Wednesday, June 14, 2017

What the heck is Chayote? + Day of Secrets #giveaway



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From Daryl aka Avery:


Special today - DAY OF SECRETS is back in US stores for $1.99 (e-book). Just today. It's my special price to celebrate the "International BookBub" sale that is also just today all over the world (other than the US). What fun!

 


To celebrate with you, I'm giving away a copy of DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR. Can you do that? It's share and tell day! Leave a comment below.

In the meantime, have you ever gone to the store and seen something unusual in the veggie section and thought what the heck is that and what do I do with it?

Last week I found something called a chayote. It was so "cute" that I had to have it. I purchased it and came home and searched the Internet for its properties. It was in the squash section so I figured it had to be that family.

According to Wikipedia:


Chayote (Sechium edule) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. Globally it is known by other names including christophine, cha-cha, pipinola (in Hawaii), pear squash, or choke (in Australia and New Zealand).

SEE HOW GLOBAL I AM TODAY??

Next, I searched how to cook it. A couple of different recipes recommended slicing it thin. Some suggested peeling it, but I didn't find that necessary. If you were to grow chayote, you might have to wash your hands after picking it because it's "sticky" off the vine, but sold at the store, that stickiness is gone!

This recipe is a compilation of a lot of recipes I found, so I can't attribute it to any single one. 

Take it away, Chayote!


CHAYOTE WITH SHRIMP


1 chayote
1 medium shallot
1 tablespoon butter
1 tablespoon virgin olive oil
1 teaspoon oregano (dried) (I used bonne herbs from Penzeys)
½ teaspoon salt
½ teaspoon pepper
1 slice tomato cut into bits
6 shrimp
Parmesan cheese, if desired

Cut the chayote lengthwise into 1/2-inch thick slices. (Discard ends)

Cut shallot into slices.

Heat butter and oil in a skillet over medium heat until foam subsides.

Add shallots and herbs and spices; sauté over medium-low heat for 3-4 minutes. Remove shallots to a plate.

Add chayote slices; sauté 3 minutes then cover and cook for 8 minutes, until tender. (You might want to flip them at 4 minutes. I did.)

Add in the sautéed shallots plus the tomato bits and the shrimp. Cook until the shrimp is ready, about 5 minutes.

Top with Parmesan cheese, if desired.












GIVEAWAY


To celebrate with you, I'm giving away a copy of
DAY OF SECRETS (paper) to one commenter who will tell someone that the book is on sale today or tell someone that the book has some great reviews or tell someone that they know I have another cozy mystery coming out in November, A DEADLY ECLAIR.  Can you do that? It's share and tell day! Leave a comment below. And leave your email so I can contact you if you win! You can be "cryptic" if you want. I won't share it with anyone. 


Savor the mystery!

*
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Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.





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