Supersize My Citrus

Almost 50 years ago, it was the illustrator B. Kliban that published a cartoon depicting a man being served an outlandish platter of nondescript, indecipherable mound of food. “Never Eat Anything Bigger Than Your Head,” proclaimed the caption- rather flatly for a humorist, I might add. While that’s generally sound wisdom, especially when presented with a garbage heap of questionable edibles, there’s an exception to every rule. In this case, that exception goes by the name of pomelo.

If you’ve seen these supersized citrus before, you’d know they can grow to monstrous proportions. The average weight is somewhere between two to four pounds each, with particularly robust specimens tipping the scales at ten to twelve pounds, all told.

Don’t let their daunting size deter you. Beneath that thick rind, neatly sealed away in pockets of thin membrane, lie juicy segments that combine all the best best aspects of grapefruit flavor. Bright, floral, acidic yet somehow lacking that characteristically bitter, mouth-puckering sour taste. While they can be treated just like more common lemons and limes to make vinaigrette, marinades, lemonade, and more, their distinctive texture lends them to preparations that utilize the full flesh, rather than just the juice.

Segments separate easily into networks of pods that bear droplets of the sweet, tangy liquid. They’re firm enough to mix into salads while maintaining their structure, which is the most common way pomelos appear in Southeast Asia, where they thrive. In this case, though, they form the base of one salsa that melds all five tastes, to balance perfectly on one chip. Sweet, salty, sour, bitter and savory, there’s no prepared mixture that even comes close.

Pomelo salsa is a prime appetizer to serve with tortilla chips of course, but its full potential goes way beyond the first course. Use it to top tacos, stuff burritos, or complement any range of grilled meatless proteins for a quick, satisfying meal.

Were he still around today, I would challenge Mr. Kilban to reevaluate his statement after trying these oversized fruits.

Continue reading “Supersize My Citrus”

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Fit for a Fiesta

Funny how holidays tend to sneak up on a person, even when the date is baked into the name itself. Cinco de Mayo is largely an excuse for day drinking here in the states, but it would truly be a shame to let it pass without indulging in a bit of edible hedonism as well. Someone who was more prepared, or at least aware of the rapidly advancing calendar, might have shared something suitable with enough time to plan, prepare, and lock down a party game plan before the actual date.

I am not that person.

However, I don’t need to be, and neither do you! Not only are these spicy appetizers compulsively munchable, they’re effortless to throw together at the drop of a sombrero. Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into dainty finger food. No more crumbly taco shells dumping their contents all over your white pants; crushing tortillas into a crunchy coating allows them to remain perfectly crisp, yet intact and firmly adhered from plate to palate.

Clear your schedule, call up all your friends, and start crushing ice for a boatload of frozen margaritas; there’s a party brewing as soon as you preheat the oven.

Yield: Makes About 20 Bites

Taco Bites

Taco Bites

Modeled after meatballs but inspired by tacos, each bite-sized morsel turns the classically meaty, spicy, typically messy dish into easy finger food.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 12-Ounce Package Vegan Beef Crumbles or Crumbled Tempeh
  • 1/2 Cup Black Beans, Roughly Mashed or Refried Pinto Beans
  • 2 Tablespoons Tomato Paste
  • 1 Clove Garlic, Finely Minced
  • 1/4 Cup Yellow Cornmeal
  • 1 1/2 Teaspoons Chili Powder
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ground Cumin
  • 1/4 Teaspoon Dried Oregano
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Cup Aquafaba
  • 1/3 Cup Fresh Cilantro, Minced
  • 1/2 Teaspoon Salt
  • 1/2 Cup Finely Crushed Tortilla Chips
  • Salsa, to Serve

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. Place your meatless crumbles of choice in the food processor, along with the beans, tomato paste, garlic, cornmeal, chili powder, paprika, cumin, oregano, and red pepper flakes. Pulse briefly to combine, but be careful not to over-blend. You want to break down the crumbles a bit but still leave a lot of texture here. Introduce the aquafaba, cilantro, and salt next, pulsing once more to incorporate. Blend just until you achieve a cohesive, meaty dough.
  3. Scoop out balls the size of walnuts and roll them in the crushed tortilla chips, completely coating the exteriors. Place each ball on your prepared baking sheet and repeat the process until you’ve used up all of the central mixture.
  4. Bake for 25 – 30 minutes, until the balls are firm and evenly browned. Serve hot, alongside your favorite salsa and an icy cold beverage.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 209mgCarbohydrates: 6gFiber: 2gSugar: 0gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

Ay, Chihuahua!

Inspiration is often found in the most unusual places. In the case of my new favorite cornbread formula, it came in the form of a four-legged, two pound pup known throughout the entire bay area as Strummer. This darling little dog truly has a fan club, famous both for her size and sweet, loving nature that could melt even the iciest of hearts. When this pup speaks, the world listens. To deny her anything would constitute an act of unthinkable cruelty.

Thus, as a notoriously picky eater, the temptation to spoil the old gal with human foods is a constant temptation. While her dietetic, all-natural, “premium” canned slop sits in her bowl, slowly crusting over, the urge to push all remotely viable foods her way becomes absolutely maddening. I know very well what dogs should and should not eat, but ever since I learned that tortilla chips are one of her favorite treats, well… Let’s just say I always just happen to have a bag on hand when she comes to visit.

On her most recent sleepover, Strummer and her brother were having a raucous good time, play fighting with each other and rearranging all of the blankets and towels within their reach, when the tiny princess grew suddenly despondent. Hours passed while she hid beneath a tangle of pillows, that bowl of healthy food remaining completely untouched. There was nothing that could convince her to eat.

And so, I was forced to break out my secret weapon. I couldn’t let my beloved Strummer go hungry, after all! The trouble is that now in her golden years as a senior dog, her teeth aren’t quite what they used to be, nor as numerous, truth be told. Scheming up a way to feed my finicky house guest, it was that strange source of inspiration that led to the creation of tortilla chip cornbread.

No cornmeal need apply. The chips themselves provide a surprisingly full-flavored toasted corn taste throughout, making the formula perfect for those days when the pantry isn’t entirely accommodating. Designed for mass appeal, humans can enjoy these treats just as heartily as the canines we love, should they be so lucky to steal away a few bites. Such a simple formula may look suspect at first glance, but the results speak for themselves. Their soft, moist crumb can rival the very best baked goods, no matter the intended audience. Just try to share a few morsels with all of your friends- even those who can only woof quietly in approval.

Tortilla Chip Corn Muffins

4 Ounces Yellow Tortilla Chips, Finely Ground*
1 Cup White Whole Wheat or All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Unsweetened Non-Dairy Milk
1/2 Cup Plain Vegan Yogurt
2 Tablespoons Coconut Sugar or Light Brown Sugar, Firmly Packed
2 Teaspoons Coconut Oil, Melted
1 1/4 Teaspoons Apple Cider Vinegar

*If you’re making these to share with your four-legged friends, I would recommend seeking out low- or no-salt chips. For humans, I happen to love the super-salty chips and think they really make these muffins pop!

Preheat you oven to 375 degrees. Lightly grease a medium muffin pan and set aside.

In a large bowl, combine the ground tortilla chips, flour, baking powder, and baking soda. Mix well to distribute all of the dry ingredients throughout. Separately, whisk together the non-dairy milk, yogurt, sugar, melted coconut oil and vinegar until smooth. Pour the wet ingredients into the larger bowl of dry goods and stir gently, until just combined. Don’t worry if there are a few small lumps remaining.

Fill the prepared muffin tins with batter, about 3/4 of the way to the top, and bake for 20 – 25 minutes. They will be lightly golden brown on top and a toothpick inserted into the middle of the muffins should come out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.

Serve warm or at room temperature. The muffins can also be made in advance and stored in the fridge in an air-tight container for up to 1 week.

Makes 8 – 10 Muffins

Printable Recipe