Masterbuilt MB20010118 Operation Manual page 28

Ready. Set. Craft your Masterpiece.
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.
26
See more recipes at recipes.masterbuilt.com.
Master it. Masterbuilt®.