Avanti Cafe Musings: grapefruit

Showing posts with label grapefruit. Show all posts

Friday, October 14, 2016

Pineapple Guava & Carolina Reaper Pickles :: Chef Mark Cleveland ::

Hot chilies & guavas ripen at about the same time. Add in the autumn bounty of Dr. Baba's Fallbrook farm & it's time to make pomegranate & oro blanco grapefruit infused Carolina Reaper & Pineapple Guava Pickles.

Not a true guava, pineapple guavas grow readily in temperate climes, have beautiful edible blossoms in the spring & are prolific producers.

Carolina Reaper is currently one of the hottest chilies. It's in the habanero family.

Juicing fresh pomegranates is neither hard nor messy. Quarter them & squeeze over a large bowl. I put the squeezed rinds in a colander to drain out more juice. Compost what's left over. You can also juice pomegranates in a blender, but I don't think you get all that much more juice, especially if they are ripe.

Amount	Measure	Ingredient	Prep Method
2	Cups	Pomegranate Juice
3	Tablespoons	Sea salt
1/3	Cup	Sucanat	Or sugar
4	Quarts	Pineapple guavas	Halved
3	Cups	Water

Cover & bring to a boil. Stir well, then add

1	Cup	Grapefruit rind	Rough chop
1	Branch	Lemon verbena leaves	Optional

Remove from heat and cool uncovered. Remove lemon verbena and add

Cups

Grapefruit juice

I used Oro Blanco

Into 7 clean pint jars, add

Whole Pierced

Carolina Reaper Chili

PER JAR

Pierce the chilis w/ the tip of a paring knife two or three times before adding to the jars. You can make some without chilies for the timid.

Divide the pickle mix with its liquid among the jars. Top each jar off w/

2-3

Tablespoons

Apple Cider Vinegar

With the mother

Fill each jar w/ enough cider vinegar to come up just to the rim. Cover and shake the jars. Leave on the counter for 3 or 4 days, shaking twice each day, then refrigerate.

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Sunday, July 31, 2016

Summer Caprese :: Chef Mark Cleveland @ Hungry Harvest ::

When tomatoes are at their peak in the summer go wild w/ more than one variety. Make this salad your own. The classic is just tomatoes, basil, mozz & evoo. I like a little lettuce & onion in mine. And this week a squeeze of grapefruit.

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Monday, March 21, 2016

Golden Crunch Slaw :: Chef Mark Cleveland @ Hungry Harvest

Difficulty: Easy

Time: Cooking time 30 mins,

Servings: about 3 quarts

Golden beets are scrumptious. They are sweeter and less earthy than their red cousins. I cook the beets ahead as I like to let them cool slowly in their liquid. But you can cool them rapidly in cold water, or even peel and grate them raw.

Amount	Measure	Ingredient	Prep Method
1	Bunch	Golden beets	w/ greens

Wash the beets, cut off the greens leaving about an inch of stems. Remove the stems, reserve the greens for the slaw. Cover the beets with cool water in a small saucepan, add a pinch of salt, put a cover on the pan and set the pan over med high heat. Set a timer for 15 mins. Reduce heat to medium for 30 mins. Turn off heat & cool for several hours or overnight. Then rub off the skins.

Save time by peeling and grating the beets raw if desired.

1	Small head	Cabbage
2 or 3	Medium	Apples
1	Bunch	Golden beet greens
1	Large	Grapefruit	Juice + 1 T zest
1 ½	Teaspoons	Sea salt
½	Teaspoon	Black pepper
2 or 3	Tablespoons	Apple cider vinegar	Optional

When ready to make the salad, shred the cabbage, core and slice the apples, slice the beet greens and toss in a large mixing bowl. Grate in the peeled cooked or raw golden beets. Stir in the grapefruit juice and zest.

In a small skillet heat

1 ½	Teaspoon	Caraway
2	Tablespoons	Toasted hazelnut oil	Or evoo

Over medium heat for about 3 mins until the seeds and oil are fragrant. Pour over the salad and stir well.

Let the salad macerate for a few mins and serve. It’s extra crunchy when you first make it. And a little more tender the next day. It’s great as a salad, but also makes a great slaw for tacos & burgers. For those that prefer slightly sweet veggies and fruit for breakfast, this slaw would go well w/ the Hungry Harvest add on granola.

If you’re not a fan of vinegar, add more grapefruit juice or a splash of lime juice. In addition to being the flavor seed in many rye breads, caraway seeds are loaded w/ micro nutrients, flavonoids and anti-oxidants. They aid in digestion, are anti fungal and boost the immune system.

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.