Calamari Bruce Recipe : Robert Irvine : Recipes : Food Network

Ingredients

  • 1 fresh lime, halved and seeds removed
  • 4 to 5 scallions, white and tender green parts only, sliced on the diagonal
  • ½ cup oil packed sun-dried tomatoes, drained and sliced
  • 1 large red bell pepper cut brunoise (julienne then crosswise into 1/8-inch pieces)
  • 8 ounces cold seltzer
  • 4 teaspoons baking powder
  • ¾ cup cornstarch
  • + 11 more ingredients
    • 1 ½ cups all-purpose flour
    • 1 cup buttermilk
    • 2 pounds cleaned calamari, sliced crosswise
    • 1 fresh lemon, halved and seeds removed
    • 1 tablespoon prepared wasabi
    • 1-ounce fresh ginger (about a 1 to 1 ½-inch piece) peeled and finely diced
    • 1 large yellow bell pepper cut brunoise (juliennes then crosswise into 1/8-inch pieces)
    • 2 tablespoons olive oil
    • ¼ teaspoon pepper
    • 1 teaspoon salt
    • 1 liter canola oil or enough to deep-fry calamari

Toss calamari with buttermilk in a non-reactive bowl, cover and let marinated in the refrigerator for 2 hours. Make topping by heating olive oil over medium heat in a medium skillet. Add peppers, sun-dried tomatoes, scallions, fresh ginger, and wasabi and saute until peppers are tender and flav...

View full recipe at SpringPad

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