Winter Sunshine

This time of year the citrus fruits are radiating brilliant colors. Not only the beauty and abundance but also they can be transformed into some amazing food. Mix and match the citrus in these recipes and enjoy this winter sunshine.


Blood Orange Salsa with Homemade tortilla Chips

For Salsa:
2 Blood oranges, peeled and diced
1 large tomato, seeded and diced
1 red onion, minced
1-teaspoon blood orange zest
1-teaspoon garlic, minced
1-inch ginger, minced
1⁄2 jalapeno, minced fine
1/4-teaspoon salt
1-tablespoon cilantro

In a bowl combine all ingredients and chill, until ready to serve.

For the chips:
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.


Clementine Caesar Salad

1-teaspoon anchovy paste
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
1 cup Clementine juice
1-tablespoon zest
3/4-cup olive oil
2 heads romaine lettuce leaves, chopped
3 cups pumpkin seeds, toasted
2 cups blood orange sections
12 tablespoons Parmesan cheese, grated

Puree the anchovy paste, Dijon mustard, zest and garlic in a food processor until smooth. Add 1 cup orange juice and olive oil in a fine stream, processing constantly. Toss the romaine lettuce with the dressing in a large salad bowl. Divide among 6 salad plates, Arrange 1/2-cup pumpkin seeds and 1/3 cup orange sections on each plate. Sprinkle each with Parmesan cheese.


Swordfish with Red Grapefruit
2 Texas Red Grapefruit
2 tablespoons white wine
¼ cup vegetable oil
1 garlic clove, minced
¾ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
2 small jalapeno peppers
4 swordfish steaks, 6 ounces each
1-teaspoon butter
2 tablespoons chopped cilantro
Juice one grapefruit; measure ½ cup juice. Reserve other grapefruit for sections. In a medium bowl, combine juice, wine, oil, garlic, spices and salt; mix well. Set aside 3 tablespoons of marinade for basting during grilling of swordfish. Cut jalapenos into ½ inch pieces; add to remaining marinade. Place swordfish in a shallow dish. Pour marinade over swordfish. Cover and refrigerate at least one hour. Heat the grill or coals. Peel and section remaining grapefruit; set aside. Drain marinade from dish into a saucepan. Stir in cornstarch and butter stirring well. Bring mixture to a boil, and cook over medium heat 2 more minutes until thickened. Remove peppers. Stir in cilantro. Keep sauce warm. Grill swordfish about 10 minutes per inch of thickness or until done, basting occasionally. To serve, place swordfish on a platter or serving plates, spoon a few tablespoons sauce on swordfish and garnish with a few grapefruit sections.

Lemon Risotto
4 tablespoons unsalted butter
1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cups Arborio rice

6 cups chicken stock

3 teaspoons finely grated lemon zest

2/3 cup finely grated Ptarmigan cheese

Salt
 and pepper to taste

In a large saucepan or sauté pan, head 2 tablespoons of butter and 1 tablespoon olive oil over medium heat. When the butter foams, add the onion and cook for 5 to 7 minutes on medium heat until the onion is pale, soft and translucent. Place the stock in a separate saucepan and place over medium heat to warm it through. Once it has become hot, reduce the heat to keep the temperature but not to boil the stock. You simply want to keep it hot so that when you add it to the rice, the temperature doesn't drop. Add the rice and lemon rind to the onion mixture. Stir to combine and to coat all the grains in the hot butter and oil. Begin to add the hot stock, adding about 1 cup at a time and stirring continuously until each cup of stock is absorbed before adding the next. Continue to add the stock, a cup at a time, and continue to stir, until the rice is al dente. This will take about 20 minutes. Depending on your rice, you may not need all 6 cups of stock so start tasting your rice after you've added 5 cups. When the rice is al dente, remove from the heat and add the Ptarmigan and remaining 2 tablespoons of butter. Stir to combine.
Season with salt and freshly ground pepper and serve immediately.