Crispy Squash Blossoms

Name: Crispy Squash Blossoms
Ingredients: 2 tablespoons canola oil; 1 (2-pound) boneless pork butt; Kosher salt and freshly ground black pepper; 1 large red onion, coarsely chopped; 1 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce; 2 1/2 cups chicken stock, homemade (page 240) or store-bought; 1/4 cup rice wine vinegar; 1 1/2 cups ricotta cheese; Kosher salt and freshly ground black pepper; 18 squash blossoms; 1 quart canola oil; 2 cups rice flour; Black Pepper Vinaigrette (recipe follows); 1/3 cup rice wine vinegar; 2 heaping tablespoons Dijon mustard; 1/2 teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 1 tablespoon honey; 3/4 cup extra virgin olive oil; (makes about 1 1/4 cups)

20 ingredients

28 steps

Ingredients

2 tablespoons canola oil
1 (2-pound) boneless pork butt
Kosher salt and freshly ground black pepper
1 large red onion, coarsely chopped
1 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
2 1/2 cups chicken stock, homemade (page 240) or store-bought
1/4 cup rice wine vinegar
1 1/2 cups ricotta cheese
Kosher salt and freshly ground black pepper
18 squash blossoms
1 quart canola oil
2 cups rice flour
Black Pepper Vinaigrette (recipe follows)
1/3 cup rice wine vinegar
2 heaping tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 tablespoon honey
3/4 cup extra virgin olive oil
(makes about 1 1/4 cups)

Directions

1

Preheat the oven to 350F.
2

To braise the pork, heat the oil in a medium roasting pan over high heat.
3

Season the pork on all sides with salt and pepper.
4

Sear in the oil until golden brown on all sides, about 15 minutes.
5

Transfer the pork to a plate.
6

Add the onion to the pan and cook until softened, 4 minutes.
7

Add the barbecue sauce and stock and bring to a simmer.
8

Return the pork to the pan, cover the pan with foil, and braise in the oven until the meat is fork-tender, 1 1/2 to 2 hours.
9

Remove from the oven, uncover, and let the pork cool in the liquid.
10

While the pork is braising, put the ricotta in a strainer lined with cheesecloth set over a bowl and let drain in the refrigerator for at least 2 hours.
11

Drain the pork, reserving the liquid, and shred the meat into bite-sized pieces.
12

Set aside.
13

Put 2 cups of the braising liquid into a large saute pan over high heat and boil until reduced to 1 cup and slightly thickened, 5 mintues.
14

Add the vinegar and cook for 30 seconds.
15

Stir in the shredded pork.
16

Remove from the heat and let cool slightly.
17

Put the drained ricotta into a large bowl; discard the liquid.
18

Add the pork and season with salt and pepper.
19

Gently fill each squash blossom with the mixture and twist the tops of the blossoms to secure the filling.
20

Heat the oil in large saucepan over medium heat until it reaches 365F on a deep-fat thermometer.
21

While the oil is heating, whisk together 2 cups cold water and the flour until smooth.
22

Season with salt and let sit for 10 minutes.
23

Dip the squash blossoms in the batter and let any excess batter drip off.
24

Fry the squash blossoms in batches, turning once, until light golden brown, 2 to 3 minutes.
25

Drain on a plate lined with paper towels and sprinkle with salt.
26

Drizzle some of the black pepper vinaigrette in the center of each of 6 dinner plates and place 3 squash blossoms on top for each serving.
27

Whisk together the vinegar, mustard, salt, pepper, and honey until combined.
28

Slowly whisk in the oil until emulsified.