Recipes

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

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