TANGELO RELISH
Minneola tangelos are in season in January and February. The tangerine-pomelo hybrid is juicy and tart, making it great for savory applications. This relish is a lovely appetizer served on crostini.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.
SALMON TANGO
This rich and delicious sweet and sour marinade is simply wonderful with grilled salmon, and quite easy to prepare!
Provided by HILDA CUNNINGHAM
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h23m
Yield 5
Number Of Ingredients 6
Steps:
- In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
- Place salmon fillets in a large resealable plastic bag. Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
- Preheat grill for medium-high heat.
- Lightly oil grill grate. Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 11.7 g, Cholesterol 101.5 mg, Fat 18.9 g, Protein 24.5 g, SaturatedFat 7.5 g, Sodium 307.7 mg, Sugar 10.9 g
HOT ORANGE CHUTNEY
Make and share this Hot Orange Chutney recipe from Food.com.
Provided by 2Bleu
Categories Chutneys
Time 2h10m
Yield 6 pints
Number Of Ingredients 16
Steps:
- Grate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to a large heavy dutch oven.
- Add remaining ingredients and bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally.
- Ladle hot chutney into 6 clean, hot pint jars to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars.
- Transfer jars to gently simmering (180°F to 190F.) water bath and process for 10 minutes.
- Let cool on rack. Test for seal. Store in cool dry place.
Nutrition Facts : Calories 542.3, Fat 1.3, SaturatedFat 0.3, Sodium 36.1, Carbohydrate 136.1, Fiber 14.4, Sugar 108.5, Protein 5.3
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