Highest Rated
- Panda Express Orange Chicken
(5 out of 5) - Tomato And Mozzarella In Filo Pastry (5 out of 5)
- Strawberry-Banana Batido (5 out of 5)
- Waltons Mountain Coffee Cake (5 out of 5)
- Kazakh Lemon Chicken (5 out of 5)
- Killer Eggplant (5 out of 5)
- Dark Moist Bran Muffins (5 out of 5)
- Fried Goat Cheese (5 out of 5)
- Dalla Costa Spaghetti Sauce (5 out of 5)
- Spinach, Corn And Quinoa Chicken Soup (5 out of 5)
grapefruit Recipes
(Chronologically Listed)
Strawberry-Grapefruit Drink
Break up strawberries.
Place strawberries and 1 cup grapefruit juice in blender.
Cover and blend on high speed about 30 seconds or until smooth.
Add remaining grapefruit juice.
Cover and blend until mixed.
Serve over ice.
4 servings about 3/4 cup each; 155 calories per serving.
Strawberry-Grapefruit Cooler
Combine first 3 ingredients in container of an electric blender; cover and process until smooth.
With blender running, add ice cubes, 1 at a time; process until smooth.
Yield: 3 cups serving size: 1 cup.
Steamed Red Mullet With Rose Grapefruit And Pink Peppercorn
Gently fry the shallots in a little butter.
Add the carrots and celeriac.
Roughly chop the cleaned mushrooms and add to shallots.
Add the thyme and deglaze with rose wine.
Add the lemon grass and anise.
Add the chicken stock and reduce again and add the bayleaf.
Add the tomato puree and the sherry.
Add the grapefruit juice and reduce gently.
Place the red mullet seasoned into a chinese steamer with aromatics and cook.
Strain the sauce and whisk in the chilled butter.
Add the peppercorns and season to taste.
Keep warm.
Heat a pan with the caster sugar and colour.
Add the grapefruit segments carefully and place under salamander, sprinkled with sugar.
Coat the place with sauce, plate the potatoes in the middle.
Place the cooked fish on top and the deep fried julienne of veg on top of that.
Scatter the caramelised grapefruit around the plate with a few turned cucumbers.
Spinach-Grapefruit Salad
Remove stems from spinach.
Wash & pat dry on paper towels.
Tear into bite-size pieces.
Combine spinach & radicchio in a large bowl.
Toss well.
Combine lemon juice, oil, sugar, pepper, paprika, salt & red pepper in a jar.
Cover tightly & shake vigorously.
Add to spinach mixture, tossing gently.
Add papaya, orange & onion.
Toss gently.
Fat 3.8.
Chol.
Spinach And Grapefruit Salad
Heat a small skillet over medium heat.
Add poppy seeds and toast, stirring constantly, until aromatic, 1-2 minutes; set aside place onion slices in small bowl; add cold water to cover and soak for 10 minutes.
Drain.
Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard.
Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl.
Measure 1/3 cup of the juice and set aside.
Bring garlic cloves in a small saucepan and add water to cover.
Bring to a simmer over medium heat; cook until tender, about 3 minutes.
Drain.
In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice.
Blend until creamy.
Season with salt and pepper.
In a sald bowl, combine spinach, jicama, and reserved onions and grapefruit sections.
Drizzle with the dressing and toss.
Arrange on salad plates and garnish with the toasted poppy seends.
Spicy Melon And Grapefruit Salad
This recipe was created by hubert keller.
The combination of mint, grapefruit and melon is bright and refreshing and looks particularly beautiful when served in dark bowl.
Note 1: such as sauternes or california late harvested sauvignon blanc or semillion.
Cut the cantaloupe in half.
Seed both varieties of melons.
Using a melon baller, scoop out the melon flesh and place into a mixing bowl.
Using a serrated knife, peel the grapefruit and remove the white membrane around each segment; remove the seeds.
Add the grapefruit segments, 4 mint leaves, black pepper and dessert wine to the melon balls.
Gently combine all ingredients.
Cover with plastic wrap and refrigerate for 1 hr.
Divide the salad among 4 bowls.
Spoon the liquid over the fruit and garnish each serving with 2 mint leaves.
Serves 4 - 8 serving size: 1 c.
According to book: cal 53, fat 0.2g, sod 8.3mg.
Shrimp, Grapefruit, And Avocado Salsa
Soak the ground shrimp in the grapefruit and lime juices for 10 minutes, then mix with the rest of the ingredients.
Serve at once.
Cups.
Serving suggestions: this salsa makes a great addition to grilled fish such as tuna.
Or, for a real treat, try it spooned over a baked potato.
Shrimp Salad With Grapefruit
Cook the shrimps as usual, peel them.
Peel the grapefruit and separate each piece, also peel the white skin, need to be careful for to get the complete pieces.
Prepare the dressing mixing all the ingredients.
For to serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp.
Put the dreesing on top and serve.
This salad will be better if the dressing can be prepared two hours before.
Patricia wriedt.
Scallops, Grapefruit And Fried Rice
Cook the rice in the normal way and chill in the refrigerator for at least 6 hours.
Toss the rice with the soy sauce and set aside.
Heat 2 tablespoons oil in a large skillet or fry pan.
Add the onions and cook 1 minute.
Add corn and peppers and cook, stirring, another 2 minutes.
Add the snow peas and cook 30 seconds.
Add rice and cook, stirring, about 5 minutes.
Remove from the heat.
Mix in the sesame oil and arrange the rice in a ring on a serving platter.
Keep warm in a 250f oven while cooking the scallops.
Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.
Add the scallops and cook about 2 minutes without stirring.
Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet.
Add the grapefruit juice.
Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.
Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.
Replace the scallops and any juices that have collected on the plate.
Cook another 30 seconds, remove from the heat and whisk in the butter.
Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.
Scallops With Pink Grapefruit
In a bowl toss together the scallops, the flour, and salt and pepper to taste.
In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just firm and lightly golden.
Transfer the scallops to a plate.
Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest, and the sugar.
Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan.
Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely.
The sauce should not get hot enough to liquefy.
It should be the consistency of thin hollandaise.
Add the scallion and the scallops with any juices that have accumula ted on the plate and heat the mixture until the scallops are heated through.
Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections.
Scallops Grapefruit And Fried Rice
Cook the rice in the normal way and chill in the refrigerator for at least 6 hours.
Toss the rice with the soy sauce and set aside.
Heat 2 tablespoons oil in a large skillet or fry pan.
Add the onions and cook 1 minute.
Add corn and peppers and cook, stirring, another 2 minutes.
Add the snow peas and cook 30 seconds.
Add rice and cook, stirring, about 5 minutes.
Remove from the heat.
Mix in the sesame oil and arrange the rice in a ring on a serving platter.
Keep warm in a 250f oven while cooking the scallops.
Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking.
Add the scallops and cook about 2 minutes without stirring.
Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet.
Add the grapefruit juice.
Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate.
Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes.
Replace the scallops and any juices that have collected on the plate.
Cook another 30 seconds, remove from the heat and whisk in the butter.
Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately.
Michael roberts - prodigy guest chefs cookbook.
Sauteed Chicken Liver Salad W Grapefruit And Baby Spinach
In a 12- to 14-inch skillet, heat virgin olive oil until smoking.
Season chicken livers liberally with salt and pepper.
Dredge lightly in flour and shake off excess.
Add chicken livers to pan and cook 4 to 5 minutes.
Turn over and saute 2 to 3 more minutes.
Add sherry wine and shake pan to loosen livers.
Reduce liquid in the pan and set aside.
Meanwhile, toss grapefruit segments and zest into bowl.
Add spinach and extra-virgin olive oil and season with salt.
Divide spinach and grapefruit evenly among 4 plates.
Top with chicken livers and serve.
Salad Of Smoked Herring, Orange And Grapefruit
Peel the grapefruit and oranges, removing all the white pith, then cut out the segments from between the membranes.
Do this over a bowl to catch the juice, then squeeze out any juice from the membranes.
Arrange the fruit segments on a plate and scatter over the onion rings, then arrange the herring slices next to them.
Add the oil, vinegar and some pepper to the grapefruit and orange juice to make the vinaigrette.
Mix well and pour over the salad, then decorate with fennel fronds.
Serve with good bread.
Ruby Red Grapefruit Punch
Combine all ingredients in a large punch bowl; stir well.
Yield: 17 servings serving size: 3/4 cup.
Rosy Rosemary Grapefruit
Combine first 4 ingredients in a saucepan.
Bring to a boil over medium heat.
Boil 5 minutes.
Remove from heat and let cool completely.
Discard rosemary.
Peel and section grapefruit over a large bowl to collect juice.
Pour rosemary syrup over grapefruit in bowl.
Add cherries.
Chill until serving time.
Garnish with additional rosemary sprigs.
Roast Pork Loin With Grapefruit
In a roasting pan toss the onions and the garlic with the oil, add the pork loin, and season it with salt and pepper.
Rub the coriander seeds over the pork and roast the pork in the middle of a preheated 350f.
Oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155f.
To 160f.
While the pork is roasting, remove 3 or 4 long strips of zest from 1 of the grapefruit with a vegetable peeler, scrape off as much of the white pith from the zest as possible, and cut enough of the zest into fine julienne strips to measure 1/4 cup.
Cut away the zest, pith, and membranes from all 3 grapefruit with a serrated knife and, working over a bowl to catch the juice, cut the flesh into sections, reserving the juice.
Transfer the sections to a sieve and let them drain.
In a small heavy saucepan combine 3 tablespoons of the sugar, the zest strips, and 1/2 cup of the reserved juice, reserving the remaining juice for another use.
Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it until it is thickened and turns a light caramel.
Transfer the pork to a cutting board and let it stand, covered loosely with foil, for 10 minutes.
While the pork is standing, deglaze the roasting pan with the wine, boiling the mixture and scraping up the brown bits, until the wine is reduced almost completely and add the broth.
Pour the deglazing mixture through a fine sieve into the pan containing zest mixture, pressing hard on the solids, and bring the gravy to a boil, stirring.
Add the beurre manie, a little at a time, whisking until the gravy is smooth, simmer the gravy, whisking occasionally, for 2 minutes, and whisk in any juices that have accumulated on the cutting board.
Season the gravy with salt and pepper and keep it warm.
Arrange the grapefruit sections in a shallow baking pan or gratin dish just large enough to hold them in one layer, sprinkle them with the remaining 1 1/2 tablespoons sugar, and broil them under a preheated broiler about 2 to 3 inches from the heat for 3 to 5 minutes, or until they are just golden.
Discard the string from the pork, cut the pork into 1/2-inch-thick slices, and serve it with the gravy and the grapefruit sections.
Red Grapefruit Sorbet
Combine all ingredients in large bowl.
Stir for several minutes until sugar has dissolved.
Pour mixture into small container and refrigerate until mixture is no more than 40f.
Pour chilled mixture into container of ice cream machine and churn until frozen.
Pomelo (Grapefruit) Cream
In a small bowl, combine 1 tablespoon of the pomelo or grapefruit juice and the cornstarch and stir until smooth.
Put the remaining juice in a medium nonaluminum saucepan.
Add the sugar, place over medium heat, and cook, stirring, until the sugar melts.
Whisk in the cornstarch mixture and remove from the heat.
With a whisk, lightly beat the eggs in a large bowl.
Whisk the warm juice into the eggs.
Pour the mixture into a 1 1/2-quart souffle dish and cover with aluminum foil, pressing the foil around the rim to seal.
Put the souffle dish on the steamer rack, place over simmering water, cover, and steam until the pudding is set and a knife inserted into the center comes out clean, about 35 minutes.
Remove the souffle dish from the steamer pot and let cool.
Refrigerate until chilled.
Serve cold.
Maniere; translated by stephanie lyness.
Poached Grapefruit With Grapefruit Granita
In a small stockpot, bring juice, sugar and 3 cups water to a boil.
Stir and remove from heat.
Add grapefruit and let stand for 5 minutes.
Using a slotted spoon, remove grapefruit; cover and refrigerate.
Add campari liqueur to liquid and pour into a metal bowl.
Set over a bowl of ice water to cool.
Transfer liquid to a 9×13 glass baking dish, cover with plastic.
Freeze until mixture begins to set, about 30 minutes.
Scrape icy particles from the sides, stir with a fork and return to freezer.
Repeat scraping and stirring every 30 minutes until mixture is frozen with a grainy texture, 2 to 2 1/2 hours.
Serve granita with grapefruit and mint.
Pink Grapefruit, Cheese And Walnut Salad
Slice the top and bottom from the grapefruit so that it will stand on a board.
Trim away the skin and pith with a sharp knife.
Hold the peeled fruit over a bowl to catch the juices and cut the segments from their skins.
Arrange the salad leaves and grapefruit segments around two plates.
Mix the cottage cheese with a little salt and pepper and fold in the walnuts.
Pile the cheese in the centre of each plate.
Garnish with cress.
To make the dressing, whisk all the ingredients together and spoon over the salad.
Serve immediately.
Notes: the refreshing flavour of pink grapefruit makes it a wonderful fruit to use in salad.
It marries well with cottage cheese and walnuts, and the juice whisked together with a little walnut oil creates a delicious vinaigrette.
Serve with focaccia bread.