Sesame Noodles

The Shrimp Cocktail

Alton Brown's recipe

Ingredients

• 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water
• 2 cups ice

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Easy Chai Tea

From Real Simple

Makes 4 cups| Hands-On Time: 05m | Total Time: 20m

Ingredients

• 8 cardamom seeds
• 8 cloves
• 4 black peppercorns
• 2 cinnamon sticks
• 1 1-inch piece fresh ginger, sliced
• 2 cups whole milk
• 4 bags black tea (such as Darjeeling)
• 8 teaspoons sugar or more, to taste

Directions

1. Place the cardamom, cloves, and peppercorns in a resealable plastic bag and crush with a heavy skillet.
2. Place the crushed spices in a medium saucepan, along with the cinnamon sticks, ginger, milk, and 2 cups water; bring to a boil. Remove from heat, add the tea bags, cover, and let steep for 10 minutes.
3. Strain into cups. To each cup, add 2 teaspoons sugar or more, to taste.

Horchata

Martha Stewart Living, May 2011

This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

• 4 cups whole milk
• 1 cinnamon stick
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup rice or almond flour (bobsredmill.com)
• 2 teaspoons pure vanilla extract
• 1/2 cup dark or light rum (optional)
• Ice cubes
• Garnish: ground cinnamon and cinnamon sticks

Directions

1. Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

2. Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

Cook's Note

Strained horchata can be refrigerated for up to 3 days.

Vegetarian Tacos With Goat Cheese

1 tablespoon olive oil
1 14-ounce package extra-firm tofu, drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper
1 10-ounce package frozen corn (2 cups), thawed
1 5-ounce package baby spinach (about 6 loosely packed cups)
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
3/4 cup store-bought refrigerated salsa




Heat the oil in a large nonstick skillet over medium-high heat.

Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn. Cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper. Toss until wilted.

Fill the tortillas with the tofu mixture, goat cheese, and salsa.
from Real Simple magazine