01-10-2007, 05:21 AM
[font "verdana, arial, helvetica"][size 2]1/4 cup gherkin, roughly, chopped
3 tbl capers, rinsed
1/2 tsp Dijon mustard
2 tbl chopped dill
2 tbl chopped tarragon
2 tbl chopped chervil
3 x shiso leaf, roughly, chopped
1 cup mayonnaise
1 tbl rice vinegar
Calamari Sandwich
16 x squid, tubes, cleaned, and, cut into 1/2 inch rounds
2 tsp cumin
1/2 x jalapeno, seeds removed
2 slc ginger
2 tsp curry powder
2 clv garlic, peeled, and, roughly, chopped
2 cup tempura mix
1 1/2 cup sparkling mineral water or 1 1/2 cup ice water
2 x loaves sourdough bread, thickly, sliced
tartar sauce, (see recipe)
4 x tomato, thinly, sliced
peanut oil, for deep-frying
Mix all ingredients together and refrigerate until ready to use.
Calamari Sandwich:
In a food processor or with a mortar and pestel grind cumin, jalapeno, ginger and curry powder. Mix with squid, add chopped garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.
In a large bowl whisk together tempura mix with water until smooth. Preheat peanut oil to 375 degrees Fahrenheit - 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches until crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.
Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add calamari and serve immediately.[/size][/font]
3 tbl capers, rinsed
1/2 tsp Dijon mustard
2 tbl chopped dill
2 tbl chopped tarragon
2 tbl chopped chervil
3 x shiso leaf, roughly, chopped
1 cup mayonnaise
1 tbl rice vinegar
Calamari Sandwich
16 x squid, tubes, cleaned, and, cut into 1/2 inch rounds
2 tsp cumin
1/2 x jalapeno, seeds removed
2 slc ginger
2 tsp curry powder
2 clv garlic, peeled, and, roughly, chopped
2 cup tempura mix
1 1/2 cup sparkling mineral water or 1 1/2 cup ice water
2 x loaves sourdough bread, thickly, sliced
tartar sauce, (see recipe)
4 x tomato, thinly, sliced
peanut oil, for deep-frying
Mix all ingredients together and refrigerate until ready to use.
Calamari Sandwich:
In a food processor or with a mortar and pestel grind cumin, jalapeno, ginger and curry powder. Mix with squid, add chopped garlic and season with a little salt and pepper. Marinate for 1 hour in the refrigerator.
In a large bowl whisk together tempura mix with water until smooth. Preheat peanut oil to 375 degrees Fahrenheit - 400 degrees Fahrenheit. Remove calamari & mix with tempura batter. Carefully place in peanut oil in small batches until crisp & light brown. Remove from oil and place on papertowel to absorb excess oil. Lightly season with salt.
Toast sourdough and butter. Spread on a little tartar sauce and top with tomato slice. Add calamari and serve immediately.[/size][/font]