Orange Lime Sauce From The Plaza Hotel Recipes

ORANGE LIME VINAIGRETTE RECIPE - (4.5/5)

Steps:

• Combine orange juice, lime juice, shallot, cilantro, and red pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste.

SHRIMP WITH ORANGE-LIME SAUCE

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

FLAMING BLAST OF LIME HOT SAUCE

Steps:

• Remove the tops from the peppers and cut them in half lengthwise. Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan. Roughly chop the onion and garlic and add it to the pan. Pour in the vinegar and bring it to a boil. Reduce the heat and simmer for 10 minutes. In the meantime, roughly chop the cilantro and put it into a blender along with the salt and lime juice. When the jalapeno mixture is cooked, add it to the blender. *Cover the blender, put a towel over the lid, and turn it on low. Once it is going, crank it up to the highest setting and puree for 3 minutes. Strain through a medium holed strainer and let cool. Pour into sterilized bottles and refrigerate. The hot sauce will keep for up to a month under refrigeration.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ORANGE LIME PIE WITH MERINGUE TOPPING

Steps:

• Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
• In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
• Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

LIME-MARINATED ORANGE ROUGHY

Steps:

• Place fillets in a 13x9-in. baking dish. In a small bowl, whisk remaining ingredients until blended. Pour 1/2 cup marinade over fillets; turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat broiler. Drain fish, discarding marinade in dish. Place fish on a broiler pan coated with cooking spray. Broil 4-6 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork, basting frequently with reserved marinade.

ORANGE SAUCE

Steps:

• Rinse and dry the oranges. With a sharp vegetable peeler or paring knife, remove the outer peel of three of the oranges, in strips. Don't take off any of the bitter white pith-if you do, trim it away from the strip. Put the strips of peel in a small saucepan, 2-quart or so.
• Cut the oranges in half and squeeze to get out all the juice: you should have a bit more than a cup. (Juice another orange if you have a cup or less.) Add the juice to the saucepan along with the leek pieces, cinnamon stick, and water. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a perking boil, and let the sauce cook for about 30 minutes, reducing to about a third of the original volume.
• Pour the sauce into a sieve set over a bowl. Remove the cinnamon stick and the pieces of peel (wiping them off and saving any juices), then press and scrape the leek pieces with a spoon or spatula to retrieve as much liquid as you can.
• You should have about 3/4 cup of orange "soup." To thicken this into a sauce, whisk the butter into it bit by bit.
• Serve the sauce hot. Reheat on the stovetop if necessary, and whisk until smooth.
• Cauliflower
• Parsnips
• Turnips
• Leeks
• Celery root

BRANDIED BING CHERRY SAUCE FROM THE PLAZA HOTEL

Steps:

• Melt currant jelly in a small skillet.
• Add cherries and brandy.
• Heat slowly until the mixture boils, stirring often.
• Serve warm.

ORANGE-LIME SAUCE FROM THE PLAZA HOTEL

Steps:

• Peel the limes with a vegetable peeler and use scissors to shred the peel [or use a grater or zester to get zest].
• Cover shredded peel with cold water and boil for 5 minutes. Drain off water.
• Add the juice of the limes, marmalade and minced ginger.
• Bring to a boil and cook 3-4 minutes.
• Serve hot with chicken.
• Makes 1/2 cup.