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Put winter bounty of fruit to tasty use

By Times Staff Writer
Published January 19, 2005

Source: Bon Appetit, July 2004.

Citrus, be it grapefruit, oranges, tangerines and boutique hybrids, can be more of a hassle than summer squash because the trees and crops get so large. Never mind cursing the former homeowner who planted the tree. Glean and eat it. Or give it away.

All citrus is not created equal, as pharmacists and takers of the cholesterol-lowering drug Lipitor will tell you. Lipitor is one of several drugs, including Procardia and Zocor, that don't mix well with grapefruit. The juice can block absorption of the drug and lessen its potency. If you have a concern, talk to your doctor.

Here are recipes that make use of Florida's winter bounty.

Citrus Marinade

2 large garlic cloves

1/3 cup olive oil

3 tablespoons packed dark brown sugar

2 tablespoons balsamic vinegar

1 1/2 teaspoons Dijon mustard

1/4 cup fresh lemon juice

1/4 cup fresh orange or lime juice (see note)

1 1/2 teaspoons freshly grated lemon zest

Slice garlic thinly. In a small saucepan, cook garlic in oil over moderately low heat until it begins to turn golden. Remove pan from heat and, using a slotted spoon, discard the garlic. Stir the remaining ingredients into the oil in pan and salt and pepper to taste. Cool marinade.

Makes 1 cup (enough for 11/2 to 2 pounds chicken or shrimp).

Source: Bon Appetit, July 2004.

Orange Butter

1/2 cup softened butter

1 tablespoon orange juice

1 teaspoon grated orange peel

Combine butter, orange juice and orange peel; blend well. Serve with muffins or quick bread.


Grapefruit Cups With Wine Syrup

10 red grapefruit

3/4 cup dry red wine, such as zinfandel or cabernet sauvignon

3/4 cup sugar

Cut peel and white pith from six grapefruit.

Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to a day.

Cut remaining four grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.)

Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. Add wine and sugar to juice in saucepan.

Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes.

Cool wine syrup to room temperature. (Can be prepared a day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)

Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.

Makes 8 servings.

Source: Bon Appetit, December 2001.

Grilled Chicken and Pork With Orange-Cumin Glaze

3 cups ketchup

3 cups orange juice

1 1/2 cups chopped fresh cilantro

1/2 cup chili-garlic sauce (see note)

1/4 cup soy sauce

2 tablespoons ground cumin

10 chicken thighs with bone and skin

10 1- to 11/2-inch-thick center-cut pork chops (each 12 ounces)

Puree first six ingredients in processor until smooth.

Transfer to bowl. Prepare barbecue (medium heat); brush grill rack with oil. Set aside 3 cups glaze for serving.

Grill chicken 6 minutes per side. Brush with some of remaining glaze. Continue grilling until chicken is cooked through, turning occasionally and brushing frequently with more glaze, about 25 minutes longer.

Transfer chicken to platter; tent with foil to keep warm.

Grill pork about 3 minutes per side. Brush with some glaze. Continue grilling until thermometer inserted into center of chop registers 145 to 150 degrees, turning occasionally and brushing frequently with more glaze, about 12 minutes longer.

Arrange pork on platter. Bring 3 cups reserved glaze to simmer.

Serve chicken and pork, passing glaze separately.

Makes 10 servings.

[Last modified January 18, 2005, 10:45:21]

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