Kumquat Lemongrass Dressing Recipes
KUMQUAT SALAD
This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!
Provided by Jill S
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 15
Steps:
- To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
- In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.
Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g
GRILLED CHICKEN WITH KUMQUAT-LEMONGRASS DRESSING
This delicious recipe for grilled chicken with kumquat-lemongrass dressing comes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
- Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
- Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.
KUMQUAT-LEMONGRASS DRESSING
This recipe for kumquat-lemongrass dressing goes perfectly with grilled chicken, two recipes courtesy of chef Jean-Georges Vongerichten.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 11
Steps:
- Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
- Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.
LEMONGRASS DRESSING
Provided by William Norwich
Categories condiments, project
Time 5m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a bowl and stir until sugar dissolves.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1308 milligrams, Sugar 13 grams
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- Bring first 5 ingredients to boil in medium saucepan over high heat, stirring until sugar dissolves. Cool lemongrass syrup; strain into small bowl.
- Heat oil in large saucepan over medium heat. Add shallots and ginger; sauté 5 minutes. Add kumquats and lemongrass syrup; simmer 1 minute. Remove from heat. Mix in chile; cool. Season to taste with salt and pepper.
- Place large rack on large rimmed baking sheet. Mix sugar, turmeric, and cayenne in small bowl. Sprinkle chicken on both sides with salt and generous amount of spice mixture. Arrange chicken, skin side down, on rack. Let stand at room temperature 2 hours or cover and chill overnight.
- Preheat broiler. Broil chicken halves on rack on baking sheet until beginning to brown, about 5 minutes. Turn chicken over and broil until skin is charred, about 5 minutes, or broil chicken parts 1 minute, then turn and broil until skin is charred, about 5 minutes. Remove from broiler.
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