|1||Whole Serrano or Jalapeno chili|
|2||Garlic cloves or to taste|
|6 tablespoons||Olive oil|
|¼ cup||Lemon juice|
|½ teaspoon||Cumin; ground|
|½||Yellow bell pepper|
|½ small||Jicama; (about 10 ounces)|
|½ cup||Cilantro; (loosely packed)|
|2½ cup||Cooked rice; (cold)|
|½ pounds||Monterey Jack cheese|
Here are a couple of recipes from the Kitchen Link E-Newsletter that contain our favorite item. With a little doctoring the heat level could be kicked up a few notches to meet our normal (?) standards. Hope you enjoy them.
Here is a wonderful Rice Salad and Poppy Seed, Onion and Cheese Batter Bread.
You could also do some nice quiches and serve a Greek salad of baby lettuces, tomatoes, capers, red onion, olives, feta with a dressing of olive oil, red wine vinegar and garlic. Add to this some fresh fruit and some muffins.
This recipe calls for a food processor. But can be made without one.
Core, quarter and seed the tomato. Cut bell pepper, onions, and jicama into 1-inch pieces. Cut cheese into ½-inch cubes.
STEEL KNIFE: With machine running, drop chile and garlic through feed tube and mince. Add oil, lemon juice, cumin and salt and mix 5 seconds, stopping once to scrape down sides of work bowl. Leave in work bowl.
Add tomato, bell pepper and green onions to work bowl; chop coarsely using about 10 on/off turns. Transfer tomato mixture to large bowl. Add jicama and ½ cup cilantro to work bowl and chip coarsely using on/off turns. Add jicama mixture and rice to tomato mixture and toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.) Up to 2 hours before serving, peel avocados and cut into ½-inch cubes.
Mix avocado and cheese into salad. Adjust seasoning.
Garnish salad with fresh cilantro sprigs. I like to serve as a nice summer lunch with cheese bread.
REMINDER: A Serrano is very hot, small fresh green chili available at Latin American markets and some supermarkets. For less heat use Jalapeno or lessen the amount of chili.
Posted to CHILE-HEADS DIGEST by ChefChile <ChefChile@...> on Mar 2, 1998
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