BLOOD ORANGE AND CHERRY CHIMICHURRI
Serve this sauce with Salt and Pepper Crusted Rack of Lamb.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Slice the tops and bottoms of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Cut segments into 1/2-inch pieces and set aside.
- In a small bowl, mix together cherries, vinegar, and sugar; let stand 10 minutes.
- In a medium bowl, mix together parsley, mint, almonds, olive oil, salt, and oranges. Stir in cherry-vinegar mixture and season with pepper.
BLOOD ORANGE & BASIL WINE SPRITZER
This recipe calls for sparkling wine. If you're celebrating, a bottle of champagne is just the thing, but if you're on a budget, use cheaper prosecco. With all the other flavors in this recipe, it will be hard to tell the difference.
Provided by Ree Drummond Bio & Top Recipes
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the blood orange segments, basil and sugar to the bottom of a glass. Using the bottom of a wooden spoon, smash the orange, basil and sugar together; this will help release the flavor of the basil. Add the sparkling wine, then the blood orange soda and stir to combine. Top up with ice. Garnish with a blood orange wheel and enjoy.
BLOOD ORANGE SHERRY COBBLER
Steps:
- Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
- Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.
AUTHENTIC CHIMICHURRI
Latin American-style condiment sauce. This authentic chimichurri is great with beef or roasted chicken. Use as a spread on burgers or with steak. Also good with fish.
Provided by Avon- status quo PRO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeno, garlic, salt, and pepper in the bowl of a food processor; pulse until desired consistency is reached.
Nutrition Facts : Calories 132.7 calories, Carbohydrate 1.3 g, Fat 14.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 149.8 mg, Sugar 0.1 g
EASY CHIMICHURRI
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Provided by mariap430
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g
SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI
Prepare the perfect dinner-party menu featuring this impressive lamb recipe that is seared first, then finished in the oven. Serve with Cauliflower and Leek Gratin and Wilted Mustard Greens.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
- Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
- Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.
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