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Monday, September 3, 2012

Cooking counts as Crafting, yes?

I'm counting things done in the kitchen as coming under the Craft designation; I'm pretty sure my efforts don't qualify as Art.

We're invited to a Labor Day hangout, and as it is still too stinking hot to turn the burners on, opted for already cooked shrimp.  A minor complication -- DH neglected to notice that the tray of already cooked shrimp were frozen on his recon earlier in the week.  So now, 2 1/2 hours before we're supposed to show up, we're thawing shrimp.

What I wanted to share was our cocktail sauce recipe.   Cannot take credit for invention of the recipe, just the adaptation.  We first tasted this at Cutter's in Seattle -- they had a most excellent shrimp and crab cocktail with this flavorful and spicy cocktail sauce billed as the "Fireworks Prawn Cocktail".  We inquired as to the components and all they would share is that wasabi (the green spicy horseradish paste that comes with sushi) is part of the recipe, and it definitely adds a yummy flavor to the sauce.

So we tasted and tasted to try to detect what else might be in the sauce, and here is our version.

Fireworks Seafood Cocktail Sauce

Notes:
  • Amounts are approximate, as this is a "season to your taste" kind of sauce
  • Makes about 2 cups.  Recipe can be halved or doubled, as needed
  •  Recommend making at least 1 hour before it is needed
  •  Takes about 10 minute to prepare.
2 cups of your favorite tomato ketchup
1 large clove of garlic (minced, mashed, put through the press -- your choice)
1 tablespoon pure horseradish (the grated stuff in a jar -- NOT horseradish sauce or cream)
4 teaspoons of wasabi (this is usually in the Asian food section of grocery store in small green box -- is in a tube, lasts nearly indefinitely)
4 shakes of Worcestershire sauce
4 - 6 grinds of your peppermill
About 2 teaspoons of juice from lime (our preference) or lemon

Mix all together and taste.  Adjust as needed, adding more wasabi, lime juice, etc.  Refrigerate until needed.  This will improve and the flavors blend as it sits in the refrigerator.  Taste again before serving and adjust as you need.

This also keeps well -- at least 10 days in the fridge (between the horseradish, wasabi, garlic, and citrus juice, how could it not?).  It's actually quite tasty as a sauce for hotdogs and sausages.

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