citrus salad dressing (can be used as a light marinade too)

2/3 c. olive oil
4 tbsp. orange juice
5 tbsp. lemon juice
3 garlic clove, minced
zent from 1 lemon and 1 orange
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Combine all ingredients in a small bowl or jar. Mix well. Cover. Refrigerate until ready to use, up to 1 week in the fridge. Tastes better the second day.


citrus salad

Ingredients
3 large grapefruit
1 medium orange
1 red onion, sliced into tin rings
1/4 cup fresh lemon juice
2 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
1/4 teaspoon fresh ground pepper

Directions
Place onions in a large bowl filled with ice water; set aside.

With a sharp knife, remove peel and white pith from grapefruit. Cut grapefruit crosswise into 1/4 inch slices; cut each slice into quarters.

Remove peel from the orange with a vegetable peeler or sharp knife; cut orange peel into 1 inch strips. Squeeze 1/4 cup of juice from the orange.

In a small bowl, whisk together orange and lemon juice, garlic, mustard, and salt; slowly whisk in olive oil.

Drain onions well. Place onions rings over grapefruit and drizzle dressing over salad; sprinkle with pepper. Cover and refrigerate for at least 4 hours before serving.

Add watercress to marinated salad and toss gently.

Citrus guacamole

1 large Red Grapefruit
2 large ripe avocado
2-3 tablespoons minced purple onion
2 tablespoons sour cream
2 cloves garlic, minced
½ teaspoon salt
Peel and section grapefruit, reserving 2 tablespoons of juice. Measure 1 cup sections; cut into bite-size pieces and set aside. Peel avocado; mash with a fork until somewhat smooth, leaving some small chunks. Add the remaining ingredients and stir well. Gently fold in grapefruit juice and sections.


citrus salsa

1 Red Grapefruit, peeled, sectioned and chopped
1 large Orange, peeled, sectioned and chopped
2 large tomato
1 cup diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)
1 jalapeno pepper, seeded and minced
3 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
¼ teaspoon salt

Mix grapefruit, orange, peppers, onion, cilantro and seasonings. Seed and chop the tomato. Combine all the salsa ingredients in a medium mixing bowl. Drain juice before serving. Makes about 2 cups. Excellent when served on top of grilled fish or chicken!


citrus fish

½ cup fresh Orange juice
½ cup fresh Red Grapefruit juice
2 minced garlic cloves
1 teaspoon fresh minced thyme or ¼ teaspoon dried thyme
¼ teaspoon salt
black pepper to taste
1 ½ lbs. mild fish fillets, cut into individual portions
1 medium Red Grapefruit, sectioned
2 tablespoons minced fresh parsley

In a large nonstick skillet, bring juices, garlic, thyme, salt and pepper to boil. Add fish. Cover loosely. Reduce heat and simmer until just opaque, about 5 minutes, turning once. Transfer fish to platter. Boil liquid in skillet until reduced to a thin sauce. Pour over fish. Garnish with grapefruit sections and parsley. Serve immediately.


[size=18]Shrimp with Gusto[/size]

Shrimp

1 ½ pounds of medium or large shrimp (peeled and deveined)
2 tablespoons olive oil
¼ teaspoon cayenne pepper
1 minced garlic clove
Caribbean Gusto (see below)
Heat oil and add cayenne pepper and garlic over medium heat. Add shrimp and cook until firm. Place on dish and top with gusto.

Caribbean Gusto

1 medium Red Grapefruit (peeled, sectioned and chopped)
1 large Orange (peeled, sectioned and chopped)
1 medium mango
1 medium avocado
1 medium tomato (seeded and chopped)
1 serrano pepper (seeded and minced)
2 tablespoons chopped red onion
1 tablespoon chopped fresh cilantro
1 teaspoons sugar
¼ teaspoon salt
juice of one lime

Combine fruit, avocado, tomato, pepper, onion, cilantro, seasonings and lime juice in a medium mixing bowl. If desired, drain juices before serving. Excellent when added to chicken, seafood dishes or prepared as a light snack with chips.



these are all recipes I've tried and liked. I hink that'll help you out with a few ideas for now. I'm just so jealous that I dont have any of my own fruit to cook with. sucks when you have to buy citrus when you have trees in the other room. I hope you enjoy. If you let me know what you like, believe me, I have at least 100 recipes of citrus on here. Tried maybe half

Betty:
You seem to read my mind. That's exactly the recipes I want.
Thank you so much.
My 3 teenagers (all boys) will thank you so very much.
Benny

You just get fun and creative with them I know I made a very nummy drink.. NOT teenage friendly though...

gallon jar, fill it with all the citrus you can, cut into bite sized pieces... fill it completly full. top with vodka. its great for a party. I make it a day or 2 in advance and serve over ice. sometimes, if too strong, a good sparkling water too.

Betty: I was wondering if there is liquid on the mix if you don't add sparkling water to it.
I was tempted to do it last night but I thought I should ask you first.
Benny

soaking the fruit w/ the vodka they release their juices the longer you soak and you get an amazing colored, citrus flavored vodka. If the fruits aren't overly juicy, might be handy to just squeeze the juice of a few of the fruits. I know since I have yet to grow my own fruit... often some of the store varieties... just aren't the juiciest.

I know some, rather than use vodka, will use a light flavored wine. But... I am so not a wine person.

Benny, I make Cherry Bombs. Put cherries (or try your plums!) in a big jar leaving stems on, & pour in vodka to cover. Cover jar & leave it for 1-3 months & then eat the fruit. You can get drunk on cherries! ..and then of course, drink the cherry (fruit) flavored vodka.
Haven't done that for years now..but I will this year!

And to think that I have a large bottle of Smirnoff vodka full of dust in my garage doing nothing.
Thanks for both of you Patty and Betty for the wonderful recipe. To think that my wife before we go to bed asking me some wine or anything she can drink and I get frustrated what to get. All I know how to do is margarita. Now I have 2 other choices. BTW my 2 cherry trees have so much fruits this year. Last year I only have one cherry its first fruit of the year. I'll post the picture soon.

Patty, I am very much interested with your cherry bomb. When cherries are in season they are much cheaper here. Even the key limes 5 cents each right now and citrus navel very sweet 8 cents a pound at this time.

See the pics of my cherries in my other thread on propagating non-citus plants and tropicals. But I doubt it if I am going to use my cherries for sentimental reason.
Benny

I am hungry for cherries now! The cherries I'm talking about are the ones used for cherry pie & filling--can't think what they are called. ..NOT Bing table cherries. We have many orchards here - esp northern & central Wisc. I just may drive up there & get buckets full in June for very cheap. I could can them, freeze 'em, make wine & cherry bombs! BTW, I just bought a bag of key limes for $1.50 --about 45 limes! Gonna make my green chili (jalapeno) lime marinade for chicken.

Patty:
You made my mouth water when you mention the Jalapeno key lime marinade for chicken. Please, please post it for me?

Benny

PS: I am running out of what to feed my 3 teenage boys and they like the touch of Mexican food very much and so am I.
You know, when we eat out I just can't figure out why their tortilla wraps are so soft and delicious compared to the ones you buy in a bundle in stores. Why is it in restaurants their tortillas are so much delicious. I can only conclude that they make it themselves. Anyone there who can help me out on this?
I have a bread making machine if that will help.

ooh thanks for pointing me in that direction benny. I have several recipes that go in that direction, most involving lime/oramnges

Oh! Please, please Betty, post them for me please. That is when you have time to do it.

Benny

Some funny thing happenned to me yesterday.
My wife asked me if she and her sister could go to the mall and I said yes.
Then I told her if she would pass to the produce market for me to buy oranges since I was out of them and I was thinking about the recipes you two posted. She asked me for some money. So I took my wallet out and fished for a $5 bill but it so happened that a $20 bill came out also from my wallet. So as I was handing her the $5 bill her other hand reached for the $20 bill also.
I was going to protest but I changed my mind because I was eager to try your recipes.
3 hours later they came back. She told me the produce market was closed but she did not returned or mentioned the $25 I gave her. I think she had forgotten them already.
So right now, I am out of orange minus the $25 bill.
But I am happy. Bo-ho-ho.

I hope nobody is taking me seriously of the above story.
My wife since she does not want to cook always treat me and our kids to fine restaurants many many times with her credit card. So I don't mind giving her $25 for a joke. I am the one who have lemon in my throat when it's time to pay but she always the generous type who offer her credit card. And I was so relieved.

Benny, I have no recipe...it's just in my head. I got the idea from a powdered seasoning I bought called "green chili-lime seasoning & rub for chicken & seafood". So, according to ingredients on label, I put (in my little blender/chopper) 2 jalopenos, 1 small onion, 6 cloves garlic (or more -I love garlic), some sea salt (or reg.), & grind. Then add lime juice - maybe 4-5 limes (much more if key limes), some chop cilantro, & about 3/4 - 1 cup canola oil & maybe some chop parsley & blend just a little more. Taste, & add MORE of anything - to your taste. I put chicken pieces in big zip lock bag w/ marinade & get all air out. squish bag & move chick. around so all gets coated- I leave in fridge for about 24 hrs.
Tip: I pull skins back so the meat will get penetrated more. Turn bag over occasionally. Put skins back in place ......
THEN GRILL..and invite me over
Another one I made often is Lots of lemon juice, Lots of smashed garlic, some oregano, basil, salt, & oil to cover. In zip lock bags & fridge 24 hrs.