Friday, May 25, 2007

A Delicious Appetizer using Artie's Tempeh

This is SO good
Beer Battered Tempeh Sticks
With Roasted Red Pepper, Marinated Artichoke, and Cream Cheese Dip
Sam Guy May 2007

Cut Tempeh into Sticks, three inches x ½ inch
Marinate Three ounces of Tempeh Sticks in Teriyaki marinade for an hour
Remove the Tempeh from the Marinade, and pat dry with paper towels.
Dip in beer batter, and deep fry at 365º F for about two min. Batter should be lightly browned.

Arrange three ounces of Tempeh Sticks (about 6 pcs) on a bed of Romaine Lettuce, with a lime wedge.
Serve with a condiment cup of the Cream Cheese Dip. (Recipe follows)
Roasted Red Pepper, Marinated Artichoke and Cream Cheese Dip

8 ounces of softened Cream Cheese
¼ cup Roasted Red Bell Peppers
½ cup Marinated Artichoke Hearts.

Rough chop the bell pepper and artichokes. Place in a food processor with the softened cream cheese. Pulse several times until well blended.

Beer Batter
12 ounces lager beer
1 ¼ cups of sifted AP flour
Dash of White Pepper
½ Teaspoon Kosher Salt

Mix together the beer, sifted flour, White Pepper and Salt.
Cover with plastic wrap, and set aside at room temperature for two hours.
Mix well with a spoon before using.


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