GULF SHRIMP SALAD WITH SPICY JALAPENO SAUCE
Serves 4
INGREDIENTS
Sauce:
About 1 pound (8 to 10) Italian plum tomatoes, cored and cut into chunks 2 jalapeno peppers, cored and seeded
2 to 3 garlic cloves
1 teaspoon tomato paste
1/2 bunch cilantro, leaves only salt
freshly ground pepper
1 pound large shrimp salt
freshly ground pepper
2 tablespoons peanut oil
4 large radicchio leaves
3 cups assorted greens (mache, watercress, etc.), in
4 Belgian endive leaves
4 stems garlic chives
A fine julienne of assorted peppers
METHOD
1.Prepare the sauce: Use hand blender or food chopper to puree the tomatoes, jalapeno peppers, garlic and tomato paste. Transfer to a medium bowl. Chop the cilantro leaves very fine and fold into the sauce. Season with salt and pepper to taste and set aside.
2.Peel the shrimp, leaving the tails intact. Season lightly with salt and pepper. In a large skillet, heat the peanut oil. Without crowding the pan, cook the shrimp, about 1 1/2 minutes on each side. If necessary, do it in batches.
PRESENTATION
Set the radicchio leaves on one half of a large serving platter. Toss the greens with the vinaigrette and spoon equal amounts into each of the radicchio leaves. Place the endive attractively around the radicchio. Spoon the sauce over the remaining half of the platter and arrange the shrimp on the sauce. Garnish with the garlic chives and julienne of peppers. Serve immediately. (You can also do this on individual platters, placing one radicchio leaf on each plate, dividing the remaining ingredients equally.)
TO PREPARE AHEAD: Through step 1. In step 2, peel the shrimp and refrigerate, covered, until needed. Continue with the recipe at serving time.
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CHICKEN SALAD CHINOIS
Makes 2 entrée salads
INGREDIENTS
Chinese Mustard Vinaigrette:
1 egg yolk
2 teaspoons dry Chinese mustard 1/4 cup rice wine vinegar
1 teaspoon soy sauce
2 tablespoons light sesame oil
2 to 3 tablespoons peanut oil salt
freshly ground pepper
Chicken Salad:
One
2 ounces unsalted butter, melted
2 small heads or 1 medium head Napa cabbage
1 cup romaine lettuce, cut into
1 teaspoon black sesame seeds
METHOD
1.Prepare the vinaigrette: Place all the vinaigrette ingredients in beaker or tall container; use hand blender to blend until smooth. Correct the seasonings.
2.Preheat the oven to 425°.
3.Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The meat near the joints should still be very slightly pink.) Baste every 15 or 20 minutes with the butter and the drippings.
4.Select 4 to 8 nice leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into
5.Shred the meat from the breasts and thighs of the chicken.
6.Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough of the vinaigrette to coat the salad nicely.
PRESENTATION
Arrange the reserved Napa cabbage leaves around the edge of a large serving plate. Mound the salad in the center and sprinkle it with the sesame seeds.
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