5.5.12 tempura pallooza & baked oysters

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We started the day with breakfast at Steak & Shake...a great way to start the day :)
Then off to see the munchkins at my brother's house and bring them donuts and choc milk.  Lots of playing in the yard, hide and seek, throwing the toys for the dog to fetch...and many hugs and kisses.

Scott decided upon seafood and vegi tempura for tonight.  I love seeing a man with his little reading glasses on pouring over a hefty cookbook...like an archeologist on the hunt for a hidden artifact.
the frying station:
sliced onion, sweet potato, broccoli (which was frozen)
the plain flour & batter of plain flour (, one egg yolk and ice water till lumpy and thick like pancake batter.  Vegi oil at the ready at 375.  I battered and dropped and "Everything Man" fried the food.

way too many onions for two people

broccoli & sweet tater



Dipping sauce inspired from "How to Cook Everything" by Mark Bittman
1/4 cup soy sauce
1/4 cup water
1 tbs peeled, minced fresh ginger
1 tsp minced fresh garlic (I would use less or used roasted next time...too strong)
1 tsp rice vinegar
2 TBS sugar

baked, taranto style oysters
we did  only 4-6 of these
2 tbs bread crumbs
2 tbs olive oil
2 garlic cloves, chopped
fresh herbs (basil)
1 TBS grated parmesan
s&p
lemon to spritz
mix herb/bread mix and distribute among oysters, bake at 375 till golden about 10 min and spritz with lemon.  Delicious!





We ate most of this over the stove...E.M. was fussing at me for sneaking bites cause he prefers to eat it sitting down.  This batter holds very well in a warm oven...and wait a little between batches so oil can come back up to temp.  The vegis were the highlight.  The shrimp needed a little bit higher temp to be more crispy, and maybe a skewer to straighten them out.  The onions and sweet potato were amazing.

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