Tangerine And Pomegranate Molasses Relish Recipes

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH

Steps:

• For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.
• For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.
• For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION

Steps:

• Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
• To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
• Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
• Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

TUNA CRUSTED WITH PEPPERS WITH TANGERINE-GREEN ONION RELISH AND

Steps:

• Red-Wine Pomegranate Reduction:.
• Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness (add sugar if necessary). Whisk in cold butter just before serving and season with salt and pepper to taste.
• Tangerine-Green Onion Relish:.
• Combine all ingredients (tip: you can substitute canned mandarin oranges) in a medium brown and season with salt and pepper to taste.
• Tuna:.
• Season tuna on both sides with salt. Dust 1 side of the tuna with peppers (tip - you can substitute 3 parts sweet or smoked paprika and 1 part ground red pepper for the aleppo peppers). Heat oil in a large sauté pan over medium-high heat.
• Sear the tuna, pepper side down, until golden brown, about 1-2 minutes, turn over and continue cooking for 2 minutes for medium rare doneness.
• To plate, divide the melted leeks onto 4 plates. Arrange each tuna steak on top of melted leeks (rice works well too). Place a couple of tablespoons of the tangerine-green onion relish on top of the tuna. Drizzle the entire dish with red-wine pomegranate reduction.

BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH

Steps:

• Stir cardamom in small skillet over medium heat until pods are lightly browned, about 4 minutes. Cool slightly. Crack pods; remove seeds. Crush seeds in mortar with pestle or in spice mill; reserve.
• Bring medium saucepan of water to boil. Add bacon and cook 30 seconds. Drain. Combine bacon and broth in same saucepan. Bring to boil; reduce heat to medium-low and simmer gently until almost all liquid is absorbed, about 35 minutes. Wipe away any grease from pan. Add pomegranate molasses, then pine nuts, pomegranate seeds, and crushed cardamom seeds to pan. Bring to simmer; cook until heated through, about 3 minutes. Season with pepper.