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Posted on November 05 2009 in category: Side Dish
Fried Tomatillos:
-- First, remove husk from all tomatillos and rinse thoroughly. Cut tomatillos into discs about 1/4 inch thick.
-- Next, prepare batter, whisking together the egg and water, then adding the dry ingredients until thick
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
-- To bread tomatillos, coat each disc in all purpose flour, then dip in batter and bread crumbs (panko bread crumbs recommended) which have been seasoned with salt and pepper.
-- After all discs are breaded, fry in 350 degree vegetable oil until golden brown. Place on a paper towel when removed from oil, and salt lightly.
Crab and Nopales Escabeche (Pickled Crab and Cactus Salad)
1 lb lump crab meat, picked clean of all shells
1 large tomato, diced
1 jalapeno, diced
1 small bunch cilantro chopped finely
1 medium red onion, diced
1/2 cup nopales (cactus) strips cut into 1 inch pieces (canned cactus is available at most grocery stores, fresh available at Latin markets)
-- Combine all ingredients in a mixing bowl
Dressing for Crab Salad:
juice of 2 fresh limes
juice of 2 fresh lemons
juice of 2 fresh oranges
one strip of zest from each
1/2 cup rice wine vinegar
2T honey
salt and pepper
--combine all ingredients in a blender, add to crab mixture.
Pasilla/Tamarind Aioli
4 oz. Pasilla Chili, rehydrated in warm water
1/2 cup Tamarind concentrate
1 Cup Mayonnaise
1/4 cup reserved liquid from soaking chilis
pinch of salt
:
-- Puree all ingredients in blender until smooth
To Serve:
Place warm tomatillos around plate, with crab salad in the middle, drizzle with aioli. Top crab salad with cilantro sprig
-- First, remove husk from all tomatillos and rinse thoroughly. Cut tomatillos into discs about 1/4 inch thick.
-- Next, prepare batter, whisking together the egg and water, then adding the dry ingredients until thick
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
-- To bread tomatillos, coat each disc in all purpose flour, then dip in batter and bread crumbs (panko bread crumbs recommended) which have been seasoned with salt and pepper.
-- After all discs are breaded, fry in 350 degree vegetable oil until golden brown. Place on a paper towel when removed from oil, and salt lightly.
Crab and Nopales Escabeche (Pickled Crab and Cactus Salad)
1 lb lump crab meat, picked clean of all shells
1 large tomato, diced
1 jalapeno, diced
1 small bunch cilantro chopped finely
1 medium red onion, diced
1/2 cup nopales (cactus) strips cut into 1 inch pieces (canned cactus is available at most grocery stores, fresh available at Latin markets)
-- Combine all ingredients in a mixing bowl
Dressing for Crab Salad:
juice of 2 fresh limes
juice of 2 fresh lemons
juice of 2 fresh oranges
one strip of zest from each
1/2 cup rice wine vinegar
2T honey
salt and pepper
--combine all ingredients in a blender, add to crab mixture.
Pasilla/Tamarind Aioli
4 oz. Pasilla Chili, rehydrated in warm water
1/2 cup Tamarind concentrate
1 Cup Mayonnaise
1/4 cup reserved liquid from soaking chilis
pinch of salt
:
-- Puree all ingredients in blender until smooth
To Serve:
Place warm tomatillos around plate, with crab salad in the middle, drizzle with aioli. Top crab salad with cilantro sprig
