ButterBall 20010109 Operation Manual page 12

ONION STRAW BLOSSOM
Oil for frying
1/2 cup sour cream
1/4 cup chunky salsa
2 large (12 ounces each) white or Vidalia onions
3/4 cup all-purpose flour
2 tbsp Mexican Chili Powder
1 tablespoon garlic salt
1 tsp black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp salt
1 (12-ounce) non-alcoholic beer
Preheat oil to 375º F(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
¼ 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 ½ tsp anise seeds, crushed
½ tsp ground cinnamon
½ 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 ½ tsp
salt. Pour over seafood, 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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RECIPES