Whether you’re going on a New Year’s diet or not, here are some recipes we can all enjoy. The first one up is from Ina Garten. She uses a lot of horseradish in her cocktail sauce but that can be adjusted to taste. I don’t think it needs hot sauce but suit yourselves.
Roasted Shrimp Cocktail For the shrimp:
2 pounds shrimp 1 tbsp good olive oil 1/2 tsp kosher salt 1/2 tsp freshly-ground black pepper For the sauce:
1/2 cup chili sauce 1/2 cup ketchup 3 tbsp prepared horseradish 2 tsp freshly squeezed lemon juice 1/2 tsp Worcestershire sauce 1/4 tsp hot sauce (Tabasco recommended) Preheat the oven to 400. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp. —kwc— Here’s a Vietnamese recipe that doesn’t require any non-Rockdale ingredients.
Vietnamese Chicken Salad
4 cups green cabbage, shredded 2 mini Persian cucumbers, shredded or julienned 1 medium carrot, shredded or julienned 1/2 small red onion, thinly sliced 1/2 medium red bell pepper, thinly sliced 2 cooked chicken breasts, shredded (or use rotisserie chicken) 1/2 cup fresh cilantro, finely chopped 2 tbsp peanuts, crushed For the dressing:
2 tbsp rice vinegar (or white vinegar) 1/4 cup fish sauce 2 tbsp lime juice 1 tbsp sesame oil 1 tbsp sugar 2 tsp garlic, minced 1/2 tsp white pepper (white is traditional but black is fine) 1/2 tsp red pepper flakes Use a box grater to shred the cabbage, cucumbers, and carrot. You can also julienne them using a knife. Slice the red onion and bell peppers into thin strips. Transfer to a large mixing bowl or serving dish. Add the shredded chicken and cilantro.
In a medium mixing bowl, make the dressing by stirring together the vinegar, fish sauce, lime juice, sesame oil, sugar, garlic, white pepper and pepper flakes until smooth.
Pour the dressing over the salad and toss well to coat evenly.
Top with crushed peanuts and serve immediately.
—kwc—
Cilantro Lime Skillet Chicken 1 tbsp oil 1 tbsp butter salt and pepper to taste 1 pound boneless and skinless chicken breasts, pounded thin 4 cloves garlic, chopped 1 pinch red pepper flakes (optional) 1/2 cup chicken broth 1 lime, juice and zest Salt and pepper to taste 2 tbsp cilantro, chopped Heat the oil and melt the butter in a skillet over medium-high heat until frothing, add the chicken, seasoned with salt and pepper to taste, and cook until lightly golden brown, about 3-5 minutes per side, before setting aside.
Add the garlic and red pepper f lakes and cook until fragrant, about a minute.
Add the brot h and deglaze the pan by scraping up any brown bits from the bottom with a wooden spoon while the broth sizzles.
Add lime juice and zest and season with salt and pepper to taste before removing from the heat and adding the cilantro and chicken.
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