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Recipes.txt

@@ -1976,4 +1976,76 @@ Nutrition Information: Yield: 10 Serving Size: 1
 Amount Per Serving: Calories: 274Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 3744mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 12g	
 
 Nutrition information is automatically calculated and is not guaranteed for accuracy.
+#################################################################################################################
+
+
+Blooming Onion 
+Yields:
+    2 - 4 serving(s)
+Prep Time:
+    15 mins
+Total Time:
+    1 hr 25 mins
+
+Ingredients
+For the onion:
+
+    1
+
+    large yellow onion
+    2 c.
+
+    buttermilk
+    1 1/2 c.
+
+    all-purpose flour
+    2 tsp.
+
+    kosher salt, plus more for sprinkling
+    3/4 tsp.
+
+    baking powder
+    3/4 tsp.
+
+    black pepper
+    1/2 tsp.
+
+    cayenne pepper
+
+    Canola oil, for frying
+
+For the dipping sauce:
+
+    1/4 c.
+
+    mayonnaise 
+    1 tbsp.
+
+    ketchup
+    1/2 tbsp.
+
+    prepared horseradish 
+    1/4 tsp.
+
+    paprika
+    1/4 tsp.
+
+    kosher salt
+    1/8 tsp.
+
+    black pepper
+    1/8 tsp.
+
+    dried oregano leaves
+
+    Pinch of cayenne pepper
+
+Directions
 
+        1For the onion: Trim 1/2 inch from the top (stem-end) of the onion, and peel the outer skin from the onion. Flip the onion over and place it, root-end up, on a cutting board. Trim the dried part of the root. Starting about ½ inch from the root, insert a sharp paring knife into the center of the onion and cut down until the knife meets the cutting board. Repeat downward cuts all the way around the onion, spacing about 1/2 inch apart, for a total of about 16 sections. Be sure the knife cuts are meeting in the middle of the onion, but not going through the root. 
+        2Place the onion in a medium bowl, and use your fingers to gently separate the “petals." Pour the buttermilk evenly over the onion. Cover and chill for at least 1 hour or up to overnight.
+        3For the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, horseradish, paprika, salt, black pepper, oregano, and cayenne pepper. Cover and refrigerate until ready to use. 
+        4In a large bowl, whisk together the flour, salt, baking powder, black pepper, and cayenne pepper. Set aside. 
+        5In a large (6 to 8 quart) Dutch oven, heat 2 ½ inches of oil over medium heat to 375°F, leaving at least 3 inches of space between the oil and top of the pot. Remove the onion from the buttermilk, allowing the excess to drip off, and place on a rimmed baking sheet. Sprinkle evenly with the flour mixture, separating the “petals” with your fingers to ensure all pieces are evenly coated. 
+        6Lift the onion and flip it, cut side down, gently shaking to remove excess flour. Using a spider or slotted spoon, carefully lower the onion into the oil, cut-side down; fry until lightly browned, 3 to 4 minutes. Carefully flip the onion, and continue frying, until golden brown and crisp, 2 to 3 minutes. 
+        7Using a slotted spoon, transfer the onion to a paper towel-lined baking sheet. Sprinkle the onion with additional salt. Serve hot with dipping sauce.