Annika & Angie
Brown Sugar-Spiced Grapefruit
1/4 cup lightly packed light brown muscovado sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large pink grapefruits, halved and segmented
Mix together the sugar, cinnamon and ginger in a small bowl.
Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.
Recipe courtesy of Bobby Flay
This recipe was a challenge as I put a lot of pressure on myself to recreate a dish Matt has been chasing for more than 15 years. He shared a wonderful story tonight at dinner about a delicious Grapefruit Chicken recipe he ate as a kid in Vero Beach on vacation in Florida. Fast forward years later on our first Christmas 2004, I drove from Dahlonega, GA to Orlando, FL to see him because he was getting his wisdom teeth taken out. After the procedure, he was craving Grapefruit Chicken and took me & his brother to a restaurant in Vero Beach to satisfy this appetite. Against the doc’s advice, he tried to eat this meal but could could barely chew it. AND…it didn’t taste the same as he remembered. The cream sauce I created here was rich and tangy with the bits of zest bursting through your mouth. I recommend slathering it all over your chicken and green beans. So good! Matt’s Verdict: The chase continues……
Picture from Vero Beach circa 2004, the very beginning.
Grapefruit Chicken Recipe:
4 boneless, skinless chicken breasts (either whole, or 2 large chicken breasts cut in half)
4 tablespoons unsalted butter
½ cup freshly squeezed pink grapefruit juice
1 tablespoon pink grapefruit zest
½ cup heavy cream
2 tablespoons cream cheese
¼ cup white wine
¼ teaspoon freshly ground white pepper
¼ teaspoon sugar
Salt to taste
Sprinkle both sides of the chicken breast with salt. Melt the butter in a stainless steel skillet over medium heat. Fry the chicken on both sides until browned, about 4 minutes on each side. Add the grapefruit juice and zest. Bring to a boil. Reduce the heat to low and simmer, covered for 10 minutes or until the chicken is no longer pink in the center. Transfer the chicken to a plate, cover with aluminum foil and place in a warmed oven until ready to serve.
Add the heavy cream, cream cheese, white wine, white pepper and sugar to the pan. Boil the sauce for 3-4 minutes or until the sauce has thickened slightly. Add salt to taste. Arrange the chicken breasts on a serving platter, or on individual plates, drizzle with the sauce and garnish with fresh slices of pink grapefruit and a few sprigs of fresh parsley.
Serving recommendation: Serve over or with pasta
A funny thing happened on the way to this food challenge. Come to think of it, several funny things happened on the way to this food challenge. To begin with, grapefruit is a name that is a lie. With grape in the name it offers false hopes and empty promises. Last winter I made it a mission to try to enjoy grapefruit. I made salads and sandwiches and so on. I just wasn’t digging it. The other day I checked my mail and the August issue of Bon Appetit arrived. Before I looked through it I read Gigi’s email. Man, grapefruit? I decided to look through the magazine and I opened it to a page with what appeared to be a gorgeous watermelon dish. And I wondered why we haven’t chosen watermelon. I read the ingredients lo and behold fresh grapefruit juice! I thought this will work. The sweet watermelon tinged with the right amount of tart from the grapefruit juice. Fellow members of Saturday Bites and readers of Saturday Bites, I cannot emphasize how marvelous this dish is. A perfect Summer breakfast or potluck dish. It reminds me of why I love fresh seasonal food. So whole the watermelon is at its peak, get it on this dish. It will probably validate why Gigi calls me a foodie! Oh, the other funny thing was that my handsome boss brought a huge watermelon in for my coworker and I to share. Free food!
From Bon Appetit August 2016 issue
Watermelon with Yogurt and Fried Rosemary
.Heat 2 Tbsp. olive oil in a small skillet over medium. Fry one 6″ rosemary sprig until crisp, about 20 seconds. Transfer to a paper towel drain, set rosemary oil aside. Mix 1/2 cup plain whole-milk Greek yogurt and 1 Tbsp. honey in a small bowl; season with kosher salt. Toss one 3-lb. seedless watermelon, rind removed, cut into 2″ pieces and 3 Tbsp. fresh grapefruit juice in a large bowl; season with flaky sea salt. Spread yogurt onto a platter. Top with watermelon and crumble fried rosemary over. Drizzle with 1 Tbsp. reserved rosemary oil( save remaining oil for another use); sprinkle with 1 tsp. crushed red pepper flakes and 1 tsp. poppy seeds. 4 servings
A platter of such yummy goodness, it makes dealing with Summer heat much easier.
I confess.. Grapefruit is not one of my favorites.. And by that I mean I don’t like it at all. So finding a recipe that I could stomach was a bit challenging.
I found this beautiful salad recipe. And in spite of the grapefruit it was pretty tasty. The husband even commented on the toasted chickpeas..
The Mean Green Detox Salad
Lemon Tahini Dressing
Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.
Preheat the oven to 425 degrees F.
Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven. Save any leftovers for snacking on later!
Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.
The fondest memories are made gathered around the table.
Annika, Angie, Nikita, Amy and Georgia
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