Advertisement
Icon WebMD Expert Blogs

Tasty. Easy. Healthy.

with Chef Domenica Catelli

Domenica Catelli's blog has now been retired. We appreciate all the wisdom and support she has brought to the WebMD community throughout the years. For more information on nutrition and eating well, visit our Real Life Nutrition blog.

Important:

The opinions expressed in WebMD User-generated content areas like communities, review, ratings, or blogs are solely those of the User, who may or may not have... Expand

The opinions expressed in WebMD User-generated content areas like communities, reviews, ratings, or blogs are solely those of the User, who may or may not have medical or scientific training. These opinions do not represent the opinions of WebMD. User-generated content areas are not reviewed by a WebMD physician or any member of the WebMD editorial staff for accuracy, balance, objectivity, or any other reason except for compliance with our Terms and Conditions. Some of these opinions may contain information about treatments or uses of drug products that have not been approved by the U.S. Food and Drug Administration. WebMD does not endorse any specific product, service or treatment.

Do not consider WebMD User-generated content as medical advice. Never delay or disregard seeking professional medical advice from your doctor or other qualified healthcare provider because of something you have read on WebMD. You should always speak with your doctor before you start, stop, or change any prescribed part of your care plan or treatment. WebMD understands that reading individual, real-life experiences can be a helpful resource, but it is never a substitute for professional medical advice, diagnosis, or treatment from a qualified health care provider. If you think you may have a medical emergency, call your doctor or dial 911 immediately.

Hide

Thursday, March 15, 2012

Blood Oranges

By Chef Domnica Catelli

Blood Oranges

We are in the last ¼ of blood orange season. For those of you unfamiliar with this particular fruit, let me introduce you.

I first met this special citrus back when I lived in Italy 20 years ago. Since that time they have become readily available in the U.S. during the winter months. They have a bit of a burgundy wash to the otherwise orange rind and the color inside is a deep red.

Blood oranges can be substituted in any recipe that calls for an orange, although the juice is a bit more tart. I love to use them segmented in salads–epecially kale or spinach salads.

Blood oranges make a fantastic topping for fish, chicken, steak, or pork. We have a special right now at Catelli’s restaurant of seared California coast wild halibut with a blood orange and cilantro salsa. It’s very easy to make and versatile — I also enjoyed the salsa on a grilled chicken breast with couscous for a quick and delicious dinner last night.

To make a blood orange salsa, cut 2-3 oranges into ½-inch chunks, skin removed. Mix with 1 tablespoon chopped fresh cilantro, a drizzle of extra virgin olive oil, ¼ cup finely chopped shallot or red onion, and ½ to 1 finely minced jalapeno (depending on how spicy you prefer). Stir together and use on grilled fish tacos, chicken, or tri-tip steak. The salsa will keep in the refrigerator for up to 5 days.

You can also use the juice of the oranges for interesting and beautifully colored cocktails, mocktails, and spritzers. Again, substitute anywhere you would use orange juice.

The zest and juice of these oranges provides a unique color to some of your favorite desserts or sweets, including muffins, pancakes, and puddings.

Until next time stay fresh and delicious!

Photo: iStockphoto

Posted by: Chef Domenica Catelli at 10:19 am

Comments

Leave a comment

Subscribe & Stay Informed

The Daily Bite

Receive a healthy, delicious recipe in your inbox every day.

Archives

WebMD Health News