According to Technomic Inc.’s MenuMonitor, “menu items with citrus in their names or descriptions jumped 21 percent at limited-service restaurants last year,” and the trend continues to make gains.  Oranges remain the most popular type of citrus grown in the United States but other citrus fruits—grapefruit, limes, and many more—continue to gain momentum.  Jesse Gideon, corporate chef and vice president of operations at Fresh to Order in Atlanta says he would use citrus in anything.  “Citrus provides an explosion of flavor, making salt levels brighter without being saltier” because the acidity levels make the flavors pop off your tongue.  That same acid is what makes the fruit great for tenderizing because it is able to break down the fibers in meat.  The days of marinating in saline liquids are waning, then, as citrus is increasingly used to flavor poultry, fish, beef, and pork.

The health conscious, especially, love the trend.  Citrus is “a perfect fit for the trend toward fresh and healthy eating with nutritional values and enticing flavors that have long been consumer favorites,” notes Claire Smith, director of corporate communications for Sunkist.   Fresh citrus fruit allows chefs to add flavor without adding extra sodium or extra fat to the dish, and each bite results in a tart flavor that balances the savory and the sweet.

Not sure what to think about the new citrus trend?  Try the recipe below and let us know what you think…

Spicy Citrus Grilled Chicken

1 cup freshly squeezed orange juice

1 teaspoon freshly ground black pepper

2 jalapeno peppers, diced

2 cloves minced garlic

½ cup fresh cilantro, chopped

¼ cup honey

1 whole chicken, cut into parts

Combine first six ingredients in a large Ziploc bag.  Seal and mix ingredients to combine.  Add chicken.  Let marinate in refrigerator about 4 hours.

Grill over medium heat until chicken is cooked through.

The post Affordable. Versatile. Complex. Citrus! appeared first on Houston's Blog.

Behind every perfectly blended margarita is the perfect blender, and the Margarita Madness® by Waring is the obvious choice. Its excellence lies in its simplicity: two speeds operated by a single toggle switch. The heavy-duty 1.5HP motor is powerful enough to withstand commercial performance, up to sixty drinks per day. High-impact stainless steel blades pulverize crushed ice, allowing for three 16-ounce margaritas in just twelve seconds! And if the blade wears out, no need to replace your entire blender; simply remove and replace the blade system.

The Margarita Madness® comes equipped with a 48-ounce copolyester container that is BPA-free and dishwasher safe, a plus when operating in a busy restaurant environment. The polycarbonate motor housing is heavy-duty, easy to clean, and retains its new look even with repeated use.

And holy guacamole, did I mention food prep? From salsa to soup, sauces to—yes—guacamole, this workhorse is a welcome addition to the back-of-the-house as well!
What are you waiting for? Grab one today for the front-of-the-house. Grab another for the back-of-the-house. Cinco de Mayo will be here before you know it, and two of these machines in your restaurant will have your guests enjoying margaritas, salsa, and guacamole in no time…

The Best Margarita

Waring Margarita Madness Blender.  Photo courtesy of Waring.

Ingredients:

• 1 oz. Margaritaville® Gold Tequila
• 1/4 oz. Triple Sec
• 1/2 oz. lime juice
• 1/2 oz. orange juice
• 1 oz. Margaritaville® Margarita Mix

Preparation:

1. Combine ingredients in Margaritaville blending jar.
2. Blend and pour into a 12 oz. glass.
3. Squeeze a wedge of lime into the frozen drink.

 Addition tasty recipes for your Cinco de Mayo:

• Guacamole: http://www.bhg.com/recipes/ethnic-food/mexican/how-to-make-guacamole/
• Salsa: http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.html

The post Cinco de Mayo and Margarita Madness® appeared first on Houston's Blog.

Photo courtesy of Libbey.

The Moscow Mule was dreamed up in 1941 by Cock ‘n’ Bull creator Jack Morgan and Smirnoff vodka distributor John Martin, two businessmen struggling to promote their product.  Combining “the extra ginger soft drink” with not-yet-popular “white whiskey” and a squeeze of lime was a tasty success, but the decision to serve the beverage in the copper mugs inherited by a mutual friend was a stroke of marketing genius.  It wasn’t long before the newly-created Moscow Mule became one of the most popular cocktails of the 1950s and early 1960s.

Although the popularity of the drink waned after just a few short years of success, it is making a strong comeback in today’s bar and restaurant scene.  With the spicy edge of the ginger beer, complemented by the bite of limey citrus, the drink will wow you from first sip.  And the mug…well, it just makes the drink!

Recipe

• 1.75 oz vodka
• 0.5 oz lime juice
• Cock n’ Bull Ginger Beer
•  Lime wedge for garnish
• Mint sprig for garnish

Directions:

1. Fill a Moscow Mule Copper Mug or Cup with ice.
2. Pour vodka and lime juice over the ice, then top with ginger beer.
3. Garnish with the lime wedge and mint sprig.  Enjoy!

Things to know about the copper mugs:

• The retro look is both stylish and authentic.
• Stainless steel base with solid copper plating.
•  The mugs are not machine-washable.  They can, however, be washed with a submersible glass washer and a mild detergent.

The post Copper Makes the Perfect Moscow Mule appeared first on Houston's Blog.