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February 2017 Cooking Challenge - Citrus

post #1 of 81
Thread Starter 

Sharpen your stainless steel knives. This month's cooking challenge is... CITRUS

 

Where I am, I'm starting to see good citrus.  There are the obvious ones of course, but I will throw out some uncommon ideas to help you get started.  Tangerines, clementines, key limes, persian limes, Meyer lemons, preserved lemons, ponzu, buddha's hand, pomelo, kumquat for example. You can use the juice or the zest or both.  I will even consider citrus smelling herbs like lemon balm, lemon verbena, lemon basil, lemongrass, lemon thyme, kaffir lime leaf and anything I don't even know about.  

 

Maybe a beer with the Citra, Cascade, or Amarillo hop varieties?  Ceviches and crudos?  Mojo pork?  Get cooking and good luck!  

 

 

Monthly Challenge rules for new people browsing

1) Cook a dish this month

2) Take pictures

3) explain your work


Edited by MillionsKnives - 2/1/17 at 6:18am
post #2 of 81

We got lots of limes at the moment, so shouldn't be too hard to come up with a couple of entries.....

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post #3 of 81

Excellent idea. A visit to the market is now planned. Maybe I'll use some of the lemons I've been preserving. Lots of variations possible. 

This should be fun. I'll have to locate the camera again. 

post #4 of 81

Vodka Lemonade!  

 

 

   

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #5 of 81
Thread Starter 
Nice! No scurvy for @Hank.

My go to drink is a fernet sour: fernet branca, lime, seltzer,maybe a touch of honey
post #6 of 81

I made key lime pie last friggin night! This is a fun late winter challenge. Although My daughter Sequoia hoped you would pick something red for valentines day ( she has gotten into this). Citrus is a fun thing to work with.

post #7 of 81

Pdcooks, you will have to use lime berry

 

 

Interesting sounding drink MK cheers

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #8 of 81
Hank beat me to it, I was also going to post a drink as a first entry.
Might still do it smile.gif

Life is too short to drink bad wine
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post #9 of 81
Quote:
Originally Posted by MillionsKnives View Post
 

Sharpen your stainless steel knives. This month's cooking challenge is... CITRUS

 

Where I am, I'm starting to see good citrus.  There are the obvious ones of course, but I will throw out some uncommon ideas to help you get started.  Tangerines, clementines, key limes, persian limes, Meyer lemons, preserved lemons, ponzu, buddha's hand, pomelo, kumquat for example. You can use the juice or the zest or both.  I will even consider citrus smelling herbs like lemon balm, lemon verbena, lemon basil, lemongrass, lemon thyme, kaffir lime leaf and anything I don't even know about.  

 

Maybe a beer with the Citra, Cascade, or Amarillo hop varieties?  Ceviches and crudos?  Mojo pork?  Get cooking and good luck!  

 

 

Monthly Challenge rules for new people browsing

1) Cook a dish this month

2) Take pictures

3) explain your work


Great choice. I already have ideas...

post #10 of 81

UUUUUHHHHHH!

I just got some Meyer Lemons from the Green Grocer today (I've been waiting for awhile... hoping that @flipflopgirl would be sending me some from her tree ;)  )

... Now I have THREE ideas! MMM, now wait FOUR!

Good call there MK!

post #11 of 81

Just playing around:

I had some form of a lentil stew/daal in the freezer, made with tomatoes that needed finishing, left over bbq beef ribs and old lentils. It had to cook forever to get them soft.

Anyway, I heated it up and to add some excitement, I added kaffir lime leaves and squeezed lime juice in it

 

 

And then became creative with yoghurt (as the stew contained a lot of fresh chili's that needed to be used as well)

 

Disclaimer:

since the main dish was made last month, this entry shouldn't count, but I posted it to support Million's plan of getting more participation and this shows your dish doesn't need to be perfect....

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post #12 of 81
Quote:
Originally Posted by kaneohegirlinaz View Post
 

UUUUUHHHHHH!

I just got some Meyer Lemons from the Green Grocer today (I've been waiting for awhile... hoping that @flipflopgirl would be sending me some from her tree ;)  )

... Now I have THREE ideas! MMM, now wait FOUR!

Good call there MK!

 

Sorry GF!

We had our once in a lifetime hard freeze and were out of town.

Were so worried about getting someone to save the dog forgot to get someone to cover it.

It looks pretty sad right now so had adopted a wait and see attitude.

 

mimi


Edited by flipflopgirl - 2/3/17 at 4:34am
post #13 of 81

This months challenge is near and dear to my heart as a native Floridian. The "sunshine state" has long been a citrus state. More so even when I was a young boy. So in thinking about dishes there was one that I have been imagining for a very long time. When in Florida.. nothing goes better with citrus than seafood! I've always wanted to try a shrimp and pasta dish where I infused lemon into the pasta, and then combined that with lime to create the back and forth play of lemon and lime that so many people enjoy. Shrimp seemed like a good choice but scallops would work well too.

 

So for my homage to Florida seafood and citrus I started off with the pasta. This is typical semolina egg pasta with the addition of a good amount of lemon zest, and in an effort to really get the lemon flavor in there I used a little lemon extract. I think in the future it might be worth trying to reduce actual lemon juice as the extract has lemon oil and it can leave a strange taste and film on ones tongue.

 

 

Once I had the dough formed I let it rest for a little while and then began rolling it out. Linguine would be a nice choice but I wanted to go with spaghetti this time around.

 

 

I thought about a lot of different sauces that might work using lime but I didn't want my pasta to end up sitting in some sort of "soup". So I took a classic basil pesto and added the zest of 3 limes as well as the juice of 1 lime. Mortar and pestle is the only way to go if you are making a small batch!

 

 

For the shrimp I made a marinade, this time using key lime juice, parsley, olive oil, and a little chili powder. I grilled the shrimp and plated with some lemon zest and a little reserved lime pesto.

 

post #14 of 81
Thread Starter 

What a time to be alive!  I found mandarins, cara cara orange, and moro blood orange.  Also saw tangelos and clementines.  Too many to buy today!

post #15 of 81
Thread Starter 
@eastshores
  I agree 100% citrus goes great with seafood.  Today I made a fennel salad with lemon zest, lemon vinaigrette, and mandarin supremes.  Dressed some cilantro similarly and pan seared red snapper.  Tomorrow I'll do something with the fumet, clams, extra fennel, and lemon probs






post #16 of 81
Thread Starter 
Hmm I got like half the snapper left maybe snapper crudo will happen
post #17 of 81

My first spree included key limes, organic lemons, moro blood oranges, and persian limes. There's a ton of citrus available and I'm going to hit up the Indian market soon to see what they have!

 

post #18 of 81

 

I found these Ball Brand Dry Herb Jars with a shaker top, I thought this would be perfect.

 

 

Meyer Lemon and Thyme Infused Sea Salt

The smell in the house was intoxicating!

 

 

As I jarred up the first batch, it struck me, these jar lids are NOT airtight,

this won’t work.

 

 

That’s okay.  I transferred the Salt and labeled them.

Food As Gifts

I saved a jar for my own pantry, and I'll be grilling up

some Salmon I think, in the next few days with this stuff, MMM!

post #19 of 81

Probably for tomorrow, maybe Monday.

 

 

And some 

 

Plus some extra seasoning. But those two ingredients are the basis of Pibil style dishes. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #20 of 81
Quote:
Originally Posted by phatch View Post
 

Probably for tomorrow, maybe Monday.

 

 

 

Is that marinade like a mojo marinade? It doesn't say that but I see it has bitter oranges as an ingredient which mojo has also.

post #21 of 81

We have spent many enjoyable times in the Florida Keys.  Key lime pie was first served in Key west.  We have tried this treat at many different places and have come up with our version.

 

Key Lime Pie

6 egg yolks, slightly beaten

1/2 cup key lime juice

2 Tablespoons key lime zest

1 can Eagle Brand milk

1 pie shell, gram cracker or pastry,  baked

6 egg whites

1 cup sugar

Combine egg yolks and milk. Mix well. Add lime juice and lime zest and blend well. Turn into baked pie shell. Beat whites gradually, adding sugar until they peak. Swirl onto pie, spreading to edge of pie shell all around. Bake at 300 ° until meringue is pale honey colored.

NOTES : The filling will be a creamy color, not lime green.

 

Here is one I did yesterday.  I am not a photographer.

post #22 of 81

@Jimyra man! Awesome job. You don't often see a meringue on them. Looks delicious and makes this Florida boy proud :)

post #23 of 81
Mojo is different. This is mostly bitter orange and some other citrus blend. They do make a mojo marinade too.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #24 of 81

I use Goya Mojo it's quite good and cheaper than making it myself.  I've never seen that other one though now I'm curious.

post #25 of 81

You can never go wrong finishing a fish fry with a key lime pie!

I make a couple of those as well as a lemon icebox dessert ... a Chris Kimble recipe that can be found here on Chef Talk.

 

mimi

post #26 of 81

This is it. From left to right and  down. Cumin, black pepper, oregano, kosher salt. Then a spreading puree of a head or so of garlic in a bit of naranja--so it would puree quickly and easily. Much faster than by hand. And about half the block of achiote paste.

 

 

Mix that all together with the naranja.

 

 

Marinate some out of focus chicken. i went with thighs.  Traditionally cooked in the pib, the root of pibil. Which is a roasting pit dug in the ground. But it grills and even smokes pretty well.  There is a lot of solids in this marinade so it's best to agitate it and rearrange pieces frequently. 

 

 

The back of the Achiote package had a recipe for some simmered chicken and potatoes. It sounded interesting so I am also marinating some cubed sweet and regular potato for frying up along side the chicken.

 

More to come.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #27 of 81

I know this doesn't count, `cuz I made this for DH's birthday last year, but I was so very happy with the results that I got.

 

 

 

Meyer Lemon Meringue Pie

Homemade Meyer Lemon Curd; then with the whites, made the meringue; piped it out with a large open star tip

Gorgeous, even if I do say so myself (and very tasty I might add) ;)

post #28 of 81

Citrus!  Such a good choice, I've wanted to get involved with the challenges again, and this is perfect for me.  Living in what used to be the heart of the citrus industry in Florida about ten miles away from the Tropicana plant, I have access to some good stuff.  My wife and I have been gorging on locally grown mandarins that are out of this world. For my first entry though I will go to the lemon.

 

This dish comes from a restaurant I worked at a long time ago that was way ahead of its time.  The Good Earth in Northern California.  It was a small chain that served fresh, reasonably healthy, locally sourced, organic creations with lots of options for vegetarians and vegans.  They went out of business in the early 2000s and it was a crying shame.  Funny to see a place in California go under because people deemed it too much of a health food place.

 

This particular dish is still my absolute favorite meal of all time.  Guatemalan Chicken Tacos  I don't know what, if anything makes them particularly Guatemalan, but that is what they named it, so I will honor them by using the name.  The key to it is the sauce.  It is a blend of garlic, lemon juice, jalapenos, and olive oil.  They used it on chicken, turkey, shrimp, and tofu, but the chicken tacos are my favorite.

 

 

 

So after making the sauce, Saute some chopped chicken and onion. add the sauce

 

 

Make tacos with whole wheat tortillas, lettuce, and cheese.  Serve with Pico de Gallo, Sour Cream, and Guacamole (also uses lemon)

 

 

Delicious! 

post #29 of 81

A few years ago we spent a winter in Mexico.  We had a great time.  One day we visited the city of Tequila.  We took tours of two or three distilleries I don’t remember exactly how many but we did learn a lot.  I have included a picture of the agave fields, the exit to town, and one of the tequila bars we visited.  Last night I made a great citrus drink.  We missed the end of the super bowl.

 

Top Shelf Margarita

2 parts José Cuervo®Tradicional Tequila (100% Blue Agave)

1 part Grand Marnier®

1 part fresh squeezed lime juice

Splash of fresh squeezed grapefruit juice

Shake with ice in cocktail shaker until frothy. Serve in salt rimmed Margarita glass. Garnish with lime slice

 


I did forget the garnish.  The glasses were brought back from our trip.

post #30 of 81

I've been on a macaron kick lately. I made a batch of pink grapefruit macs this week. Not all of them were made to look like this; I wanted a couple for my grandkids, for Valentines day. There's grapefruit zest in the shells, and they're filled with grapefruit buttercream and a dollop of grapefruit curd. I also made lemon macs late last month but they're all gone; that was one of my faves.

 

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