Mexican Mev With Beans Peppers And Jicama Recipes

POACHED SQUID SALAD WITH LIME AND JICAMA

Steps:

• Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates.
• Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid.

JICAMA CHIPS

Steps:

• Fan the jicama chips in a pinwheel on a serving dish and garnish with the lime wedges. Mix the remaining ingredients together in small bowl. Serve the chips and the chile and salt mixture with drinks like tequila and sangria. Each person selects a chip or two, sprinkles them with lime juice and then sprinkles the chile mix on the slices.;

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

Steps:

• Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
• To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
• To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.

JICAMA CHIPS

Steps:

• Fan the jicama chips in a pinwheel on a serving dish and garnish with the lime wedges. Mix the salt and chili powder together in small bowl. Serve the chips and the chili-salt mixture with drinks like tequila and sangria.;