jicama

Jicama & Mango Slaw with Pequin Peppers

Jicama, Mango Slaw with Pequin Peppers
By jgreghenry Published June 1, 2011
Prep time: 60
Yield:1 ()

Ingredients:

  • 0.5 c fresh lime juice
  • 1 t sugar
  • 12 pequin pepper, dried
  • 1 mango, peeled and julienned
  • 1 lb jicama, peeled and julienned
  • 1 red bell pepper, seeded and julienned
  • 0.25 c cilantro leaves, roughly chopped
  • 0.25 t salt, or to taste

Directions

In a small saucepan mix the lime juice and sugar. Add the dried pequin peppers, and bring to a simmer. Stir occasionally until the sugar is completely dissolved and the peppers begin to soften, about 8 minutes. Remove from heat and allow to come to room temperature. Once cool toss the lime juice and pequin peppers with the remaining ingredients until well incorporated. Serve cold or at room temperature.

Notes:

serves 6 A mandoline will give you very thin, very uniform julienne, but patience and a good chef's knife is just as good. You may substitute milder peppers if you like, or try sliced fresh chili peppers such as Thai Bird, jalapeno or Serrano. In which case add the pepper right to the bowl without re-hydrating them in the lime juice.

The Contest Continues and So Must My Life- Fennel & Blood Orange Salad

29 Oct 2010
Fennel and Blood Orange Salad

Well Project Food Blog continues and I am still in it!

Which is thrilling. Really. But there is a small part of me that is just exhausted from this experience. I mean whatever happened to my real life? Remember when I used to post a Market Matters every Sunday from the Hollywood Farmers Market? But lately Sundays are contest entry posting days so all the great produce I have been buying has been getting consumed, though a bit unceramoniously. I mean I still go to the market but I don't post about what I bring home.

Take these blood oranges. These are a vibrant sign that the Hollywood market is alive and well. I picked them up last week and I was feeling so sad that their beauty was getting ignored in favor of my contest posts.

But true beauty shines inside and out, there's no hiding it. Because these red-fleshed wonders are destined for a featured spot on this here blog. In fact these oranges are so pretty and so tasty that I thought I'd present them to you today as my weekly thank you for all your #PFB2010 support. I usually offer sweets or red meat. Empty calories and blood are sure to get your attention! But this is week seven of this contest and I think we all might be craving something fresh and healthy.

Fresh and healthy sure. But it still has that element of blood. Because like I said I may be a bit tired, but I am still thirsty for blood! Though in this case the blood is more metaphor than carnivore!

Sippity Sup Continues »
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Tropical Papaya, Avocado and Pulpo Salad

Tropical Papaya, Avocado and Pulpo Salad
By jgreghenry Published August 17, 2010
Prep time: 15
Yield:1 ()

Ingredients:

  • 1 (15 oz) can pulpo , available in latin markets
  • 0.25 c extra-virgin olive oil
  • 0.25 c fresh squeezed lime juice
  • 4 c baby arugula (4 ounces)
  • 0 salt and pepper as needed
  • 1 (1 1/2-pound) papaya, peeled, seeded and cut into 1-inch cubes (4 cups)
  • 1 large red onion, sliced into 1/4-inch slivers
  • 1 firm-ripe avocado, quartered, pitted, peeled, sliced lengthwise
  • 1 medium jicama, peeled and cut into matchsticks
  • 2 T mint leaves, chopped

Directions

Wash and drain the pulpo. Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add olive oil in a slow and steady stream. Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving plates. Reserve the large mixing bowl mixing bowl. In the large mixing bowl, combine pulpo, papaya, red onion, avocado, jicama and mint. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the pulpo mixture on top of the arugula. Sprinkle with pepper.

Notes:

serves 4

Fennel & Blood Orange Salad with Pistachios

Fennel & Blood Orange Salad with Pistachios from Sippity Sup
By jgreghenry Published August 1, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 2 large fennel bulbs, trimmed, quartered, cored and thinly sliced
  • 2 medium blood oranges
  • 1 T extra-virgin olive oil
  • 1 T white wine or champagne vinegar
  • 0 salt and freshly ground black pepper, to taste
  • 0.25 c pistachios, lightly toasted
  • 1 t fennel fronds, feather parts only, minced
  • 1 small jicama, peeld and cut into matchsticks

Directions

Place the sliced fennel in a salad bowl. Cut a slice off the top and bottom of each orange. Working with 1 orange at a time, set the fruit on a cutting board, one cut side down. Using a chef's knife, slice away the peel from top to bottom following the curve of the fruit, removing all the white pith, but leaving as much flesh as possible. Repeat with the remaining orange. Slice oranges into sections by cutting between the membrane of each section. Add them and any accumulated juice to the bowl with the fennel, followed by the jicama. Drizzle with olive oil, vinegar, and salt and pepper. Toss well, top with toasted pistachios and minced fennel fronds. Serve.

Notes:

serves 4, any orange can stand in for blood oranges and radishes may be substituted for jicama.