Citrus Recipes: Main Courses/Entrees

Orange Marinated Beef

Roast beef
4 Robertson Navel oranges
1 cup soy sauce
2 tablespoons olive oil
2 teaspoon orange zest
2 cloves of garlic, crushed
1 teaspoon fresh minced thyme
1 teaspoon fresh grated ginger

Squeeze 3 oranges for 2 cups juice.
Combine marinate ingredients.
Marinade roast 2 hours or overnight.
Drain well.
Bake at 425° for 15-20 minutes to sear, then reduce to 325° until done.
For the last 15 minutes, place orange slices over top of roast.
Use pan juices for accompanying sauce.

Marinated Orange Chicken

1 lb skinned chicken breast
2 teaspoon grated orange peel
3 - 4 Trovita oranges
2 tablespoons soy sauce
1 clove garlic, pressed
1 teaspoon cumin
¼ teaspoon cayenne pepper
4 pineapple slices (optional)

Juice 2-3 oranges to make 2/3 cup of orange juice.
Mix ingredients for marinade.
Cover and chill the marinated chicken 2 hours over night.
BBQ and baste with marinade or bake at 350° until tender, placing pineapple and orange slices over top for last 15 minutes of cooking.

Tangelo Turkey Rice

Mandarin Carrot Stir-Fry

2 lbs carrots
1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, chopped
¼ cup slivered Kara mandarin peel
¼ cup Kara mandarin juice
Parsley sprigs, optional
Thin mandarin slices
Salt and pepper

Peel carrots, cut lengthwise ¼" slices.
Melt butter and oil in fry pan.
Add carrots and onions.
Cover and cook over low heat until tender.
Mix in mandarin peel and juice.
Salt and pepper to taste.

Variegated Calamondin Marinated Fish

2 fish fillets
6 Variegated calamondins
2 tablespoons soy sauce
½ teaspoon grated root
1 tablespoon light olive oil
1 clove crushed garlic

Cut calamondin fruit in half and remove seeds.
Squeeze over fish and include the cut halves in marinade with above ingredients.
Marinate 30 minutes.
Barbeque or broil.

Meyer Lemon Pistachio Pesto

Ingredients:

Pasta

1 Meyer Lemon

1 clove garlic

¼ cup shelled pistachio nuts

Directions:

Boil water for pasta.

Slice the Meyer lemon into ¼” rounds.  Remove seeds. Remove skin from garlic.

Place garlic and pistachios in food processor.  Blend until coarsely ground.  Add whole lemon, including skin and flesh.  Blend until homogenous.

Place pasta in boiling water with salt and olive oil.  Cook until tender.

Prepare the rest of your meal (Good with a green salad)

Drain pasta, place in warmed serving dish, reserving ¼-12/ cup of paster water liquid.

Immediately pour ¼ cup pasta water over ingredients in food processor.  Blend Briefly, adding more liquid if desired to obtain a creamy consistency.  Immediately serve pesto over warm pasta.  Serves 2- 4.