh jalapeño peppers, seeded and minced

1 tablespoon sugar

2 tablespoons white wine vinegar

6 drops Tabasco sauce

2 teaspoons freshly grated lemon peel

1 teaspoon caraway seeds

2 teaspoons celery seeds

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1 cup shredded white cabbage

1 cup shredded red cabbage

1 cup shredded or julienned carrots

1 red bell pepper, seeded and julienned

1 yellow bell pepper, seeded and julienned

In a medium bowl, whisk together the mayonnaise, mustard, jalapeño peppers, sugar, vinegar, Tabasco, lemon peel, caraway seeds, celery seeds, salt, and pepper. Add all the vegetables, toss, and serve chilled.

note: For a less spicy version, omit the jalapeño peppers and cut back on the black pepper.

Excerpted from At Blanchard’s Table: A Trip to the Beach Cookbook by Melinda and Robert Blanchard. Copyright © 2003, Melinda and Robert Blanchard. Reprinted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved.

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Melinda and Robert Blanchard