Calamari and Green Grape Appetizer

From: Chef Shon Whelan, Toast Restaurant, Carmel Valley, CA. Yield: 1 appetizer.

8 oz. fresh Monterey suid
½ cup milk
1 cup panko bread crumbs
for frying, vegetable oil
6 California green seedless grapes, halved

Lemon Aioli (yields ½ cup):
½ cup mayonnaise

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.