Where am I in the process?
I did my initial edit. My wife read it and gave me her feedback, which I have incorporated. Now I just have (1) the final edit and (2) figuring out all the boring technical financial/internet stuff.
In the meantime, here’s another recipe:
Introduction: Introduction: This is easily my favorite way to eat seafood. Coconut milk pairs beautifully with seafood, and the other ingredients build a complex taste. Serves 2-3.
1 pound seafood (crab, mussels, shrimp, squid, and scallops all work well)
- 1 medium chayote, peeled, seeded, and chopped into ½ inch cubes*
- 1 bell pepper, chopped
- ¼ teaspoon cumin powder
- ¼ teaspoon fennel powder
- ¼ teaspoon white pepper powder
- ½ teaspoon salt
- 1 tablespoon peanut oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, julienned
- 1 onion, sliced
- 1 can (roughly 1 ¾ cups) coconut milk
- 1 tablespoon soy sauce
- ½ teaspoon fish sauce
- ½-1 teaspoon curry paste
- 2-4 green onions, chopped into ¼ inch slices
- 1 tablespoon basil, minced
- 1 Thai pepper, minced (optional)
- Separately season the seafood and the vegetables with the cumin, fennel, turmeric, white pepper, and salt.
- Using medium heat sauté the ginger in peanut oil until it begins to turn golden. Add the garlic and onion.
- Once the garlic starts to turn golden, add the chayote, coconut milk, soy sauce, fish sauce, and curry paste. Reduce to a simmer, and let the chayote cook. In about 18 minutes, the chayote should be mostly cooked (it should still take a little pressure to pierce with a fork).
- Increase the temperature to medium heat, and add the seafood. Cook for a two to three minutes and add the bell pepper. Remove from the heat in a few more minutes, when the seafood is cooked.
- Garnish with green onion, basil, and Thai pepper.
* Feature ingredient: Chayote
Chayote is a member of the gourd family. While chayote can taste bland on its own, it works especially well with coconut milk, absorbing the sweet, creamy flavor and becoming a feature ingredient.