Best Jean Georgess Orange Dust Recipes

Jean-Georges's Sauteed Shrimp in Orange Dust image

Provided by Martha Stewart

Number Of Ingredients 12

4 large artichokes
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium onion, sliced
1 1/2 cups dry white wine
Juice of 1/2 lemon
Salt and freshly ground black pepper
24 large shrimp (at least 1 pound), peeled and deveined
Cayenne pepper, for sprinkling
3 tablespoons unsalted butter
Jean-Georges's Orange Dust
3 to 4 cups arugula leaves, washed
Fresh basil, minced, for garnish

Steps:

Cut off tops of artichokes to within 1 or 1 1/2 inches from the bases. Remove all but 1/2 inch of stems. Cut all around artichokes, removing all hard parts. Open centers; dig out chokes. Trim any remaining hard parts, leaving the artichoke bottoms.
Heat 1/4 cup oil in a deep, large saute pan set over medium-high heat. Add the onion, and saute until it begins to soften, 2 to 3 minutes. Lay artichoke bottoms on top of onion, then pour in wine.
Bring liquid to a boil, reduce heat to low, and cover. Simmer, turning the artichokes after 15 minutes, until bottoms are tender but not mushy, 30 to 45 minutes.
Remove cooked artichokes, reserving 3/4 cup cooking liquid in pan. Cut artichokes into bite-size chunks; return to pan. Add the remaining tablespoon oil and lemon juice. Season with salt and pepper. Turn heat to very low, keeping artichokes warm.
Season the shrimp with salt and a sprinkling of cayenne pepper. Heat a large nonstick saute pan over medium-high heat for 1 minute. Add the butter.
Dredge one side of each piece of shrimp in the orange dust; place in pan. Cook until lightly browned, about 2 minutes; turn, and cook 2 to 3 minutes more.
When ready to serve, divide arugula among four plates. Top each with a portion of the artichokes and 6 shrimp; pour the artichoke liquid over tops; garnish with basil. Sprinkle a little orange dust around the outside of each plate, and serve.

Jean-Georges's Orange Dust image

Provided by Martha Stewart

Yield Makes 2 to 3 tablespoons

Number Of Ingredients 3

2 navel oranges
1/4 cup sugar
1/2 teaspoon canola, grapeseed, or other neutral-flavored oil

Steps:

Preheat oven to 350 degrees. Using a vegetable peeler, peel oranges, yielding 8 to 10 broad strips from each fruit. Using a paring knife, scrape white pith from inside the peels.
Place the peels in a small saucepan with 1 cup water and sugar. Set over high heat, and bring to a boil. Reduce heat to medium, and simmer until the liquid becomes syrupy, 10 to 15 minutes. Remove peels, and drain.
Line a baking sheet with aluminum foil, and spread with oil. Scatter the cooked peels on the foil, spaced so they aren't touching.
Bake peels until dry, being careful to avoid any browning, about 15 minutes. If they begin to brown, reduce oven temperature. Transfer to a wire rack to cool at room temperature in a dry place.
Crumble peels, then grind in a spice mill or coffee grinder until powdery. Store in an airtight container. Orange dust will retain its peak flavor up to 2 weeks, but it will keep virtually forever, gradually losing its intensity.

Jean-Georges's Boneless Lamb with Mushroom Crust and Leek Puree image

Provided by Martha Stewart

Number Of Ingredients 13

1 tablespoon salt
2 leeks, trimmed of hard green parts, split in half, washed, and roughly chopped
1 tablespoon unsalted butter
Freshly ground pepper
2 ounces dried black-trumpet mushrooms, or other dried mushrooms
1 large egg
All-purpose flour, for dredging
2 racks of lamb, boned
4 tablespoons extra-virgin olive oil
4 ounces shiitake mushrooms, or other mushrooms, trimmed and cut into chunks
2 cloves garlic, lightly smashed
2 sprigs fresh thyme
Coarse salt

Steps:

Bring a saucepan of salted water to a boil. Add leeks, and cook until tender, about 4 minutes. Drain, and transfer to a blender. Add butter; season with salt and pepper, and puree. Transfer to a warm place.
Place dried mushrooms in a spice mill or coffee grinder; grind to the consistency of coffee. Transfer to a plate.
Place egg in a bowl; add some salt and pepper, and beat lightly. Place flour on a plate. Dip lamb very lightly in flour; shake off excess. Dip into egg, then into mushrooms. Pat mushrooms to adhere so they coat the lamb heavily. Refrigerate up to 2 hours.
Preheat oven to 500 degrees. Heat 2 tablespoons olive oil in a 10-inch skillet; add the shiitake mushrooms, garlic, and thyme. Cook, stirring occasionally, until mushrooms are tender, about 10 minutes.
Heat the remaining 2 tablespoons olive oil in an ovenproof skillet set over medium-high heat for 1 minute. Add the lamb; cook 2 minutes on one side, then turn. Place the skillet in the oven for 3 to 4 minutes for rare meat, a little longer for more well-done.
Let the lamb rest 1 minute, then cut it into 1/2-inch-thick slices. Place a dollop of leek puree on each plate, top with a portion of mushrooms, then place the lamb on top. Sprinkle with a little coarse salt, and serve.

Orange Dust image

Provided by Daniel Del Vecchio

Yield Makes about 1/4 cup

Number Of Ingredients 5

1/2 teaspoon grapeseed oil
2 navel oranges (preferably organic)
1/4 cup sugar
1 cup water
an electric coffee/spice grinder

Steps:

Preheat oven to 325°F. Line a baking sheet with foil and lightly oil with grapeseed oil.
Remove zest from oranges with a vegetable peeler and trim any white pith from zest with a sharp paring knife. Bring zest, sugar, and waterto a boil in a 3-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, until syrupy, about 6 minutes. Drain zest in a sieve and spread out on baking sheet.
Bake zest in middle of oven until dry and crisp, 15 to 20 minutes. Cool on baking sheet on a rack. Grind zest to a powder in electric coffee/spice grinder.