Kosher Dosher...“I am a culinary Heretic"

Another Phenomenal Sauce by me!!! This sauce goes with just about anything fried! This sauce originates from a previous post HERE .  To get the details on how to create the Chicken Medallions, see this POST-HERE.   What's in this post? Cucumber, Breaded Chicken Medallions, the sauce with some mustard inside, green onions, sesame seeds, and some Coconut flakes.  Combine all the ingredients into a mixing bowl and whisk. Note: To avoid a watery sauce, strain the coconut milk through a fine mesh-like chinois or something similar. Be gentle so as not to lose all the coconut.  The mustard was added for a few reasons, which I will get into later. I love mustard, and I said a 2-tsp. I first tried 1 tsp, and it was barely noticeable, then I added one more. It's barely noticeable but makes and adds something entirely different to your palate.  Mustard in its entirety is not necessary; if you want a pure coconut flavor, don't add. I do love mustard in my Dosher Supple Asian Sauce for

  It all begins with two chicken breasts bonded together with Transglutaminase (Activa RM aka Meat Glue).   I 've been using RM for many years and can be found HERE . I am still organizing my blog, so this is not a complete list. I've glued so many proteins I've lost count.  This post is not a comprehensive recipe but more of a memory jogger. My blog started out as a food diary, and every once in a while, I do something exceptional, and it compels me to record what I did. The wife or friends will, on occasion, ask me to make something I've done in the past, and I have no recollection. I cook 5x a week, make all kinds of concoctions, and recalling something specific can be challenging. I never make something the same way twice. Someone might say, "Hey, remember that dish that had small chicken circles with potato and mushrooms?" Yeah, without specifics, I would have no clue what dish they were referring to. I've made Chicken Medallions many times before and