Citrus on the Menu and in the News
Citrus flavors add a fresh twist to menus at restaurants around the country. Here are a few dishes featured in recent foodservice industry publications to show how chefs use the fruit, juice and zest in their dishes.
Moroccan Pork Chops with Israeli Cous-Cous – Executive Chef Brent Loving uses Moroccan flavors with the spice-rubbed pork chops he serves at The Lighthouse Restaurant at White Bluff Resort in Lake Whitney, Texas. To complement the Moroccan flavors, he serves Israeli cous-cous flavored with orange zest, habanero chilies and achiote paste. Source: Restaurants & Institutions magazine, February 2006.
Tuna Seviche with Farro on Avocado Carpaccio with Popcorn – While lime juice is a common marinade for raw fish in seviche, Chef E. Michael Reidt of Sevilla restaurant in Santa Barbara, Calif., steps up the citrus impact by marinating diced sushi-quality tuna in a mixture of fresh lime, lemon and orange juices. After marinating and draining the tuna, he dresses it with passion fruit juice and oil. He flattens an avocado and serves it on a plate topped with a mold of farro pasta seasoned with black pepper and diced red pepper and cucumber with the tuna seviche on top. He garnishes with popcorn tossed in chile oil. Source: Food Arts magazine, January/February 2006.
Blood Orange Menu – Guests at Bricco restaurant in Boston saw red in February as Executive Chef Marisa Locco offered a three-course prix-fixe menu constructed of red dishes using blood oranges. The menu featured fennel soufflé with blood orange coulis and blood orange arugula salad; poached Genovese of scallops and blood oranges with gnocchetti Verdi; and blood orange sorbet with a chocolate martini. Source: Nation's Restaurant News magazine, February 13, 2006.
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Citrus Vinaigrette Salad developed by Chef Joe Miller of Joe's Restaurant in Venice, California
Small Plates to Dessert – Chef Justin Raiford weaves citrus throughout his world fusion cuisine at 34th Street Café, Austin, Texas. In a pool of lemon brown butter, he sets a colorful combination of squid-ink striped four-cheese ravioli, rock shrimp, lobster, tomatoes, scallions and asparagus. Also among the menu's small plates, he serves cardamom-roasted Peking duck breast with oven-roasted butternut squash, broccoli rabe and a black currant-orange liqueur demi-glace. But the best-selling item on the menu is grilled wild king salmon on orange cous-cous with Thai coconut green curry and baby bok choy. Dessert includes orange meringue pie with Grand Marnier. Source: Nation's Restaurant News magazine, December 5, 2005.
Oranges and cheese – Chef-Owner Rosemary Howe of Barraud Caterers in New York City grills a brined, firm Greek sheep cheese called Haloumi and serves it with oranges sprinkled with orange blossom water, kalamata olives and parsley. Source: Chef magazine, February 2006.
Fresh Lime Soda – Sweet, non-alcoholic drinks are popular in India. Manager-Partner Rohit Nambiar of Prairie Grass Café, Northbrook, Ill., makes fresh lime soda by combining freshly squeezed lime juice with simple syrup, club soda, angostura bitters and ice cubes. He notes that the bitters can be replaced with a dash of salt. Source: Plate magazine, January/February 2006.
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