Grilled Grapefruit With Pomegranate Molasses Glaze Recipes

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GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE



Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette image

Provided by Bobby Flay

Yield serves 4

Number Of Ingredients 14

Glaze
1/4 cup pomegranate molasses
1 heaping tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard
Salt and pepper
Quail
8 quail, deboned
Salt and pepper
Glaze
Spicy Glazed Walnuts
1 cup sugar
1/4 cup water
Pinch of cayenne
1/2 cup toasted walnuts

Steps:

  • Combine all ingredients in a small bowl.;
  • Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
  • Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
  • Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
  • Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
  • Combine all ingredients in a small bowl and season with salt and pepper to taste.
  • Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
  • Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE



Grilled Turkey with Pomegranate-Black Pepper Glaze image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 8

1 (15 pound) fresh turkey
Olive oil
Salt and freshly ground pepper
1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

Steps:

  • Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

GRILLED POMEGRANATE-GLAZED CHICKEN WITH TOMATO SALAD



Grilled Pomegranate-Glazed Chicken With Tomato Salad image

Of all the condiments in my overstuffed pantry, pomegranate molasses ranks among the most intense. A staple in countries across the Middle East, it is made from pomegranate juice simmered until nearly as thick and dark as espresso, but with even more punch. Both pickle-sour and syrupy sweet, it's as pungent as chile paste but with the vivid bristle of tart red fruit instead of capsicum heat. In Middle Eastern cuisines, pomegranate molasses is usually tossed into salads, stirred into stews and sprinkled on vegetables and fish. In my kitchen, I especially adore it as a way to perk up mild meats like chicken. A small drizzle after you're done grilling the meat can add just the right note of sweet-tart complexity to make everything shine.

Provided by Melissa Clark

Categories     dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
Kosher salt
1 teaspoon sweet paprika
1/2 teaspoon ground allspice
Black pepper
Large pinch cayenne
3 pounds bone-in, skin-on chicken thighs (about 8)
4 tablespoons extra virgin olive oil
10 thyme branches
7 large garlic cloves, finely chopped
2 tablespoons, plus 2 teaspoons pomegranate molasses
1 pint Sungold cherry tomatoes
10 fresh basil leaves, torn into pieces if large

Steps:

  • In a small bowl, combine cumin, 1 1/2 teaspoons kosher salt, paprika, allspice, 1/2 teaspoon black pepper and cayenne. Place chicken in a large bowl and toss with spice mixture, 2 tablespoons extra virgin olive oil, thyme, and 6 of the chopped garlic cloves. Let rest for 30 minutes to an hour at room temperature or as long as overnight in the refrigerator. Bring to room temperature before grilling.
  • Prepare the grill for indirect heat. For a gas grill, set one side to high. For a charcoal grill, mound coals on one side, leaving the other side empty. Brush off garlic and herbs and put chicken pieces on the unlighted or empty portion of the grill. Close cover and cook until chicken is cooked through, about 10 minutes a side. Transfer to a plate and brush generously with 2 tablespoons pomegranate molasses.
  • Mash remaining garlic with a pinch of salt until it forms a paste. Toss the tomatoes with garlic paste, remaining 2 tablespoons extra virgin olive oil, 2 teaspoons pomegranate molasses and basil leaves. Season with additional salt, to taste. Serve alongside chicken.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 47 grams, Carbohydrate 18 grams, Fat 71 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 17 grams, Sodium 1098 milligrams, Sugar 10 grams, TransFat 0 grams

FISH GLAZED WITH POMEGRANATE MOLASSES



Fish Glazed with Pomegranate Molasses image

Make and share this Fish Glazed with Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 tablespoon pomegranate molasses
2 teaspoons red wine vinegar
1 clove garlic, minced
salt
1 1/2 lbs fish, cleaned,scaled and filleted (sea bass, cod, or tilapia fillets would be good, but don't limit yourself to these)

Steps:

  • Preheat grill and brush lightly with olive oil.
  • Mix olive oil, pomegranate molasses, vinegar, garlic and salt.
  • With a pastry brush, coat the fish with the mixture.
  • Grill until the flesh is flaky and loses its translucence, 3 to 4 minutes per side.
  • Serve immediately.

Nutrition Facts : Calories 240.9, Fat 27, SaturatedFat 3.7, Sodium 0.8, Carbohydrate 0.5, Protein 0.1

POMEGRANATE MOLASSES-GLAZED TURKEY



Pomegranate Molasses-Glazed Turkey image

If you're like most people, you've probably made the same turkey every Thanksgiving, year after year. Why not jazz up the flavor this time with a little pomegranate molasses? This Middle Eastern syrup is sweet but also deeply flavored with a little sourness. Think of it as a puckered-up version of balsamic vinegar. They're both irresistible. You can make your own pomegranate molasses (our recipe comes courtesy of Allrecipes reader, Flying Chef) or buy a bottle. Mix it with some sharp horseradish and mustard, as well as some chopped fresh sage for a familiar Thanksgiving flavor and you have a juicy, delicious turkey. Everyone will want seconds of this one.

Provided by Shauna James Ahern

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h8m

Yield 24

Number Of Ingredients 9

4 cups pomegranate juice
½ cup white sugar
½ cup lemon juice
¼ cup prepared horseradish
2 tablespoons Dijon mustard
1 tablespoon chopped fresh sage
1 (12 pound) whole turkey, neck and giblets removed
½ cup olive oil
kosher salt and ground black pepper to taste

Steps:

  • Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
  • Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
  • Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
  • Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 26.2 g, Cholesterol 132.2 mg, Fat 20.2 g, Fiber 0.1 g, Protein 45.4 g, SaturatedFat 5.2 g, Sodium 165.5 mg, Sugar 23.6 g

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15 WAYS TO USE UP THAT POMEGRANATE MOLASSES | SBS FOOD

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  • Glazed quail with chickpea fritters. Grab a whole pomegranate and a bottle of its molasses for this one. The quail is glazed using molasses, giving it a sticky coating that's quite addictive.
  • Walnut-stuffed eggplant rolls. Grilled eggplant wrapped around a walnut, pomegranate and herb stuffing will take centre stage at your next BBQ. Drizzle over a little pomegranate molasses before serving to give them a tangy kick, and glossy shine.
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  • Crunch prawns with muhammara. Muhammara is a Turkish dip made from roasted capsicum, pomegranate molasses and walnuts, and makes a perfect bed for a serve of crunchy, fresh prawns.
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