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Aiolis and Tempura
Batters
Lemongrass, Sambal & Three-Vinegar Aiolis
Colossal Shrimp Spiced Tempura with Lemongrass Aioli
Tomato and Mozzarella Basil Tempura with
Three-Vinegar Aioli
Chicken Breast Chile Tempura with Sambal Aioli
Andrea Immer Robinson's
Seafood Tempura with Sesame Aioli
WINE NOTES
Vouvray:
100% Chenin Blanc. Vinified using "method Champenoise." Comes from
Vouvray appelation in Loire Valley. Green apple, citrus notes.
Sauvignon Blanc: Bright grapefruit, melon and stone fruit,
lemon zest, with a trace of minerality. Rutherford district, estate
vineyards. Fermentation: 15% in neutral French barrels, 85%
stainless steel, then blended.
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Tomato and Mozzarella Basil
Tempura
with Three-Vinegar Aioli
Serves 4
- 2 cups Basil Tempura
- 2 large heirloom tomatoes, sliced 1/2-inch
thick
- 2 balls fresh mozzarella, sliced 1/2-inch
thick
- 1 cup Three-Vinegar Aioli
- Canola oil for frying
- Kosher salt and freshly ground black pepper
Prepare a fryer or medium stock pot filled 1/3
the way up with canola oil at 350 degrees. Have Basil Tempura in a
medium bowl and dip tomatoes in tempura. Let excess drip off and
gently lower tomatoes into hot oil. Fry until GB&D (golden brown and
delicious), about 1-2 minutes. Drain on paper towels and season
lightly with salt and pepper. To serve, make a stack of alternating
tomato and mozzarella. Spoon Three-Vinegar Aioli over the top, and
garnish with basil leaf.
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