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Calamari in Beer Batter
INGREDIENTS:
2 1/2 pounds squid (preferable from the Sea
of Cortez)
1 1/2 cups white flour
1 Tablespoon peanut oil
Salt and freshly ground black pepper
24 ounces of
CABOTELLA (a pint and
a half)
5 egg whites, beaten until stiff
4 cups coconut oil (vegetable oil works
too)
1 large bunch fresh basil
PREPARATION:
Buy already cleaned calamari
Rinse and dry on paper towels. Cut squid into 1/2-inch-wide
rings but leave the tentacles uncut.
In a mixing bowl, combine flour, peanut oil, salt, and pepper
and stir. Stir in
beer a little at a time.
Then fold in the egg whites.
Heat oil in a deep-fryer to 375 degrees °F.
Dip the squid into the batter and fry for 2-1/2 minutes.
Drain on paper towels.
Drain the fresh basil (can use parsley as well, or both) and dry
very well on paper towels and plunge into the oil for 20
seconds. Drain on paper towels. Serve hot.
Great with an ice-cold
Cabotella |
| Clam Beer
Appetizer recipe Beer and clams go together well in this finger food appetizer...  INGREDIENTS: 1 stick (1/4 pound or 8 Tablespoons) butter, at room temperature 1/2 cup fine bread crumbs 1/4 cup of CABOTELLA Beer 1 small sweet onion, minced 4 garlic cloves, minced 2 tablespoons minced fresh parsley 1 teaspoon basil 1/2 teaspoon dried oregano 1/2 teaspoon rosemary 1/8 teaspoon ground red pepper Salt and freshly ground pepper to taste 4 small (6-1/2 ounces) cans minced clams, drained (juice reserved) 36 toasted baguette slices 1/2 cup grated Parmesan cheese PREPARATION: Preheat oven to 375 F. Line baking sheets with Silpats or lightly grease. Combine butter, bread crumbs, beer, sweet onion, garlic, parsley, basil, oregano, and rosemary. Add salt and pepper to taste, and mix thoroughly. Stir in clams. Add additional clam juice if mixture appears too dry. Spread clam mixture on toasted baguette slices. Bake for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Increase oven heat to broil. Return clam rounds to oven and broil until golden. Serve hot. Yield: 36 appetizers Each week a new beer based recipe... Come back soon! |
