Alright, today we’re cheating. Okay, we’re doing a delicious blood orange tapenade citronette, delicious Mediterranean condiment. And it has like a couple of ingredients. Now here’s what we’re saving all the time, green olive tapenade. Now I have no problem buying package food as long as it’s really good. This has, I mean, green olive, tomato, pepper, onion, carrot, mustard, Italian seasoning, basil. There’s no weirdness in there. I mean I can sit for three hours and chop all these stuff, but I bought it at Traded Joe’s, it’s really delicious.
And what I’m going to do to dress it up is I’m going to use a blood orange. And if you’ve never seen a blood orange, well, here you go. Why did they call it blood orange? Alright, so anyway, that is really cool. It’s not as sweet as a regular orange, but it does have a really kind of unique tart flavor. Interesting, interesting color.
So here’s what we’re going to do, I’m going to take two big teaspoon of my Traded Joe’s green olive tapenade. That will be nice if Traded Joe’s paid me to say that. But anyway, Traded Joe’s have some really nice relishes. All natural, you don’t have to worry about all the preservatives. So there’s my tapenade, bout four tablespoons I would say. I’m just going to squeeze in this blood orange and that along with a little bit of olive oil is going to make a really, really nice condiment. Now this is kind of a teaser demo. We’re going to use this on a delicious tuna recipe that I’m going to do for the next demo. So after, I squeeze in my blood orange, I drizzle in about two tablespoons of extra virgin olive oil.
Now I could spoon that on to the plate and serve that under my tuna right now. But I want to kind of emulsify it a little bit. And if you watch our citronette demo, you know what I’m talking about. Normally I pour this into like a Tupperware thing with a tight lid and shake it up real hard. I really didn’t feel like washing another bowl, so I just stretch some plastic over it. Now I’m going to give this a really hard shake. Okay. And there’s nothing quite of scintillating as live blurry pixilated shaking on line. But there you go. So that little shake there, basically mixed up the blood orange juice with juices from the tapenade and olive oil. And so when I spread it on a plate, I don’t see pools of oil and pools of juice. It kind of looks more like a sauce. Okay.
So that delicious flavorful condiment is going to go underneath some seared tuna in our next demo. So stay tuned for that, so again, today we cheated. We took a really nice prepared product in our old tapenade. And by the way, I’m not a big olive guy, but I do like tapenade because it has the other ingredients in it. The peppers and the onions and the garlic and the herbs and it kind of, you know, mellows it out. The sweetness of the blood orange. The richness of little olive oil in there. Of course, you know, after a pinch of cayenne in there and maybe a little pinch of salt. You just season this to your taste. But anyway stay tuned for how I’m going to use that, and enjoy.
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