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The Cookstr Weekly: New Year, New Menu

January 8, 2014
Oh, sure, there are plenty of New Year’s resolutions that you could choose for 2014: exercise regularly, read more, worry less, lose five pounds. My New Year’s resolution is to cook things that scare me. I want to get over my fear of wasting good ingredients, and move beyond my squeamishness about working with proteins raw that I would happily order at a restaurant. It’ll require more patience and planning, but all good resolutions should.
I’m starting with the recipe below. Maybe by next December I’ll be ready to shuck my own oysters.
Warmest regards,
Kara Rota
Editorial Director

  by Rick Bayless

There’s no better place to start challenging myself than with this shrimp and octopus cocktail. Not unlike a cooked, cold-weather ceviche, the seafood in this dish is tender and tangy with a spicy-sweet sauce. Cooking octopus at home might not be an everyday adventure, but buying pre-cleaned and prepped seafood makes it very feasible. You could serve this with your favorite fancy crackers, or standard-issue soda crackers – really, you’ve done enough already!

More New Year’s Eve Recipes from Cookstr

American Cocktail by Tony Abou-Ganim
Tortilla Toasts with Salsa-Marinated Mexican Caviar by Jane Butel
Herbed Shrimp with Snow Peas by Meredith Deeds and Carla Snyder
 Oysters Baked on Creamed Spinach with Parmesan-Panko Crust by Jonathan King, Kathy Gunst and Jim Stott
Tiramisu by Frank Castronovo and Frank Falcinelli

Layered Chocolate Mousse Cake

  by Abby Dodge

“This exciting cake is surprisingly uncomplicated to put together. The easy-to-make components lend themselves to working ahead, even up to a month in advance. But don’t let ease and convenience fool you. This dessert gets raves. While the cake can be served unadorned, I’ve included three different garnishing suggestions from simple to elaborate. Pressing chopped walnuts against the frosted sides is the easiest way to dress up the cake and add crunch. Melting some of the remaining mousse for a shiny glaze is also easy and produces a dramatic appearance. Making chocolate (white or dark) shavings takes a bit more time, but is still easy. Pressed against the sides, the shavings add a touch of sophistication to the cake’s appearance. And when you have time for a real project, you can both glaze the top of the cake and cover the sides with the walnuts or chocolate shavings.”  – Abby Dodge
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3 Comments leave one →
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