Tuesday, May 18, 2010

Beer-Battered Stuffed Chokes by Chef Tomm

Chef Tomm, of Culinary Secrets, spent some time at OceanMist Farms the week before the Artichoke Festival and created this recipe especially for his demonstration. Though I am not typically a fan of fried anything, these were scrumptious. Besides, you know me and beer - love it!
10 Baby artichokes peeled,parboiled with the choke removed
2 tablespoons Butter
1 tablespoon Garlic fine dice
3 tablespoons Onions small dice
1 cup Mushrooms cut into quarters
3/4 cup Panko bread crumbs
1/2 cup Blue cheese crumbled
TT Salt and pepper TT= To Taste
1 Beer batter

Beer Batter Recipe
7.5 ounces All purpose flour
2.5 ounces Cornstarch
1 tablespoon Salt
1 teaspoon Black pepper
2 teaspoons Baking Powder
16 ounces Beer

Stuffing: Place your butter into a sautee pan over medium heat and melt. Add in your garlic and onions and cook until the onions are translucent. Add in the mushrooms and cook for about five minutes while stirring. Remove from heat and add the breadcrumbs and blue cheese then stir until everything is mixed in. Season To Taste with salt and pepper. The filling is now ready and can be made a few days in advance.

Beer Batter: Mix together the flour, cornstarch, salt and pepper and baking soda in a medium bowl. Add the beer and stir until smooth. Hold for service

For service: Place the filling into the artichoke and pack lightly. Dust with flour then put into the beer batter. Place into a 350 degree preheated deep fryer and fry until golden brown. Remove from oil and put onto a pan with paper towels to absorb excess oil. Season with salt and serve. Enjoy!

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