bitter orange juice

Pickled red onions are also a permanent fixture at every single table in Yucatan. As they are mildly spicy, deliciously tangy and surprisingly crunchy they go well with so many things. These past couple weeks I learned first hand why they are such a fabulous pickle to have handy.

Pickled Red Onions a la Yucateca

black pepper

allspice (or pimienta gorda)

red onion

banana pepper (guero

bay leaves

Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred. Incorporate to the onion mix.

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.

Pickled Red Onions a la Yucateca recipe from Pati&#x27;s Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”

bitter orange juice or its substitute

allspice

red onion (thinly sliced)

banana pepper

Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.

Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.

Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Pati’s Bitter Orange Juice Substitute recipe from Pati&#x27;s Mexican Table Season 5, Episode 1 &quot;Chachi’s Champotón Kitchen&quot;

Pati’s Bitter Orange Juice Substitute

lime juice

orange juice

grapefruit juice

white distilled vinegar

In a bowl, combine all ingredients and mix well. If not using all of the mixture, cover tightly and refrigerate (it will keep for up to two weeks).

Thanksgiving Turkey recipe from Pati&#x27;s Mexican Table Season 5, Episode 11 “Turkey Day”

Thanksgiving Turkey

achiote paste (from a bar)

chicken broth (or store bought)

garlic charred, broiled

oregano

cumin

turkey

onions

tomatoes (roughly chopped)

banana leaves (optional)

brining bag large enough

Chorizo, Apple and Corn Bread Stuffing

In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.

Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the marinade:

Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.

Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.

Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.

Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.

Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.

Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.

While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.

Carve the turkey and serve with the stufﬁng.

To make the turkey:

Fish in Green Sauce recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

Fish in Green Sauce

cilantro leaves

water

garlic

salt

olive oil

olive oil (plus more to sear fish)

parsley leaves

chives

pepper

broth

In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.

To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.

Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

White Beans with Roasted Cherry Tomatoes recipe from Pati&#x27;s Mexican Table Season 5, Episode 4 “Sunday Family Food”

White Beans with Roasted Cherry Tomatoes

cherry tomatoes

olive oil (divided)

canellini beans

onion

xcatic chiles

Longaniza chorizo (or Mexican chorizo) (casings removed)

cilantro

Preheat oven to broil. In a small roasting dish, toss to combine tomatoes, 2 tablespoons olive oil and a pinch of salt. Broil until tomatoes are charred and softened but still hold their shape, about 10 minutes. Transfer tomatoes to a large bowl and fold in beans, onions and chiles.

Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat and cook the chorizo until crisp and browned, about 5 to 6 minutes. Add to bowl with bean mixture and gently fold to combine. Finish with bitter orange juice, cilantro and salt to taste.

Achiote Rubbed Fish recipe from Pati&#x27;s Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”

Achiote Rubbed Fish

red snapper, snook, sea bass,

guajillo chiles

(or 6 tablespoons) achiote paste

white onion (coarsely chopped)

(hard stems removed)

salt (divided)

vegetable oil

corn tortillas (optional)

Place the fish in a large baking dish.

Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.

In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.

Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.

When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.

Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.

Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.

While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.

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Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca

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Top 7 bitter orange juice recipes from across the web

The most viewed bitter orange juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca

Pati’s Bitter Orange Juice Substitu...

Thanksgiving Turkey

Fish in Green Sauce

White Beans with Roasted Cherry Tom...

Achiote Rubbed Fish

The most viewed bitter orange juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine