Posts tagged ‘Citrus’

July 13, 2014

Tangerine Beef

I am a huge fan of stir fry; you can prep ahead of time (or even freeze in the marinade), it is a great way to clean out the fridge, it is usually healthy and everything goes in one pot! This is one that BF has been loving lately. This is a take-out-at-home kind of meal that will leave you satisfied for Chinese without all the extra fat. I usually add peppers to this, but it would be a great beef and broccoli substitute also. The sauce is sweet and salty and the cornstarch help to reduce everything to nicely cover the beef. I have not tried it with other types of meat, but I am sure that would be great too. As a freezer meal, I usually freeze it with the soy and cornstarch and freeze the sauce in a separate bag to be added at the right point. Flank steak is a great cut of meat that tends to be relatively inexpensive. It can be tough, so marinading it really helps. I have also found that the cornstarch really gives this a bit of extra help making it super tender. I like to cook the meat on pretty high heat (even though it can cause a bit of smoke and splatter) but I think it helps to sear the meat and keep it juicy on the inside. I did find a great tip last week: if you cut the steak when it is partially frozen, you can get super thin slices. A really good knife is on my wish list, but that is how I make due with what I have! This originally came from Guy’s Big Bite on the food network and I have tweaked it a bit over time. Try it out for an easy week night meal!



Tangerine Beef


3 tablespoons soy sauce

1 tablespoon cornstarch

1 pound flank steak or tri-tip, cut in thin strips on the bias

1 bell pepper cleaned and sliced

2 tablespoons red wine vinegar

2 tablespoons hoisin sauce

2 tablespoons honey

2 tablespoons chili sauce

2 tablespoons soy sauce

1/4 cup freshly squeezed tangerine juice (sometimes I cheat and use tangerine juice from Whole Foods)

3 tablespoons olive oil

2 tablespoons minced fresh ginger

3 scallions, chopped

1/4 tangerine, zested


In a plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Mix the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice in a container and shake until combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. I like to do this in batches to get a really good sear, but you can do it all together if you have a great big pan!

Then add the veggies followed by the sauce mixture.


…and cook for another 2-5 minutes on medium heat until sauce thickens. See the bubbles?? J

Serve over brown rice and garnish with scallions and tangerine zest. Enjoy!

December 22, 2013

Salmon with Champagne Citrus Beurre Blanc

Cooking is a creative outlet for me and I probably make much fancier at home meals than most people, but not usually this fancy. This dish is special. It all started with me trying to find a way to use up the last bit of champagne in our fridge from a spontaneous celebration. After a night of sitting in the fridge, champagne is not particularly drinkable, but it is perfect for cooking! We still had some Alaskan salmon in the freezer brought home to us straight from the source…the gift that keeps on giving. That with some salad and bread to sop up the wonderful sauce made for the perfect date night in. This is my riff on beurre blanc but certainly not typical. By replacing the vinegar with extra citrus you get a bright sauce. Most of the time you would strain this sauce, but I left the shallots which added some texture. I also cut down the butter by about 75%. You still have a rich sauce, but without 3 sticks of butter. I am sure French cooking purists would not call it beurre blanc, but this is my show! This would be a perfect holiday meal and may be repeated in our house for New Years. Put this sauce on anything and enjoy!


Salmon with Champagne Citrus Beurre Blanc

1 + pounds of salmon (about ½ pound per person)

2 finely chopped shallots

1 clove finely chopped garlic

2 cups dry Champagne or white wine

Juice of 1 lemon, 2 tangerines, and 1 orange

1/2 stick of butter, cut into pieces

1/2 teaspoon freshly cracked black pepper

Kosher salt


Preheat oven to 400°. Season salmon fillet with salt and pepper place in a baking dish. Cook for 12 minutes then turn off the heat and allow to stand in the hot oven for an additional 3 minutes.

Prepare the sauce while the salmon cooks. Add 1 T butter to a saucepan over medium heat. Once melted, add the shallots and garlic cook until soft and fragrant.

Add the wine and bring to a boil allow to reduce by half, stirring frequently. See the pretty bubbles from the champagne?? Add the citrus juice and simmer about 10 minutes until reduced by about half and it begins to thicken.

Reduce heat to low; gradually add butter, 1 piece at a time, stirring after each addition, until melted. Season to taste with salt and pepper.

Place sauce on the plate and top with salmon. Garnish with more sauce. Serves 4.

June 13, 2012

Impromptu CSA Salad

Went out to Red Wagon Farm on 63rd Street in Boulder to pick up my CSA box. I’ll admit I feel like it’s an extra step in my day to pick up my box after work. When I get out there though, it’s so peaceful. It’s fun to see the fresh produce and goats. I feel like I can breathe again.

The menu this week was:

– Beets OR carrots
– Hakurei turnips OR scarlet turnips
– Peas
– Kale OR collard greens OR chard
– Arugula
– Garlic

 So this week we got arugula, hakurei turnips, beets, swiss chard, garlic and peas.

Since I got home late, we took advantage of the arugula and some already grilled chicken in the refrigerator and game up with one of the most simple, fresh and best salads ever.


Impromptu CSA Salad

4 cups arugula

1 uncooked beet, julienned (as thin as possible)

Handful of lettuce (from our neighbor’s garden) Thanks Lynn & cliff!

Handful of sugar snap peas, chopped

One orange, sections separated into supremes, juice squeezed and reserved from the leftovers

Grilled chicken.




1T olive oil

Reserved Orange juice

Garlic clove


Slice or chop the chicken.

Toss the greens, sugar peas, lettuce with the dressing. Plate the salad and top with the beets, orange supremes, chicken and parmesan.



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March 3, 2012

Mediterranean Party Recipes

As promised, here are some of the recipes from the Mediterranean Party from last weekend. Here is a quick overview:

I am not a huge fan of sangria in general, because I like wine and prefer other sweet drinks. This one however is so fun! How can you go wrong with champagne? I will absolutely use this again, especially on a hot summer day…or for a bridal shower perhaps? I have to say, the favorite had to be the dates. They are rich and sweet and salty and a little spicy and just perfect. The gazpacho tastes like a garden in a glass. Such a great way to add a healthy element and would also be a wonderful first course, especially in the summer. Paella is something you can find a basic recipe for and add your own flare. Use the seafood and veggies you like and it will be lovely. The one thing I do recommend is to use something as your focal point if you are looking to impress. We used a fan of asparagus and scallops in ours, but muscles or lobster on top create a lovely effect as well. The ice cream is like nothing else you have had. It has a wonderful texture and the nuts give it a toasty richness. With the ginger cookies (my staple), a few berries, and a sprinkling of toasted nuts, it was a lovely finish. I can’t wait to hear what you think!



Citrus Champagne Sangria

Combine grapefruit juice, ginger ale, simple syrup (if you like sweetness) with thinly sliced blood oranges, tangerines, and apples overnight. Add half a glass of champagne or white wine to fancy glassware and top with the citrus mixture for fabulous presentation. Make sure some of the fruit makes it to the glass. J

Gazpacho Shooters – Adapted from
Marge Cirinelli’s Twisted Gazpacho

2 cans (11.5 ounces each) tomato juice

Juice from 1 lemon

1 cup fennel, fine dice

1 cup cucumber (1 medium), seeded and peeled, fine dice

2 large carrots, fine dice

1/2 cup red onion (1 small), fine dice

1/2 cup celery (2 stalks), fine dice

1/2 orange bell pepper, fine dice

1 pint sweet 100 or other small cherry tomatoes, stemmed and quartered

2 tablespoons italian parsley, fine chop

3 tablespoons sherry vinegar

1 tablespoon olive oil

1 tablespoon garlic, minced

2-3 tablespoons jalapeño pepper, seeded, fine mince

1/2 cup dry white wine

salt and pepper to taste

splash of tequila

In a bowl, combine tomato juice, lemon juice, fennel, cucumber, red onion, celery, tomatoes, parsley, basil and sherry vinegar. Add olive oil to a small sauté pan along with minced garlic over medium heat, stirring until lightly browned. Add minced jalapeño and cook, stirring for 15 seconds. Add wine and cook until reduced by half. Stir mixture into the gazpacho and chill for 1-2 hours or overnight. Add a splash of tequila. Spoon mixture into shot glasses or small martini glasses.

Note: If you are serving them as shooters, you can use a hand held blender to smooth out the texture a bit, but if you use a fine enough dice, it will work anyway.


Chorizo-Filled Dates

Yield: Makes 12 dates

4 ounces fresh Mexican chorizo, coarsely crumbled

Salt and Pepper

1 tablespoon chopped Italian parsley

12 large Medjool dates

6 slices applewood-smoked bacon, cut crosswise in half

Cook chorizo in heavy small skillet over medium heat until browned and cooked through, stirring frequently and breaking up lumps with spoon, about 5 minutes. Drain off fat; transfer sausage to small bowl. Add parsley; stir to combine. Cool.

Working with one date at a time, cut slit along top of date. Gently pry open date and remove pit, leaving pocket. Stuff pocket with 1 scant tablespoon chorizo mixture. Wrap 1 bacon piece around each date, overlapping ends slightly; fasten ends with toothpick. Place wrapped dates on a baking sheet and place in a preheated 375° oven. Bake the dates for about 20 minutes or until bacon is brown. Remove toothpicks. Serve warm.

Note: I have also made these stuffed with a chunk of parmesan cheese in place of the chorizo and they were also amazing. A combination of the two might be gracing my next party.


Dulce de Leche Ice CreamGourmet, May 2007

Yield: Makes about 1 1/2 quarts

2 cups whole milk

1 cup heavy cream

1 pound dulce de leche (about 1 2/3 cups; preferably La Salamandra brand)

1/8 teaspoon pure vanilla extract

3/4 cup chopped pecans or walnuts (2 1/2 to 3 oz), toasted


Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes. Freeze mixture in ice cream maker until almost firm, then fold in pecans. Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.

Note: We found that it works best if all the ingredients are cold when you add them, so freeze the nuts for a while before adding them.


Ginger Cookies

Courtesy of ‘The SONO Baking Company Cookbook’ by John Barricelli

**Makes about 60 cookies


2 cups all-purpose flour

2 t. baking soda

¼ t. coarse salt

1 t. ground cinnamon

1 t. ground cloves

1 t. ground ginger

1 cup sugar, plus ¾ cup for rolling

¾ cup (1 ½ sticks) unsalted butter, at room temperature

1 large egg, at room temperature

¼ cup unsulfured molasses


In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about an hour (and up to 24 hours).

Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside. Use a 1 ½-inch ice cream scoop to scoop out the dough, and roll balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely. Continue to roll and bake the remaining cookies in the same way.

Note: I like to keep these in the freezer. To do so, scoop into balls and roll in sugar then place on a baking sheet and cover with plastic wrap and freeze for several hours. Once the dough is frozen, place the dough in a freezer bag. Bake as usual using the frozen dough, no need to defrost. These will keep for several months in the freezer and are a great thing to have on hand for unexpected guests or late night cravings! Also, if you want to get really fancy make them into ice cream sandwiches…yum!

December 5, 2011

Orange Glazed Shrimp

We are in the middle of a cold snap here in Colorado and I have been craving comfort food. There are so many ways that you can do comfort food, but I was looking to change things up a bit. So, I thought maybe risotto would be a good start; I have made this Orange Risotto before and loved it. When I saw shrimp was on sale, I thought I would do a complementary orange glazed shrimp. I love how this came out spicy and sweet with tons of flavor. It really complemented the risotto perfectly, though it could easily go with lots of fresh veggies or rice. (I know many people oppose serving dairy with seafood, but I liked this combination, you could always leave the cheese out of the risotto in this case.) There are lots of options for this one, but it was FAST and super tasty!


Orange Glazed Shrimp

1 Pound Shrimp, Peeled and Deveined

1 Cup fresh squeezed orange juice

2 Cloves Garlic thinly sliced

2 Tablespoons Shallots, finely chopped

1 Tablespoon Meat Magic (you could substitute your favorite seasoning salt, but I love this one)


Splash Vermouth

Salt & Pepper

2 Tablespoons Butter

1 Tablespoon Olive Oil


Heat 1 Tablespoon butter and 1 T olive oil over medium heat. Add garlic and shallots and cook until lightly browned around the edges.

Make sure the shrimp are clean and dry, then add them to the pan.

Cook about 1 minute on each side sprinkling with meat magic on both sides, then remove from the pan.

Add vermouth to deglaze scraping the drippings off the bottom. Then add orange juice seasoned with remaining spices.

Simmer to reduce for about 5 min. Add final tablespoon of butter and salt and pepper; incorporate when the sauce coats the back of a spoon, add the shrimp and toss in the sauce.

Allow to cook another 2 minutes. Serve over orange risotto (or rice and veggies).

October 20, 2011

Lemon Herb Chicken

There are few things I love more than lemon on chicken. The acid just imparts great flavor and tenderness to something that can end up bland. There are a lot of ways to make lemony chicken; remember Chicken Piccata? Sometimes when it comes to chicken, I just want something easy to throw together that I can reuse for various meals throughout the week. One day I had some leftover salad dressing that I used as a marinade with some fresh herbs; it was surprisingly good and I decided to recreate it with the addition of some wine. This is seriously so easy and you can have it ready very quickly. Just a quick bath in the marinade and throw it on the grill, not to mention it is really healthy. This is a staple that I will be keeping around!

P.S. We have been buying the “thin sliced” chicken breasts because they are closer to a regular serving size than most of the chicken breasts you see in the market now. Organic seems to be better as well. You do have to be careful not to overcook the thin ones because they dry out. Just 2-3 minutes per side is good.


Lemon Herb Chicken

1 Package Thin Sliced Chicken Breasts

Juice of 2 Lemons

¼ Cup White Wine

¼ Cup Olive Oil

½ T Dijon Mustard

2 Cloves Garlic, peeled and crushed

Handful of Fresh Herbs, roughly chopped (anything available that you like ie- rosemary, thyme, sage, parsley)

Salt & Pepper

1 T Butter

Add the lemon juice, wine and mustard to a bowl large enough to accommodate the chicken.

Pour the olive oil in a steady stream whisking continuously to emulsify.

Add the garlic, herbs, salt, and pepper; stir to combine. Add the chicken and marinate for 20 minutes to an hour.

Heat the grill to high heat while the chicken marinates. Cook about 2-3 minutes per side.

You can serve as is or take the leftover marinade and add it to a pan straining out any big pieces of garlic or herbs (adding a ¼ to ½ cup more wine if you need more volume) and bring to a boil.

Add butter and whisk until reduced and the sauce coats the back of a spoon. Season with salt, black pepper and crushed red pepper.

Top the chicken with the sauce and serve.

August 25, 2011

Baked Crispy Chicken Fingers with Orange Sweet and Sour Sauce

There are few better crowd pleasers than chicken fingers; especially for children. The problem is they are usually fried (read: high cal) and if they aren’t, they are often bland or soggy. This recipe is the remedy for both of these problems. I swear these are some of the best baked chicken fingers I have ever made. The original recipe has layers of flavors which is what caught my attention, but they were supposed to be fried, so I took a page out of my mom’s book and baked them like she did when we were kids. The addition of the orange makes these a bit more appealing to grownups than the generic versions that kids love. Not to mention the sauce was amazing! Of course, the original recipe called for blood orange, but I couldn’t find any so I substituted regular orange. I do think the blood orange would add really beautiful color. This one is definitely worth the effort! You could even make them as an appetizer.


Baked Crispy Chicken Fingers with Orange Sweet and Sour Sauce

Inspired by Everday Exotic: Blood Orange chef Roger Mooking

Blood Orange Rub:

4 boneless, skinless chicken breasts (6 ounces each), cut into strips

1 tablespoon garlic powder

1/2 tablespoon ground black pepper

2 teaspoons fennel seeds, ground in a mortar and pestle

1 teaspoon vegetable oil

*Zest* of 1 blood orange, chopped


Crispy Chicken Fingers:

Vegetable oil spray

1 cup flour, seasoned with salt and pepper

2 eggs, whisked

2 1/2 cups breadcrumbs (use good fresh bread)

Salt and freshly ground black pepper


Sweet and Sour Blood Orange Sauce:

1 tablespoon olive oil

1/2 red onion, diced

1 cup honey

1/2 cup red wine vinegar

*Zest* of 2 oranges

4 blood oranges, peeled and roughly chopped

1 cinnamon stick

1 tablespoon cornstarch mixed with 2 tablespoons cold water

8 fresh basil leaves, julienned


For the blood orange rub: Place chicken pieces in a large dish and add the garlic powder, pepper, ground fennel, olive oil and orange *zest*. Coat the chicken with the rub and place in the fridge for 30 minutes.

For the crispy chicken fingers: Preheat the oven to 400 degrees F. Line a baking tray with foil and spray lightly with vegetable oil spray. Place the flour, whisked eggs and breadcrumbs into individual dishes.

Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour, followed by the eggs and then the breadcrumbs. Place the breaded chicken on the prepared baking tray leaving a little space between each piece.

Spray the tops of the chicken fingers with cooking spray. Bake for about 20 minutes or until golden and cooked through rotating the tray halfway through.

For the sweet and sour blood orange sauce: Heat the olive oil in a saute pan over medium heat. Add the red onions and sweat until tender and translucent. Mix the honey, red wine vinegar and 1/2 cup water in a bowl. Add to the saute pan and stir.

Add the orange *zest*, blood orange pieces and cinnamon stick.

Season with salt and pepper, stir and cook until the mixture has reduced by half. Strain the mixture through a sieve into a new pot over medium heat making sure to get as much liquid through as possible.

Bring to a simmer and then remove from the heat. Continue to cook over very low heat for 3 to 5 minutes. Place the pot back over medium heat, add the cornstarch mixture and bring to a simmer to cook the cornstarch out, 3 to 5 minutes.

Remove from the heat and stir in the basil.

Serve alongside the chicken fingers and enjoy!!

February 26, 2011

Chicken Piccata

When it comes to Chicken Piccata, recipes vary a bit on the details, but the basics are simple. Think chicken breasts, lemon and capers. This is absolutely one of my favorites and this is a recipe that has evolved over the years. Some people prefer to bread the chicken while I prefer just a seasoned flour coating. Some people prefer to pan fry the chicken in just olive oil and add butter to the sauce later, I think using both butter and olive oil to fry adds some depth and a lovely golden color. Many recipes choose either chicken stock or white wine, I like to use both. Sometimes I adjust it based on what I have on hand, but this is my favorite combination. I tend to like the sauce a bit more on the tart side. One other note: I buy chicken cutlets that have already been prepared by a butcher to save time, but you can buy boneless breasts and butterfly them or pound them to the thickness you like. Enjoy playing with this recipe!

Chicken Piccata

1 Package Chicken Cutlets (5-6 cutlets)

4 T. Flour



1/3 c. Chicken Stock

2/3 c. White Wine

2/3 c. Lemon Juice (Freshly squeezed, about 2-3 large lemons)

2 Cloves Garlic, Finely Chopped

2 T. Capers

6 T. Butter

4 T. Olive Oil

Fresh Parsley, Chopped

Add flour to a plate and season generously with salt and pepper. Dredge the cutlets in the seasoned flour and set aside, making sure to shake off any excess flour.

In a large skillet, melt 1 1/2 T. butter and 1 T. olive oil over med high heat.

Place two or three cutlets in the pan (making sure not to crowd them) and cook until golden brown, approximately 3 minutes per side.

Remove from the pan and cover with foil while cooking the next batch.

Wipe out the bottom of the pan before adding another 1 1/2 T. butter and 1 T. olive oil and repeating with the next batch of chicken. When the chicken is cooked, wipe out the pan again and add 2 T. of butter plus 1 T. olive oil. Add the garlic and cook until fragrant and lightly brown. Add the wine, lemon juice, stock, a pinch of salt and pepper, bring to a simmer.

While the sauce is cooking, make beurre manie by mixing equal parts flour and softened butter (1 T. of each) which will make a paste to thicken the sauce.

Add half of the beurre manie to the simmering sauce and add more as needed. The sauce should coat the back of a spoon when ready, 3-5 minutes. Add the chicken back to the sauce to finish the cooking (about 5 minutes), turning several times to coat evenly.

Add capers. Adjust seasoning as needed. Add the chopped parsley just before serving.

Serve with some good bread to sop up the sauce!

February 22, 2011

Risotto with Orange Juice

Risotto is one of those beautiful comfort foods that can compliment a variety of meals or can be a main dish. Sometimes it can be a little bit rich so it works well with lighter foods. This is a version that has just the right amount of freshness that comes from the citrus. It will definitely be a staple in our house from now on!

Risotto with Orange Juice

(Courtesy of Lidia’s Italy)

3 oranges, with bright, unblemished skins
3 tablespoons extra-virgin olive oil
½ cup onions, minced
2 tablespoons shallots, minced
2½ cups arborio rice
½ cup dry white wine
5½ cups chicken stock, or canned chicken broth
½ teaspoon salt, or as needed
½ cup Parmigiano-Reggiano, freshly grated
2 tablespoons unsalted butter, cut into bits
freshly ground black pepper

With a vegetable peeler remove the rind from two of the oranges, being careful not to include the white part- it is very bitter. Cut the rind crosswise into thin strips. (There should be about 1/2 cup lightly packed.) Juice the oranges and reserve the juice. (There should be about 1 cup.)

In a heavy, wide 3 to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onion and shallot and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Add the wine and orange rind. Stir well until the wine is absorbed. Add 1/2 cup of the hot stock and 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches, just enough to completely moisten the rice, and cook until each successive batch has been absorbed. When all the stock has all been added, begin adding the orange juice in the same manner. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock and juice until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Remove from the heat. Beat in the butter first until completely melted, and then the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.

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