Baked Blooming Onion With Thai Sweet Chili Sauce Gluten Free Recipes

Steps:

• Preheat oven to 400°F/200°C degrees.
• Peel and cut off the top 1/4 inch of the onion.
• Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.
• Repeat to make four evenly spaced cuts around the onion.
• Continue slicing between each section until you have 16 evenly spaced cuts.
• Turn the onion over and use your fingers to gently separate the outer pieces.
• Melt the coconut oil and brush the oil on both sides of the onion petals.
• In a bowl, combine panko, salt, pepper, cayenne, and cilantro. Sprinkle the panko mixture on the onion.
• Bake in the oven for about 30 - 40 minutes.
• In the meantime, place all the ingredients for the sauce except for the potato starch in a small pan.
• Bring to a boil. Reduce heat to medium and let boil for 3 - 5 minutes.
• In a small bowl, dissolve potato starch in 1 Tbsp of water. Reduce heat to low and add the potato starch mixture.
• Stir for a minute or so until the sauce is thickened.
• Taste the sauce and adjust the amount of sugar or chili.
• Infuse love and serve with the sauce on the side.

Steps:

• Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Let cool.
• Will keep in refrigerator for 3 days.

Steps:

• Beat together the egg and buttermilk in a medium bowl.
• Combine the flour, salt, pepper, cayenne, oregano, thyme, cumin and old bay in a separate bowl.
• Slice 3/4" to 1" off the top and bottom of the onion and remove skin.
• Cut out a 1" core and slice about 3/4 of the way down to create petals.
• Place the onion in boiling water to separate the petals.
• Let cool.
• Dip the onion into the milk mixture.
• Dip the coated onion into the flour mixture, covering liberally.
• Repeat process.
• Let onion set in the refrigerator for 15 minutes before frying.
• Heat vegetable oil in a deep fryer or pot to 350 degrees.
• Fry the onion right side up for 10 minutes until brown.
• Drain on a rack or paper towel.
• Combine ingredients for dipping sauce and serve.

Steps:

• Combine everything, except cilantro, in a small sauce pan and mix.
• Once blended, bring to a boil, reduce heat and simmer about 5 minutes.
• Remove from heat and stir in cliantro.

Steps:

• Heat oven to 425.
• Peel onions. Cut the bottom level but leave core intact.
• Cut onion 6 ways to make petals, carefully loosening. It will bloom more when cooked.
• Place flour salt and seasonings in zip lock bag.
• Spray onions with cooking spray, place in bag and shake gently.
• Remove onion and shake excess off.
• Place on baking sheet and spray again with cooking spray to aid in browning.
• Bake 35 to 45 minutes until tender.
• Serve with ranch dressing.

Steps:

• CRAB CAKES.
• Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
• Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
• THAI SWEET CHILI SAUCE.
• In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
• MARINATED CUCUMBERS.
• Mix all the ingredientes together bring to a boil, remove from heat and chill.
• ASSEMBLY.
• Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
• Arrange crab cakes on plate, drizzle with chili sauce.
• Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.