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Ready. Set. Craft your Masterpiece.
ni
n
tr
w Bl
• 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
.
For sauce, combine sour cream and salsa in a small bowl. Refri
erate until servin
.
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 wed
es, cuttin
to within 1
2 inch from root
end. Usin
a sharp knife, remove some of the center petals. Carefully spread the remainin
petals apart
Place the 3/4 cup of flour, chili powder,
arlic salt, and pepper in a lar
e heavy-duty plastic ba
. Add onion and shake to coat. Shake off
excess flour mixture. Repeat with remainin
onion.
Whisk the 1 cup of flour, cornstarch, salt, and bevera
e in a medium bowl until smooth
Dip onions in bevera
e mixture, movin
so onions are thorou
hly coated. Drain to remove excess coatin
Usin
a lon
-handled slotted spoon or wire basket, lower onions, root side down, into hot oil
8
Fry for 3 to 4 minutes or until
olden brown and onion is tender. Drain on wire rack.
9
S
oon sauce into center of onion and serve immediatel
.
C
trus Sea
oo
Coc
ta
• 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
Preheat fryer to 250°F
121°C
for boilin
.
Peel and devein shrimp, leavin
tails intact
Cook scallo
s for 1 to 3 minutes or until the
turn o
a
ue. Cook shrim
for 1 to 3 minutes or until the
turn
ink. Do not combine
et.
Drain and rinse under cold water. Drain well. Place shrimp and scallops in a plastic ba
set into a deep bowl
. For marinade, combine
rapefruit peel,
rapefruit juice, salad oil,
reen onion, sweet pepper, vine
ar, honey, anise seeds, cinnamon, and
2 tsp salt. Pour over seafood and seal ba
. Refri
erate for 2 to 24 hours, turnin
ba
occasionally
5
To serve, drain seafood mixture and discard marinade. Gently combine seafood, pineapple,
rapefruit sections, and oran
e sections.
Serve in cocktail cups or
lasses.
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