Awesome. I'm a "Chef" in Wisconsin. I've been cooking in the industry for about 8 years (since i was 14) and I'm just now getting comfortable with making things without a recipe. My new job has provoked it out of me, and as scary as it can be at times, Its a great feeling to pull off something great.
So congrats. You have arrived.
I'm not sure what made me do it (I think it was the photo). I've never braised or zested anything in my life. But I made it, and this is one seriously delicious meal.
Brilliant, brilliant, brilliant. I *love* the thought process you outlined! That's the mark of someone who knows what they're doing. It's the same process in music, sports, programming - the ability to improvise on the fly, make use of what you know and your experience, and the tools you have in front of you.
Congrats! My only suggestion was going to be Hansens' Soda, but it's got High Fructose Corn Syrup in it, which I avoid at all costs. Orangina sounds like a good call, but possibly also Izze Clementine, if available in your area.
Not that Mimosa Braise doesn't sound perfect all by itself! Just suggesting options to extend your oeuvre. :)
2 things:
1. Brilliant recipe name.
2. This totally reminds me of the orange kool-aid for orange zest swap in last week's (surprisingly underblogged) NYT story about home cooks adapting recipes. Maybe Orangina would be a slightly less offensive cooking soda (it's French, at least)? People cook hams in Coke and Dr. Pepper all the time, so somewhere there must be a savory orange-soda application.
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Favorite foods: Pizza from scratch, really good bakery.
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