{"id":1116,"date":"2010-12-31T08:29:10","date_gmt":"2010-12-31T16:29:10","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=1116"},"modified":"2012-07-25T15:44:04","modified_gmt":"2012-07-25T22:44:04","slug":"start-the-new-year-with-something-good","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/start-the-new-year-with-something-good","title":{"rendered":"start the new year with something good"},"content":{"rendered":"

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\n<\/span><\/strong>a new<\/span><\/strong> hors d\u2019oeuvre<\/span><\/strong><\/em> for the New Year<\/span><\/strong><\/p>\n

2011 is almost here and I cannot wait.   I am ready to get past the large meals, stuffings, and the sugary treats that dominated my December 2010.  Seafood is a wonderful contrast but it seems like I see the same <\/span>hors d\u2019oeuvres<\/span><\/em> over and over.   New year.  Time for something new.  So the issue is whether we can have a lighter <\/span>hors d\u2019oeuvre<\/span><\/em> that is special enough for a New Year\u2019s celebration but easy to prepare at the same time?  Of course we can.   This week\u2019s simple pleasure is just that: shrimp<\/span> saor <\/span><\/em>cocktail.<\/span><\/p>\n

The shrimp <\/span>saor <\/span><\/em> cocktail is my take on shrimp cocktail. <\/span>Saor <\/span><\/em>is a traditional dish from Venice, Italy.  It is thinly sliced onions (usually white or yellow) that have been marinated in a sweet and sour sauce made of wine, sometimes vinegar, and sugar.  Typically <\/span>saor <\/span><\/em>is served on top of steamed or grilled sardines (\u201c<\/span>sarde in saor<\/span><\/em>\u201d) although it can grace the likes of more expensive lean fish such as dover sole. <\/span>Saor<\/span><\/em> is served with raisins, currants<\/span>, pine-nuts<\/span>, and often polenta cakes<\/span>.  It can also be served with a small green salad.<\/span><\/p>\n

This dish is ideal for New Year\u2019s because you can prepare the <\/span>saor <\/span><\/em>the day before (it actually tastes better if you let it refrigerate overnight) and it is served at room temperature.   While you can steam the shrimp, I think saut\u00e9ing the shrimp and serving them warm is ideal for this cold weather.   Either way  the active time for this recipe is about 25 minutes.<\/span><\/p>\n

The <\/span>saor<\/span><\/em> shrimp cocktail can be a passed <\/span>hors d\u2019oeuvre<\/span><\/em> or served as a first course if you are having a sit-down dinner.  If you want to fancy it up a bit, you can serve it on a bed of creamy white, warm polenta<\/span> or a squash pur\u00e9e <\/span>(the sweetness of the squash pairs wonderfully with the tartness of <\/span>saor<\/span><\/em>).  If you have leftover<\/span> saor,<\/span><\/em> it is great on burgers or on a brie sandwich with green apple slices.  It will also keep in the refrigerator for at least a week.<\/span><\/p>\n

A couple of notes on the ingredients.  Do not use expensive balsamic vinegar<\/span> for the reduction.  Use good balsamic vinegar, but do not use balsamic vinegar that has been aged longer than you have been alive.  It is a waste.  Save the expensive vinegar for finishing salads or drizzling over other items.  With respect to the shrimp, you can use either prawns or smaller shrimp.  Make your choice depending upon your individual circumstances (whether these are passed <\/span>hors d\u2019oeuvres<\/span><\/em>,  stationary at a buffet, or plated as a first course).  You will see that in the recipe in parenthesis there is a number next to the shrimp (i.e., \u201c11\/15\u201d for the prawns).  That means that you will get 11-15 prawns per pound, just so you have an idea of how many to buy and the price.  Also, because the <\/span>saor<\/span><\/em> stores so well, you do not have to buy and make 24 prawns.  If you only need 12, make 12 and use the extra <\/span> saor<\/span><\/em> for something else delicious.<\/span><\/p>\n

Je vous souhaite bon app\u00e9tit, de<\/span><\/em> j<\/span><\/em>oyeuses f\u00eates et une tr\u00e8s bonne ann\u00e9e <\/span><\/em>(I wish you Happy Holidays and a Happy New Year).<\/span><\/p>\n

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LM<\/span><\/p>\n

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shrimp saor cocktail<\/span><\/strong><\/span><\/p>\n

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stats:<\/span><\/span><\/p>\n

24 prawns makes 24 passed <\/span>hors d\u2019oeuvres <\/span><\/em>or 12 starters
\n<\/span>48 shrimp makes 48 passed <\/span>hors d\u2019oeuvres <\/span><\/em>or 24 starters<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

shrimp<\/span><\/span><\/p>\n

24 prawns (11\/15) or 48 shrimp (21\/25), peeled, deveined, legs removed
\n<\/span>freshly ground black pepper (as needed)
\n<\/span>kosher salt (as needed)<\/span><\/p>\n

saor<\/span><\/span><\/em><\/p>\n

1 tablespoon olive oil
\n<\/span>2 red onions, sliced
\n<\/span>2 ounces (1\/4 cup) red wine
\n<\/span>1\/4 cup currants
\n<\/span>1\/2 teaspoon kosher salt (to taste)
\n<\/span>3- 3.5 ounces light brown sugar
\n<\/span>6 ounces (3\/4 cup) balsamic vinegar
\n<\/span>1 tablespoon X\u00e9r\u00e8s or sherry vinegar<\/span><\/p>\n

garnish<\/span><\/span><\/p>\n

pine-nuts, toasted and crushed (as needed)
\n<\/span>golden raisins, toasted and minced (as needed)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n