| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Cake flour |
| 1 1/2 |
c |
Bread flour |
| 6 |
tb |
Baking soda |
|
|
Salt |
| 2 |
c |
Warm water |
| 2 |
tb |
Chopped fresh dill |
| 10 |
oz |
Clam juice |
| 1/4 |
ts |
Saffron in 3/4 cup hot water |
| 4 |
|
Egg yolks |
| 6 |
tb |
Chopped garlic |
|
|
Pepper |
| 16 |
oz |
Grapeseed oil |
| 8 |
oz |
Squid cut into round circles |
INSTRUCTIONS
For tempura batter, take mixing bowl and add cake flour, bread flour,
baking soda, salt, and warm water. Whisk until batter is smooth. Add dill
and whisk until dill is incorporated into the batter. Set batter aside. For
the saffron aioli, mix 10 ounces clam juice and saffron in a Kitchen Aid
bowl. Let sit about 10 minutes; remove saffron tea. Add 4 yolks to the bowl
with 3 ounces chopped garlic, 1 ounce salt and 1 ounce pepper. Turn mixing
bowl on level or speed Whisk about 15 seconds and turn on speed 2. Add
saffron tea and grapeseed oil slowly until the mixture looks like
mayonnaise. Remove aioli from bowl and put to the side.
For calamari, toss calamari with tempura batter. Fry in fryer until golden
brown. Remove and lay on paper towel to remove grease. Serve with aioli.
Yield: 2 to 3 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9290 - TIMOTHY DEAN
Converted by MM_Buster v2.0l.
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