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Blossom Tempura Club

Blossom Tempura Club
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
Emulsion Mixture
pasteurized egg yolks 2 oz. 4 each
water - 4 tsp.
extra virgin olive oil 32 fl oz 1 qt.
GREY POUPON Classic Dijon Mustard 1 lb. + 2 oz. 2 cups
lemon zest - 2 tsp.
sea salt - to taste
ground black pepper - to taste
Tempura Beer-Battered Blossoms
flour 8 oz. 1 cup
cold beer 8 fl oz 1 cup
edible flowers - 48 each
sea salt - to taste
ground black pepper - to taste
Grilled Meats
pork bellies, cut into 3-oz slices (1/4-inch thick) 4.5 lb. 24 slices
boneless beef rib-eye steak, cut into 1/8-inch-thick slices 2 lb. 24 slices
sea salt - to taste
ground black pepper - to taste
Assembly
unsalted butter, melted 12 oz. 1-1/2 cups
brioche bread, cut into 3/4-inch-thick slices, then cut into 4-inch rounds 2.25 lb. 24 rounds
tomatoes, each cut into 6 slices 1.25 lb. 4 each
yellow onions, each cut into 12 slices 1 lb. 2 each
red leaf lettuce 7 oz. 24 leaves

Directions

EMULSION Mixture: Whisk yolks and water in medium bowl until well blended. Gradually add oil, whisking constantly until mixture forms emulsion. Whisk in remaining ingredients. Refrigerate until ready to use.

TEMPURA Beer-Battered Blossoms: Whisk flour, beer and salt and pepper until well blended. Dip flowers, 1 at a time, in batter; shake gently to remove excess batter. Deep fry, in batches, in 350ºF oil 30 sec. to 1 min. or until golden brown.

FOR each serving: Season 1 pork belly slice and 1 steak slice with salt and pepper. Grill until pork is golden brown and steak is cooked to medium doneness (160ºF), turning occasionally. Set aside.

BRUSH 1 Tbsp. butter evenly onto both sides of 1 bread round. Toast on heated griddle, turning once. Spread toast with 2 tsp. Emulsion Mixture; top with 1 each onion slice and lettuce leaf. Drizzle with additional 2 tsp. Emulsion Mixture; top with 1 steak slice, 1 tomato slice, 2 tsp. Emulsion Mixture, 1 halved pork belly slice, 1 Tempura Beer-Battered Blossom and 2 tsp. Emulsion Mixture. Place on serving plate; drizzle plate with about 1 Tbsp. Emulsion Mixture.

Kraft Kitchens Tips

Substitute
Prepare using different breads, such as rye, sourdough or pumpernickel.
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