Sour Orange And Garlic Oil Recipes
SOUR ORANGE MOJO
Yield Makes 1 1/4 cup or 4 servings
Number Of Ingredients 8
Steps:
- In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
- In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
- Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.
SOUR-ORANGE AND GARLIC OIL
Use this for our Mojo Marinade.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Heat all the ingredients in a saucepan over low heat for 20 minutes. Let cool. Strain, and discard solids. (Reserve 1 garlic clove for mojo marinade.)
SOUR-ORANGE AND GRILLED JUMBO-SHRIMP CAESAR SALAD
Jumbo shrimp, marinated in a zesty mix, find their perfect match in the crisp romaine of this fresh and tangy salad that's a crowd-pleasing lunch.
Provided by Martha Stewart
Categories Shrimp Recipes
Number Of Ingredients 12
Steps:
- Mix shrimp and 2/3 cup marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
- Brush both sides of baguette halves with sour-orange and garlic oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
- Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.
- Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
- Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.
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- Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
- Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
- Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
- Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
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