Tag Archives | winter 2011 recipe

Crab Salad with Ruby Grapefruit, Pickled Radish and Pink Peppercorn Vinaigrette

Crab Salad with Ruby Grapefruit, Pickled Radish and Pink Peppercorn Vinaigrette

James Beard award-winning chef Michael Schwartz shared this recipe from his new cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter). Find his cookbook on sale Feb. 11 in bookstores or pre-order on amazon.com.

Serves 4  Grapefruit and crab are a classic combo; the addition of pickled radishes is both a colorful and surprising flavorful enhancement. Leftover vinaigrette will keep covered in the refrigerator for up to two days and goes great with shellfish, particularly shrimp.


1/4 small red onion, halved and thinly sliced on a mandoline (about 1/4 cup)

1 head green leaf lettuce, leaves torn

1/4 cup pickled radishes, drained (recipe follows)

1/4 cup Pink Peppercorn Vinaigrette (recipe follows)

Kosher salt and freshly ground black pepper

1 seedless ruby grapefruit, segmented

1/2 pound jumbo lump crabmeat, drained well, patted dry and picked over for shells (Louisiana/Gulf Blue Crab)

Fill a small bowl with water and add 6 ice cubes. Add the onion slices and let soak for 5 minutes. This little trick removes the stinging bite of raw onion and makes the slices really crisp. Drain the onion and pat dry with … Read More

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Classic Martini

Classic Martini

A classic martini is always made with gin and should be stirred, not shaken, so melting ice doesn’t overdilute it.

2 oz. gin

1 oz. dry vermouth

2 dashes orange bitters

Lemon twist or olives (optional)

Stir all ingredients briskly with ice and strain into a chilled martini glass. Garnish with a lemon twist or an olive.

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St-Germain and Champagne

St-Germain and Champagne

St-Germain, an all-natural, artisanal liqueur made from hand-picked elderflowers, is turning up in sophisticated cocktails. Here, its subtle flavor pairs perfectly with a dry sparkling wine.

1.5 oz. St-Germain

Brut Champagne or dry sparkling wine

Sliced strawberries or a lemon twist (optional)


Pour ingredients into a chilled fluted glass and stir lightly. Float a slice or two of strawberry or a lemon twist as a garnish.

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Classic Mojito

Classic Mojito

This Cuban cocktail has become a South Florida classic.

2-3 oz. light rum

Juice of 1 lime (about 1 oz.)

2 teaspoon extra-fine sugar

Small handful mint sprigs

Club soda

Combine mint, sugar and a splash of club soda in a glass and muddle. Add lime juice, rum and ice and shake. Strain over ice into a highball glass and top up with club soda. Garnish with fresh mint and/or a lime wedge.

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Old Sour

Old Sour Makes 1 cup

You’ll still find bottles of this old-time Florida seasoning in fish restaurants in the Keys. If you have a bountiful crop of limes, save some for this tangy sauce – it’s good on seafood and salads.

1 cup lime juice

2 tablespoons salt

Strain juice through layered cheesecloth in a funnel into a clean jar or bottle. Add salt, shake mixture well and close. Refrigerate. This keeps indefinitely.

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Pommelo Salad

Pommelo Salad

Serves 4 Try this savory salad as a starter to a southeast Asian meal – it’s a sprightly combination of sweet, tart and spicy.

2 tablespoons fish sauce (nam pla, available at Asian markets)

2 tablespoons fresh lime juice

1 tablespoon brown sugar

1 pommelo

1 tablespoon finely chopped shallots

3/4 cups mint leaves, finely chopped

1    fresh chile pepper (or to taste), finely chopped

2 tablespoons grated coconut

2 tablespoons dry-roasted peanuts

Leaf lettuce


Combine fish sauce, lime juice and brown sugar in a small bowl. Set aside. Peel pommelo into segments and place in another bowl. Toast coconut by tossing it in a nonstick pan for a few minutes over medium heat. Set aside. At serving time, place greens on a chilled plate. Pour off any juice from the pommelo (it’s good to drink). Toss with coconut, peanuts, shallots, mint and chile pepper. Add dressing and mix gently. Arrange on lettuce and serve immediately.

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Shrimp in Hot LIme Broth (Tom yum gung)

Shrimp in Hot Lime Broth (Tom yum gung) Serves 4

You’ll recognize this sour, spicy soup as a staple at Thai restaurants. This uses both regular lime and kaffir lime leaves, available at Asian markets, or you can grow your own tree. We found lemongrass, chiles, oyster mushrooms, cilantro and Key West shrimp at the farmers market.

3 cups chicken broth

2 lemongrass stalks, pounded to release flavor and cut into 3-inch pieces

1/2 pound oyster mushrooms

3 kaffir lime leaves, stems removed

2 chiles, cut in half lengthwise

1/2 pound fresh shrimp, peeled and deveined

3 tablespoons fresh lime juice

2 tablespoons fish sauce (nam pla, available at Asian markets)

Few springs cilantro


Bring to a boil broth and lemongrass. Add lime leaves and chiles and boil for 5 minutes. Add mushrooms and shrimp and bring to a boil Cook until shrimp have turned pink, about 1-2 minutes. Remove from heat and add lime juice and fish sauce. Float cilantro on top. Taste for flavor and add more lime or fish sauce as needed. Serve immediately.

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Candied Zest

Mixed Candied Zest Makes about one cup

This recipe used the zest, not the full peel with the bitter white pith attached, so use a sharp paring knife or vegetable peeler to remove just the thin, flavorful peel on top. The quantity is based on the zest of three large oranges, so choose the equivalent in other citrus fruits.

Oranges, lemons, limes, grapefruit, pommelo

3/4 cup sugar

1 cup water

1 tablespoon corn syrup

Choose fruits with brightly colored skins. Thinly peel strips from fruits and cut into fine julienne strips. Place in a saucepan of boiling water and simmer for 10 minutes. Rinse in cold water. Repeat boiling a second time – this removes any bitterness.

Combine sugar, water and corn syrup in a saucepan and bring to a boil, stirring. Add zest and cover. Simmer over very low heat for 15 minutes. Remove from heat and cool, covered.  Refrigerate. Drain before using.

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Sour Orange Tart

Sour Orange Tart  Makes one 10-inch tart

This variation on the classic recipe for key lime pie uses sour orange juice instead of lime. Unsweetened whipped cream is a good foil for the sweetness of the filling. You can substitute lime or lemon juice (adding more or less to achieve the tartness you want), and use the egg whites to make a meringue if you prefer.


3 cups (9 ounces) vanilla wafers

6 tablespoons butter, cut into 1-inch cubes

1/4 cup blanched almonds

1/4 teaspoon salt

Preheat oven to 350º. Place almonds in 10-inch tart pan with removable bottom and toast for 8-9 minutes, or until lightly browned. Let cool. Combine almonds, vanilla wafers, butter and salt in food processor and pulse till mixture forms a coarse crumb. Don’t over-process. Larger crumbs and bits of almond add texture. Pour into pie plate and pat to form even crust. Bake 15 minutes until lightly colored. Remove to rack to cool.



1 14-ounce can sweetened condensed milk

4 egg yolks

1/2 cup sour orange juice, strained

1 tablespoon grated zest from sour orange

1 cup heavy whipping cream, well chilled


Candied Zest

Combine sweetened condensed milk, egg yolks, sour … Read More

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Make Your Own Mojo

Make Your Own Mojo Makes 1 1/2 cups, enough for a chicken

Get back your mojo. Making this classic Cuban marinade from scratch means a fresher taste and more flexibility – you can add your own homegrown peppers and other herbs if you want, or add lime juice to the sour orange juice. If you don’t like heat, cut back or eliminate the hot peppers and substitute red bell pepper.


8 cloves garlic, minced

1 fresh hot pepper, seeded and minced (use jalapeño for moderate heat or Scotch bonnet for scorching heat)

3/4 teaspoon salt

1 teaspoon ground cumin

1 teaspoon whole cumin seeds

1 cup extra-virgin olive oil

1/2 cup sour orange juice

2 teaspoons red wine vinegar

Freshly ground black pepper


Combine garlic, hot pepper, salt and cumin in a bowl. Heat olive oil over medium heat till it’s hot but not smoking, and pour over garlic and pepper mixture. Stir to combine, then set aside to cool. Add orange juice, vinegar and pepper. Refrigerate until you’re ready to use. Use as a marinade for poultry, pork or beef.

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