I bought some jicama. I am making chicken enchaladas with white sauce
and green salsa tonight.

What do I do with the jicama? I'm sure someone here knows.

--
Yours,
Dan S.
the unruly redshirt

Dan S. wrote:
> I bought some jicama. I am making chicken enchaladas with white sauce
> and green salsa tonight.
>
> What do I do with the jicama? I'm sure someone here knows.
>
Here is my review of a salad with jicama from my visit to Rick Bayless'
renowned restaurant-
Next came a starter of jicama, cucumber and pineapple salad ($5) cut
into sticks and served with crushed guajillo chile dusted on top, and a
couple of lime wedges on the side to squeeze over. I'd never had jicama
before although I knew about it. I found it to be similar in flavor to a
water logged raw potato yet with a slight tang. Combining it with fresh
pineapple and cucumber helped temper the slight heat from the ground
chile. It came wrapped in a banana leaf cone inside a parfait type
glass, kinda cute. The waiter even gave me tips on how to pick out and
buy jicama which I'll probably do this weekend to recreate the salad.
http://i27.tinypic.com/29vfknp.jpg


Entire post can be found-
http://groups.google.com/group/rec.f...31da53a9cef99e

On Feb 13, 12:49*pm, Dan S.
> wrote:
> I bought some jicama. *I am making chicken enchaladas with white sauce
> and green salsa tonight.
>
> What do I do with the jicama? *I'm sure someone here knows.
>
Use it anywhere you want crispy crunchy texture, mild slightly sweet
taste. A good substitute for water chestnuts in Chinese dishes. -
aem

Dan S. wrote:
> I bought some jicama. I am making chicken enchaladas with white sauce
> and green salsa tonight.
>
> What do I do with the jicama? I'm sure someone here knows.
>
I've only used them in salads but some of my Tex-Mex friends used to
cook them like turnips.

Here's URL to a recipe that I've used in the past that was fairly good.
Be aware that jicama is an acquired taste, at least in my family. I grew
a patch of them one year and then no one wanted to eat them but me.

http://www.geocities.com/napavalley/...Jicama%20Salad)

On Feb 13, 4:40 pm, George Shirley > wrote:
> Dan S. wrote:
> > I bought some jicama. I am making chicken enchaladas with white sauce
> > and green salsa tonight.
>
> > What do I do with the jicama? I'm sure someone here knows.
>
> I've only used them in salads but some of my Tex-Mex friends used to
> cook them like turnips.
>
> Here's URL to a recipe that I've used in the past that was fairly good.
> Be aware that jicama is an acquired taste, at least in my family. I grew
> a patch of them one year and then no one wanted to eat them but me.
>
> http://www.geocities.com/napavalley/...cardia%20(Jica...)

My favorite simple thing is just to slice or jullienne them, a little
lime juice, a sprinkle of that pico de gallo hot spice mixture. It's
a nice appetizer or nibble with drinks. Not traditional and
admittedly a little odd, but sometimes slivers of fennel bulb on the
same plate.

Bulka

aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST):

> On Feb 13, 12:49 pm, Dan S.
> > wrote:
>> I bought some jicama. I am making chicken enchaladas with
>> white sauce and green salsa tonight.
>>
>> What do I do with the jicama? I'm sure someone here knows.
>>
>Use it anywhere you want crispy crunchy texture, mild slightly sweet
>taste. A good substitute for water chestnuts in Chinese dishes.

It's good julienned in salads and also as a component of Gazpacho soup.




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton, if I was in the mood, I'd turn the lights down low and
reply with soft music, but you'll have to accept this instead::
> aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST):
>
>> On Feb 13, 12:49 pm, Dan S.
>> > wrote:
>>> I bought some jicama. I am making chicken enchaladas with
>>> white sauce and green salsa tonight.
>>>
>>> What do I do with the jicama? I'm sure someone here knows.
>>>
> >Use it anywhere you want crispy crunchy texture, mild slightly sweet
>>taste. A good substitute for water chestnuts in Chinese dishes.
>
> It's good julienned in salads and also as a component of Gazpacho soup.

So, raw, from what I gather.

--
Yours,
Dan S.
the unruly redshirt

George Shirley wrote:

> Be aware that jicama is an acquired taste, at least in my family. I grew
> a patch of them one year and then no one wanted to eat them but me.
>

We don't at them often, but they are sweet and crunchy, what's not to
like? I usually cut them into strips or fingers and serve on a cold veg
platter (carrots, red and green pepper, pea pods, raw broccoli or
cauliflower) and a dip.

How do they grow, George, like turnip and rutebegas, partly underground?
What does the leaf look like?

gloria p

Gloria P wrote:

> George Shirley wrote:
>
> > Be aware that jicama is an acquired taste


> How do they grow, George, like turnip and rutebegas, partly
> underground? What does the leaf look like?

<http://en.wikipedia.org/wiki/Jicama>



Brian


--
Day 10 of the "no grouchy usenet posts" project

Default User, if I was in the mood, I'd turn the lights down low and
reply with soft music, but you'll have to accept this instead::
> Gloria P wrote:
>
>> George Shirley wrote:
>>
>>> Be aware that jicama is an acquired taste
>
>
>> How do they grow, George, like turnip and rutebegas, partly
>> underground? What does the leaf look like?
>
> <http://en.wikipedia.org/wiki/Jicama>
>
>
>
> Brian

Not to sound trite, but, it's hardly a "mexican potato" if it's eaten
raw. I've never eaten a raw potato (that I enjoyed).

--
Yours,
Dan S.
the unruly redshirt

Dan S. wrote:

> Default User, if I was in the mood, I'd turn the lights down low and
> reply with soft music, but you'll have to accept this instead::

> > <http://en.wikipedia.org/wiki/Jicama>

> Not to sound trite, but, it's hardly a "mexican potato" if it's eaten
> raw. I've never eaten a raw potato (that I enjoyed).

That might be the case, but that doesn't prevent it acquiring that
nickname.




brain

--
Day 10 of the "no grouchy usenet posts" project

On Fri, 13 Feb 2009 15:49:46 -0500, Dan S.
> wrote:

>I bought some jicama. I am making chicken enchaladas with white sauce
>and green salsa tonight.
>
>What do I do with the jicama? I'm sure someone here knows.

Crunchy like water chestnut, with a very light
apple-like flavor. I mince it into tomatillo salsa.
It's a delightful thing to play with. Think tomato
and onion, with jicama strips, dressed with a
lime vinagrette and dusted with chili dust.

Orange slices with jicama slices, dusted with
cayenne. Salad.

Great when you want a bit of fresh crunch when
you want more texture and freshness of flavor.

Put it into fruit smoothies! Wonderful.

For mo

http://www.wisegeek.com/what-is-jicama.htm

HTH

Alex, who was once where you are now.

"Dan S." wrote:
>
> I bought some jicama. I am making chicken enchaladas with white sauce
> and green salsa tonight.
>
> What do I do with the jicama? I'm sure someone here knows.
>
> --
> Yours,
> Dan S.


Peel it, slice it, drizzle with lime juice and then powdered chile (to
taste).
Cut it into fingers, along with mango, papaya, cucumber etc, same
treatment as above.
Cut it into wedges and add at the last minute to some cooked dishes. Saw
that treatment on a Spanish-language cooking show on V/Me (PBS variant).

"Dan S." wrote:
>
> James Silverton, if I was in the mood, I'd turn the lights down low and
> reply with soft music, but you'll have to accept this instead::
> > aem wrote on Fri, 13 Feb 2009 13:13:18 -0800 (PST):
> >
> >> On Feb 13, 12:49 pm, Dan S.
> >> > wrote:
> >>> I bought some jicama. I am making chicken enchaladas with
> >>> white sauce and green salsa tonight.
> >>>
> >>> What do I do with the jicama? I'm sure someone here knows.
> >>>
> > >Use it anywhere you want crispy crunchy texture, mild slightly sweet
> >>taste. A good substitute for water chestnuts in Chinese dishes.
> >
> > It's good julienned in salads and also as a component of Gazpacho soup.
>
> So, raw, from what I gather.


Can be cooked lightly but gets soggy quickly. Add at the last moment.

On Fri, 13 Feb 2009 15:49:46 -0500, Dan S.
> wrote:

>I bought some jicama. I am making chicken enchaladas with white sauce
>and green salsa tonight.
>
>What do I do with the jicama? I'm sure someone here knows.

Here's a link to my blog. This is the salad I make with jaicama, among
many other things.
http://tinyurl.com/b29y7e

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/08

In article >, Arri London >
wrote:

> Can be cooked lightly but gets soggy quickly. Add at the last moment.

Off the top of my head and never tried, how about East meets West? Stir
fry? I love to horn in on subjects I know nothing about.

leo

On Fri, 13 Feb 2009 18:44:09 -0500, Dan S. wrote:

> Default User, if I was in the mood, I'd turn the lights down low and
> reply with soft music, but you'll have to accept this instead::
>> Gloria P wrote:
>>
>>> George Shirley wrote:
>>>
>>>> Be aware that jicama is an acquired taste
>>
>>
>>> How do they grow, George, like turnip and rutebegas, partly
>>> underground? What does the leaf look like?
>>
>> <http://en.wikipedia.org/wiki/Jicama>
>>
>>
>>
>> Brian
>
> Not to sound trite, but, it's hardly a "mexican potato" if it's eaten
> raw. I've never eaten a raw potato (that I enjoyed).

in mexico, they call potatoes 'irish jicama.'

your pal,
blake

Leonard Blaisdell wrote:
>
> In article >, Arri London >
> wrote:
>
> > Can be cooked lightly but gets soggy quickly. Add at the last moment.
>
> Off the top of my head and never tried, how about East meets West? Stir
> fry? I love to horn in on subjects I know nothing about.
>
> leo


Done very quickly should work. Like stirfrying mooli/daikon. Will soften
quickly but doable.

blake murphy wrote:
>
> On Fri, 13 Feb 2009 18:44:09 -0500, Dan S. wrote:
>
> > Default User, if I was in the mood, I'd turn the lights down low and
> > reply with soft music, but you'll have to accept this instead::
> >> Gloria P wrote:
> >>
> >>> George Shirley wrote:
> >>>
> >>>> Be aware that jicama is an acquired taste
> >>
> >>
> >>> How do they grow, George, like turnip and rutebegas, partly
> >>> underground? What does the leaf look like?
> >>
> >> <http://en.wikipedia.org/wiki/Jicama>
> >>
> >>
> >>
> >> Brian
> >
> > Not to sound trite, but, it's hardly a "mexican potato" if it's eaten
> > raw. I've never eaten a raw potato (that I enjoyed).
>
> in mexico, they call potatoes 'irish jicama.'
>
> your pal,
> blake


Guessing that is meant as a joke Mexicans have been eating potatoes
for a lot longer than the Irish...