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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 beverage
1. Pre-heat oil to 375°F (191°C).
2. For sauce, combine sour cream and salsa in a small bowl. Refrigerate until serving.
3. 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. Carefully spread the remaining petals apart.
4. Place the 3/4 cup of flour, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag. Add onion and shake to coat. Shake off
excess flour mixture. Repeat with remaining onion.
5. Whisk the 1 cup of flour, cornstarch, salt, and beverage in a medium bowl until smooth.
6. Dip onions in beverage mixture, moving so onions are thoroughly coated. Drain to remove excess coating.
7. Using a long-handled slotted spoon or wire basket, lower onions, root side down, into hot oil.
8. Fry for 3 to 4 minutes or until golden brown and onion is tender. Drain on wire rack.
9. Spoon sauce into center of onion and 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 grapefruits, peeled and sectioned
• 2 oranges, peeled and sectioned
1. Preheat fryer to 250°F (121°C) for boiling.
2. Peel and devein shrimp, leaving tails intact.
3. Cook scallops for 1 to 3 minutes or until they turn opaque. Cook shrimp for 1 to 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.
4. 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 to 24 hours, turning bag occasionally.
5. To serve, drain seafood mixture and discard marinade. Gently combine seafood, pineapple, grapefruit sections, and orange sections.
Serve in cocktail cups or glasses.
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