Sour Orange Pie

Sour Orange Pie

I am from North Florida. Our food is a mixture of the old South, locally sourced food (seafood and citrus) and Asian and Caribbean influences brought here by waves of immigrants. This uniquely regional fare is known as Floribbean Cuisine.

Sour Orange Pie is one such dish. Sour oranges or bitter oranges like the Seville are generally used to make marmalade. They were brought here by the Spanish and can now be found growing wild throughout the state. They are too sour to eat on their own but can be used in place of lemons.

Sour Oranges aren’t available in other places. So, if you want to taste a real Sour Orange Pie you are going to need to visit Florida. Or you can make this very good substitute. I read a million recipes and tweaked one I found on America’s Test Kitchen. I didn’t think their pie was ‘orange-y’ enough. This is very simple and tastes better the next day. Instead of grated orange zest, I used Spice Island Orange Peel. I like having it on hand to mix into seafood dishes.

Servings:  8

Time:  Prep: 20 minutes, active time: 15-20 minutes, allow to rest at least 2 hours, preferably overnight

Hardware:  Measuring cups and spoons, a can opener, a zester, a mixer, a large mixing bowl, a rubber spatula

Ingredients:

• A pre-made shortbread pie crust
• 1 (14-ounce) can sweetened condensed milk
• 6 tablespoons thawed, frozen orange juice concentrate
• 5 large egg yolks
• 1/4 cup lime juice
• 1 teaspoon grated orange zest
• 1 teaspoon orange extract
• 6 drops of yellow food coloring and 2 drops of red (optional)
• Pinch of salt
• Whipped cream for garnish

1. Preheat the oven to 375˚
2. Separate the eggs. Save the whites for something else. Zest the orange.
3. Mix all ingredients (but the whipped cream) in the large mixing bowl until fully combined. Pour the filling into the crust.
4. Bake the pie until the center jiggles slightly when shaken, 15 to 20 minutes. When you gently touch the very center, the pie should stick to your finger and dimple, like pudding. Let the pie cool completely.
5. Refrigerate the pie until fully chilled. Do not refrigerate until the pie is fully cooled or it will sweat and ruin the pie. I find it is better the next day.

Crispy Chicken Tacos

Crispy Chicken Tacos

As you may know, I teach high school. Grades were due this week, which is always a scramble. My birthday was this week, too. So, I've been busy. Crispy Chicken tacos were born of desperation. I needed to cook a quick dinner and all I had on hand was a very large chicken breast, taco shells and a bag of shredded cabbage. I purchased a jicama earlier in the week hoping to research the vegetable when I had time. 

So, I sliced the jicama, tossed it with the cabbage and poured on a citrus dressing to make Jicama Slaw. Then I made chicken strips flavored with chili powder. From this, Crispy Chicken Tacos were born. My husband loved them so much that he had the leftovers for breakfast the next day.

I use large plastic bags to coat the chicken to make clean up easier. You can use normal taco toppings-lettuce, tomatoes-if you wish.

Servings: 6

Time:  Active: 15 minutes   Cooking: 8 minutes   Tacos in less than half an hour

Hardware:  A cutting board and knife, measuring spoons and cups, 2-1-gallon plastic zip bags, a deep skillet, tongs, a paper towel covered plate and a thermometer

Ingredients:

• 1.5 1b boneless skinless chicken breast
• ¼ cup corn starch
• ½ cup of all-purpose flour
• 3 tablespoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• 2 eggs
• 1 cup milk
• Oil to fill the pan half way
• 6 flour tortillas
• Optional: Jicama Slaw, Lime Chipotle Mayo or Salsa Verde

1.  Cut the chicken into serving size pieces.
2. Place the corn starch, flour and seasonings into one of the plastic bags. Seal and shake. Place the egg and milk into the other plastic bag.  Massage the bag until completely mixed. 
3. Preheat the oil on medium high. You know the oil is hot enough when some flour dropped into the skillet begins to sizzle.
4. Place the chicken into the flour mixture and shake to coat. Remove the chicken from the bag, shaking as much flour from it as possible. Place the chicken into the egg mixture and toss to coat. Then put it back not the flour mixture and shake.
5. Place each piece of chicken into the hot oil and fry until golden brown. This will take about five minutes. Flip each piece and fry until cooked through. The thermometer should read 165˚ when inserted into the thickest piece. Place onto the paper towel covered plate. You can keep it warm in the oven on the lowest setting.
6. Follow the package directions to heat the tortillas. Fill each shell with a few pieces of chicken. You can top the tacos with anything you like. I suggest Jicama Slaw and Lime Chipotle Mayo or Salsa Verde.