Festive Holiday Salad

Vibrant colors, healthy ingredients combine in a festive and tasty salad with extra tang and sweetness from the pomegranate seeds and dried cherries. I made this for Thanksgiving and will definitely make it again this holiday season. 

Photo of the Thanksgiving salad was taken by Tyler Brown.

Festive Holiday Salad    6 servings

Salad Ingredients

About 6 ounces greens (I used mostly baby spinach mixed with curly red lettuce)

1/2 to 3/4 cup pecan halves toasted (place in 350° oven for about 4 minutes – watch carefully)

1/2 cup dried cherries (plump by adding a tablespoon or so of water & allowing them to set until rehydrated 

3 mandarin oranges peeled & segmented

⅓ cup pomegranate seeds (aril)

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Mom’s Celery Seed Dressing  (directions follow; click on link for step-by-step photos)

1. Combine all the salad ingredients including about 1/3 of the pecans and pomegranate seeds in a large serving bowl and toss to combine. Top salad with remaining pecan halves and pomegranate seeds. 
2. Serve dressing on the side.

Mom's Celery Seed Dressing

3/4 cup white vinegar                                                                

1 cup vegetable oil (canola)                                                                             

3/4 cup granulated sugar                                                                        

½ teaspoon pepper

1 teaspoon salt

1 tablespoon celery seed

1 cup mayonnaise

1.  Combine vinegar, oil, sugar, pepper, salt and celery seed with a wire whip and mayonnaise. 

2.  Blend thoroughly, whisking until mixture is smooth.

3.  Pour into storage container. Refrigerate until ready to serve. 

Honey Almond Cake . . . gluten free & sweetened with honey

Simple, moist and delicious — this  almond and honey cake is gluten-free, sweetened with honey and flavored with spices! Adjust flavors, fruit and nuts to your own specs - see notes below. 

Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
   
4. Pour batter into prepared pan.
   
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
   
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Recipe without photos . . . Honey Almond Cake      One 9-inch tart 

I actually cut the recipe in half and used a smaller-sized spring-form pan and baked for just about 25 minutes. 

2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2  teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2  teaspoon fine-grain sea salt

4 eggs, beaten

2/3 cup + 1 teaspoon honey, divided

1/4 cup extra-virgin olive oil

One orange or lemon, preferably organic

6 ounces blueberries 

Garnish: 1/2  cup chopped raw pistachios + other fresh fruit and mint if desired

1. Preheat the oven to 325° F. Grease a 9-inch pan (a springform pan) with butter is ideal) and dust with almond flour/meal.
2. In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
3. In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange or lemon. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the blueberries or raspberries.
4. Pour batter into prepared pan.
5. Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
6. Once the cake is out of the oven, slice the orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
7. Once the cake is cool, garnish with chopped pistachios or almond slices + other fresh fruit and mint as desired. 

NOTES: 
STORAGE SUGGESTIONS: Cover and store in the refrigerator. 
CHANGE IT UP: Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with other fruits and nuts.  If fruit is omitted, the cake will be done somewhere around 35 to 40 minutes. 

Marla's Chinese Chicken Salad

Minced garlic and ginger combine with sesame oil, soy sauce, rice vinegar and sweet chili sauce to create a distinctive and flavorful dressing for this Asian-style salad that is full of fresh vegetables and crispy toppings. 

My sister, Marla Payne, provided this recipe along with rave reviews for the salad.  It's become one of her favorites and now I understand why. We also give it RAVE REVIEWS.

For a casual "supper" I set out all the ingredients and let guests assembly their own salads, but generally I'd just follow the salad assembly in the directions included bellow.

Note: The mandarin oranges and craisins seemed like rather strange additions to me. But we all agreed that they added to the overall flavor profile. Try them, I think you'll like them!

Marla's Chinese Chicken Salad    Servings: 6 to 8

Dressing

1/3 cup rice vinegar 

1/4 cup low sodium soy sauce 

2 tablespoons Asian sweet chili sauce 

1 1/2 tablespoons sesame oil 

2 tablespoons granulated sugar

1/2-1 teaspoon sriracha, optional

1 1/2 teaspoons minced garlic

1 1/2 teaspoons freshly grated ginger

1/2 teaspoon salt 

1/2 teaspoon  pepper

3 tablespoons peanut oil or canola oil

 

Salad

3 cups shredded cooked chicken

1 small head Napa cabbage thinly shredded (about 6 cups, approx. 1 pound)

1/2 small red cabbage thinly shredded (approx. 3 cups)

1 cup matchstick. thinly julienned, or finely shredded carrots

3 oz. snow peas, ends trimmed and julienned (approx. 1 cup)

1 red bell pepper julienned then halved

1-2 11 oz. can(s) mandarin oranges in water drained

1/3 cup loosely packed cilantro, chopped

1/3 cup chopped green onions

1/2 cup craisins optional but recommended

2/3 cup sliced almonds or chopped peanuts more or less to taste 

1 1/2 cups fried wonton strips* or chow Mein noodles more or less to taste 

2 tablespoons sesame seeds or sunflower seeds more or less to taste 

1. Dressing: Add all of the dressing ingredients to a mason jar with a tight fitting lid or a small bowl. Shake jar or whisk dressing vigorously. Remove 3 tablespoons dressing to a bowl with the chicken. Stir until evenly coated. Let chicken marinate while you prep the vegetables. Refrigerate the remaining dressing.
2. Salad Assembly: Add all salad ingredients to a large bowl except for wonton strips IF you are expecting leftovers. Whisk/shake salad dressing and drizzle desired amount of dressing over salad and toss until well combined. Add wontons strips to individual servings if expecting leftovers.

*Fried Wonton Strips

1 package egg roll or wonton wrappers you will probably only use half

Canola, or peanut oil

1. Cut wrappers into strips about 3/4-inch by 3 inches long. You can stack them to do this quickly. If using egg roll wrappers, you will want to cut them in half first and then into strips.
2. Heat about 1 inch of oil in a large pan or Dutch oven. You want the oil to be around 360 degrees. Fry in batches, spreading them out so they don't stick. Remove with a slotted spoon when they turn golden brown. Drain on paper towel-lined plate. Note: Fried Wonton Strips should stay crispy in an airtight container for at least several days.

Chocolate Chip Orange Icebox Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen, was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a favorite of fun and festive flavors. Here goes . . 

Chocolate Chip Orange Icebox Cookies

If you plan to make your own Candied Orange Peel (which is SO much better than the purchased stuff), begin a couple of days in advance as it needs time to soak in a sugar solution and then to dry at room temp.)

 

Cookie Dough

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1/2 cup mini semisweet or dark chocolate chips

1/4 cup minced Candied Orange Peel (recipe follows)

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
   
4. Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half. 
5. Shape into logs about  8" long. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
   
6. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
7. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
8. Remove to wire racks to cool.

Candied Orange Peel (this will make more than you need; recipe could be cut down)

3 oranges

2 cups water

2 cups sugar

1/4 cup corn syrup OR 1/4 teaspoon cream of tartar

Pinch kosher salt

1/2 cup+ additional sugar for finishing

1. Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane. 
   
2. Place the peels in a saucepan and cover with water.
3. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
4. In the same saucepan, combine the 2 cups of water, sugar and corn syrup or cream of tartar. Bring to a boil over medium high heat. 
5. Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender. 
   
6. Remove from the heat and pour the syrup and peels into a heatproof container. 
   
7. Let sit overnight at room temperature. Store, covered, in the refrigerator. 
8. To coat peels with sugar—pour peel and syrup through a strainer. Separate and place peels on wax paper and sprinkle with additional sugar (1/2 cup or more); let dry overnight. Save orange syrup for other uses. Store extra peels in an airtight container for other uses; could use to garnish cookie trays that contain the Chocolate Orange Icebox Cookies
   
   
   
   
   
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Walnut Shortbread Ice Box Cookies 

Date Pinwheel Ice Box Cookies

Pistachio Cranberry Ice Box Cookies

Recipes without photos . . .

Chocolate and Orange Icebox Cookies

If you plan to make your own Candied Orange Peel (which is SO much better than the purchased stuff), begin a couple of days in advance as it needs time to soak in a sugar solution and then to dry at room temp.)

 

Cookie Dough

1 cup  (2 sticks) butter, softened

1 1/2 cups granulated sugar

1 egg

1 teaspoon vanilla 

2 1/2 cups all purpose flour

1 1/2 teaspons baking powder

1 teaspoon salt

1 cup mini semisweet or dark chocolate chips

1/4 cup minced Candied Orange Peel (recipe follows)

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and the candied orange peel. Divide the dough in half. 
5. Shape into logs about  8" long. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
6. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
7. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
8. Remove to wire racks to cool.

Candied Orange Peel (this will make more than you need; recipe could be cut down)

3 oranges

2 cups water

2 cups sugar

1/4 cup corn syrup OR 1/4 teaspoon cream of tartar

Pinch kosher salt

1/2 cup+ additional sugar for finishing

1. Cut the top and bottom off each orange. Using a knife, separate the colored part of the skin from the white membrane. 
2. Place the peels in a saucepan and cover with water.
3. Bring to a boil and reduce to a simmer. Simmer for 20 minutes or until peels are tender. Drain.
4. In the same saucepan, combine the 2 cups of water, sugar and corn syrup or cream of tartar. Bring to a boil over medium high heat. 
5. Add the peel. Reduce the heat and simmer for 30 minutes or until the peel is translucent and tender. 
6. Remove from the heat and pour the syrup and peels into a heatproof container. 
7. Let sit overnight at room temperature. Store, covered, in the refrigerator. 
8. To coat peels with sugar—pour peel and syrup through a strainer. Separate and place peels on wax paper and sprinkle with additional sugar (1/2 cup or more); let dry overnight. Save orange syrup for other uses. Store extra peels in an airtight container for other uses; could use to garnish cookie trays that contain the Chocolate Orange Icebox Cookies

Orange Toast - a simple vintage recipe for complicated times

A simple vintage recipe for complicated times. Another of my back-to-basics cooking series that keeps me occupied and motivated during COVID-19. Back-to-basics (for me) includes recipes made from simple, on-hand ingredients and/or old-fashioned recipes.

Found this delightful toast, a step-up from cinnamon toast, in Adventures in Good Cooking by Duncan Hines. Unlike Betty Crocker, Duncan Hines was a real person. Raised in Bowling Green, KY, he attended the local business college and eventually ended up in Chicago working as a traveling salesman. He passed through so many towns and cities that he began jotting down the names of places to eat in a little "red" book. He shared this info with fellow salesman and they shared it with others . . . and so on. In 1934 he compiled a list of recommended eating places that was included in the Hines' yearly Christmas card. Again friends shared that list with others and his reputation grew; it has been said he was America's first food critic.  That same year a Chicago newspaper featured Duncan and his unusual hobby and he was flooded with inquiries; it was this article that changed his life. By the late 1930s he had published his first booklet that would make his name known around the country, even the world — Adventures in Good Eating.  He began using "dinner detectives" to help with his growing list of recommendations that were included in subsequent booklets.
At one point he solicited recipes from the restaurants, cafes and hotels that received his recommendations. These were used to compile a cookbook, Adventures in Good Cooking and The Art of Carving in the Home."
Food companies were constantly after him to endorse products but he refused. According to his niece, Cora Jane Spiller of Bowling Green, KY, riches did not motivate her uncle. It was good, well prepared food that intrigued him  . . . so when a young businessman used that appeal, Duncan finally  joined forces with Roy Park . . .  and the Duncan Hines brand was born.
Over his lifetime he not only raised the level of awareness about good and safely prepared food; his ideals helped to create today's food and safety standards.
For more information about this fascinating man, read Louis Hatchett's The Man Behind the Cake Mix. Cora Jane Spiller, Duncan's niece, was a primary source for this biography and donated his stove and ofter artifacts to a permeant exhibit (dubbed Recommended by Duncan Hines) at Western Kentucky University in Bowling Green.

My copy of Adventures in Good Cooking is actually a reprint that was orchestrated by Hatchett, a gift from Cora Jane.  Orange Toast is recipe #152 and is credited to The Nut Tree (restaurant), Vacaville, California. It uses a minimum of ingredients; if you have only prepared orange juice, use it and omit the zest . . . but the zest does add an extra burst of flavor! Great for  breakfast or with tea as an afternoon pick-me-up!

152. Orange Toast   Makes 6 slices toast  (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)

1 orange rind, grated
2 tablespoons orange juice  (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast

1. Combine ingredients and spread the mixture on buttered toast.

2. Put in oven or under the broiler for 2 to 3 minutes.

The Nut Tree, Vacaville, California

Other Duncan Hines' recipes and references on our blog include:

Duncan's TABLE

Betty Cass' Brown Sugar Cookies

Chocolate Upside Down Cake

Date & Nut Cakes

Fudge Squares

Hot Toasted Cheese Hors d'Oeuvres (or Sandwiches)

Nut Macaroons
Quick Brown Sugar Drop Cookies

Taffy Tarts
Welsh Rabbit
Duncan Hines inspired Adventures in Good Eating & Cooking articles (3): 
# 1: Independent Eating (and drinking) Establishments in South Texas
# 2: A Few Culinary Surprises in South Texas 
# 3: Condo Cooking with Duncan Hines

Recipe without photos . . .
152. Orange Toast   Makes 6 slices toast  (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)
1 orange rind, grated
2 tablespoons orange juice  (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast

1. Combine ingredients and spread the mixture on buttered toast.
2. Put in oven or under the broiler for 2 to 3 minutes.
The Nut Tree, Vacaville, California

Vermont Orange Ambrosia

In the early 2000s when I was still writing monthly cooking columns for the Abilene Reflector Chronicle, I received a note from a lady in Junction City. She included a recipe for Vermont Orange Ambrosia.

When I think of ambrosia, I envision fruit, marshmallows and coconut that have been folded together with whipped cream or Cool Whip. This recipe is obviously different so I looked up the defintion of ambrosia . . . “In Greek mythology, ambrosia was the food of the gods. At a picnic, ambrosia is a dessert made with oranges and shredded coconut.” The picnic version of ambrosia coincides with a breakfast treat my mom used to make — sliced orange sprinkled with coconut and powdered sugar. Grace Olson’s version omits the coconut but adds some other interesting ingredients. Her recipe, as she provided it is listed directly below. This is definitely an adult ambrosia. However, we prefer it without the run and I've include a note at the end of the recipe.

Vermont Orange Ambrosia     Make 4 to 6 servings

Recipe provided by Gladys L. Olson, Junction City

4 large oranges, peeled, pith removed (I zested oranges                                                                    before peeling and added some of the zest.)

1/3 cup maple syrup

1/4 cup dark rum

1/4 teaspoon ground cinnamon

3/4 cup large walnut pieces (I used about 1/2 cup instead of 3/4 cup)

1. Halve the oranges lengthwise; slice into 1/4" thick rounds.  
2. Place in a serving bowl. 
3.  Put the maple syrup, rum if using and cinnamon in a small bowl, stirring until well blended. 
4. Pour over oranges, tossing gently to coat. Cover and refrigerate for several hours or overnight.
   
5. Preheat oven to 350°. Put the walnut pieces in a small, shallow pan and toast for 15 minutes, or until lightly browned, shaking pan occasionally. Cool. 
6. To serve, toss toasted nuts with oranges. I also added a sprig of fresh garden mint.
   

Per serving:  calories: 258; fat: 11 g; no cholesterol; sodium: 4 mg; percent calories from fat:  37%.

Note: Grace's boozy version is great for adults who want a bit of a kick but we prefer the more subtle taste of her recipe without the run. If you need extra moisture, squeeze a tablespoon or so of fresh orange juice over the oranges.

Recipe without photos . . .

Vermont Orange Ambrosia     Make 4 to 6 servings

Recipe provided by Gladys L. Olson, Junction City

4 large oranges, peeled, pith removed (I zested oranges before peeling and added some of the zest.)

1/3 cup maple syrup

1/4 cup dark rum

1/4 teaspoon ground cinnamon

3/4 cup large walnut pieces (I used about 1/2 cup instead of 3/4 cup)

1. Halve the oranges lengthwise; slice into 1/4" thick rounds.  
2. Place in a serving bowl. 
3.  Put the maple syrup, rum if using and cinnamon in a small bowl, stirring until well blended. 
4. Pour over oranges, tossing gently to coat. Cover and refrigerate for several hours or overnight.
5. Preheat oven to 350°. Put the walnut pieces in a small, shallow pan and toast for 15 minutes, or until lightly browned, shaking pan occasionally. Cool. 
6. To serve, toss toasted nuts with oranges. I also added a sprig of fresh garden mint.

Per serving:  calories: 258; fat: 11 g; no cholesterol; sodium: 4 mg; percent calories from fat:  37%.

Note: Grace's boozy version is great for adults who want a bit of a kick but we prefer the more subtle taste of her recipe without the run. If you need extra moisture, squeeze a tablespoon or so of fresh orange juice over the oranges.

Pistachio-Crusted Fish . . . with Citrus Salsa

This is another recipe inspired by Food Network’s The Kitchen. Katie Lee prepared it during a show featuring citrus. 

The technique used with the fish is similar to one I frequently use with “Magic” Chicken. I’ve used both mustard and mayo in the chicken recipe and think that mayo could easily be substituted for the mustard in this recipe. I’ve also coated the chicken in chopped pecans and think that would be an idea for the fish as well. 

Of course, the Citrus Salsa could be omitted but added a bright zest to the fish. 

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
   
   
   
   
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
   
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
   
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
   
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

Recipe without photos . . .

Pistachio-Crusted Fish . . . with Citrus Salsa   4 serving (easy to cut in half or multiple servings to fit family size)

Citrus Salsa 

1 grapefruit

1 or 2 regular or blood red orange

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper 

Fish

1/2 cup roasted, salted and shelled pistachios

1/2 teaspoon garlic salt 

Four 4- to 6-ounce skinless white fish fillets (you can also use tilapia, cod halibut, sole or any white fish)

2 tablespoons Dijon mustard 

1. Preheat the oven to 400°. Line a baking sheet with parchment paper. (I also added a cooking rack (sprayed with Pam) to allow for air circulation as the fish cooked.)
2. Citrus Salsa: Using a small knife, remove the peel, pith and outer membrane of the grapefruit, tangerine and orange. Working over a bowl, slice each into segments; remove the seeds. Drizzle with olive oil and season with salt and pepper. Cover and refrigerate until ready to serve.
3. Fish: In a food processor, pulse the pistachios and garlic salt until the mixture resembles small pebbles. Transfer to a shallow dish.
4. Place fish of the prepared rack and season both sides of the fish fillets with salt and pepper. 
5. Use a pastry brush to coat the top side of each piece of fish with the Dijon mustard. Gently press the mustard-coated side with the pistachio mixture. 
6. Bake until the fish is opaque and flakes easily with a fork, 10 to 12 minutes, depending on the thickness of the fillets. 
7. Transfer to a serving plate and top with the citrus salsa. 
8. Drizzle with olive oil and season with more salt and pepper before serving.

Mojo Pork (electric pressure cooker) for Cuban Rice Bowls

Inspired by a recipe in the June 2019 issue of Eating Well magazine. I prepared citrus-marinated Mojo pork as the basic for Cuban rice bowl. Made in an electric pressure cooker, the pork in super tender and packed with flavor. We set it out with an array of other ingredients for a family dinner where everyone could created their own customized rice bowl. Delish!

Mojo Pork made in an electric pressure cooker    Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
   
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
   
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
   
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired.
   
6.  Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Recipe without photos . . .

Mojo Pork made in an electric pressure cooker  Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired. 
6. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges