FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For dipping sauce:
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- For calamari:
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- *Available in the Asian foods section of many supermarkets.
- **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
ALL PURPOSE MARINADE/MOP/DIPPING SAUCE
This is a Chef Paul recipe. Very versatile! The marinade is great for brisket. Just reserve some, add some beer and you've got a good mop. Reserve some more, add a few ingredients and you've got a good dipping or BBQ sauce. Cooking time does not include the marinating time or the time to cook the brisket. This is primarily a recipe for the marinade.
Provided by Pokey in San Antonio
Categories Sauces
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 20
Steps:
- Mix everything except bourbon in a saucepan, bring to a boil, simmer afor a minute or two.
- Cool and add the bourbon.
- This should be enough to marinade a brisket in it's cryovac packaging. Snip off a corner of the cryovac just large enough to insert the tip of a funnel. Drain out any blood, and carefully pour the marinade inches Reseal the packaging (I use duct tape), place in a pan (just in case), and refridgerate one or two days.
- Drain and reserve the marinade.
- Put the brisket in the smoker. For instructions on how to smoke a brisket, see my Real Texas Brisket recipe#152445.
- For the mop: Measure 1 cup of reserved marinade and set aside. Put the rest of the marinade in a large saucepan and boil for about 5 minutes. Cool slightly, Strain, if using a spray bottle, and add in the beer. If you strain out the solids, you can add them back to the marinade reserved for the sauce, for a little extra zip.
- Mop every half an hour, up to every hour, as your pit requires.
- For the sauce: Put the ingredients in a large saucepan, bring to a boil, and simmer until thick. I roasted the garlic and onion in my pit while smoking the beef, added it to the sauce later, and then simmered it for another half an hour or so. Pour the sauce into the blender and process until smooth. If it's too thick, add some of the mop. Serve warm.
ANOTHER FIVE SPICE MARINADE & DIPPING SAUCE
Different from previously posted version on Zaar. I love Five Spice Powder and am always searching for new ways to use it in recipes. This version was oringally from a magazine clipping, although I am not sure which one. Marinade is enough to use for 1 pound of meat. (Find sesame oil and Five Spice powder in Asian markets; chili oil is oil flavored with hot chili peppers)
Provided by HeatherFeather
Categories Asian
Time 10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together ingredients and chill until ready to use.
- To USE: Divide mixture in half and use one portion to marinade meat at least 1 hour (chicken, beef, or pork); after meat has marinated, drain and discard and then cook meat according to your preferred method. Boil remaining portion of marinade until reduced slightly and use to brush on meat while cooking or as a dip for cooked meat.
Nutrition Facts : Calories 48.3, Fat 2.3, SaturatedFat 0.3, Sodium 1008.9, Carbohydrate 2.6, Fiber 0.6, Sugar 0.8, Protein 2.2
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