Cliffs Homegrown Vidalia Onion Petals Recipes

FARM FRESH CLASSIC WEDGE

Steps:

• to make the dressing, add all the ingredients into blender or food processor and blend to mix. Set aside until ready to use.
• To make the salad, heat a skillet over medium heat and cook the bacon until crisp. Line a metal tray with paper towels. Drain the bacon. Cool, crumbled, and set aside.
• Remove the root end of the lettuce, and cut the head into four wedges. Place one wedge each on four individual serving dishes. Scatter the mixed greens around each wedge. Dress each wedge with 2 tablespoons of the dressing. Garnish each with crumbled bacon, cheese, onion, and scallions. Top each with 1/2 cup of cliffs homegrown Vidalia onion petals if using.
• Cliffs homegrown Vidalia onion petals:, picture onion ring batter, can be made one day in advance: 2 cups flour 1 tablespoon sea salt 1 tablespoon Hungarian paprika 1 tablespoon light Brown sugar 1 1/2 teaspoons old Bay seasoning 1 teaspoon ground cumin pinch freshly ground black pepper pinch ground cayenne 1 cup beer, any kind you like 1 cup buttermilk one large egg, beaten onion petals: canola oil for deep frying 1 cup flour four Vidalia onions, each cut into eight wedges (petals) sea salt and freshly ground black pepper to make onion ring batter, into a large bowl, sift the flour, salt, paprika, Brown sugar, old Bay seasoning, cumin, black pepper and cayenne. In another large bowl, mix the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, whisking to prevent lumps. Refrigerate until needed. To make the onion petals, in a large, deep skillet, heat about 3 inches of oil until a thermometer reads 350°. Line a metal tray with paper towels. Add flour to a bowl. Add the onions and toss, coating them well. Shake off the excess. Dip the petals into the batter and coat well. Carefully add the petals, one by one, to the hot oil, making sure not to overcrowd the skillet. Fry until golden brown and crispy. Remove with a slotted spoon. Drain on paper towels. Season with salt and pepper while still hot. Serve at once. Serves four

CRISPY JALAPEñO & ONION PETALS

Steps:

• Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalapeños (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together.
• Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside.
• Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet.
• Using tongs, remove a handful of onions and jalapeños from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess.
• Carefully add the coated onions and jalapeños to the hot oil, breaking them up with a spoon, so they don't stick together. Cook until golden brown, 1 to 2 minutes.
• Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalapeños.
• Serve immediately.

FRIED VIDALIA ONION

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Whisk together the egg and the milk in a medium sized bowl.
• In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
• Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
• Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
• In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.

CARAMELIZED VIDALIA ONION DIP

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onions and saute until beginning to brown, 5 to 7 minutes. Stir in the water and scrape up any brown bits from the bottom of the pan. Turn the heat to low and cook until the onions are golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely.
• Combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper in a medium bowl. Beat until smooth with an electric mixer. Stir in the reserved onions and the scallions. Chill until serving time. Serve with chips.