Tag: orange zest
Latin Style Roast Chicken
- One 4 to 5 pound whole chicken
- 2 tablespoons butter
- Zest and Juice of a Navel orange (save the oranges)
- Zest of 1 Lemon (save the lemon)
- 3 garlic cloves, mined
- 2 teaspoons salt
- 2 teaspoons Mexican rub (or smoked paprika)
- Salt
Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.
- 4 cups chicken broth
- 2 yellow onions, sliced
Preheat oven to 400 degrees F.
Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.
Braised Short Ribs with Citrus Gremolata
I would highly recommend this dish for the holidays. I served it with polenta and it was an amazing dinner. Oh, and don’t forget a copious amount of red wine…
- 4 pounds short ribs, excess fat removed
- 2 teaspoons salt
- Pepper
- 1 tablespoons fresh thyme, chopped
- 1 tablespoons fresh rosemary, chopped
Place the short ribs in a large glass dish and sprinkle the salt, pepper, thyme and rosemary. Refrigerate overnight. Take out an hour before cooking.
- 2 tablespoons extra light olive oil
- 1 cup carrots, chopped
- 2 medium onions, chopped
- 2 ribs celery, chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 fresh bay leaf
- 4 cups chicken broth
- 2 cups red wine
- Salt
Preheat oven to 350 degrees F.
Heat a heavy saucepan with the olive oil until smoking. Brown the ribs on both sides for 4 to 5 minutes each in two to three batches. Keep aside. Add the carrots, onions, celery and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato paste and sauté for minute. Add the flour and sauté for another minute. Add the thyme, rosemary and bay leaf. Add the chicken broth and red wine and bring to a boil. Add the ribs back into the liquid and transfer to the oven. Bake for 2 to 3 hours or till the meat is falling off the bone.
Take out of oven and take the ribs out onto a platter. Strain the braising liquid and squeeze all the moisture out of the solids. Discard the solids and return the liquid to the saucepan. Reduce to desired consistency- there should be about a cup and a half to two cups of liquid remaining. Check for seasonings and return the ribs back into the liquid. Top with gremolata and serve.
Citrus Gremolata
- 1 tablespoon thyme, chopped
- 1 tablespoon rosemary, chopped
- 1/3 cup parsley, chopped
- 2 garlic cloves, chopped
- Zest of one lemon
- Zest of two clementines or half a navel orange
Mix all the ingredients in a small bowl, cover and keep aside.
Orange Pumpkin Trifle
This is a delicious dessert to make for the holidays!
Orange Curd (Recipe from Food and Wine)
- 3 large eggs
- 2 large egg yolks
- ½ cup sugar
- ¼ cup fresh orange juice
- 2 teaspoons finely grated orange zest
- 2 teaspoons finely grated lemon zest
- 1 stick cold unsalted butter, cut into tablespoons
In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.
Pumpkin Bread
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.
- 1 cup whipping cream
- 1 cup mascarpone cheese
- 3 tablespoons powdered sugar
Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.
- Segments of 3 large navel oranges plus a few more for garnish
- ½ cup fresh orange juice
Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.
Orange Barbecue Chicken
It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!
- 1 to 2 pounds chicken tenders or breast
- 1 teaspoon ground coriander
- 1 teaspoon roasted ground cumin
- 1 teaspoon salt
Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.
Barbecue Sauce
- Juice and zest of 1 orange
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon cayenne pepper
- ¼ cup ketchup
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.
Shrimp Tacos with Crunchy Tamarind Coleslaw
Here is a delicious taco recipe for Cinco de Mayo!
- 1 pound medium shrimp, cleaned and deveined
- Zest of one lemon
- Zest of one orange
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Marinate the shrimp with the lemon zest, orange zest, chipotle pepper and salt for 3 to 4 hours in the fridge.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, sliced
- 3 garlic cloves, grated
- 1 poblano pepper, sliced
- Juice of a lemon
- 4 to 6 small tortillas, heated
Heat a non-stick pan with the olive oil. Add the onion, garlic and poblano pepper. Saute on medium heat for 3 to 4 minutes. Add the shrimp and cook just until they are cooked through- about 3 to 4 minutes. Drizzle the lemon juice, mix well and turn heat off and keep aside.
- 1 cup shredded cabbage (I used shredded broccoli and carrots)
- ½ teaspoon tamarind concentrate
- Juice of one orange
- 2 teaspoons salt
- 1 teaspoon chipotle pepper
- 1 teaspoon honey
- ¼ cup extra virgin olive oil
Mix the tamarind, orange juice, salt, chipotle pepper, honey and olive oil in a container with a tight lid. Shake well and pour all over the cabbage. Mix well.
Assemble the tacos with a heated tortilla with some shrimp on top and finally topped with the crunchy coleslaw.
Cranberry and Orange Trifle
So, Valentine’s Day is on Saturday. I though I would do a few desserts this week. I am not a huge Valentine’s Day celebrator.. but any I will take any excuse to make a great meal and an amazing dessert. So here is my favorite- a trifle.. well, why not??
Orange Curd (Recipe from Food and Wine)
- 3 large eggs
- 2 large egg yolks
- ½ cup sugar
- ¼ cup fresh orange juice
- 2 teaspoons finely grated orange zest
- 2 teaspoons finely grated lemon zest
- 1 stick cold unsalted butter, cut into tablespoons
In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.
Cranberry Filling
- 12 ounces bag of fresh cranberries
- 1 cup orange juice
- 2/3 cup sugar
- 1 teaspoon vanilla extract
Transfer cranberries, orange juice and sugar to a saucepan. Bring to a boil and simmer for about 10 to 15 minutes or till the cranberries have burst open. Turn the heat off and add the extract. Mix well and refrigerate. Take a quarter cup of the cranberries out for garnish.
- 1 packaged or homemade pound cake, cut in slices
- 1 cup whipping cream
- 1 cup mascarpone cheese
- 3 tablespoons powdered sugar
Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.
Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Divide the cranberry filling into three parts and spread one part over the cake. Divide the orange curd into three parts and spread one part over the cranberry filling. Repeat twice more and top with the whipped cream. Garnish with the cranberries. Chill in the fridge, preferably overnight.
Cornbread & Chorizo Stuffing
Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.
You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!
- 1 loaf cornbread, homemade or store-bought
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt
- Pepper
Preheat oven to 350 degrees F.
Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.
- 1 pound fresh chorizo, casings off
- 2 tablespoons butter
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 3 leeks, sliced
- 1 cup dried cranberries
- Zest of two oranges
- 1 teaspoon smoked paprika
- 2 teaspoons dried thyme
- 1 egg, beaten
- 1 to 2 cups chicken broth
Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.