meats

Salt, oil, a hot cast-iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close. I don’t know why I started the tradition — maybe sometimes I need a visceral reminder of why this country is so freakin’ awesome and no victual sums up that self-evident truth like steak.This time, I’m going with a top sirloin because election years are tough on all of us, and if you’re not careful, sirloin can be tough. In fact, you could choke on it if you’re not careful.This recipe first appeared in Season 2 of Good Eats: Reloaded.

Election Night Sirloin Steak

sirloin

salt

canola oil

Take steak out of fridge and coat with 1 tablespoon of the salt. Set on a rack set inside a sheet pan and let rest at room temperature for 30 minutes. The internal temperature of the steak should come up to somewhere between 45 and 50ºF. In the meantime, get out a large piece of heavy-duty aluminum foil (about 16-by-18 inches) and place it near the stove.

About 5 minutes before the raw steak has finished resting at room temperature, place a 12-inch cast-iron skillet over the highest heat you've got for a full 5 minutes. If you've got an infrared thermometer, check that the skillet has reached at least 550ºF at the hottest point. It will already be smoking at this point, so either crank your hood or open a window or both. If there's isn't smoke, you ain't doin' it right.

Evenly sprinkle the remaining tablespoon of salt across the pan. Coat the steak with the canola oil, then transfer it to the middle of the pan. Do not interrupt the steak for 2 minutes. Flip the steak, rotating it perpendicularly to where it initially went down into the skillet (it‚Äôll hit additional salt this way) and cook for another 2 minutes, uninterrupted.

Turn the steak up on one long edge and cook 30 seconds. Turn the steak onto the opposite long edge and cook another 30 seconds. If you‚Äôre checking, its internal temperature should be between 70 and 72ºF.

Transfer the steak to the foil and wrap it tightly. Let it rest for 3 minutes. Leave the heat on under the skillet; it‚Äôll continue to smoke and should jump up even hotter, to around 700ºF in its hottest spots.

After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3 minutes, continuing to rotate the steak around the pan as you flip it to pick up the salt.

Flip and cook for 2 minutes, then flip and cook for a final 2 minutes. The steak should be at around 120ºF; these cooking times will give you a perfect medium-rare steak. If you like your steak more on the rare side, decrease the cooking times to 2 minutes, 2 minutes, 1 minute, and 1 minute.

Return the steak to the foil, wrap tightly, and let rest for 5 more minutes to bring the heat up to 130ºF. Unwrap, slice on the bias, and serve with the sauce remaining in the foil.

Good Eats Meatloaf

croutons

black pepper

cayenne pepper

chili powder

thyme

onion, roughly chopped

carrot,

garlic

red bell pepper

chuck

ketchup

cumin

Worcestershire sauce

hot pepper sauce

honey

Heat oven to 325ºF.

In the bowl of a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme, and pulse until finely ground. Place this mixture into a large bowl. Add the onion, carrot, garlic, and red pepper to the bowl of the food processor, and pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and, using your hands, combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Turn the meatloaf out onto a parchment paper-lined half-sheet pan. Insert a temperature probe at a 45-degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155ºF. Bake on the center rack of the oven for 10 minutes.

Meanwhile, combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey in a small bowl. After 10 minutes, brush the glaze onto the meatloaf and continue to cook until the temperature probe reaches 155ºF, about 25 more minutes.

If you really want a flavorful turkey with juicy white and dark meats, it&#039;s going to take a little time...but it&#039;s worth it. Here&#039;s how I safely brine my Thanksgiving turkey to ensure a moist and delicious bird.This recipe first appeared in Season 2 of Good Eats.

Good Eats Roast Turkey

1 (14- to 16-pound) frozen natural, young turkey

vegetable broth, packaged, not low-sodium or sodium-free

brown sugar

black peppercorns

allspice berries

ginger

heavily iced water

red apple,

yellow onion, quartered

water

rosemary

sage

Canola oil

Two to three days before roasting, begin thawing the turkey if frozen. To thaw safely, do so in the refrigerator or in a cooler kept at 38ºF.

You can also make the brine at this time: Combine the vegetable broth, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once the mixture comes to a boil, remove from the heat, cover, and let cool to room temperature. Refrigerate at least until completely chilled, or until the turkey is completely thawed.

Early on the day of or late the night before you’d like to eat, brine the turkey. Combine the chilled brine and the ice water in a 5-gallon coolerA drink cooler works especially well here.. Place the turkey (giblets and other innards removed) in the brine, breast side-down. If necessary, weigh down the bird to ensure it is fully immersed, then set in a cool area for 8 to 16 hours12 hours is the sweet spot., turning the bird halfway through brining.

When you’re ready to roast, heat the oven to 500ºF. Adjust the oven racks so that the turkey will fit on the lowest rack in the oven.

Remove the turkey from the brine, and rinse the inside and out with cold water. Discard the brine.

Place the bird on a flat roasting rack on a half-sheet pan or roasting pan and pat very dry with paper towels.

Pre-form an aluminum shield (aka turkey triangle) by folding a sheet of heavy duty aluminum foil to form a triangle. Grease lightly with canola oil, then place over the turkey breast so that the point is towards the legs. Press on the sides of the foil to form it to the breast and hold its shape. Remove and set aside for now.

Combine the apple, onion, water, and cinnamon stick in a microwave-safe dish and microwave on high for 5 minutes. Add the steeped aromatics (not the water) to the turkey’s cavity, along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin lightly with canola oil.

Roast on the lowest level of the oven for 30 minutes. After 30 minutes, open the oven and slide the rack out to access the turkey. Working quickly, insert a probe thermometer into the thickest part of the breast, avoiding any bones, and top with the turkey triangle. Slide the turkey back into the oven and reduce the oven temperature to 350ºF. Set an alarm on the probe to go off at 155ºF. A 14- to 16-pound turkey should take an additional 90 minutes to 2 hours, but the temperature of the meat is more important than the time it takes to get there, so pay attention to the probe.

Let the turkey rest, still on the roasting pan and lightly coated with foil for at least 15 minutes longer before transferring to a cutting board and carving.

Alton's Roast Turkey

(14-

vegetable stock

onion, quartered

cinnamon

2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38ºF.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat: Combine the brine, water, and ice in a 5-gallon bucket. Place the thawed turkey breast-side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Heat oven to 500ºF. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on a roasting rack set inside a half-sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave-safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500ºF for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350ºF. Set the thermometer alarm (if available) to 151ºF. A 14- to 16-pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl, for 15 minutes before carving.

Making the crispiest, juiciest buffalo wings doesn&#039;t require frying. Deep-fat frying is the norm because it crisps the skin and renders out most of the subcutaneous fat that can make buffalo wings taste flabby. But most American cooks lack access to commercial fryers. Luckily, we do have ovens. The problem with oven-roasting wings is that relatively high temperatures are required to produce crisp skin, and that can generate a lot of smoke. The trick is to steam them first to render out a lot of the fat. Then you cool them to tighten the skin before roasting them in the oven. Yes, there’s a bit of labor involved, and yes…it’s worth it. You can steam your wings in three batches, or you can grab some simple supplies from the hardware store and build yourself a Steel Lotus. This recipe first appeared in Season 11 of Good Eats.

Buffalo Wings

chicken wings

unsalted butter

garlic,

hot sauce

Load a 6-quart saucepan with a steamer basket or Steel Lotus and 1 inch of water in the bottom. Turn heat to high, cover, and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce heat to medium,and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a metal or oven-safe cooling rack set in a half-sheet pan lined with paper towels and refrigerate for 1 hour.

Heat oven to 425ºF.

Replace the paper towels with parchment paper, then return the rack with the wings to the half-sheet pan. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook until meat is cooked through and the skin is golden brown, about another 20 minutes.

While the chicken is roasting, melt the butter in a small bowl and add the garlic. Pour garlic-butter mixture, hot sauce, and salt into a bowl large enough to hold all of the wings and stir to combine.

Remove wings from oven and transfer to the bowl and toss with the sauce. Serve warm.

When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. This pricy cut is often misidentified as &quot;prime rib,&quot; and, sure, some of them are prime grade, but few are. If you can only find choice rather than prime, that&#039;s okay. Either way, it&#039;s an expensive hunk of meat, so you&#039;ll want to cook it right. Here&#039;s how I do it. Oh, and don&#039;t forget to serve with a hot, fresh Yorkshire pudding. Note: If you would rather not dry-age the roast (or you forgot to plan days ahead — happens to all of us), season the meat with kosher salt, using 2 teaspoons per bone, and place on the same wire rack and sheet pan set-up described below. Let sit, uncovered in the refrigerator for at least 12 hours, or up to 24 hours, before proceeding with the recipe. You don’t need to add more salt before roasting, but you will still want to rub the roast with oil and pepper.

Holiday Standing Rib Roast

Kosher salt, 2 teaspoons per bone

Remove any plastic wrapping or butcher&#039;s paper from the roast. Place the standing rib roast upright onto a rack set inside a half sheet pan — the rack is essential for drainage. Place dry towels loosely on top of the roast; this will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 7 days. The roast will lose some of its mass, approximately 2 1/2 percent. (See note.)

When you’re ready to roast, remove the roastYou can leave it on its rack and half sheet pan. from the refrigerator and rub with the oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, using about 2 teaspoons per bone, and the pepper. Let sit at room temperature for 1 hour.

Place a probe thermometer into the center of the roast and set its alarm for 118°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.)

When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest while preparing the pudding. (The roast’s internal temperature should rise up to around 130°F, then very slowly start to fall.) Pour off the drippings from the sheet pan into a heat-proof liquid measuring cup. Let the roast rest for 30 minutes. Hang on to the sheet pan and rack; you’ll use it again later.

After 30 minutes, return the roast to the rack and sheet pan, then return to the oven. Crank the oven upas high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run.

Return the roast to the board, carve, and serve with Yorkshire pudding. And no, you don’t need to rest it again.

Kari-Kare (Meat and Vegetable Stew in Peanut Sa

Salt

tb rice

lb Stewing beef (optional

md Onion sliced

lb Green beans

lb Pork hocks

Eggplant

Garlic minced

c Achute water (optional)

tb Cooking oil

tb Peanut butter

Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.

Pan-Seared Steaks with Red Wine Pan Sauce Recipe

For the steak:

steaks,

kosher salt

vegetable oil

butter

shallot, sliced thin

For the pan sauce (optional):

shallot,

chicken broth

dry red wine

dijon mustard

parsley

lemon juice

Salt and pepper

Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.

Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat. Continue to cook until instant-read thermometer inserted in to center of steak registers 125°F for medium-rare (between three and seven minutes, depending on how powerful your range is). Remove steaks from pan, place on rack set in rimmed baking sheet, pour fat, shallots, and thyme from pan over steaks, tent loosely with aluminum foil, and allow to rest for until center of steak cools to 120°F (about ten minutes). Meanwhile, make pan sauce if desired.

In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn&#039;t smoke up the kitchen nearly as bad as the traditional sear-first method. Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don’t need no stinkin’ sauce — but if you happen to have some of my compound herb butter on hand, that wouldn’t be bad. Note: A proper probe thermometer has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.This recipe first appeared in Season 1 of Good Eats: Reloaded.

Reverse-Sear Ribeye Steak

(1 1/2-inch thick) boneless ribeye steak, about 14 ounces

peanut oil

Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.

Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.

Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don&#039;t have an infrared thermometer, you&#039;ll know you&#039;re close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.

Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!

Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.

My reloaded meatloaf is still made with home-ground beef for the best flavor and texture, but now comes with a revamped tomato-chile-cocoa glaze.I have always loved meatloaf. My mom made a pretty good version when I was growing up, but she cooked it in a baking dish so there wasn’t nearly enough crusty exterior. And she never glazed her meatloaf the way my friend Stanley’s mom did. But then Stanley’s mom used too many fillers and overcooked hers. Then there was Craig, who lived behind my house. His mom put whole cooked eggs in hers. That just ain’t right. This one here though...just right. This recipe first appeared in Season 1 of Good Eats: Reloaded.

Meatloaf: Reloaded

tomato paste

chipotle chiles

adobo sauce from the chipotles

cocoa powder

dark brown sugar

garlic powder

garlic-flavored crutons

cayenne pepper, optional

onion, roughly chopped (1 1/3 cups)

red bell pepper, seeded and cut into large pieces

sirloin roast,

Crank the oven to 325ºF with a rack in the middle. Line a half sheet pan with parchment paper.

Whisk the ketchup, tomato paste, chipotles, adobo sauce, cocoa powder, brown sugar, and garlic powder together in a small bowl. This is your chipotle glaze. Measure out about 1/4 cup for serving, then reserve the remaining 3/4 cup for brushing on the meatloaf.

Load the work bowl of your food processor with the croutons, chili powder, thyme, black pepper, and cayenne (if desired) and pulse to coarse crumbs. Transfer the mixture to a large mixing bowl.

Add the onion, bell pepper, carrot, and garlic to the food processor bowl and pulse until finely chopped but not pureed, scraping the bowl with a rubber spatula about halfway through the process, about 8 one-second pulses. Transfer to the bowl with the breadcrumbs.

In two batches, pulse the chuck and sirloin until it resembles a coarse, medium grind, 10 to 15 one-second pulses. Add the meat to the bowl with the crouton and vegetable mixture, along with the salt, and mix with your hands to combine. Quickly work in the egg.

Pack the meat mixture into a 9-by-5-by-3-inch loaf pan. Run an offset spatula along the edge of the meatloaf, then turn the meatloaf out onto the prepared sheet pan. Remove the loaf pan. Insert a temperature probe into the top of the loaf at a 45-degree angle, being careful not to push the tip through to the bottom of the pan. Set the thermometer alarm for 155°F and place the pan on the middle rack in the oven.

After the meatloaf has been cooking for 15 minutes, slide it out on the rack and quickly brush with the 3/4 cup of the glaze. Return to the oven and cook until the probe alarm sounds at 155°F, 45 minutes to 1 hour longer. Transfer the meatloaf to a platter and let rest for at least 20 minutes before slicing and serving with the remaining glaze for dipping.

Spice, sugar, and smoke meet brined and dried beef in this DIY jerky recipe. Beef jerky is one of my favorite snacks, and in an age of sugary, starchy junk food, it&#039;s a nutritional hero. Sure, there&#039;s some sodium and some sugar (or honey), but by and large, jerky is a low-carb food that&#039;s packed with lots of lovely protein. It keeps forever with little care or maintenance and can easily be produced at home. This recipe first appeared in Season 9 of Good Eats.

Beef Jerky

flank steak

soy sauce

onion powder

liquid smoke

red pepper flakes

Trim the steak of any excess fat, place in a 1-gallon plastic zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. This makes the meat much easier to slice.

Remove steak from the freezer and thinly slice, with the grain, into long strips.

Place the strips of meat, along with all of the remaining ingredients, in the zip-top bag and move around to evenly distribute all of the ingredients. Put the bag into the refrigerator for 3 to 6 hours.

Remove the meat from the marinade and pat dry. Evenly distribute the strips of meat on 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug it in, and set it to medium.

Allow the meat to dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions.

Once dry, store in an airtight container in a cool, dry place for up to 3 months.

If you’ve never fried a Thanksgiving turkey, make this the year. It’s delicious and done in 45 minutes (unless you’re cooking Turkzilla). Just make sure you assemble and use my handy and safe turkey derrick. In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey. Be sure to dry the pot thoroughly before adding the oil. This recipe first appeared in Season 10 of Good Eats.

Deep-Fried Turkey

1 (13- to 14-pound) turkey,

Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse, and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28- to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250ºF. Once the temperature has reached 250ºF, slowly lower the bird into the oil and raise the temperature to 350ºF. Once it has reached 350ºF, lower the heat in order to maintain temperature. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151ºF, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161ºF due to carry-over cooking. Carve as desired.

Let&#039;s face it: The real stressor of Thanksgiving is the turkey. I have tried almost every way there is to roast, fry, smoke, baste, and brine the bird, but the turkey you&#039;re most likely to find on my table come the fourth Thursday in November is this one. This recipe first appeared on FoodNetwork.com.

Spatchcocked Roast Turkey

(13-

Four days before cooking, make the rub mixture and season the turkey: Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times in a blade-style coffee/spice grinder. Add the dried thyme and pulse 3 more times. Combine the salt, rubbed sage, and ground spices in a small bowl and set aside.

Position the turkey, breast-side down with the tail facing you, on a silicone mat or other stable surface set inside a large sheet pan. Use heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird and cut back down the other side of the spine. Reserve the backbone for stock or gravy. Discard any fat pockets or excess skin found inside the bird. Flip breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.

Place the turkey, breast-side up, on a rackI use a standard cooling or cake rack. set inside a sheet pan, and turn the wings backwards, tucking the tips under the forewings. Flip the turkey breast-side down and season with half of the rub mixture. Then, flip the bird back breast-side up and season with the remaining mixture.

Store, uncovered, on the lowest level of your refrigerator for 4 days.

When ready to cook, allow the turkey to sit at room temperature for 1 hour. Place one oven rack in the center of the oven and a second one just below it. Place an empty roasting pan or large rimmed sheet pan on the lower rack. Crank the oven to 425°F.

Place the turkey, still on the cooling rack, directly on the center oven rack. Add a cup of water to the pan below to prevent any drippings from smoking. Roast for 30 minutes.

Reduce the heat to 350°F and continue to roast the bird until a probe thermometer inserted into the thickest part of the breast registers 155°F, an additional 40 to 50 minutes.

Remove the turkey and its rack and rest for 15 minutes before carving. Carryover heat will take the final temperature close to 165 degrees.

If you really want a flavorful turkey with juicy white and dark meats, it&#039;s going to take a little time...but it&#039;s worth it. Here&#039;s how I safely brine my Thanksgiving turkey to ensure a moist and delicious bird.This recipe first appeared in Season 1 of Good Eats.

A revamped classic with perfectly cooked shrimp and a tangy smoked almond cocktail sauce.The shrimp “cocktail” as we know it originated in the late 19th or early 20th century. Alas, the proud, flavorful shrimp of my youth have been reduced to rubbery sauce shovels sadly sharing sherbet cups with week-old lemon wedges. It’s just not right.So, I decided to come up with a shrimp cocktail that actually tastes like plump, juicy shrimp with a uniquely tangy accompaniment — there&#039;s a secret ingredient in the sauce: smoked almonds. Trust me. This recipe first appeared in EveryDayCook.

Shrimp Cocktail 2.0

sugar

water,

ice cubes

(21- shrimp

almonds

whole tomatoes, drained

Sambal chili paste,

horseradish

lime juice

Old Bay seasoning

Kosher salt,

Combine the salt, sugar, and water in a mixing bowl, stirring to dissolve — yes, you’re making a brine. Add the ice and set aside while prepping the shrimp.

Use a pair of kitchen scissors to remove the veins from the shrimp without removing the shell.

Put the shrimp in the brine and refrigerate for 20 to 25 minutes.

Meanwhile, make the cocktail sauce. Place almonds in the bowl of a food processor and pulse until pieces resemble course meal. Add all the other ingredients, except the salt, and pulse until desired consistency is reached. I like mine a little on the chunky side.

Let the sauce sit in the work bowl for 5 minutes, then taste. Add salt as desired. Refrigerate at least 3 hours before serving. It will keep for up to 1 week.

Place a half-sheet pan or foil-lined broiler pan about 8 inches under the broiler and heat for 5 minutes.

Top 40 meats recipes from across the web

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Top 40 meats recipes from across the web

The most viewed meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Election Night Sirloin Steak

Good Eats Meatloaf

Good Eats Roast Turkey

Buffalo Wings

Holiday Standing Rib Roast

Kari-Kare (Meat and Vegetable Stew ...

Pan-Seared Steaks with Red Wine Pan...

Reverse-Sear Ribeye Steak

Meatloaf: Reloaded

Beef Jerky

Deep-Fried Turkey

Spatchcocked Roast Turkey

Good Eats Roast Turkey

Shrimp Cocktail 2.0

Pork Tenderloin Roast with Apple, O...

Christmas Charcuterie Board

Brown sauce

Panfried lamb shortloin with greens...

Burger: Reloaded

Enchilada Lasagna

Spanish Rice with Beef

Green tomato relish

My Own Private Cheeseburger

Fried Chicken: Reloaded

Pikliz (Haitian Pickled Vegetable R...

Skirt Steak

Short Rib Magic

Corned Beef

Swedish Meatballs

Chicken Fried Steak

Steak Tartare

Beef Stew

Thanksgiving Turkey Pot Pie

Turkey Sliders

Who Loves Ya Baby-Back?

Good Eats Chicken Piccata

The most viewed meats recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine