11
RECIPES
ONION STRAW BLOSSOM
Oil for frying
1/2 cup sour cream
1/4 cup chunky salsa
2 large (12 oz. each) white or Vidalia
onions
3/4 cup all-purpose flour
2 tbsp. Mexican chili powder
1 tbsp. garlic salt
1 tsp. black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp salt
1 (12 oz.) non-alcoholic beer
Preheat oil to 375 ºF
(191°C)
in electric fryer. For sauce, combine sour cream
and salsa in a small bowl. Refrigerate until serving. To make onion flower,
peel onions and cut 3/4 inch off the top of each onion. Trim, but do not cut
off root end. Cut each onion into quarters from the top to 1/2 inch from root
end. Then cut each quarter section into 4 thin wedges, cutting to within 1/2
inch from root end. Using a sharp knife, remove some of the center petals,
careful not to cut through the bottom. Discard center petals. Carefully spread
the remaining petals apart. Place the 3/4 cup flour, chili powder,
garlic salt, and pepper in a large heavy-duty plastic bag; add onion, shaking
to coat. Shake off excess flour mixture. Repeat with remaining onion. Whisk
the 1 cup flour, cornstarch, salt, and beer in a medium bowl until smooth. Dip
onions in beer mixture, moving so onions are thoroughly coated. Drain to
remove excess coating. Using a long-handled slotted spoon or wire basket,
lower one onion, root-end side down, into hot oil. Fry about 3 to 4 minutes or
until golden brown and onion is tender. Drain on wire rack. Spoon sauce into
center of onion; serve immediately.
CITRUS SEAFOOD COCKTAIL
12 oz. bay scallops (fresh or thawed)
12 oz. fresh or frozen large shrimp with shells
1 tsp finely shredded ruby red grapefruit peel
1/3 cup ruby red grapefruit juice
1/4 cup salad oil
2 tbsp thinly sliced green onion
2 tbsp finely chopped red or yellow sweet pepper
1 tbsp white balsamic vinegar or white wine vinegar
1 tbsp honey
1 1/2 tsp. anise seeds, crushed
1/2 tsp. ground cinnamon
1/2 of a fresh pineapple, peeled, cored, and coarsely
chopped
2 ruby red grapefruit, peeled and sectioned
2 oranges peeled and sectioned
Preheat fryer to 250
°F (121 °C)
for boiling. Peel and devein
shrimp, leaving tails intact. Cook scallops for 1-3 minutes or
until they turn opaque. Cook shrimp for 1-3 minutes or until
they turn pink. Do not combine yet. Drain, and rinse under
cold water. Drain well. Place shrimp and scallops in a plastic
bag set into a deep bowl. For marinade, combine
grapefruit peel, grapefruit juice, salad oil, green onion, sweet
pepper, vinegar, honey, anise seeds, cinnamon, and 1/2 tsp.
salt. Pour over seafood and seal bag. Refrigerate for 2-24
hours, turning bag occasionally. To serve, drain seafood
mixture, discarding marinade. Gently combine seafood,
pineapple, grapefruit sections, and orange sections. Serve in
cocktail cups or glasses.
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