From Too Many Chefs -

October 6, 2007


They give us those nice bright colors
They give us the greens of summers
Makes you think all the world's a sunny day, Oh yeah
I got a Nikon camera
I love to take a photograph
So mama don't take my Kodachrome away...

There are some photos that just bring back memories of old Weight Watchers index cards or your grandmother's collection of magazine recipes. I inherited a cookbook from my Austrian Grandmother that has photos that look eerily similar to this one. And yet...this dinner was actually pretty tasty. Don't be put off by the tacky 1950s plating or the scary pink and orange color combination. Although you can't see it, the salad had zing and flavor and they didn't clash like the colors in the photo. In fact, it has a distinctly Japanese slant to it, despite the American Housewife look. Wasabi powder and soy sauce livened up what would otherwise be a pretty bland shrimp salad. The Critic gave it full thumbs up, though he's a fan of the traditional shrimp cocktail at heart. But then he'd eat just about anything if you put sufficient wasabi powder on it, poor gullible dear.

Sino-American Seafood Platter (serves 2)

The genesis of this dinner was a combination of factors: we had visited friends in the suburbs for "tea" and so were in that uncomfortable state of "not really hungry enough for a full dinner but sure to be hungry before bedtime" and we had a few seafood elements left over from a fish pie and salmon starter I'd made for dinner earlier in the week. I didn't have any horseradish to make a traditional shrimp salad and so decided to try wasabi powder instead to give it a little punch. From there it was a logical step to add sesame oil and soy sauce. The corn was added at the last minute simply because I knew it would please the Critic. He loves sweet corn, even the tinned variety.

125 grams peeled, cooked shrimp
2-3 slices salmon
15-20 thin slices of cucumber
15-20 thin slices of black radish
2-3 Tbs sweet corn
1 large tomato, chopped
2 small handfuls of salad

For the shrimp:
1 tsp wasabi, more or less, to taste
1 tbs rice wine vinegar

For the salad dressing:
1 Tbs soy sauce
1 Tbs rice wine vinegar
1 tsp sesame oil

a little lemon juice
a little salt

Place the salad on the bottom of each plate and dress it with the salad dressing. Top with the slices of cucumber and radish. If you don't like hot radishes, sprinkle them with a little salt and this will take away some of the sting. Add the salmon, shredded. If you like, you can drizzle a little lemon juice on the salmon, to take off a bit of the fishy edge. Mix the tomatoes, corn and shrimp in a small bowl with the wasabi powder and rice wine vinegar. Add to the salad. Whatever you do, avoid arranging neatly in a 1950s concentric pattern. Devour with enthusiasm.

Posted by Meg in Sussex at October 6, 2007 3:06 AM