Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, August 21
Time to get back on the stick here, methinks.
I'll launch right into my latest party offering, Jicama Salad. (Jicama (HEE-cah-mah) is sometimes called the Mexican apple. Locate one and give it a taste - I think its inbetween an apple and a potato, in texture and taste)
JICAMA SALAD
1 medium can mandarin oranges
1 jicama (1-2lbs is fine), peeled and chopped into bite sized pieces
1/2 cup raisins
(equal parts of:)
some of the mandarin juice
a few spoonfuls of olive oil
lime juice
chopped cilantro
chopped mint
(equal but smaller parts of:)
sugar
chile powder
salt
Mix up the dressing, pour over the oranges, jicama, and raisins in a bowl. Mix well (try not to kill the oranges), and let sit for a few hours if possible before serving. Serve at room temperature.
Serves 8-10 as a side dish.
Time posted: 17:04 [permalink]
Continuation of Seattle food review.... My 2nd night in Seattle I went to the much revered Matt's in the Market. Holy tamale, batman.
Here's a review of it that has a picture of the cramped space - describing it wouldn't do justice.
When I was there it was 3 women: 1 waiter, 1 gofer/cook/cashier, and 1 cook. The "kitchen" is a bar. You know how a bar looks - well, that was it. 2 industrial ovens, 1 sani-clean dishwasher, 2 portable gas burners, and there ya have it. Tons of all-clad (as usual) and prepped items in squeeze bottles, ziploc bags, and plastic tubs. The space was about 3 feet wide and 10 feet long to do the actual cooking activities.
Yet the food was phenomenal - why? Because everything on the menu changes daily, based on what they happen to buy downstairs (Pike Place Market). So everything is still-kicking-fresh, and the cooks really know what they are doing.
What did I have? Who knows by this point, but I dropped nearly $50 on three courses plus wine, and it was worth even more.
Time posted: 16:44 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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