RESTAURANT STYLE ONION FLOWERS RECIPE
 
1cup All Purpose Flour
1½ tsp Salt
½ tsp Black Pepper Ground
1½ tsp ground Cayenne Pepper
1/8 tsp ground Oregano
1/8 tsp ground Thyme
1/8 tsp ground Cumin
1 cup Milk
1 Egg
1 Jumbo Sweet Onion (like Vidalia onion)
Oil for deep Frying
 4 oz. Dinni’s Select Bloomin Sauce

 In a large bowl mix all the dry ingredients, slowly add the Egg and Milk. Stop adding the milk when you feel the batter is thick enough, if you like your onion to have a thin coat of batter then add more milk. Preheat the  oil to 350 degrees. Cut both ends of the onion and remove outer layer of  dry onion skin. On a Cutting board put two pieces of flat wood (1/3” to 1/2” Thick x 4” to 6” Long x 1” to 2” wide) and place the Onion in between the wooden pieces. Using an Onion Cutting tool or a Fruit Wedge Cutter, firmly press down and cut the onion, go all the way down till the two wooden pieces prevent you from cutting any more. Remove the center core of the onion Carefully open the onion into petal.  Dip the whole onion in the batter and manually push the batter all the way in between the onion petals. Deep fry onion till done (golden brown) Remove and place on paper towel to drain oil off. Place Onion on a serving plate. Pour Dinni’s Select Bloomin Sauce in a round soufflé cup, place the cup in the center of the onion and serve.

SPICY SHRIMP

MADE WITH BANG BANG SAUCE
Serve 4

1. Take approximately 2 pounds of battered shrimp and

    start deep  frying.
2. In a separate bowl empty one 12 oz. bottle of Dinni’s Select

    Bang Bang Sauce™.
3. When the Shrimp turns golden brown, take it out of the fryer

    and drain off excess oil, pat dry with paper towel and drop the

    shrimp in the bowl and toss till all the shrimp is coated with the
    Dinni's Select Bang Bang Sauce™
4. Garnish the serving plate with fresh red or green Cayenne

     Pepper and serve the Shrimp while still hot.

 

GYRO MEAT BALLS WITH SPICY CUCUMBER SAUCE
 
 
 1 pound ground chuck
 1 Bottle of  Dinni's Select  SPICY CUCUMBER
 3 Tbsp Food Masters  ITALIAN HERB VINAIGRETTE
 2 slices of white bread (1/2" cubed)
 1 Egg
 Sliced cucumber for garnish
 
 Mix bread cubes with  Food Masters ITALIAN HERB VINAIGRETTE, add meat and egg and mix well.
 Form into small meatball and fry in its own fat, (don't add oil). Brown all sides.
 Serve hot with Dinn's Select SPICY CUCUMBER

PAN-SEARED SEA SCALLOPS WITH CAJUN REMOULADE

2 pound small sea scallops
2 TBSP Vegetable Oil
1 Bottle of DINNI'S SELECT CAJUN REMOULADE
Vegetable Oil
Diced red bell pepper for garnish.

Remove tough muscle from the side of each scallop.
In a large non-stick pan heat oil over moderately high

heat (not smoking). Sauté few scallops at a time,

turning once till golden, cook about 2 minutes on each side.
Pour DINNI'S SELECT CAJUN REMOULADE in a condiment

bowl, place the bowl in the center of a serving dish and arrange

the scallops around the bowl Garnish with diced red bell pepper.

CRISP SOFT SHELL CRABS WITH CAJUN REMOULADE

8 soft shell crabs (can be previously frozen) 1 teaspoon Old Bay Seasoning
2 cups milk (can use low-fat milk) fresh ground black pepper to taste
1 cup all-purpose flower 8 tablespoons salted butter
DINNI'S SELECT CAJUN REMOULADE

Soak the crabs in milk for about 30 minutes. In a zip lock bag combine, Old Bay Seasoning, ground black pepper and
shake well. Remove the crabs from the milk and pat dry. Shake

two crabs at a time in the flour and Old Bay Mix.
Melt butter in a large non-stick pan over medium heat.

 Cook the crabs 2-3 at a time for 5-6 minute per side until crispy
and golden brown. Place 2 crabs on each dinner plate and top each  crab with a generous tablespoon of  Dinni's Select Cajun Remoulade

LOW COUNTRY CRAB CAKES WITH DILL SAUCE
 
Serves 4

1 pound lump backfin crab meat            

1 teaspoon dry mustard
1 small red onion, minced

1 egg slightly beaten
2 tablespoons dry bread crumbs  

4 table spoon  Mayonnaise
1/2 to 1 teaspoon salt (or to taste)

Flour for dusting
1/2 to 1 teaspoon freshly ground pepper

Bacon fat (can substitute vegetable oil)
1 bottle Food Masters Dill Delight Sauce

Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onions, bread crumbs, salt pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown. Top with and serve with Food Masters Dill Delight Sauce.