Carole Peck Recipes: Today Show 1/4/07 Following are the recipes for the dishes presented during Carole Peck's cooking demonstration in her appearance on NBC's Today Show on January 4th, 2007: Wok Seared Shrimp 4 servings Aioli sauce: 1 c. mayonnaise, preferably homemade 2 t. fresh garlic, finely chopped lemon, juice only Wok Seared Shrimp: 1 c. olive oil 20 fingerling or new potatoes, scrubbed clean sprig rosemary, picked & chopped 28 large (U-10 size) shrimp, peeled & deveined 1 T. fresh chopped garlic 1 large roasted red pepper, -inch chopped 24 imported black olives, pitted 1 c. petite green peas, fresh & blanched or frozen lb. green beans, stems removed & blanched c. fresh flat parsley, chopped coarsely Salt & pepper to sprinkle Make aioli sauce, whisking the mayonnaise and garlic together. Finish by beating in the lemon juice. Set aside in refrigerator. Preheat oven at 450 . In a roasting pan, pour cup olive oil. Add the potatoes and rosemary, and liberally sprinkle with salt and pepper; roll around to coat potatoes. Place in oven and roast for 20 to 25 minutes until done, then remove. In a wok or saute pan over high heat, add the remaining oil. When very hot, add the shrimp and sear about 2 to 3 minutes. Turn the shrimp over, add the garlic, season with salt and pepper, and sear another 2 to 3 minutes. Add the roasted pepper, olives and peas and stir-fry to heat and incorporate well. Add the green beans and stir-fry to finish the dish. When finished, place the warm potatoes on a platter. Top with the wok-seared shrimp and vegetables. Ladle the aioli sauce on top and sprinkle with chopped parsley. Kale, Red Cabbage, Apple & Sunflower Seed Salad 4 to 6 servings 4 to 6 kale leaves, washed & dried head red cabbage 1 small Euro cucumber fennel bulb, thinly sliced 1 apple, julienned 1 small red onion, thinly sliced 3 T. tamari sunflower seeds Coarse sea salt for sprinkling Finely shred the kale and red cabbage. Place in the bowl with orange miso dressing. Score the cucumber, halve and remove the seeds, thinly slice, and add to the bowl. Add the fennel, apple, red onion and sunflower seeds, toss together and dress with orange miso vinaigrette. Sprinkle with sea salt to your taste. Orange miso vinaigrette Makes 1 cup c. fresh orange juice c. aged sherry or fruit vinegar 3 T. sweet white (shirio) miso c. walnut oil Fresh ground pepper Whisk the orange juice and vinegar, add the miso, and beat until smooth. Whisk the oil in a steady stream, to emulsify the dressing. Season with pepper. "Better than Yankee Doodles" (Bittersweet Chocolate Cupcakes) Serving size: 12 cupcakes Cupcakes: 18 oz. good-quality bittersweet chocolate 5 whole eggs 3 egg yolks 1 c. sugar Chocolate glaze (optional): c. heavy cream 8 oz. semisweet chocolate chips 2 oz. ( stick) unsalted butter, cut into pieces Melt the chocolate in the top of a double boiler over barely simmering water. While the chocolate is melting, combine the whole eggs, yolks, and sugar in the bowl of an electric mixer. Using the balloon whisk attachment, beat on high speed until pale yellow in color and tripled in volume. With the machine running, add the melted chocolate and mix quickly. Turn off the machine and use a rubber spatula to scrape down the chocolate from the sides of the bowl. Fold in until the chocolate is evenly distributed. Preheat the oven to 350 degrees F. Spray muffin tins with nonstick vegetable cook spray or brush with melted butter. Spoon in the batter so the tins are three-fourths full. Bake for about 12 minutes, until the cupcakes have risen and the tops are cooked and cracking. Let cool to room temperature in the tins. Remove the cupcakes carefully, tapping the tin on a counter to loosen them. Most of the cupcakes should lift out; use a paring knife or small metal spatula to nudge out any difficult ones. To make the chocolate glaze, scald the cream in a 1-quart saucepan. Put the chocolate chips in a food processor and, with the motor running, pour the hot cream through the feed tube and mix until smooth. Add the butter, bit by bit, and blend in. The mixing process should be completed in only a couple of minutes. Remove the glaze to a small container and let cool. Hold each cupcake by its base and dip into the glaze in one motion. Recipe notes: I place a dollop of whipped cream on these cupcakes and serve them on a little plate surrounded by chocolate sauce. The recipe can be doubled or tripled to make more or larger cupcakes. The cupcakes can be baked up to two days ahead and stored in a covered container in a cool place.