Tonkatsu-Fried Pork and Zucchini Blossoms with Watermelon-Tomato Salad

4 servings

1 cup ¹/₂" cubes watermelon

1 cup cherry tomatoes, halved

1 cup (lightly packed) baby arugula

2 Tbsp. fresh flat-leaf parsley leaves

2 Tbsp. extra-virgin olive oil

1 Tbsp. Dijon mustard, divided

¹/₂ Tbsp. fresh lemon juice plus 4 lemon wedges

³/₄ tsp. kosher salt, divided, and ¹/₈ tsp. freshly ground black pepper plus more

Vegetable oil (for frying)

10 Tbsp. all-purpose flour

6 oz. chilled Pilsner, lager-style beer, or club soda

1 large egg

2 stiffly beaten egg whites

1 cup panko (Japanese breadcrumbs)

4 2-oz. boneless center-cut pork chops, pounded to ¹/₈" thickness

Zucchini blossoms (stamens removed; about 1 dozen)

Sea salt

INGREDIENT INFO: Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com. Panko can be found in better supermarkets and at Asian markets.

1. Combine first 4 ingredients in a large bowl. Whisk olive oil, ¹/₂ Tbsp. mustard, and juice in a small bowl. Season dressing with salt and pepper. Set salad and dressing aside.
2. In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350 degrees. Combine flour and ¹/₂ tsp. salt in a medium bowl, then whisk in beer, eggs, egg whites, and remaining ¹/₂ Tbsp. mustard until almost smooth (some small lumps are welcome -- don't overwhisk or you'll deflate the batter). Combine panko, remaining ¹/₄ tsp. salt, and ¹/₈ tsp. pepper on a large plate. Season pork and zucchini blossoms lightly with salt and pepper. Dredge pork and blossoms in egg mixture, shaking off the excess, then dip in panko, pressing to adhere; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon and adding ¹/₂ Tbsp. vegetable oil after turning, until pork is golden brown and cooked through, about 1¹/₂-1³/₄ minutes per side. Transfer to paper towels to drain. Sprinkle with sea salt.
3. Toss salad with dressing; season to taste with salt and pepper. Serve porks and blossoms with salad and lemon wedges for squeezing over.

Fig-Papaya-Almond Margarita Tart

6 servings

CRUST

1 large egg yolk

1 Tbsp. heavy cream

1¹/₃ cups all-purpose flour plus more

6 Tbsp. sugar

¹/₄ tsp. salt

1 cup (2 sticks) chilled unsalted butter, diced, plus more

FILLING

6 Tbsp. half-and-half

2 Tbsp. plus ¹/₂ cup plus ¹/₃ cup sugar, divided

2 medium eggs

¹/₂ Tbsp. all-purpose flour

¹/₂ tsp. vanilla extract

³/₄ tsp. minced fresh rosemary

¹/₄ large Mexican papaya or ¹/₂ large Hawai'ian papaya, halved, seeded

14 Tbsp. (scant) slivered almonds

¹/₄ cup (¹/₂ stick) unsalted butter, room temperature

6 Tbsp. tequila blanco

6 oz. fresh Mission figs (about 6 medium), stemmed, quartered

4 fresh orchid blossoms (optional)

SPECIAL EQUIPMENT: Use a 10"-diameter tart pan with a removable bottom.

CRUST: Whisk egg yolk and cream in a small bowl. Mix 1¹/₃ cups flour, sugar, and salt in a stand mixer fitted with a paddle attachment. Add 1 cup butter; mix on low speed until coarse meal forms. Add egg mixture. Blend just until moist clumps form. Gather into a ball, flatten into a disk, wrap in plastic, and chill for 1 hour.

Butter tart pan. Roll out dough to 13" round on a lightly floured surface. Transfer to pan. Press onto bottom and up sides. Trim excess dough. Chill 30 minutes.

FILLING: Bring half-and-half to a simmer in a small saucepan. Whisk 2 Tbsp. sugar, 1 egg, and flour in a small bowl. Gradually whisk in half-and-half. Return to saucepan. Whisk constantly over medium heat 1 minute. Add ¹/₂ cup sugar and ¹/₂ cup water. Continue whisking constantly over medium heat until mixture thickens and boils, about 2 minutes. Transfer to a small bowl. Stir in vanilla and rosemary; let steep 15 minutes. Add ¹/₄ cup cold water. Set over a bowl of ice water; stir pastry cream until cold. Remove from ice bath; set aside.

Scrape papaya flesh into a food processor; puree until smooth. Measure 6 Tbsp. puree (reserve remaining puree for another use, such as a smoothie); return to food processor. Add almonds and 8 tsp. sugar to food processor; finely grind (do not grind to a paste). Using an electric mixer, beat butter and remaining 8 tsp. sugar in a large bowl until smooth. Add remaining egg and beat well. Gradually beat almond-papaya mixture, then ¹/₄ cup reserved pastry cream (reserve remaining cream for another use), then tequila. Cover; chill until firm, about 4 hours.

Preheat oven to 375 degrees. Spread filling over crust. Arrange figs, cut side up, in concentric circle over filling. Place tart on a rimmed baking sheet. Bake until filling in center is golden and somewhat set, about 1 hour 15 minutes. Let tart cool completely in pan on a wire rack. Garnish with zest and orchids (if using).