9
fresh lemon wedges for garnish
Rinse and drain the calamari; place on thick layers of paper towels,
pressing and blotting them completely dry with another layer of
paper towels on top. Cut the bodies into ½ -inch (1.27 cm) rings,
and cut tentacles into halves or quarters if large.
Heat oil to 360°F (182°C) in the Cuisinart
TM
Professional Deep Fryer.
Preheat the oven to 500°F (260°C). Line 2 cookie sheets with a
triple thickness of paper towels.
Place the flour, parsley, granulated garlic, salt, and pepper in a
jumbo re-sealable food storage bag. Working with about a quarter
of the calamari at a time, drop calamari into the bag, seal and
shake. Squeeze the sides of the bag to completely coat the
calamari. Take care that the pieces are individually coated and not
stuck together. Remove from the bag and place on a baking sheet
lined with plastic wrap. Repeat until all the calamari has been
coated evenly with flour mixture.
Gently add calamari to hot oil, about 1 to 1½ cups (250 - 375 ml) at
a time, trying to let all the pieces drop in separately. Do not crowd
the calamari, because crowding will drop the temperature of the oil.
The calamari will be pale golden and just cooked in about 40 to 60
seconds. Do not overcook – they will become tough. Lift the
calamari out, using a slotted spoon or metal skimmer, and drain in
a single layer on prepared cookie sheets. Repeat with the remaining
calamari. When all the calamari has been fried, reheat them in the
500°F (260°C) oven for several minutes. Sprinkle lightly with a little
more salt, and serve with warm marinara sauce for dipping.
HERBED BEER BATTER ONION RINGS
Makes 2 to 4 servings
¾
cup (175 ml) + 2 tablespoons (30 ml) lager or ale
1
cup (250 ml) unbleached, all-purpose flour
½
cup (125 ml) chopped fresh parsley
1
tablespoon (15 ml) chopped fresh thyme
1
teaspoon (5 ml) finely chopped fresh garlic
¾
teaspoon (3.75 ml) kosher salt
1-2
onions [about 1 pound (500 g) total]
flour for dusting
vegetable oil for frying
kosher salt for sprinkling
In a medium bowl, whisk the beer into the flour until smooth. Stir in
the parsley, thyme, and garlic. Let batter stand 30 minutes. Stir in
salt.
Cut onion crosswise into ½-inch (1.27 cm) thick slices. Remove
and discard skin, stem and root ends. Separate slices into rings.
Toss lightly with flour.
Heat vegetable oil in Cuisinart
TM
Professional Deep Fryer until it
reaches 375°F (190°C). Working with about 4 or 5 rings at a time,
dip each ring into batter, and allow excess to drip off. Carefully
lower coated onion rings into deep fryer, one at a time. Fry until
golden, turning as needed, about 1 to 2 minutes. Lift out with tongs
and place on layered paper towels to drain. Sprinkle with kosher
salt while hot, and serve.
8
Heat vegetable oil in Cuisinart
TM
Professional Deep Fryer until it
reaches 375°F (190°C). Carefully lower 3 doughnuts into the hot oil
– do not overcrowd! Fry on each side, about 1 to 2 minutes, turning
with a slotted spoon or wire skimmer. Remove and drain on layered
paper towels. Pat gently to remove any excess oil, and sprinkle
with desired amount of sugar.
SPICY BUFFALO WINGS
Makes 24 pieces.
oil for frying
12
chicken wings
½
cup (125 ml) unsalted butter, melted
5-8
tablespoons (75 - 120 ml) “Louisiana style” hot sauce
1
tablespoon (15 ml) cider vinegar
blue cheese dressing and celery sticks, carrot sticks,
zucchini sticks
Cut wing tips from wings and discard or reserve for making chicken
stock. Split each wing at the joint and cut through so there are 2
pieces from each wing. Rinse and dry completely. In a large bowl,
combine the melted butter, hot sauce and cider vinegar and stir
until completely blended.
Heat oil until it is 375°F (190°C). Put half the wings into the
Cuisinart
TM
Professional Deep Fryer and cook until browned and
crispy, about 12 to 15 minutes. Remove wings; drain briefly on
layered paper towels. Then stir hot, crispy wings into the hot sauce
mixture. Repeat with remaining wings.
Serve hot with cold vegetable sticks and blue cheese dressing.
Note: If you have some guests who do not appreciate hot and
spicy, fry the wings as instructed and toss with your favourite BBQ
sauce or honey mustard sauce. For “suicidal” strength wings, add
another hot sauce along with the Louisiana style hot sauce.
BLUE CHEESE DRESSING
½
cup (125 ml) mayonnaise (regular or lowfat)
½
cup (125 ml) sour cream (regular or lowfat)
½
cup (125 ml) crumbled blue cheese
1
teaspoon (5 ml) finely chopped garlic
¼
cup (50 ml) finely chopped parsley
1-2
tablespoons (15 - 30 ml) finely chopped onion
1
tablespoon (15 ml) fresh lemon juice
Place all ingredients in a bowl and stir well to blend. Cover and
refrigerate for at least 30 minutes before serving, to allow flavours
to blend.
FRIED CALAMARI
Makes about 4 servings
vegetable oil for frying
2 ½ pounds (1.1 kg) cleaned calamari,
including some tentacles
2
cups (500 ml) unbleached, all-purpose flour
1
tablespoon (15 ml) finely chopped parsley
1
teaspoon (5 ml) granulated garlic
1
teaspoon (5 ml) each: kosher salt and freshly ground
pepper
marinara sauce for dipping
