Marinade

Cranberry Mandarin Dressing

Thursday, March 20th, 2014

Ingredients:

2 Dandy mandarins, peeled and seeded
1/2 bag of frozen but thawed cranberries
about 15 fresh cherries-pitted
3 tbs of sugar
1/3 cup of vegetable oil
1/4 cup of vinegar
1/2 cup sliced almonds

Directions:

Blend together all ingredients except almonds for about 2-3 minutes and serve over your favorite salad. Top with almonds if desired. You can even serve this over turkey as well. The choice is yours and the possibilities are endless. Enjoy!

Recipe provided by Cooking Guru: Juliana Palmcook

Bright and Fresh Mandarin Marinade

Thursday, March 20th, 2014

Makes: One Ziploc bag
Perfect for chicken or fish!

Ingredients:

15 ea Dandy Mandarin oranges
3 ea Dandy Lemon
8 ea Cloves chopped garlic
1 bunch Dandy Cilantro
1 ea White onion
Heavy pinch salt
Heavy pinch pepper

Directions:

  1. Zest 4-5 of the mandarins prior to squeezing juice.  Juice all mandarins.
  2. Add juice to a large one gallon Ziploc bag.
  3. Slice lemon and onion thinly and add to bag.
  4. Chop garlic and cilantro, and add to the bag.
  5. Add salt, pepper and your protein.
  6. Massage marinade into protein thoroughly and let rest for at least 1 hour, maximum of 3 hours.
  7. Remove protein from bag and grill or sauté to perfection.

No Sodium-Citrus based Marinade for Chicken or Pork

Tuesday, February 25th, 2014

Ingredients

3 Sticks Dandy celery (sliced thin)
3 Juicy Dandy oranges
1 Onion (sliced thick)
3 Cloves garlic (minced)
1 Dandy Lemon (juiced and peeled)
½ Tablespoon black pepper
1 One gallon Ziploc bag

Directions:

1. Begin by chopping all vegetables to their proper thicknesses.
2. Place all cut vegetables into a large 1 Gallon Ziploc bag.
3. Squeeze oranges directly into the Ziploc.
4. Peel lemon and add the peels to the bag, then squeeze the juice into the bag.
5. Finally add black pepper and any other spices your heart desires.
6. Add any chicken or pork and let marinade in the refrigerator for 4-5 hours.
7. When ready to cook, remove from bag and pat dry.

Enjoy!

Citrus Fried Turkey

Thursday, March 21st, 2013

Citrus 2013 (Professional Taste Award)
From the kitchen of Godfrey Barnett

Turkey Preparation

  1. Take the turkey and place in frying pot fill with water to get level for oil
  2. Dry the pot well after removing turkey and add oil and preheat to 375 degrees
  3. Zest &  juice citrus of 1 – lemon, lime & orange (do not discard)
  4. Slice – middle of 1 – lemon, lime, orange – juice the remainder, keep the middle slices to fry
  5. Take zest and juice and combine with 2 bottles of Tony Chachery Butter Creole injection
  6. Slice the citrus rinds and use half in the brine

Brine – The Day Before

1 1/2 cup of salt
1/4 cup of sugar
15 peppercorns
1/2 cup of seasoning salt
lemon, lime, orange rinds
1 cooler

Directions:

  1. Mix above ingredients well with 1 quart of water
  2. Fill cooler with ice & water to cover turkey
  3. Brine overnight ensuring that the turkey stays cool

 Turkey Seasoning

2 tablespoons of Old Bay
1 tablespoon of herb seasonings…..basil, oregano, thyme & rosemary
1/2 teaspoon of black pepper
1/2 teaspoon garlic pepper

Directions

  1. Rinse turkey and pat dry with paper towels
  2. Remove the neck and innards
  3. In small bowl combine the seasonings
  4. Inject turkey with the mixture of creole butter seasonings and zest and juice
  5. Take the seasonings and season liberally all over turkey and the insides as well
  6. Place turkey on rod breast side down and fry 3 to 5 min. per pound
  7. Remove turkey cover loosely with aluminum foil let rest 15 minutes before carving
  8. Fry lemon, lime and orange and use a garnish