Instructions / Assembly

2
6
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.
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i
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ui
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On
i
on Straw B
l
osso
m
• 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 fl our
• 2 tbsp Mexican chili powder
• 1 tbsp garlic salt
• 1 tsp black pepper
• 1 cup all-purpose fl our
• 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. Refri
g
erate until servin
g.
3. To make onion
fl
ower, 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
fl
q
uarters 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 roo
t
e
nd. Usin
g
a sharp knife, remove some of the center petals. Carefully spread the remainin
g
petals apart
.
4. Place the 3/4 cup of fl
our, chili powder, garlic salt, and pepper in a large heavy-duty plastic bag. Add onion and shake to coat. Shake off
fl
excess fl
our mixture. Repeat with remaining onion.
fl
5. Whisk the 1 cup of fl
our, cornstarch, salt, and beverage in a medium bowl until smooth.
fl
6. Dip onions in bevera
g
e mixture, movin
g
so onions are thorou
g
hly coated. Drain to remove excess coatin
g.
7. Usin
g
a lon
g
-handled slotted spoon or wire basket, lower onions, root side down, into hot oil.
8. Fry for 3 to 4 minutes or until
g
olden brown and onion is tender. Drain on wire rack
.
9. S
p
oon sauce into center of onion and serve immediatel
y
.
Ci
tr
us
Seafood
Cock
t
ail
• 12 oz. bay scallops (fresh or thawed)
• 12 oz. fresh or frozen large shrimp with shells
• 1 tsp fi nely 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 fi nely 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 boilin
g.
2. Peel and devein shrimp, leavin
g
tails intact
.
3. Cook scallo
p
s for 1 to 3 minutes or until the
y
turn o
p
a
q
ue. Cook shrim
p
for 1 to 3 minutes or until the
y
turn
p
ink. Do not c
o
mbine
y
et.
Drain an
d
rinse un
d
er co
ld
water. Drain we
ll
. P
l
ace s
h
rimp an
d
sca
ll
ops in a p
l
astic
b
ag set into a
d
eep
b
ow
l.
4. For marinade, combine
g
rapefruit peel,
g
rapefruit juice, salad oil,
g
reen onion, sweet pepper, vine
g
ar, honey, anise seeds, cinnamon, and
1
/
2 tsp salt. Pour over seafood and seal ba
g
. Refri
g
erate for 2 to 24 hours, turnin
g
ba
g
occasionally.
5. To serve,
d
rain seafoo
d
mixture an
d
d
iscar
d
marina
d
e. Gent
l
y com
b
ine seafoo
d
, pineapp
l
e,
g
rapefruit sections, an
d
oran
g
e sect
i
ons.
Serve in cocktail cups or
g
lasses
.