I remember when at a very young age my father, Elías, would wake up Sunday mornings with something in mind for breakfast, Huevos a la Mexicana, Huevos con Papas en Salsa Verde, or French Toast. I also remember when he planned for a special meal to share with friends and family, Cochinta, Ceviche, Pescado Tikin Xic, Lasagna Roquefort, Fetuchinni en Salsa de Tres Quesos and much more. Once he made up the menu in his head he would call my mother, my sister and I to help him cook. He would, “direct the orchestra”, as he loved to call his cooking moments; while he moved his finger up and down like following the rhythm, he would begin, “Margarita get me a good size clay pot, Magos cut those carrots julienne, and Laisa cut the potatoes in little cubes…”. Those Sundays developed my joy for food and cooking. Actually many of the conversations between my father and I were around food. This blog will share my Father’s recipes, some family recipes and recipes that I have recreated. Since I moved to the United States, I found the need to adapt my family recipes to products accessible to me. In time, more and more products are available in stores; however, my recipes will include those products that I like and use, as well as the products that you may use to substitute. I will post a recipe every Friday, maybe you will decide to have a cooking Sunday just like the ones I enjoyed while I grew up with my family. Dedicated to my Father (Elías Garrido Jakez 1946-2010)

Saturday, September 3, 2011

Ensalada de Jicama, Pepino y Naranja
Jicama, Cucumber & Orange Salad
From Margarita’s Kitchen

Calories: About 100 cal.
Serves:  4 small portions
Note:  You may use this finely chopped to garnish broiled chicken or fish, or you may choose to cut the fruits and the jicama in bigger pieces and serve as an appetizer! Fresh, Fresh, Fresh and sweet! My kids love it!
You will need
1          Large jicama
1          Cucumber
1          Jalapeno, minced. (Substitute with red bell peppers. I love hot peppers & I’ve even used habanero before, but you don’t have to sweat it!)
2          Large Oranges (like the large gorgeous California oranges)
1 oz.   Lime juice
2 oz.   Orange juice (fresh from the orange, you want the acidity)
1          Tea spoon of honey
            Small handful of finely chopped cilantro if you wish
            Salt, to taste
Preparation
1.       Peel the jicama… I know… how? It is not like a potato, the skin is thick (up to 1/16-in.) and fibrous, you want cut a small piece and pull, like if you were peeling back a  a plastic cover. The jicama should be watery and the smell should be sweet and fresh. Cut in  ½-in cubes.
2.       Peel the cucumbers and deseed them. Cut in ½-in cubes.
3.       Cut the oranges in half, cross-section, with a citrus knife/spoon remove the pulp in chunks so that the section skin is left behind.
4.       Put the jicama, cucumber and orange pulp in a large bowl.
5.       In a cup, put the orange juice, lime juice and honey, the minced pepper and two pinches of salt, stir until well incorporated. Add this mixture to the other ingredients.
6.       Finally, add the cilantro if you wish. It adds a nice pinch of green to the presentation, and wonderful unique cilantro taste.



NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.
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