Beer Battered Tempura Rattlesnake


time

UNDER 2 HOURS


ingridents:

Texas Ale Tempura:

      • 1 cup all purpose flour
      • 1 teaspoon baking soda
      • 1 tablespoon baking powder
      • 2 tablespoons corn starch
      • 1 beer
      • 1 cup ice
      • Salt, to taste

Rattlesnake:

      • 1 rattlesnake
      • 1 lime, juiced
      • 1 clove garlic
      • 1 Serrano chile

Orange Cream Fraiche:

      • 1 cup crème fraiche
      • 1/2 orange, zested and juiced
      • Salt, to taste

Lime & Almond Vinaigrette:

      • 2 limes, zested and juiced
      • 2 tablespoons champagne vinegar
      • 1 teaspoon shallot, minced
      • 1 teaspoon garlic, minced
      • 5 tablespoons almond oil
      • Kosher salt, to taste

Succotash Salad:

      • 1 poblano
      • 1 cob corn
      • 5 baby tomatoes
      • 2 tomatillos
      • 2 scallions
      • 2 chives
      • 1 tablespoon almond oil
      • Salt, to taste

Zucchini & Almond Gazpacho:

      • 3 zucchini
      • 1 garlic clove
      • 1/2 shallot
      • 1/4 cup champagne vinegar
      • 1/2 cup heavy cream
      • 1/2 cup toasted almonds
      • 2 cucumbers
      • 3 scallions
      • Salt, to taste

directions:

 

Texas Ale Tempura:
1. Mix all dry ingredients together.
2. Pour beer with ice into a bowl. Whisk in dry ingredients until it coats the back of a spoon. Season with salt.

Rattlesnake:
1. Chop all garlic and Serrano and mix with lime juice.
2. Remove all meat from snake and marinate for 30 minutes in chile-lime mix.

Orange Cream Fraiche:
1. Combine all ingredients and mix.

Lime – Almond Vinaigrette:
1. Add all ingredients to bowl and whisk well. Season to taste.

Succotash Salad:
1. Roast poblano on grill. Once charred on all sides, peel and de-seed.
2. Place corn and tomatillos on grill until cooked. Peel peppers and de-seed. Husk the corn and brush on almond oil and salt and put back on grill to char. Cut corn off cob and toss with the rest of the ingredients and season with salt and lime-almond vinaigrette.

Zucchini – Almond Gazpacho:
1. Add all ingredients except the heavy cream and salt and puree well in blender. Pour into bowl and season with salt. Add cream and adjust thickness.


Source: http://www.bravotv.com/foodies/recipes/beer-battered-tempura-rattlesnake

Updates & Free Giveaways!