A unique and well written blog:

http://whiteonricecouple.com/todd-diane/

Our food blog here is a small slice of life that allows us to get away
from our busy photography careers to just escape and connect with
wonderful friends around the world.

Memories from our childhoods inspires us to cook, consume and create
what you see here on our personal blog. Todd was born and raised on a
cattle ranch in Elgin, Oregon and Diane was born in Da-Nang, Viet-Nam.
Although our backgrounds are vastly different, we know that what we have
in common far outweigh our differences. After 20 years together, were
always continuing to evolve together as husband/wife and professional
colleagues.

This site is our outlet to share our love of food, cooking, travel ,
adventure and friendship. Welcome and nice to meet you.

Were based out of Los Angeles/Orange County , California.



http://whiteonricecouple.com/recipes...garlic-butter/

ingredients:
2 lbs. Freshwater Prawns (or other crustacean of your choice)
1 T Sugar
2 T Grapeseed oil (or other high-flash point oil of choice)
1/2 c (1 stick or 115g) unsalted Butter
6 cloves Garlic, crushed
1 or 2 Thai Chilies (or similar variety-adjust amount for spiciness),
diced and crushed
1 t Nuoc Mam (fish sauce)
1 t Citrus Zest (fresh or dried ~ yuzu, lime, lemon, grapefruit, etc.)

As the mesquite heated up to almost out-of-control hot, we let our noses
and tongues guide the way in creating the garlic-butter sauce for the
grilled prawns. Gently heating the butter with crushed garlic, adding a
little devil pepper for a touch of spice, dried yuzu zest for citrusy
brightness, nuoc mam (fish sauce) for umami and because it makes
everything better, and a touch of sugar to magnify the grilled prawns
sweetness.

The prawns were rolled through the garlic butter then sent to grill on
the BBQ. With the coals heat on the verge of an inferno, the slightest
outburst of oil would ignite a prawn consuming flare-up. Playing it
fast and loose, at moments of flare up, the grill lid would get closed
just long enough to starve the flames to help everything settle down,
then opened back up again to allow the coals their high-heat oxygen.

Dancing the line between perfect high heat grilling and flare up
combustion, the prawns cooked quickly, charring bits of their
extremities and at contact points with the grill. After retrieval with
the long tongs, the prawns received a final dousing of the garlic
butter, beers were opened, and dinner was served.

Some moments and meals in life are perfect due to their simplicity and
spontaneity. It wasnt pondered over or analyzed in order to to be
crafted into that perfect moment. It just was. It is as if you get out
of your head and allow your soul to be inspired, which is exactly how
this meal of grilled prawns turn out to be.