| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | 1 | Servings | |
INGREDIENTS
| 1 | Whole Serrano or Jalapeno chili | |
| 2 | Garlic cloves or to taste | |
| 6 | tb | Olive oil |
| 1/4 | c | Lemon juice |
| 1/2 | ts | Cumin; ground |
| 3/4 | ts | Salt |
| 1 | md | Tomato |
| 1/2 | Yellow bell pepper | |
| 5 | Green onions | |
| 1/2 | sm | Jicama; (about 10 ounces) |
| 1/2 | c | Cilantro; (loosely packed) |
| 2 1/2 | c | Cooked rice; (cold) |
| 2 | Avocados | |
| 1/2 | lb | Monterey Jack cheese |
INSTRUCTIONS
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 1/2-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 1/2 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 1/2-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@aol.com> on Mar 2, 1998
A Message from our Provider:
“If you’re too open minded, your brains will fall out”