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.

Individual classic meat loaves

Beef, ground	1 ½ pounds
Pork, ground	¾ pound
Cream, heavy	½ cup
Tomato paste	3 tablespoons
Egg, lightly beaten	1 large
Onion, yellow, minced	1 large
Onion powder	1 ½ teaspoons
Celery salt	1 ½ teaspoons
Sugar	½ teaspoon
Salt	Pinch
Pepper, freshly ground	Pinch
Ketchup	1/3 cup
Worcestershire sauce	Dash or two

1. Preheat the oven to 350°F; place six 6-by-3-by-2-inch loaf pans on a baking sheet, and lightly coat with cooking spray. 
2. In a large bowl, combine the beef, pork, cream, tomato paste, egg, onion, Beau Monde seasoning, salt, and pepper; mix together with your hands until all the ingredients are evenly distributed. 
3. Divide the meat mixture evenly among the loaf pans, mounding it in the center. 
4. In a small bowl, stir together the ketchup and Worcestershire sauce; brush the top of each loaf with the sauce. 
5. Bake the loaves until a small incision in the center of the loaf reveals the palest pink inside, 30 to 45 minutes. 
6. Remove from the oven, and let the loaves rest a moment. 

Recipe from The San Francisco Ferry Plaza Farmers’ Market Cookbook.