Cornmeal Fried Squash Blossom With Tomato-Arugula Salad

Recipe Ingredients

		Cornmeal Crust
2 cups	125g / 4.4oz	Yellow cornmeal
1 teaspoon	5ml	Kosher salt
1 teaspoon	5ml	Freshly-cracked black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
		=== GOAT CHEESE STUFFED SQUASH BLOSSOMS ==
5 oz	142g	Goat cheese
1 teaspoon	5ml	Chopped fresh basil
1/2 teaspoon	2.5ml	Chopped fresh oregano
		Freshly-cracked black pepper - to taste
		Kosher salt - to taste
1/2		Lemon - juiced
4		Squash blossoms
1 1/2 cups	355ml	Buttermilk - seasoned
1/2		Canola oil
		Roast Shallot Vinaigrette
1 oz	28g	Garlic - peeled
2 oz	56g	Shallots - peeled
1 oz	28g	Canola oil
1 oz	28g	Olive oil
1 oz	28g	Extra-virgin olive oil
1 oz	28g	Champagne vinegar
1 oz	28g	Balsamic vinegar
1/2 tablespoon	7.5ml	Freshly-cracked black pepper
1 teaspoon	5ml	Worcestershire sauce
1/2 tablespoon	7.5ml	Chopped fresh basil
1/2 tablespoon	7.5ml	Snipped chives
1/2 tablespoon	7.5ml	Chopped fresh parsley
1/4 tablespoon	3.8ml	Chopped fresh oregano
		Kosher salt - to taste
		Tomato Arugula Salad
2		Yellow beefsteak tomatoes - sliced 1" thick
2		Red beefsteak tomatoes - sliced 1" thick
2 oz	56g	Arugula - picked clean
8		Sweet basil leaves
8		Opal basil leaves
2 oz	56g	Goat cheese - crumbled
4 oz	113g	Roast Shallot Vinaigrette - (see above)
1 tablespoon	15ml	Freshly-cracked black pepper - on rim

Recipe Instructions

For the Cornmeal Crust: In a mixing bowl add yellow cornmeal, salt, cracked black pepper and cayenne. Mix well. Set aside for later use.

For the Goat Cheese Stuffed Squash Blossoms: In a mixing bowl add goat cheese, basil and oregano, then season with black pepper, salt and lemon. Mix until incorporated.

Stuff each squash blossom with goat cheese, about 1 1/4-ounce in each one. Place the stuffed squash blossom in the seasoned buttermilk and roll to ensure that it is wet all the way around.

In a cast iron skillet add canola oil and bring it to 350 degrees. Dredge the squash blossom in the cornmeal crust, then fry in the canola oil until golden brown and crisp. Season with salt and serve on top of the Tomato-Arugula Salad.

For the Roasted Shallot Vinaigrette: Lightly oil garlic and shallots and roast in a 350 degree oven until light brown and tender. Let cool to room temperature.

Chop the garlic and shallots and put in a medium mixing bowl. Add canola oil and both olive oils to the chopped garlic and shallots then whisk in the vinegar. Season with cracked black pepper, Worcestershire, basil, chives, parsley, oregano, and salt. Use as needed to dress salad.

For the Tomato-Arugula Salad: On a sheet pan place red and yellow tomato slices and dress them with roasted shallot vinaigrette.

In a small mixing bowl add arugala, sweet basil and opal basil leaves and lightly dress with roasted shallot vinaigrette. Season as needed.

On a plate place 1 slice of red tomato and shingle one 1 slice of yellow tomato, then pile arugala salad on top, but don't cover tomatoes. Place fried squash blossom on top. Sprinkle with goat cheese and dust rim with cracked black pepper.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9485) - from the TV FOOD NETWORK

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