GRILLED ONION BLOSSOM
Steps:
- For the dipping sauce: Combine the mayonnaise, horseradish, BBQ seasoning, mustard and some salt and pepper in a small mixing bowl. Store refrigerated in an airtight container until ready to serve.
- For the onion blossom: Preheat a grill to 350 degrees F. Spay a disposable pie plate with olive oil cooking spray.
- Peel the onion and trim the root end to remove any hairs. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leaving a 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. This results in 4 sections of the onion. Repeating the same motion, make 3 more cuts into each section of the onion, from root to stem end. Turn the onion over to reveal 16 onion petals. Use your hands to separate the layers of petals as needed.
- Place the onion stem-side up in the prepared pie plate. Generously spray all of the petals with the olive oil cooking spray. Sprinkle the onion with the BBQ seasoning.
- Put the onion on the grill and close the grill. Roast at 350 degrees F, checking halfway, until the onion blossom has opened, 40 to 45 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill. Serve warm with the dipping sauce.
CUCUMBER BLOSSOM FRITTER WITH EGGPLANT AND TAHINI DIPPING SAUCE
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a mixing bowl combine the four tablespoons of flour with the two egg yolks and the beer whisking them into a smooth batter; season with salt and pepper. Whisk the egg whites in a mixing bowl to firm peaks, then fold into the beer batter. Dust each cucumber blossom with flour, then dip into the batter and deep-fry until golden brown and crisp.
- Serve the dipping sauce at room temperature with freshly fried cucumber blossom.
- In non-stick pan over low heat, pour one tablespoon of olive oil. Add the crushed garlic, and when the garlic is lightly browned, add the diced eggplant and cover. Toss the eggplant gently, cooking all sides. When the eggplant is cooked through, place them into the food processor and puree with tahini paste, lemon juice, curry powder, cucumber juice and the remaining olive oil. Adjust the seasoning with salt and pepper.;
BLUSHING SANGRIA
Provided by Sandra Lee
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook's Note: Canned fruit cocktail can be substituted for the fresh fruit
- Add the grapes, nectarines and orange to a large pitcher. Pour in the brandy, wine and sparkling water. Mix well, then refrigerate for at least 1 hour. When you are ready to serve, fill glasses with ice, if desired, and pour in the sangria. Spoon some of the fruit into the each glass and serve
BLUSHING MIMOSAS
What is brunch without a mimosa? It's just breakfast, right? These mimosas are a little extra, but super simple to make. The sweet raspberry simple syrup is the perfect complement to tart grapefruit juice, and the sparkling rose helps maintain that gorgeous blush pink color.
Provided by Kardea Brown
Categories beverage
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the raspberries, sugar and 3/4 cup water in a small saucepan. Bring to a boil. Reduce the heat and simmer, uncovered, until the raspberries begin to fall apart and the sugar dissolves, about 5 minutes. Strain the liquid through a wire-mesh strainer into a glass measuring cup, pressing the solids to release the juices. Discard the solids and let the simple syrup cool completely.
- To serve, pour 2 tablespoons simple syrup in the bottom of each of 8 champagne flutes. Top with 1/3 cup grapefruit juice and about 1/3 cup sparkling rose. Top each with about 1 tablespoon vodka and garnish with raspberries and grapefruit slices.
BANANA BLOSSOM SALAD
Unlike the purple bulb banana blossom from Hawaii, Mexico and South America that is available and used in the USA, Chef Khai remembers the lovely white, tender banana blossoms he enjoyed in Vietnam. To julienne the banana blossoms, Chef Khai uses the thinnest setting on a Japanese mandolin. It is important to soak the strips in a large bowl of cold water with white vinegar to prevent discoloration.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
- In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
- To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
- Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
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