Volume 11, Issue 89 - November 2, 2006 |
Greetings Member,
Two great recipes today and check the section on sectioning grapefruit in just
two minutes. Have a wonderful day.
Picking Texas Citrus:
- Look for a Texas Sticker on the fruit.
- Choose a grapefruit with a red blushed skin that feels
heavy for its size. Heavy fruit means lots of juice.
- "Tropical Beauty Marks" or blemishes are caused by gentle
breezes and don't affect the fruit inside.
- Store citrus in a cool area for up to 2 weeks or in your
refrigerator for up to 6 weeks.
Measuring Tips:
One medium grapefruit equals:
- 120 calories
- 2/3 cup juice
- 1 cup bite sized pieces
- 10 to 12 sections
- 3 to 4 tablespoons grated peel
Source:
TexaSweet.com
 |
TexaSweet Citrus Marketing Pick Texas Citrus. Shippers, Nutrition,
Newsletters, Gift Fruit and Great Recipes. Pink Grapefruit at its Finest. |
 Sautéed
Shrimp with Caribbean Gusto
Makes 4 servings
Ingredients:
1 1/2 pounds of medium or large shrimp (peeled and deveined)
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 minced garlic clove
Caribbean Gusto (see below)
Preparation:
Heat oil and add cayenne pepper and garlic over medium heat. Add shrimp and cook
until firm. Place on dish and top with salsa.
Caribbean Gusto
Ingredients:
1 medium
Texas Red grapefruit (peeled, sectioned and
chopped)
1 large Texas orange (peeled, sectioned and chopped)
1 medium mango
1 medium avocado
1 medium tomato (seeded and chopped)
1 serrano pepper (seeded and minced)
2 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoons sugar
1/4 teaspoon salt
juice of one lime
Preparation:
Combine fruit, avocado, tomato, pepper, onion, cilantro, seasonings and lime
juice in a medium mixing bowl. If desired, drain juices before serving.
Excellent when added to chicken, seafood dishes or prepared as a light snack
with chips.
2 Minute Sectioning:
Sectioning - Grapefruit ready-to-use
Did you know it only takes around 2 minutes to section a sweet, juicy grapefruit
and it's sooo easy to do! Sections are a great low calorie snack and can be
placed in guacamole, salads, chicken and fish dishes and taste great when added
to yogurt.
 Step
1:
With a sharp thin-bladed knife, cut off both ends of the
fruit.
 Step
2:
Place fruit on flat end and cut away peel from top to bottom
along curvature of the fruit. Remove all white pulp.
 Step
3:
Cut down along grapefruit section to the center, then turn
knife to loosen section and lift out. Remove other sections the same way.
Source:
TexaSweet.com
 |
Chef
Stefan Global Gourmet The finest hand sourced sea salts and
peppercorns, seasoning blends, truffle products, gift sets and more.
Available in bulk too. |
 Grilled
Marinated Salmon with Texas Rio Star Grapefruit Beurre Blanc
Makes 4 servings
Ingredients:
1
Texas Rio Star grapefruit
1/4 cup white miso (see note)
1/4 cup mirin (see note)
2 tablespoons rice vinegar
4 salmon filets, approximately 5 ounces each
1/2 cup fresh squeezed Texas Rio Star grapefruit juice
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white wine vinegar
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces
salt and pepper to taste
1/2 teaspoon grapefruit zest
Preparation:
Peel, section and chop grapefruit. Set aside.
In a small bowl, whisk miso, mirin and rice vinegar. Place filets in a 9 x
13-inch baking pan. Pour marinade over fish and turn to coat. Cover and chill 30
minutes or up to 2 hours.
In a small saucepan over medium heat, simmer grapefruit juice, wine, shallot and
white wine vinegar. Simmer until reduced to about 1 tablespoon. Reduce heat to
low and whisk in butter one piece at a time, adding each new piece of butter
just before previous piece has completely melted. Avoid overheating sauce to
prevent separation. Stir in chopped grapefruit and season with salt and pepper.
Pour sauce into a metal bowl set over a saucepan of hot water, being careful not
to allow bottom of bowl to come in contact with hot water.
Brush grill with vegetable oil and heat to low-medium heat.
Transfer marinade to a small saucepan and heat to boiling. Brush each salmon
filet with 1 tablespoon of marinade and grill three minutes. Turn and brush with
marinade. Grill until salmon is cooked through, about 5 minutes, being careful
not to overcook.
To serve, place salmon on individual plates and spoon sauce around filets.
Garnish with grapefruit zest.
Notes: Miso, also called bean paste, is a fermented soybean paste. It can
be found in Asian markets or in the Asian or gourmet section of some
supermarkets.
Mirin, also called rice wine, is a sweet Japanese wine. It can be found in Asian
markets or the Asian or gourmet section of some supermarkets.
Recipe by: Executive Chef Stewart Woodman, Levain, Minneapolis, MN
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