| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Vinaigrette, Salads, Poultry, Icings |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Fresh tangerine juice; or Fresh orange juice |
| 1 |
ts |
Chipotle in adobo minced |
| 1/3 |
c |
Olive oil |
| 2 |
ts |
Grated tangerine or orange zest |
| 1 |
ts |
Grated lime zest |
| 1 |
tb |
Fresh lime juice |
| 1 |
ts |
Sherry vinegar |
| 2 |
ts |
Honey (or to taste) |
| 1/2 |
ts |
Asian tamarind concentrate optional |
| 1 1/2 |
ts |
Chopped fresh oregano; or |
| 1/2 |
ts |
Dried oregano |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Toasted and ground cumin seed |
| 1 |
ts |
Ancho chile powder; optional |
|
|
Kosher salt |
INSTRUCTIONS
Recipe by: John Ash, Cooking Right, TVFN In a small saucepan, over moderate
heat, reduce the tangerine juice by half. Cool. In the jar of a blender,
combine the reduced juice with the remaining ingredients, seasoning to
taste with salt. Blend on high speed for a minute or so until the
vinaigrette is smooth. Yields Approximately 2 cups. Store the vinaigrette,
covered, in the refrigerator up to 2 weeks.
Posted to MC-Recipe Digest V1 #787 by Bill <thelma@pipeline.com> on Sep 18,
1997
A Message from our Provider:
“Forbidden fruits create many jams”