110 hot citrus Recipes

fresh lime juice, fresh orange juice, olive oil, chopped fresh cilantro, garlic cloves, thinly sliced, hot pepper sauce, dried crushed red pepper, chicken thighs with skin and bones (about 6 lb), green onions, ears of corn, husked

carrots, peeled and finely diced, onion, peeled and finely diced, butter, hot vegetable stock, crushed coriander seeds or 1 -2 tsp ground coriander, to taste, ground cumin, ground ginger, rice flour, clementines , juice and zest of, salt and pepper, to taste, clementines , zest of

fresh or frozen cranberries, water, orange juice, sugar, pineapple juice, lemon juice, cinnamon sticks (3 inches)

citrus mayonnaise, fat-free mayonnaise, thawed orange juice concentrate, lime juice, ground cumin, hot sauce, skinned, boned chicken breast halves, salt, black pepper, diagonally cut sourdough bread, toasted, romaine lettuce leaves, tomatoes , each cut lengthwise into 4 slices, peeled avocado, cut into 8 wedges

vodka, spicy hot v8, ponzu sauce (lime citrus dressing and sauce), green bell pepper, oregano, celery seed, salt, black pepper, bloody mary mix, ketchup, hot sauce , if desired, lemon

mayonnaise, citrus juice, honey, curry powder, drops hot sauce, salt, pepper

freshly shucked raw oysters, citrus-infused vodka , ice cold, your favorite hot sauce, lemon juice, fresh squeezed

mayonnaise, sour cream, turmeric, drops hot sauce (tabasco), curry powder, mild, honey, liquid or melted, citrus juice, good shake salt & pepper

nantucket bay scallops, roughly diced, minced garlic, minced ginger, lemon zest, tequila, hot pepper sauce, honey, red bell pepper, minced, serrano chile, minced, fresh lime juice, extra-virgin olive oil, roughly chopped mint, roughly chopped cilantro, salt and pepper, scallop shells, seaweed, lime wedges, sea salt

extra-virgin olive oil , eyeball it, portobello mushroom caps , wiped with damp cloth, grill seasoning blend (recommended: montreal steak seasoning by mccormick ), butter, plus 1 tbsp cut into small dice, bay leaf, ribs celery from heart of stalk, onion, chopped, red pepper, seeded and chopped, salt and pepper, crab boil seasoning (recommended : old bay) or 1 tsp poultry seasoning plus 1 tsp paprika, hot sauce , eyeball it, lump crabmeat , available in fresh seafood section of market in 6 oz tubs, white bread, toasted, chicken stock, a handful chopped parsley leaves, mixed baby greens, any brand or variety, lemon curd , available near jams and jellies, white wine vinegar , eyeball it, dijon style mustard, extra-virgin olive oil

julienned wild fennel, orange juice , plus 1 cup, salt, mango, finely chopped, sugar, lime juice, cinnamon, nutmeg, hot red pepper sauce, tuna, salt and pepper, oil, baguette bread

hot strong-brewed coffee (cuban coffee is great for this), frangelico, licor 43 (sweet citrus- and vanilla-flavored liqueur) or 1/2 oz navan liqueur, cognac, dollop of unsweetened whipped cream, coffee beans

cranberries (v), water, orange juice, sugar (or more if you prefer sweeter), pineapple juice, lemon juice, cinnamon sticks (3-inches each)

herb salad mix, navel oranges peeled and sliced 1/4 inch thick, fresno chili pepper with seeds very thinly sliced, red onion very thinly sliced, evoo, kosher salt and freshly ground pepper

milk, half-and-half, orange peel, lemon peel, semisweet chocolate, very finely chopped, brandy , to taste, limoncello , to taste, sweetened whipped cream, for garnish

cinnamon stick, bittersweet chocolate, chopped, brandy, light brown sugar, half-and-half, zest of 1 orange

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

chinese five spice powder, soy sauce, citrus soy sauce, fat free chicken broth, water, leek , quartered lengthwise, fresh minced ginger, green pepper, sliced, turkey breast tenderloins , cut into strips, minced garlic cloves, frozen stir fry vegetables, citrus soy sauce, chinese five spice powder, cooked wild rice (hot steamed )