Sour Candied Citrus Peels

These are like homemade sour candy and we can’t stop eating them. Here’s an idea for leftover citrus flesh you’ll have: Use the juice to make curd, then gift it in jars. This recipe is from Rebekah Turshen of City House in Nashville, TN.



4 large oranges, 3 grapefruit, or 6 lemons or limes, halved through stem ends

3 cups sugar, divided

2 tablespoons citric acid


Citric acid can be found at specialty foods stores, some supermarkets, and online. I bought from Amazon.


Step 1

Tear out flesh from orange halves, being careful not to create any holes in peels. It’s okay if you can’t remove all of the pith. Save flesh for another use;

Cut peels into ¼” strips.

Step 2

Bring orange peels and 4 cups water to a boil in a large saucepan and cook 5 minutes. Drain and return peels to pan. Repeat process twice more, using fresh water each time.

Return peels to pan; add 2 cups sugar and 2 cups water. Bring to a boil and cook until peels are soft and translucent and vibrant looking, 30–40 minutes (about 10 minutes longer for grapefruit, or 10 minutes less for lemons or limes).

Drain and transfer peels to a wire rack set inside a rimmed baking sheet; chill until cool, about 15 minutes or longer, even overnight!

Step 3

Whisk citric acid and remaining 1 cup sugar in a medium bowl.

Add peels; toss to coat. Return to rack; let sit at room temperature 1 hour or longer.

Toss peels again in sugar mixture. Return to rack; let sit 4–12 hours or overnight to dry out.

Step 4

Do Ahead: Citrus peels can be candied 1 month ahead. Store airtight at room temperature.

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Ruee’s Steak Recipe

I use the marinade below (this amount of marinade is for 1.5 pounds of meat)

1/3 cup soy sauce

3 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

2 tablespoons vegetable oil

4 cloves garlic, crushed

1 teaspoon sugar

Freshly ground pepper

I use flank steak, skirt steak or flap steak. (I usually buy from Costco but any place is good).

I put the marinade on the steak and let it marinade for 3-4 hours or overnight in refrig,

Take out for 30 min before grilling. 

We heat the grill up to high (500 deg,) and grill for 4 minutes on each side, 6,  minutes for thicker flank steak.

 After it is done cooking, remove to a cutting board or plate, put aluminum foil over it and allow it to rest for 5-10 minutes, ( 20 min for thicker flank steak) then cut on the bias

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Linguine (or other pasta) with Clam Sauce

adapted from NYT Cooking


1 lb linguine or other pasta

1/4 C olive oil

5 garlic cloves, chopped

1/2 – 1 t red pepper flakes1/2 t dried or 2-3 t chopped fresh oregano

1/2 C dry white wine

3 (6.5 oz) cans whole or chopped baby clams, course ground in food processor

black pepper

lemon zest from 1-2 lemons

1/2 C chopped parsley

lemon wedges fro serving (optional)


Boil pasta, as directed.

Reserve 1/2 C pasta water

To make sauce:

Heat oil in a deep 12″ skillet, over medium.

Add garlic, pepper flakes, and oregano and cook till garlic is golden.

Add wine and simmer till reduced by half.

Add the clams and their juices and cook until just warmed through.

Taste and season with salt and pepper as needed.

Add the cooked pasta to the skillet, along with lemon zest and parsley.

Toss till combined.

If needed, add some or all of the reserved pasta water and toss. I have not needed to.

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