Appetizers
Serves 1
Directions
- 1Quarter corn cobs.
- 2Quarter corn cobs.
- 3Quarter corn cobs.
- 4Fry until crispy.
- 5Fry until crispy.
- 6Fry until crispy.
- 7Coat the ribs with garlic, cumin, paprika, pepper and salt rub.
- 8Coat the ribs with garlic, cumin, paprika, pepper and salt rub.
- 9Coat the ribs with garlic, cumin, paprika, pepper and salt rub.
- 10Cut the calamari into ribbons.
- 11Cut the calamari into ribbons.
- 12Cut the calamari into ribbons.
- 13Make a batter with cornstarch, flour, salt, paprika and garlic powder.
- 14Make a batter with cornstarch, flour, salt, paprika and garlic powder.
- 15Make a batter with cornstarch, flour, salt, paprika and garlic powder.
- 16Fry the squid twice for a crispy golden brown finish.
- 17Fry the squid twice for a crispy golden brown finish.
- 18Fry the squid twice for a crispy golden brown finish.
- 19Boil diced chilies and garlic with rice wine vinegar, sugar, water and cornstarch for a sweet chili sauce.
- 20Boil diced chilies and garlic with rice wine vinegar, sugar, water and cornstarch for a sweet chili sauce.
- 21Boil diced chilies and garlic with rice wine vinegar, sugar, water and cornstarch for a sweet chili sauce.
- 22Sweat shallots and garlic in butter.
- 23Sweat shallots and garlic in butter.
- 24Sweat shallots and garlic in butter.
- 25Add arborio rice and soaked porcini mushrooms with its liquid.
- 26Add arborio rice and soaked porcini mushrooms with its liquid.
- 27Add arborio rice and soaked porcini mushrooms with its liquid.
- 28Ladle in chicken stock until thick and creamy.
- 29Ladle in chicken stock until thick and creamy.
- 30Ladle in chicken stock until thick and creamy.
- 31Finish off with parmesan, salt and pepper.
- 32Finish off with parmesan, salt and pepper.
- 33Finish off with parmesan, salt and pepper.
- 34Cool the risotto until chilled and add diced mozzarella.
- 35Cool the risotto until chilled and add diced mozzarella.
- 36Cool the risotto until chilled and add diced mozzarella.
- 37Roll into golf ball-sized spheres.
- 38Roll into golf ball-sized spheres.
- 39Roll into golf ball-sized spheres.
- 40Coat with flour, egg and panko breadcrumbs.
- 41Coat with flour, egg and panko breadcrumbs.
- 42Coat with flour, egg and panko breadcrumbs.
- 43Fry until golden brown.
- 44Fry until golden brown.
- 45Fry until golden brown.
- 46Steep saffron in hot lemon juice and blend with garlic, egg yolks, salt and olive oil for a saffron aioli.
- 47Steep saffron in hot lemon juice and blend with garlic, egg yolks, salt and olive oil for a saffron aioli.
- 48Steep saffron in hot lemon juice and blend with garlic, egg yolks, salt and olive oil for a saffron aioli.
Ingredients
- corn cobs
- corn cobs
- corn cobs
- garlic
- garlic
- garlic
- cumin
- cumin
- cumin
- paprika
- paprika
- paprika
- pepper
- pepper
- pepper
- salt
- salt
- salt
- squid
- squid
- squid
- cornstarch
- cornstarch
- cornstarch
- flour
- flour
- flour
- salt
- salt
- salt
- paprika
- paprika
- paprika
- garlic powder
- garlic powder
- garlic powder
- chilis
- chilis
- chilis
- garlic
- garlic
- garlic
- rice wine vinegar
- rice wine vinegar
- rice wine vinegar
- sugar
- sugar
- sugar
- water
- water
- water
- cornstarch
- cornstarch
- cornstarch
- shallots
- shallots
- shallots
- garlic
- garlic
- garlic
- butter
- butter
- butter
- arborio rice
- arborio rice
- arborio rice
- porcini mushrooms
- porcini mushrooms
- porcini mushrooms
- chicken stock
- chicken stock
- chicken stock
- parmesan
- parmesan
- parmesan
- salt
- salt
- salt
- pepper
- pepper
- pepper
- mozzarella
- mozzarella
- mozzarella
- flour
- flour
- flour
- egg
- egg
- egg
- panko breadcrumbs
- panko breadcrumbs
- panko breadcrumbs
- saffron
- saffron
- saffron
- hot lemon juice
- hot lemon juice
- hot lemon juice
- egg yolks
- egg yolks
- egg yolks
- salt
- salt
- salt
- olive oil
- olive oil
- olive oil