If there is a product, no matter how big the meal is, it must be citrus. Not only is citrus packaged with good vitamin C, but it is a flavor for most dishes.
“Citrus helps break down fat and sweetness and helps build flavor,” said Emily Brubaker, executive chef at Omni La Costa Resort & Spa in Carlsbad, California. “I don’t think I’ve cooked the fish without squeezing the lemon at the end!”
It turns out that it is the versatility of citrus that makes it an ideal way to taste summer.
“Color reminds us of summer,” she said. “You can use it in a lot of things, especially at this time of year, where we often grill and reach for the salad and sides of the room.”
You can also replace vinegar in dressings.
“I love squeezing fresh grapefruit, lime or blood orange,” she added. “It adds fruit to a delicious dish in such a great way.”
Or, if you’re looking for the perfect flavor, just citrus-grilled top grilled fish.
“I like grilling fish and adding fresh grapefruit slices to it instead of adding it with a thick sauce,” she said. “You can also add capers, parsley for added tolerance.”
Whether it’s in salads, main courses or sides, citrus are all stars. Here, Brubeck’s favorite way to use citrus:
Salad/Arugula Salad with Orange Condiments
“Orange juice is mixed with a little mustard, a little olive oil, garlic, salt, pepper and garlic to make a delicious dressing on top of the arugula,” Brubaker said. “Put a little bit of sheep cheese and radish for a crunchy crunchy, and you can enjoy a delicious salad in the last few days of summer.”
raw material
2 cups of wild arugula
4 oranges, half juice/half segments
¼ cup feta cheese
2 tablespoons toasted pine seeds
2 carrots, sliced
¼ cup olive oil
1 teaspoon 2jiang mustard
1 dried thyme leaf
Salt and pepper
direction
Mix together mustard sauce, orange juice, olive oil and dry thyme. Place dressing on arugula, orange, feta and pine cones. Season with salt and pepper
Entrée/Branzino
“I like to split the lemon and mix it with parsley, scallions, capers and olive oil,” she said. “This produces the perfect dressing. Pair it with roasted vegetables and you already have a meal of mine.”
raw material
1 clean Blancino
1 teaspoon capers, chopped
1 bunch of parsley chopped
1 chopped shallot
2 lemons (1 lemon sauce, another one is roasted)
¼ cup olive oil
1 piece of salt
direction
Fish: Season the brancino with salt and pepper. Spray both sides with cooking spray so that it won’t stick to the grill. Place the fish on the hot grill and do not touch it for three minutes. Place each half of the lemon on the hot grill. Check the fish. If the skin is easily removed, flip and let the second side cook for five minutes. After three to five minutes (or when there are dark grill marks on it), remove the lemon.
Sauce: Mix lemon juice, lemon slices, capers, shallots, parsley, olive oil and salt.
Serve brancino sauce and sauce on the skin, roast lemons on the sides, squeeze fresh.
Side/gConcentrate asparagus with charred grapefruit, eggs and bacon
“It’s a perfect summer appetizer,” she said. “When you have a tropical grapefruit peel, it gets nice, almost the flavor of perfume, and when you have a char grapefruit on the grill, it makes the sweetness of the fruit pop.”
raw material
1 bunch of asparagus
2 eggs, cooked in a wok with olive oil
3 cooked bacon, crispy, chopped
1 ruby red grapefruit, zest and cut in half
¼ cup olive oil
Salt and pepper
direction
Season asparagus with salt and pepper. Coat with olive oil. Roast asparagus on a hot grill for about five minutes to cook asparagus, but keep the texture. Grill the grapefruit meat until dark grilling marks appear. Remove asparagus from the grill and add grapefruit peel to the asparagus. Drizzle with olives and season with salt and pepper. Top with asparagus, chopped bacon and overeggs.
Serve with roasted grapefruit and squeeze the grapefruit on a plate to taste.
