Commercial Citrus Juicer

Orange and Grapefruit Crushes

 Father’s Day Gift Idea

My husband received a commercial style juicer as a gift a few years ago. It’s one of our favorite kitchen items and would make a unique Father’s Day gift. We use it to squeeze fresh oranges, grapefruits, lemons, and limes. You can juice a citrus fruit in seconds, and it’s easy to clean with two removable parts that are dishwasher safe.

During our summer parties, we often serve orange and grapefruit crushes because the sweet tang tastes refreshing.  Below are the recipes that I follow.

Orange Crush Recipe

1 cup freshly squeezed orange juice, I prefer Valencia juice oranges, but I use what is available.

1-2 ounces of Smirnoff Orange or Grey Goose l’Orange vodka

1 splash Triple Sec

1 splash soda water

Serve over ice.

Grapefruit Crush

1 cup freshly squeezed grapefruit juice

1-2 ounces Smirnoff Ruby Red Grapefruit vodka

1 splash Triple Sec

1 splash soda water

Serve over ice.

The commercial citrus juicer is a gift for the woman or man who has everything and enjoys entertaining.

Bouillabaisse

Bouillabaisse Recipe From Maryland Seafood Cookbook III

 

I don’t prepare bouillabaisse often, but this is my favorite recipe from Maryland Seafood Cookbook III. There are three Maryland Seafood Cookbooks that are available on Amazon.

Preparation: 2 hours

Yield: 6 servings.

Bouillabaisse

2 large garlic cloves, crushed

1/2 cup celery, chopped

1/2 cup onion, chopped

1/2 green pepper, chopped

1/4 cup olive oil

2 bay leaves

1/2 tablespoon oregano

1/4 cup fresh parsley, chopped

1/2 teaspoon crushed red pepper

1 teaspoon salt

24 ounces canned tomatoes, chopped

4 ounces clam juice

2 cups water

1/2 cup sherry

1/2 pound shrimp, cleaned, medium

1 pint Maryland standard oysters shucked

1/2 pound white fish fillets, cut into chunks

1/2 pound Maryland regular crabmeat, cartilage removed

6 Littleneck clams, scrubbed

6 mussels, scrubbed

1/2 pound of squid cleaned, cut them in 1-inch squares

In a large 4 quart pot, saute garlic, celery, onion and green pepper in oil until tender. Add spices and tomatoes. Simmer for 1 hour. Add clam juice, water, and sherry and simmer for 10 minutes. Add shrimp, oysters, and fish and simmer about 3 minutes. Add crabmeat, mussels, and squid. Simmer until clams and mussels open. Serve immediately.

 

I doubled the recipe and tripled the seafood (you can’t have too many clams or mussels with my family). I also added extra clam juice. In the future, I would add the clams when I add the shrimp because they took about 10 minutes to open. I would add the crabmeat at the last minute because it was already cooked.

The family loved it. Enjoy!

Calories: 300 per serving