Oct 30, 2008 2:31 pm US/Pacific
Tony Tantillo: Clementine Tangerines
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well today's tip of the week is going to be with Clementine Tangerines.
You know, I really like Clementine tangerines, but a lot of the time they're sold in five pound boxes, and if you have a big family or really like them and eat about ten a day, you can buy the five pound boxes.
Some markets you can buy them loose, which I like to do, because then I can choose them. If you only have the five-pound boxes to choose from, it's not that bad. Come here and let's take a look at these five pound boxes.
When you buy them, take a look at the mesh and look inside. You want to make sure all the tangerines are free from any decaying whatsoever, and bright orange; that is so important. If some have some stems to 'em, that is a plus, it's even better.
When you bring them home, what you want to do simply is store them in a cool, dry place. Don't take them out and put them in the refrigerator, you don't want to do that. A cool dry place is the best place to store Clementine tangerines.
Now Clementine tangerines are usually available about six or seven months out of the year, and the season has now kicked under way. They're loaded with flavor, and they're loaded with nutritional value. They only have a couple of seeds, they're easy to peel, and they smell so good.
Clementine tangerines; buy them by the five pound box and eat about ten a day.
Two Mushroom Tangerine Sauté
Serves 5
1/3 cup low sodium chicken broth
2 cloves garlic, minced
1 Sunkist® grated tangerine peel
2 cups sliced fresh or reconstituted dried Oriental mushrooms*, such as shiitake, woodear, or enoki mushrooms; stems removed
2 cups sliced fresh brown or white mushrooms
1 teaspoon crushed dried basil
¼ teaspoon salt
¼ tsp. pepper
2 Sunkist® tangerines, peeled, segmented
*If desired use all regular brown or white mushrooms
1. In large skillet heat 3 tablespoons of broth over medium-high heat. Sauté onions, garlic and tangerine peel for 3 minutes.
2. Stir in Oriental mushrooms and additional broth as necessary; cook 2 minutes more. Add brown mushrooms, more broth if needed, basil, salt and pepper; cook 2 minutes. Stir in tangerine segments; cook I minute more.
3. Drain and serve immediately.
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