Text 31450, 81 rader
Skriven 2009-11-26 21:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: not hot trends 396
==========================
-=> Quoting Nancy Backus to Michael Loo <=-

 NB> At the Mediterranean restaurant we often go to they make VERY
 NB> nice eggplant fries

Triple endorsement! I'm buying an eggplant the next time I shop.

 NB> They also batter stalks of asparagus and fry them...

Similar in concept to the green beans mentioned recently (similar
as in long skinny green vegetable, not so much as to crumbed vs.
battered). I think I'd like that too.

More fried goodies:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sorrel Shrimp Rissoles With Artichoke Aioli
 Categories: French, Shrimp
      Yield: 4 servings

    RISSOLES:
    Vegetable oil for frying
     12    8-12 count shrimp, peeled
    And deveined, tails on
     12    Sorrel leaves
     12    Sheets filo dough
    Olive oil for brushing the
    Filo dough
    Salt
    ARTICHOKE AIOLI:
      1    Clove garlic
  4 1/2 oz Thawed frozen artichoke
    Hearts
    1/2 c  Mayonnaise
    Zest and juice 1/4 lemon

  Rissoles are like beignets or doughnuts, only they're usually made
  from puff pastry instead of choux pastry, and then fried deeply
  golden. I don't use puff pastry here, but layers of filo dough.

  Fill a cast iron skillet halfway up with vegetable oil. Bring to
  330 F.

  You will make 4 stacks of filo, 3 sheets thick. Lay down 2 sheets
  of filo, brush thoroughly with olive oil, and place the final
  sheet on top. Cut into 3 equal strips. Then season the shrimp with
  salt. Place a shrimp on the edge of 1 strip of filo dough, leaving
  a slight border. Place the sorrel leaf on the shrimp, and then
  wrap in the dough, tucking in corners as you go. Repeat for all 12
  shrimp.

  Fry the shrimp in 3 batches, 3 minutes per side. Drain on paper
  towel, and sprinkle with salt.

  Meanwhile, make the artichoke aioli. Pulse the garlic in a mini
  food processor until it is smashed to smithereens. Then, add in
  the artichoke hearts, and pulse to rubble. Add the mayonnaise and
  lemon zest and juice, and some salt. Then pulse to a chunky paste.
  Serve the rissoles hot from the oil, with some of this cool aioli.

  Posted by Kerry Saretsky, French in a Flash

  From: Serious Eats

MMMMM





Cheers

YK Jim


... Breaded deep fried bacon wrapped mac'n cheese crispy awesomeness!

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