|
|
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 8
|
| Mustards Grill opened in 1983 with a menu based on regional American cooking. This recipe comes from Executive Chef Cindy Pawlcyn. |
RECIPE INGREDIENTS
|
|
|
DIRECTIONS
TO MAKE THE SLAW: In a small bowl, whisk together the curry, lemon juice, vinegar, mustard, and honey. Slowly whisk in the oil. Season with the salt and pepper and set aside. Place the cabbage in a large bowl and toss it with the carrot and chili pepper. Cover and refrigerate until ready to serve.
|
TO MAKE THE CALAMARI: In a heavy- bottomed pot over medium-high heat, or a deep-fryer, heat the oil to 375 degrees F. While the oil is heating, in a large bowl, stir together the flour, cornstarch, semolina, cornmeal, cumin, salt and pepper. Pour the buttermilk into a shallow bowl. Put the calamari into the buttermilk, drain and then toss into the flour mixture. Shake off any excess flour and fry the calamari, in two or three batches, until it becomes golden brown, about 2 to 3 minutes per batch. Drain the fried calamari on paper towels.
|
TO SERVE: Gently toss an equal amount of slaw and calamari with just enough dressing to coat. Garnish with the cilantro leaves and scallions. Serve immediately.
|
Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill
|
|
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
|
|
| Part of These Recipe Collections |
Find Similar Recipes » |
|
|
|
|
|
|
Nutrition Facts per Serving
Yield: Serves 8
|
|
|
|
|
| Carbohydrates, Total: |
52g |
|
|
|
|
|
| |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
