For the red wine sauce:
Heat the oil
0 minutes.
Pour white wine into the saucepan. Reduce heat
emove the zest from the tangerine and place it in the
ony's Creole Seasoning.
TANGERINE SHRIMP: Mix dry ingredients. Coat
nd light.
Add the tangerine rind.
In another bowl
roiler to high.
Combine tangerine juice, mirin, soy sauce, the
eanwhile prepare brittle and candied tangerine zest.
Wipe the heavy
Brown chicken in oil until no longer pink.
Stir in the tangerine peel, ginger root and dried chiles.
Fry for a mintue.
Then add soy sauce and vinegar and sugar.
Simmer for 15 minutes.
Before serving discard chiles.
easure juice and add enough wine to equal 2 cups.
Preheat oven to 325 degrees.
Grate 4 tsp peel and squeeze 3/4 cup of juice from the tangerines or oranges.
In a large bowl, combine flour, baking powder, salt and 1 cup sugar, whisk in the oil, egg yolks, peel and juice until smooth.
br>Add cocoa powder and tangerine oil; mix until smooth and
ix flour, sugar and grated tangerine rind in bowl. Add butter
dd oil, buttermilk, vanilla, and tangerine zest (1 Tbsp). Beat one
large bowl, combine the tangerine juice, soy sauce, peanut butter
f cake. Garnish with candied tangerine zest, and pipe remaining frosting
Combine tangerine juice and 2/3 cup sugar in 8-inch square metal baking pan and whisk until sugar dissolves. Freeze tangerine mixture 1 hour, then stir well. Cover and freeze until solid, at least 3 hours or overnight.
Place cream in small bowl. Scrape in seeds from vanilla bean; add bean. Mix in 2 tablespoons sugar. Cover bowl and refrigerate vanilla cream for at least 2 hours or overnight.
Spoon 2 tablespoons vanilla cream into each of 6 glasses. Using fork, scrape granita into flakes. Mound granita into glasses and serve.
n chopped segments of 1 tangerine.
Spoon mixture among into
arge saucepan combine the tangerine and lemon pulp, tangerine peel and water
Slice steak against grain and pound with tenderizer.
Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
Peel tangarines; boil peel and shred.
Coat the beef with cornstarch.
Heat oil in a wok and brown beef.
Remove the beef; add the chilis to the hot oil and stir-fry.
Add tangerine peel and onion and stir-fry.
Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
Add sugar and stir until caramelized.
Add beef and stir to coat.
nd instant pudding. Add the tangerine juice, oil, eggs and lemon