Shrimp with green banana cocktail sauce

Pickle
Daikon, peeled, very thinly sliced	1 pound
Mirin cooking wine	½ cup
Vinegar, rice, unseasoned	½ cup
Peppercorns, Sichuan	5
Star anise	2
Sugar	1 tablespoon
Salt, kosher	2 teaspoons
Sauce
Banana, green, peeled, cut into ½-inch pieces	1
Ketchup	1 cup
Chili sauce, sweet	½ cup
Horseradish, prepared	3 tablespoons
Lemon juice	2 tablespoons
Shoyu or other soy sauce	1 tablespoon
Shrimp
Garlic	4 cloves
Lemongrass, cut into 2-inch pieces	2 stalks
Jalapeño, halved lengthwise	1
Bay leaf	1
Kaffir lime leaf	1
Salt, kosher	3 tablespoons
Allspice, whole	¼ teaspoon
Coriander seeds	¼ teaspoon
Peppercorns, black	¼ teaspoon
Cinnamon	1 stick
Water	8 cups
Shrimp, extra jumbo	2 pounds

Pickle

1. Place the daikon in a heatproof bowl. 
2. In a medium saucepan, bring the mirin, rice vinegar, peppercorns, anise, sugar, and salt to a simmer, stirring to dissolve the sugar. 
3. Pour the hot brine over the daikon, let cool slightly, then cover and refrigerate for at least 2 hours. 

Sauce

1. In a small saucepan, combine the banana, ketchup, chili sauce, horseradish, juice, and soy sauce, and cook over moderately low heat until thickened, about 30 minutes; let cool slightly. 
2. Transfer to a blender, and puree until smooth. 
3. Transfer to a small bowl, cover, and refrigerate until chilled, about 1 hour. 

Shrimp

1. Prepare an ice bath. 
2. In a large saucepan, combine the garlic, lemongrass, jalapeño, bay leaf, kaffir leaf, salt, and spices with the water, and bring to a boil. 
3. Reduce the heat to moderately low, add the shrimp, and simmer until just cooked through, about 7 minutes. 
4. Drain and transfer the shrimp to the ice bath; let cool completely. 
5. Drain, peel and devein the shrimp, leaving the tail end intact; discard the shells and aromatics. 

Serve the shrimp with the drained pickled daikon, cocktail sauce, shrimp chips, and fresh basil.

Recipe from Food&Wine Magazine, March 2017.

Dic-'tator casserole

Sausage, spicy Italian, cut into tiny ½-inch rounds	1 pound
Sausage, bratwurst, cut into tiny ½-inch rounds	1 pound
Oil, extra-virgin olive	3 tablespoons +
Garlic, thinly sliced	5 cloves
Bell pepper, seeded, cored, sliced ½-inch thick	1 red + 1 green
Onion, ½-inch slice	1 large
Tomato sauce	¼ cup
Water	2 tablespoons
Parsley, chopped	3 tablespoons
Salt	1 ½ teaspoons +
Pepper, white, freshly ground	½ teaspoon +
Potatoes, Yukon Gold, peeled, quartered	1 ½ pounds
Cream, heavy	1 cup
Milk, whole	½ cup
Butter, unsalted, cut into chunks	6 tablespoons
Horseradish, bottled, drained	¼ cup
Parmesan, grated	½ cup

1. Preheat the oven to 400°F. 
2. Place the sausage on a rimmed baking sheet, and liberally drizzle with oil. 
3. Roast until the casings are crisp and the juices run clear, about 15 to 20 minutes; let rest, and switch the oven to the broiler setting. 
4. While the sausages roast, heat 3-tablespoons oil in a skillet over medium heat, add the garlic, and cook for 2 to 3 minutes. 
5. Add the peppers and onion, increase the heat, and cook until the vegetables are tender, about 5 to 6 minutes. 
6. Add the tomato sauce, water, salt and pepper to taste, and reduce heat to a simmer. 
7. In a large pot, cover the potatoes with salted cold water, then simmer, uncovered, until very tender, about 25 minutes. 
8. In a small saucepan, bring the cream, milk, butter, 1 ½-teaspoon salt, and ½-teaspoon white pepper just to a simmer, stirring until the butter melts; keep warm and covered. 
9. Drain the potatoes, dump into a large bowl, and mash until smooth. 
10. Stir in the warm cream mixture, followed by the horseradish, and then the cheese. 
11. Toss the sausages, peppers, and onion with the tomato mixture and parsley; transfer to a casserole. 
12. Top the tiny dicks with mashed ‘tators, spreading evenly, and then broil until golden brown.