Sour Orange And Garlic Oil Recipes

SOUR-ORANGE AND GARLIC OIL

Steps:

• Heat all the ingredients in a saucepan over low heat for 20 minutes. Let cool. Strain, and discard solids. (Reserve 1 garlic clove for Mojo Marinade) Infused oil will keep, covered and refrigerated, for up to 1 week.

SOUR ORANGE SPATCHCOCKED CHICKEN

Steps:

• Zest one of the sour oranges and transfer the zest to a bowl. Cut the oranges into quarters and juice them over a glass measuring cup. Juice the lemon and lime over the measuring cup until you have about 3/4 cup of citrus juice. Set aside.
• In a small bowl, combine the garlic, kosher salt, pepper, cumin, oregano and red pepper flakes. Add the sour orange juice mixture and whisk to combine. Stir in the chopped cilantro and olive oil.
• Flip the chicken onto the breast side so that the backbone is exposed. Use a pair of poultry sheers to cut out the back bone, going up either side of the spine of the chicken (not down the spine itself.) Save the back bone for stock.
• Flip the chicken over so that the breast side is facing up. Use the flat palm of your hand to press firmly on the chicken's breast until it breaks and you're able to flatten out the bird.
• Pour about half of the marinade into a glass baking dish. Place the chicken into the dish and make sure the inside of the chicken is in contact with the marinade. Arrange the chicken with breast side up and pour the remaining marinade over the bird. Rub the bird with the marinade to coat. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping the chicken once or twice during the marinating time.
• Remove the chicken from the refrigerator about an hour before you're cooking it, so that it comes to room temperature.
• Preheat the oven to 450°. Place a 10" cast iron skillet in the oven to heat.
• Remove the chicken from the marinade and pat dry with paper towels. When the oven and pan are hot, use a pair of pot holders to CAREFULLY lift the pan and move it to the stove top. Place the chicken, breast side down into the pan and return to the oven. Roast for 20 minutes.
• After 20 minutes, flip the chicken. Add the onions and potatoes and roll them around in the rendered chicken fat to coat. Arrange the onions and potatoes in a single layer around the chicken and continue cooking for 20 minutes or until chicken is done.
• Transfer the chicken to a cutting board to rest and continue to cook the potatoes and onions for an additional 10 minutes. Remove the skillet from the oven. Transfer the potatoes to a serving platter.
• Place the skillet over a medium high heat. Add the vinegar and scrape up the fond from the bottom of the pan. Add the chicken broth and continue to stir and scrape the pan to loosen any bits from the bottom. Stir in the chopped cilantro and transfer the jus to a bowl for serving.
• Carve the chicken and transfer to the serving platter with potatoes. Sprinkle with additional cilantro for garnish and serve with jus.

GARLIC OIL

Steps:

• Crush garlic cloves with the back of a knife on a flat surface; remove peel. Pour olive oil in a jar and add garlic cloves. Cover and refrigerate until flavors blend, 2 to 5 days.

SWEET-AND-SOUR ORANGE SAUCE

Steps:

• Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
• Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
• Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

SOUR-ORANGE AND GARLIC OIL

Steps:

• Heat all the ingredients in a saucepan over low heat for 20 minutes. Let cool. Strain, and discard solids. (Reserve 1 garlic clove for mojo marinade.)

GARLIC OIL

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low, and cook for 5 minutes, until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook.
• Remove the garlic cloves from the oil and slice them. Place them in a bowl and pour the oil over them.

SOUR ORANGE, RED ONION, AND PARSLEY MOJO

Steps:

• Place the orange juice, onion, parsley, olive oil, and salt in a mixing bowl and blend well using a wire whisk. Keep refrigerated for up to 2 days.

SOUR ORANGE MOJO

Steps:

• In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
• In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
• Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.

SOUR-ORANGE AND GRILLED JUMBO-SHRIMP CAESAR SALAD

Steps:

• Mix shrimp and 2/3 cup marinade in a medium bowl. Cover, and let stand, turning shrimp once, for 20 minutes.
• Brush both sides of baguette halves with sour-orange and garlic oil, and season with salt and pepper. Heat a grill pan over high heat. Grill bread until toasted, about 4 minutes per side. Let cool. Cut into 1-inch cubes.
• Grill shrimp over high heat, flipping once, until pink and cooked through, about 1 minute per side. Toss shrimp with remaining 1/3 cup marinade.
• Plunge whole egg in boiling water for 1 minute. Remove from water, and let cool slightly in shell. Whisk sour-orange and garlic oil, orange juice, and Worcestershire in a large bowl. Whisk in egg. Season with salt and pepper. (Taste, and adjust the seasoning with Worcestershire or orange juice if needed.) Toss with romaine, then add baguette cubes and avocado.
• Arrange 4 leaves on each plate, making sure each has croutons and avocado. Top each with 3 shrimp, sprinkle with Parmesan, and serve immediately with an orange wedge.

SOUR ORANGE MOJO

Steps:

• In a mortar mash the raw garlic, Scotch bonnet, salt, and cumin until fairly smooth. Scrape this into a bowl and set aside.
• In a saucepan over medium heat, warm the oil until just hot and pour it over the garlic-chili mix, stirring the ingredients. Remove the pan from the heat and let it stand for 10 minutes.
• Whisk in the sour orange juice and the vinegar. Season with pepper. Refrigerated, this will keep up to 3 months.