Kumquat Salsa Food

KUMQUAT SALSA

Steps:

• Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
• While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

FRUIT SALSA

Steps:

• Combine the kiwi, mango, papaya, mint and orange juice in a large bowl. Refrigerate for up to 1 hour before serving.

FISH TACOS WITH KUMQUAT SALSA RECIPE BY TASTY

Steps:

• Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
• Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
• Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
• In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
• Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
• Enjoy!
• RECIPE BY: Talia Goldstein

KUMQUATS

Steps:

• Wash kumquats and cover with water in a non-aluminum saucepan. Bring to a boil and simmer for 30 minutes. Add sugar and cinnamon, return to a boil and cook for 5 minutes. Remove from heat and drain.

KUMQUAT SALSA

Steps:

• 1. combine all and let sit for 1 hour to get all the favors to mix.
• 2. great over fish and seafood or just use like a salsa and eat with chips

KUMQUAT SALSA ASIAN STYLE

Steps:

• Thinly slice kumquat (whole - do not peel). cherry tomatoes, red chilies & shallots
• Soak dried shrimp in hot water, drain, grind them smoothly.
• Place them in a bowl, mix all the sliced ingredients, add crushed garlic, lemon squeeze, vinegar, olive oil, sugar, salt & pepper
• Sprinkle with chopped coriander leaves
• Ready to serve - best with grilled/pan fried fish

ROASTED PORK TENDERLOIN WITH KUMQUAT-JALAPEñO MARMALADE

Steps:

• Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
• Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
• Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

WISCONSIN CRANBERRY AND KUMQUAT SALSA

Steps:

• Halve the kumquats, discard seeds, quarter the fruits.
• Put 'quats, onion, garlic, berries and o.j. in a sauce-pan; half cover the pot, simmer until berries pop.
• Stir in the sugar and chilies (if used).
• Once sugar is dissolved, bring mixture to a boil; boil until mixture thickens.
• Remove pan from heat; spoon salsa into hot jars, seal with two-part lids.
• Process jars in a boiling-water bath for 15 minutes (at sea level).
• Label, store in cool, dark place; use within 12-15 months.
• FOR SHORTER STORAGE: spoon into jars, cool completely, refrigerate.
• IDEA: use smaller decorative jars, add to a gift basket with other kitchen preserves. YUMMY!