Ep 7. Fresh Squeeze of Flavor

In the Kitchen season 20 episode 7, titled "Fresh Squeeze of Flavor," the chefs are focused on creating bright and bold flavors using fresh ingredients. The episode begins with a segment on citrus, showing how to choose and prepare different varieties of oranges, lemons, and limes for maximum flavor. The chefs then use these citrus fruits to create a range of dishes that showcase their versatility.

First up is Katie Lee, who shares a recipe for a Citrus Chicken Stir-Fry. She starts by marinating the chicken in a mixture of citrus juices and soy sauce, then sautéing it with garlic, ginger, and vegetables. The result is a bright and fresh-tasting dish that is perfect for a quick weeknight meal.

Next, Sunny Anderson demonstrates how to make a Grapefruit and Fennel Salad. She combines segments of ruby red grapefruit with shaved fennel and arugula, then dresses the salad with a citrusy vinaigrette. The combination of sweet and tart flavors is unexpected and delicious.

Jeff Mauro shows off his grilling skills with a recipe for Citrus Marinated Shrimp Skewers. He marinates the shrimp in a mixture of lemon, lime, and orange juice, then grills them until they are charred and caramelized. The skewers are served with a spicy harissa dipping sauce that complements the bright citrus flavors.

Finally, Geoffrey Zakarian shares a dessert recipe that uses fresh Meyer lemon juice to create a tangy Lemon Icebox Pie. He starts by making a graham cracker crust, then fills it with a creamy lemon custard that is chilled until firm. The pie is topped with whipped cream and lemon zest, creating a refreshing and satisfying end to the meal.

Throughout the episode, the chefs share tips and tricks for working with fresh citrus, such as how to zest and juice lemons and how to choose the best oranges for juicing. Viewers will be inspired to experiment with citrus in their own cooking and to explore the range of flavors that these fruits can bring to a dish.