Hot Citrus Sprinkles Recipes

Steps:

• Combine the tangerines, grapefruits, endive and red onion on a serving platter. Sprinkle with the almonds, pomegranate seeds and cheese. Set aside.
• Whisk together the garlic, olive oil, honey, mustard and vinegar in a small bowl. Season with salt and pepper. Drizzle the dressing over the salad and serve.

Steps:

• Make the sesame-citrus sprinkle:
• Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
• Make the chicken kebabs:
• Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
• Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8-10 minutes. Remove glaze from heat.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
• Do Ahead
• Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

Steps:

• Cut 2 lbs. chicken breast into cubes.
• Mix 3 tablespoons citrus grill spice, salt and pepper to taste and sprinkle on chicken.
• Add 1/4 cup olive oil to hot saute pan and brown chicken on all sides.
• Mix 3/4 (or 1) cup hot sauce, 3/4 cup water, and 1.5 Tbsp ranch mix together and add to pan.
• Reduce heat and let simmer 8-10 minutes until sauce is desired consistency and chicken is cooked.
• Add juice of one orange anytime during simmering, the later the more fruity it'll be.

Steps:

• Place chicken in a heavy-duty, zip-top plastic bag.
• Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
• Seal bag, and shake until chicken is well coated.
• Marinate in refrigerator 1 hour, turning bag occasionally.
• Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
• Remove chicken from marinade, discarding marinade.
• Sprinkle chicken with cumin mixture.
• Coat rack of a broiler pan with cooking spray.
• Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
• Turn chicken, and broil 15 additional minutes or until done.
• Set chicken aside, and keep warm.
• Coat a large nonstick skillet with cooking spray.
• Place skillet over medium-high heat until hot.
• Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
• Spoon corn evenly onto individual serving plates; top each serving with chicken.
• Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
• Garnish with cilantro sprigs, if desired.