NEWPORT BEACH, Ca. January 2012 — Citrus is the winter fruit that keeps on giving. These juicy wonders brighten seafood, salads, meats and desserts.
Ahi tuna tartar
Versatile, the juice enhances sauces, the sections perk up any salad and the zests add aroma to any dish. In addition to vitamin C, citrus delivers potassium, folate, calcium, fiber and other nutrients.
Lemons and limes also make beautiful garnishes with their color, texture, fragrance and tartness. Balboa Bay Club Executive Chef Josef Lageder and Banquet Chef Michael Doyle share some lovely citrus garnishes.
According to Chef Lageder, all are simple enough to use in banquets.
“We care about visual presentation and have garnishes that add flavor, not just sit there,” said Chef Doyle. “These bring flavor with just a squeeze.”
Ahi Tuna Tartar
(Serves 4)
1 pound sushi grade ahi tuna, center cut, diced in 1/2 inch cubes
1 teaspoon olive oil
1 tablespoon chives, chopped
2 tablespoon capers
Juice squeezed from 1/2 lemon
Salt and freshly ground pepper to taste
Limes
Mix all ingredients. Place avocado salad (recipe follows) in a martini glass and top with tuna mixture. Garnish with lime and watermelon radish as shown (optional).
Avocados in Louis dressing
1 ripe avocado, diced
1 cup mayonnaise
1/4 cup cocktail or red chili sauce
3 tablespoons green onions, finely minced
3 tablespoons green pepper, finely minced
1 teaspoon lemon juice
1 tablespoon brandy, optional
Mix all ingredients except avocado. Fold in avocados.
House cured gravlax with a selection of citrus garnishes
Chef Joseph Lageder
The Balboa Bay Club & Resort
1221 West Coast Highway,
Newport Beach, CA 92663
888.445.7153
Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer toGreat-taste Magazine.
If you have a great restaurant, recipe or food you’d like to share please send an email. You can reach her at mensingabakes2@gmail.com. Follow @mensingabakes
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