News
ENLARGE
Winter is the season for all things citrus, and the grapefruit shines through with sweet, tangy tartness. Long equated to diet food, the Citrus Paradisi is so much more. Its Latin name alone can bring one to a tropical paradise. Think about simple combinations incorporating other warm weather items to bring some of that tropical flavor to your winter meals.
Combine diced grapefruit with a variety of chili peppers, tomatillo and cilantro for a fresh salsa — great with chicken or fish. Cooked shrimp, avocado and grapefruit wedges need no more than a bit of lemon juice and olive oil on a bed of Bibb lettuce for a wonderful lunch.
Cima's Executive Chef, Michael Mayer suggests this technique for cutting grapefruit into pretty supremes when presentation counts, “Cut off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from the dividing membranes.”
During cold and flu season, grapefruit stars with a ton of Vitamin C. One grapefruit a day will aid your immune system and help fight off typical winter symptoms.
Florida, Texas, Arizona and California raise the U.S. crop of grapefruits. Overseas, Brazil, Israel and South Africa supply other countries. The most popular varieties are Blond, Pink and Ruby Red, terms that describe the flesh of the fruit. Skins on all types range from yellow to a blush pink.
With almost no calories or fat, you can still consider grapefruits your go-to diet food, but with tasty, tangy salads and sauces, weight loss can be a lot more fun.
Citrus spinach salad
1 (16 ounce) package fresh spinach leaves
3 large grapefruits , peeled and sectioned into supremes
3 large oranges , peeled and sectioned into supremes
1 (6 ounce) can sliced water chestnuts , drained
Dressing
2 tablespoons vegetable oil
3 tablespoons grapefruit juice
2 tablespoons wine vinegar
1 tablespoon soy sauce
1 dash Tabasco sauce
Pinch sugar
Garnish
1/4 lb fresh mushrooms , sliced
3-4 slices bacon, fried crisp and crumbled)
Wash spinach, break into bite size pieces & arrange in a salad bowl. Top with grapefruit and orange sections and water chestnuts. Mix dressing ingredients together until well blended, pour over salad and chill for 30 minutes. To serve, divide among 4 plates and garnish with mushrooms and bacon. Serves 4.
Roasted salmon with ginger grapefruit sauce
4 skinless salmon fillets, 5 to 6 ounces each
Salt and pepper to taste
1 ruby red grapefruit, juiced
1 ruby red grapefruit, supremes, cut into one inch pieces
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves
Preheat the oven to 350 degrees F. Season the salmon to taste with salt and pepper, place in a baking dish and roast until cooked through, about 18 minutes.
While the salmon is cooking prepare the sauce. In a medium skillet, heat the oil over a medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve. Serves 4.
Tarragon paloma
2 ounces tarragon-infused Cuervo Silver Tequila
1 ounce fresh-squeezed grapefruit juice
1/2 ounce agave syrup
1/2 ounce fresh lime juice
Wedge of fresh grapefruit for garnish
Place first four ingredients in a shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with a wedge of fresh grapefruit.
Sue Barham is the Director of Sales & Marketing at Cima, now open in The Westin Riverfront Resort & Spa. The newest restaurant concept from internationally acclaimed chef Richard Sandoval, Cima is a contemporary Latin kitchen, featuring bold, vibrant flavors with Latino roots, created with fresh ingredients and global cooking techniques. www.richardsandoval.com/cima.
Combine diced grapefruit with a variety of chili peppers, tomatillo and cilantro for a fresh salsa — great with chicken or fish. Cooked shrimp, avocado and grapefruit wedges need no more than a bit of lemon juice and olive oil on a bed of Bibb lettuce for a wonderful lunch.
Cima's Executive Chef, Michael Mayer suggests this technique for cutting grapefruit into pretty supremes when presentation counts, “Cut off the top and bottom of the fruit, then standing it on 1 end, cut down the skin to remove the pith and peel. Then, with a paring knife, remove each segment of fruit from the dividing membranes.”
During cold and flu season, grapefruit stars with a ton of Vitamin C. One grapefruit a day will aid your immune system and help fight off typical winter symptoms.
Florida, Texas, Arizona and California raise the U.S. crop of grapefruits. Overseas, Brazil, Israel and South Africa supply other countries. The most popular varieties are Blond, Pink and Ruby Red, terms that describe the flesh of the fruit. Skins on all types range from yellow to a blush pink.
With almost no calories or fat, you can still consider grapefruits your go-to diet food, but with tasty, tangy salads and sauces, weight loss can be a lot more fun.
Citrus spinach salad
1 (16 ounce) package fresh spinach leaves
3 large grapefruits , peeled and sectioned into supremes
3 large oranges , peeled and sectioned into supremes
1 (6 ounce) can sliced water chestnuts , drained
Dressing
2 tablespoons vegetable oil
3 tablespoons grapefruit juice
2 tablespoons wine vinegar
1 tablespoon soy sauce
1 dash Tabasco sauce
Pinch sugar
Garnish
1/4 lb fresh mushrooms , sliced
3-4 slices bacon, fried crisp and crumbled)
Wash spinach, break into bite size pieces & arrange in a salad bowl. Top with grapefruit and orange sections and water chestnuts. Mix dressing ingredients together until well blended, pour over salad and chill for 30 minutes. To serve, divide among 4 plates and garnish with mushrooms and bacon. Serves 4.
Roasted salmon with ginger grapefruit sauce
4 skinless salmon fillets, 5 to 6 ounces each
Salt and pepper to taste
1 ruby red grapefruit, juiced
1 ruby red grapefruit, supremes, cut into one inch pieces
2 teaspoons olive oil
1 tablespoon minced shallot
1 teaspoon freshly grated ginger
2 1/2 teaspoons honey
Pinch cayenne pepper
2 teaspoons lemon juice
2 tablespoons thinly sliced basil leaves
Preheat the oven to 350 degrees F. Season the salmon to taste with salt and pepper, place in a baking dish and roast until cooked through, about 18 minutes.
While the salmon is cooking prepare the sauce. In a medium skillet, heat the oil over a medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the ginger, grapefruit juice, honey, and cayenne pepper and bring to simmer. Cook until sauce is reduced by about half about, 10 minutes. Add lemon juice and season with salt, to taste. Right before serving, toss the grapefruit pieces and basil into the sauce. Put the salmon onto a serving dish. Spoon sauce over the salmon and serve. Serves 4.
Tarragon paloma
2 ounces tarragon-infused Cuervo Silver Tequila
1 ounce fresh-squeezed grapefruit juice
1/2 ounce agave syrup
1/2 ounce fresh lime juice
Wedge of fresh grapefruit for garnish
Place first four ingredients in a shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with a wedge of fresh grapefruit.
Sue Barham is the Director of Sales & Marketing at Cima, now open in The Westin Riverfront Resort & Spa. The newest restaurant concept from internationally acclaimed chef Richard Sandoval, Cima is a contemporary Latin kitchen, featuring bold, vibrant flavors with Latino roots, created with fresh ingredients and global cooking techniques. www.richardsandoval.com/cima.
