Shrimp Remoulade Can Be Great for New Year’s Eve Dip

DEAR SOS: We would appreciate the recipe for shrimp remoulade from Commander’s Palace in New Orleans. --MRS. C.G.M.

DEAR MRS. C.G.M.: Commander’s Palace complied when asked for this recipe. The classic remoulade goes over cold seafood, so you’re just in good time to add it to the menu as a dip for New Year’s appetizers, such as shrimp, crab legs, lobster pieces or even vegetables.

COMMANDER’S SHRIMP REMOULADE

1/4 cup Creole mustard

2 tablespoons paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1/2 cup white vinegar

1 cup finely chopped green onions

Dash hot pepper sauce

1/2 cup finely chopped celery

1/2 cup finely chopped parsley

1/2 cup catsup

1/2 cup prepared yellow mustard

2 cloves garlic, minced

3 eggs, at room temperature

Juice of 1 lemon

1 1/3 cups oil

2 1/2 pounds (about 80) medium shrimp, peeled and deveined

Combine creole mustard, paprika, cayenne, salt, vinegar, green onions, hot pepper sauce, celery, parsley, catsup, yellow mustard, garlic, eggs and lemon juice in blender container. Blend at high speed until smooth. Remove cover and gradually add oil in steady stream. Sauce will thicken to mayonnaise consistency. Chill.

Serve with boiled or sauteed shrimp that has been cooled to room temperature or chilled. Makes 2 1/2 cups.

Note: Crab or lobster may be substituted for shrimp.

DEAR SOS: Please print the recipe for Kansas City Vanilla Ice Cream. It’s missing from my files! Thanks. --JEROME

DEAR JEROME: This is one recipe we would not like to find missing in our files, either. It’s one of the best ice cream recipes of all time.

KANSAS CITY VANILLA ICE CREAM

3 tablespoons cornstarch

6 cups milk

2 2/3 cups sugar

4 large or 5 small eggs

3/4 teaspoon salt

1 (13-ounce) can evaporated milk

1 pint whipping cream

3 1/2 tablespoons vanilla

25 pounds crushed ice

Ice cream salt

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook in top of double boiler until thick and smooth, beating constantly to avoid lumps.

Blend sugar, eggs, salt and evaporated milk in electric mixer. Add hot cornstarch mixture and beat well. Add whipping cream, remaining 4 cups milk and vanilla.

Pour into 1-gallon electric or hand freezer. Pack with layers of crushed ice and ice cream salt until entirely covered. Freeze until firm and remove paddle. Be sure to pour off excess water.

Add more crushed ice and salt. Cover container tightly and store in freezer, or place ice cream into another container that has been chilled and freeze. Makes 1 gallon.

Variations:

Pumpkin Ice Cream: Add 2 cups canned pumpkin. Use 1 tablespoon vanilla and add 1/2 teaspoon ground cinnamon.

Coffee Ice Cream: Dissolve 3 tablespoons instant coffee in 1 cup water. Use 2 tablespoons vanilla.

DEAR SOS: I am requesting your assistance in obtaining a recipe for Steak Diane, as it is prepared at many fine restaurants. --JOE

DEAR JOE: Steak Diane was--and is--in the repertory of classic dishes prepared table side at fine restaurants. It’s a wonderful dish with which to show off at your dinner table for two, (a New Year’s tete-a - tete , perhaps? ) .

If you are squeamish about flaming a dish at the table, prepare and dish it up it in the kitchen. The effect will not be the same, however.

STEAK DIANE

1/4 cup butter or margarine

1/4 cup minced shallots or green onions

2 tablespoons Worcestershire sauce

1/4 cup beef bouillon

1/2 teaspoon salt

1/8 teaspoon black pepper

2 (6-ounce) New York-cut steaks, 12-inch thick

1/4 cup brandy

Melt butter, then add shallots and cook until tender, but not browned. Add Worcestershire, bouillon, salt and pepper. Bring to boil, and cook until liquid is reduced by about half.

Meanwhile, pan broil steaks until rare or done as desired. Transfer meat drippings to chafing dish or leave in skillet. If using chafing dish, add steaks to drippings and turn to coat well.

Warm brandy. Pour over steaks, heat sauce and ignite. Let flames die down and serve at once. Makes 2 servings.