• Fast Snax - 06

    From Dave Drum@1:3634/12 to All on Tue Dec 27 15:56:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Charred Tangerines On Toast
    Categories: Citrus, Breads, Chilies, Herbs
    Yield: 8 servings

    7 (to 9) tangerines or
    - clementines
    1/4 c + 2 tb extra-virgin olive
    - oil
    1 Sprig rosemary or thyme
    1 ts Honey
    4 Cloves
    1/2 ts Red-pepper flakes
    Salt & black pepper
    Toasted baguette slices; to
    - serve
    Flaky salt, to serve

    Peel the tangerines or clementines, discarding the
    skins. Remove any thick pith and strings from the peeled
    fruit, but leaving the membranes intact, and separate
    the fruit into segments. Set aside.

    In a large skillet over the lowest possible heat,
    combine 1/4 cup oil with the rosemary or thyme, honey,
    cloves and red-pepper flakes. Season with salt and
    pepper. Simmer until the oil is fragrant and infused
    with the aromatics, about 10 minutes.

    Transfer the mixture to a heatproof bowl and return the
    skillet to the stove. Crank the heat to high and add the
    remaining 2 tablespoons oil. Once the oil is just
    smoking, carefully add the fruit segments in a single
    layer (they may spatter a bit). Season with salt and
    pepper and cook until deep golden-brown, turning halfway
    through, about 1 or 2 minutes per side. Gently transfer
    the fruit to the infused oil.

    Top each slice of baguette with charred fruit, a drizzle
    of the oil and some flaky salt-or let the fruit segments
    marinate in the oil at room temperature for up to 1 day.
    (They will keep in the refrigerator for up to 3 days.
    Allow to come to room temperature before serving.)

    By: Ali Slagle

    Yield: 6 to 10 servings (about 2 cups)

    RECIPE FROM: https://cooking.nytimes.com

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