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1
Pour buttermilk into a shallow bowl.
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2
In a separate bowl spread out the rice coating.
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3
Take onion rings and coat with buttermilk, and then cover with coating, shaking off excess.
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4
Place coated rings on a tray.
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5
In a large deep saucepan, heat peanut oil to 375 degrees F. With a slotted wire spoon, carefully lower the coated rings into pan to fry.
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6
Do the rings in small batches to allow oil to remain a consistent temperature.
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7
Place fried rings on a paper towel on a tray to dry.
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8
Tomato Stack:
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9
Cut a small slice from the bottom of the tomatoes - enough so that they will stand.
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10
Slice the tomatoes into 1/2-inch thick slices (about 2 or 3), leaving the stem on top.
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11
Season the slices with salt and pepper to taste, drizzle with olive oil.
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12
Place the basil leaves in between the tomato slices, and re-stack tomato.
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13
Serve re-stacked tomatoes around a larger stack of onion rings in center of a large serving plate.
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14
Drizzle more olive oil and balsamic vinegar.
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15
Grate the frozen blue cheese over top.
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16
1 cup Arborio rice
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17
3 cups all-purpose flour
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18
1 cup semolina
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19
2 tablespoons table salt
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20
1 teaspoon freshly ground black pepper
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21
Grind the rice in a blender until very fine.
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22
Put it in a bowl and add the all-purpose flour, semolina, salt and pepper.
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23
Toss until well blended.
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24
Store in a sealed container in the freezer for maximum freshness.
