Roulades Of Salmon With Shiso Leaves And Orange Peel Food

SUGARED ORANGE PEELS

Steps:

• Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
• Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
• Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
• Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

SOUR ORANGE BBQ'D SALMON TACO WITH RED CABBAGE SLAW AND SMOKED CHILE SAUCE

Steps:

• Heat grill to high.
• Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork.
• Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked chile sauce and cilantro leaves; fold and eat.
• Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
• Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
• Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool.
• Whisk together all ingredients in a small bowl and season with salt and pepper to taste.
• Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

MINI OLIVE OIL AND RICOTTA POUND CAKES WITH CHOCOLATE COVERED ORANGE PEEL

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
• Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
• Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
• Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.

CANDIED TANGERINE PEEL

Steps:

• Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.;