Monday, March 12, 2012

Popped my Blood Orange Cherry

I love exploring new things, trying new foods, marking things off my "list" that I've never done before, etc.  So I will hopefully be writing my "Popped my [insert new food here] Cherry" segment often.  Because I hope to be discovering and trying lots of new foods this year.  Some I've never heard of.  Some I've heard of, but have never cooked.

I'm not going to explain the term "Cherry Poppin'" to you, but I will say, that I mean it to refer to the first time I have tried something.  For example, up until last month I had never experienced Mardi Gras in New Orleans.  So, last month, I popped my mardi gras cherry.  Got it?  Good.  I know, I's not very "lady-like" to use terms like "I popped my cherry".  But let's get something straight.  I'm not very lady-like.  When I was three years old, my sister and I were greeted at our new house by a slew of boys screaming curse words at us...all of which I interpreted as friendly greetings.  I was three...cut me some slack.  Needless to say, no one was too surprised when they found me later by the side of the road, greeting passerby's as, "Hey Cocksucker" & "Hi Dickhead".  I was welcoming them as I had been welcomed.  I am the girl at the table who uses the incorrect fork, plate, cup, etc.  Has anyone ever been shot for such an offense...not that I know of, although it's quite possible.  People are crazy.  Will my life be less meaningful for not being prim and proper?  I don't think so.  Will the Queen of England ever invite me to have dinner at her palace?  I highly doubt it.

Back to Blood Oranges.  They are the most beautiful orange I've ever seen.  They are the most delicious orange I've ever tasted.  I can't believe it's been this long before I've had the luxury of eating one.  So I made Blood Orange Vinaigrette with it.  And here's how.

 Look how gorgeous that is??

Here's What You Need:
The juice of 2 blood oranges (no worries about seeds...all three blood oranges I bought were seed free)
2 tablespoons of diced shallot
2 tablespoons of apple cider vinegar
1/4 cup of canola oil
1 tablespoon of Dijon mustard
salt and pepper to taste.

Here's What You Do: 
Combine all the ingredients listed above into a jar.  Shake it up...hoo hoo, shake it up...(name that song), top mixed greens with it, marinate fish with it, marinate chicken with it, I'm pretty sure you can put this on anything and not be disappointed.  But I personally just simply put it on some salad greens so that I could get the full flavor of the vinaigrette.

 If that's not the prettiest vinaigrette you've ever seen, you are insane.

I must say, I'd pop my blood orange cherry over and over again if I could, but now I can't.  But I CAN and WILL enjoy the blood orange and all its loveliness for as long as I live.         


Terri said...

YUMMM im definitely going to be making this soon! Where did you get the blood oranges?

Jess said...

I got the blood orange at Easy Way in Midtown. Soooooo tasty!