Best Blood Orange And Cherry Chimichurri Recipes

Blood Orange Sherry Cobbler image

Provided by Geoffrey Zakarian

Time 1h5m

Yield 1 serving

Number Of Ingredients 4

1/2 cup sugar
1 blood orange
2 sprigs fresh mint
4 ounces dry sherry, preferably amontillado

Steps:

Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely.
Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange.

Salt and Pepper Crusted Rack of Lamb with Blood Orange and Cherry Chimichuri image

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon whole black peppercorns
1 tablespoon sea salt
1 teaspoon crushed red-pepper flakes
3 tablespoons olive oil
2 (1 1/4-pound) racks of lamb, trimmed and Frenched
Blood Orange and Cherry Chimichurri

Steps:

Preheat oven to 400 degrees.
Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

Blood Orange and Cherry Chimichurri image

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 10

2 blood oranges
1/2 cup dried cherries, coarsely chopped
3 tablespoons sherry-wine or red-wine vinegar
Pinch of sugar
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1/2 cup sliced almonds, toasted and lightly crushed
1/2 cup extra-virgin olive oil
2 teaspoons coarse salt
Freshly ground black pepper

Steps:

Slice the tops and bottoms of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Discard membrane. Cut segments into 1/2-inch pieces and set aside.
In a small bowl, mix together cherries, vinegar, and sugar; let stand 10 minutes.
In a medium bowl, mix together parsley, mint, almonds, olive oil, salt, and oranges. Stir in cherry-vinegar mixture and season with pepper.