Monday, February 22, 2010

Daily Macro

Here's the last photo from the cooking class I took at Dreager's Market. This is the saffron aioli that went with the beer battered shrimp recipe below. Personally, I could live without the addition of the saffron since I didn't think it added anything to the sauce and, to be honest, I don't think saffron is that great anyway. If it's your favorite then try it out, but if you could care less like me I'd omit it. Also if you hate shrimp (Kate) you could probably adapt this and make onion rings instead.

Spicy Beer Batter Fried Shrimp
Makes 8 servings
1 cup all-purpose flour1 tablespoon Spanish paprika1/2 teaspoon kosher salt12 ounce beer1/2 teaspoon Worcestershire sauce1/4 teaspoon Tabasco sauceVegetable oil2 pounds shrimp, peeled and deveinedFlour for dredging
In medium bowl combine the flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature for 30 minutes.
In large heavy bottom sauce pan or deep fryer, heat about 4-inches of oil over medium-high heat to 375°F.
Dredge shrimp in flour, and then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels. Serve immediately

Saffron Aioli
Tiny pinch of saffron, broken up and soaked in 1 tablespoon hot water
2 cloves garlic, peeled
1 teaspoon kosher salt
1 large egg yolk, coddled*
2 teaspoons fresh lemon juice
½ teaspoon sherry vinegar
1 cup pure olive oil
Freshly ground pepper

* to coddle the egg, place the egg in a small saucepan. Cover with water and heat to just before simmering.

Mash garlic and salt to a paste using a mortar and pestle.
In a medium bowl, whisk together yolk, lemon juice and vinegar. Add oil a few drops at a time to yolk mixture, whisking constantly. Continue to add oil until all of it is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and soaked saffron with liquid. Season to taste with salt and pepper. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.

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