Citrus Burst W T
OKLAHOMA EAT S
he words “delicious,” “fantastic,” “amazing,” and “wonderful” were spoken in abundance at the Oklahoma Living test kitchen recently as we sampled your Citrus Burst Recipe Contest entries. A big “THANK YOU” to the 116 of you who submitted recipes featuring lemon, lime, orange and grapefruit. One thing’s for sure—Oklahoma’s rural electric co-op members are good cooks! While it was not easy, we nar-
rowed the entries to fi ve winners, each of whom will receive a $50 gift card and are featured here. In addition, three runner-up recipes are featured in a special, online-only section of the Oklahoma Living magazine digital edition available at
www.ok-living.coop. We hope you try these winning citrus recipes and enjoy them as much as we did!
- Laura Araujo #2 Citrus Pork and Pineapple Egg
Roll with Chile-Citrus Dipping Sauce By Aaron O’Connor
Yield: 3 dozen egg rolls
For the pork: ✓ 1 lb. pork shoulder, cut into 1x3 inch pieces ✓ 1 grapefruit, juiced ✓ 1 orange, juiced ✓ 2 limes, juiced ✓ 2 T soy sauce ✓ 1 clove garlic, crushed
#1 Fresh Orange Salsa By Kathy Henderson
Northeast Oklahoma Electric Cooperative Yield: 2 cups of salsa
✓ ½ cup diced fresh orange segments ✓ 1 cup diced Roma tomato ✓ 1 T fi nely chopped red onion ✓ 1 t minced jalapeno ✓ 2 T chopped cilantro ✓ 1/8 t salt
Combine all ingredients in a medium bowl and toss gently to mix. Cover and refrigerate until serving. Great with tortilla chips or on fi sh or chicken.
30 OKLAHOMA LIVING
Combine all the ingredients in a medium sauce- pan, along with enough water to barely cover the pork. Bring to a boil, then reduce to a simmer for 2 hours. Increase the heat to high, and allow the liquid to evaporate and the pork to caramel- ize and crisp on the outside. Remove from the heat, shred the pork, and set aside to cool.
For the dipping sauce: ✓ ¼ cup Sriracha sauce (a Thai hot sauce) ✓ 2 T honey ✓ 1 T soy sauce ✓ 1 orange, zested and juiced ✓ 1 lime, zested and juiced ✓ 1 grapefruit, zested ✓ 1 lemon, zested
Combine the Sriracha, honey, soy sauce, and the citrus zests and juices in a small bowl, and stir
until evenly mixed. Set aside.
For the egg roll: ✓ 36 egg roll wrappers (available in the produce section)
✓ 1 Napa cabbage, shredded ✓ 1 cup shredded carrot ✓ 1 pineapple, trimmed and cut into julienne
✓ 2-3 grapefruit, peel removed and cut into seg- ments ✓ Flour ✓ Water ✓ Peanut oil
In a large pot, heat enough oil to deep-fry the egg rolls to 350 degrees. Combine a little fl our and water into a thin paste, and set aside (You will use this paste to seal the egg rolls.) Toss the cab- bage, carrot, pineapple, grapefruit, and pork together until everything is evenly incorporated. Roll 2-3 tablespoons of fi lling up in each egg roll wrapper (for instructions on how to roll egg rolls, access our digital edition at
www.ok-living.coop or download our free app). Carefully lower the egg rolls into the oil, only frying one or two at a time, and making sure the oil has a chance to return to 350 degrees before proceeding with the next batch. Fry until golden brown and crisp; then place them on a wire rack set on top of a paper towel-lined baking pan to drain. Serve hot with the dipping sauce.
Photos by Laura Araujo
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