Wednesday, April 14, 2010

Amuse Bouche: Lime Chile Jicama

Tonight's amuse bouche is extremely simple (always my favorite type) and has amazing flavors. I've taken some fresh jicama and cut out coins that resemble scallops. The jicama is tossed in freshly chopped cilantro, lime juice, salt, and red chile flakes. The sweetness of the jicama is already great and reaches the next level when the salty, spicy, and sour flavors are added. While working in Phoenix, Arizona, my dishwashers would marinate everything from watermelon to cucumbers in this simple idea and devour throughout their shifts. I was so impressed that I made a salad of shaved jicama & watermelon to garnish a nice piece of halibut during those hot 120 degree summers. This amuse bouche works perfect for our concept and can be put together in a matter of minutes. Many people don't know what jicama is and cannot fathom what they are missing out on. A jicama is a root vegetable with a thin brown skin and white crunchy flesh. The flavor is like a cross between a potato and an apple. It's great raw or lightly cooked in a saute pan. Make sure to look for this lovely vegetable in your local produce section.

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