Saturday, June 16, 2012

Chili & Lime Jicama Wedges





































Summer has arrived in the Bay Area. Expected temperatures today are going to be close to 100 degrees in parts of the Bay Area. According to the weather man, that means where I live. I actually love when the weather turns to the warmer side, especially at sundown.

Sitting outside in our backyard is quite tranquil with the trickling water from the fountains along with the light breezes and outdoor lighting – you feel transported to another part of the world. We enjoy sipping a glass of cool, crisp Sauvignon Blanc from Kim Crawford or a favorite white Rhone-style blend from Anaba Wines from Sonoma called Corial along with some tasty appetizers – now that is my idea of a perfect summer evening.


After visiting Bocanova in Oakland on numerous occasions, there are several items from this Pan-American restaurant which sits along Jack London Square and the water. Typically when visiting, I will begin with several small plates including the Dungeness Crab Deviled Eggs with Chipotle Aioli, then the Fried Shishito Peppers and finishing with the Jicama Wedges with Chili and Lime Juice.

On my “to do” list for months has been to duplicate the jicama wedges at home. These little delights are full of wonderful simple flavors and with the crunch of the jicama; it is the perfect summer snack or appetizer. The vinaigrette is merely lime juice, crushed peppers, olive oil, cilantro and salt. The recipe can serve as many or few as you would like. The dressing should be enough for 2 large jicamas. What could be simpler?


Chili & Lime Jicama Wedges

One Jicama (medium to large)

Slice the jicama in ¾ inch slices and then into wedges that are about ¾ inch thick. Be sure to cut off the outer skin of the jicama to expose only the white portion. Dress with the vinaigrette and garish with cilantro and season with a sprinkling of salt.

Vinaigrette

1 large dried chili pod with seeds, pulse in food processor until fine
3 T. Lime Juice
2 T. Olive oil
1 T. Cilantro, minced
¼ t. Salt

Add all of the ingredients to a jar and shake well. Let the vinaigrette sit for one hour to develop the flavors.

Note: You can purchase dried chili pods in the Hispanic section of your grocery store or at the local Hispanic market. Purchase the level of heat that best suits your tastes.





15 comments:

  1. This looks delicious with crunch and a refreshing bite to it. Nice and simple but packed with flavor. I will be sure to try these. Thanks for sharing this recipe.

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  2. I love jicama, what a perfect appetizer as we head into summer. Love this idea!

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  3. Wow, when I lived out in the Bay area the temps never got that high. Lovely vinaigrette and I bet it goes really nicley with the jicama. sounds delish. Enjoy the weather.

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  4. Lisa, you and I are thinking along the same lines! I had some jicama the other day, that I made into a spicy slaw - so refreshing! I must try these wedges, the flavors are right up my alley!

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  5. WOW, it looks heavenly good :)
    Thank you for sharing..
    Have a wonderful day..

    xx
    http://abudhabifood.blogspot.com

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  6. This looks so delicious Lisa! The heat is overpowering here too. It started yesterday.

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  7. I love your presentation and recipe is simple yet perfect especially for summer. Great pics too!

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  8. i've only had jicama in slaw, would love to try these wedges. a nice crunchy bite

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  9. Have to try this! looks simple and delicious!

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  10. It was really hot weekend. I was in SF on Saturday morning and it was 80F. SO rare! I haven't been to Jack London sq for a long time. Your post made me nostalgic. I've never tried jicama before and I can't imagine how it tastes like. I'm on a mission to find out soon!

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  11. Looks fantastic Lisa! Congrats on Top 9!!.

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  12. What a fun snack. I am not sure I have really had jicama before. Maybe as part of a salad, but never like this! Love the chili and lime together!

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  13. A wonderful snack. Jicama is one of my favorites. I really like the vinaigrette - cilantro, chili, lime juice - delicious. Thanks for the great post.

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  14. I could make a meal out of these jicama wedges, just love your spices!
    So happy it cooled down today;-)

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  15. I actually like jicamas! I grew up eating them! And the way you made them look like spicy fries - soooo smart! And how can the chili-lime combo go wrong? It can't!

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