Charred Tangerines On Toast Recipes

CHARRED TANGERINES ON TOAST

Steps:

• Peel the tangerines or clementines, discarding the skins. Remove any thick pith and strings from the peeled fruit, but leaving the membranes intact, and separate the fruit into segments. Set aside.
• In a large skillet over the lowest possible heat, combine 1/4 cup oil with the rosemary or thyme, honey, cloves and red-pepper flakes. Season with salt and pepper. Simmer until the oil is fragrant and infused with the aromatics, about 10 minutes.
• Transfer the mixture to a heatproof bowl and return the skillet to the stove. Crank the heat to high and add the remaining 2 tablespoons oil. Once the oil is just smoking, carefully add the fruit segments in a single layer (they may spatter a bit). Season with salt and pepper and cook until deep golden-brown, turning halfway through, about 1 or 2 minutes per side. Gently transfer the fruit to the infused oil.
• Top each slice of baguette with charred fruit, a drizzle of the oil and some flaky salt-or let the fruit segments marinate in the oil at room temperature for up to 1 day. (They will keep in the refrigerator for up to 3 days. Allow to come to room temperature before serving.)

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Steps:

• Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
• Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
• Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
• Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
• Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
• To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
• Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.

TANGERINE TONIC

Steps:

• In a serving pitcher, combine juice and bitters. Top with tonic water and serve over ice. Garnish with tangerine slices, if desired.

ROASTED TURKEY A LA TANGERINE

Steps:

• For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat. Cook until reduced by half. Add the honey and continue cooking until reduced to 2 cups. Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool. Reserve 1/4 cup for the gravy and use the rest for the turkey.
• For the turkey a la tangerine: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees F.
• Brush the entire turkey with oil and sprinkle liberally with salt and pepper. Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions.
• Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining carrots, celery and onions on the bottom of a large roasting pan. Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes.
• Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes. When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique. Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours.
• Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F. Remove the legs and transfer to a roasting pan. Tent the turkey loosely with foil and let rest 30 minutes before slicing.
• Strain the pan drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid. In a pot over medium-high heat, bring the liquid to a simmer. Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour.
• Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy. Switch the oven to broil. Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes.
• For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat.
• In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer. Add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour and cook until lightly golden brown, about 5 minutes. Whisk in the wine and cook until reduced by two-thirds. Whisk in the hot stock and black peppercorns and cook until thickened. Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes.
• Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced. Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute. Season with salt and pepper and stir in the tangerine zest. Serve the gravy alongside the turkey.

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

CHANTERELLE TOASTS

Steps:

• Melt butter in a skillet over medium heat, and cook mushrooms, stirring occasionally, until liquid evaporates, 8 to 10 minutes.
• Add cream, a little at a time, and cook, stirring, until cream coats the back of a spoon and mushrooms are thoroughly coated. Season with salt and pepper. Spoon onto toasts, and serve immediately.

CANDIED TANGERINE SLICES

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan, stirring, until sugar dissolves. Add tangerines. Simmer until translucent, about 20 minutes. Let cool completely in syrup.