Slaw with Cucumber and Jicama

I don't think it is possible to use an entire jicama at one time, so I ended up with half of one that needed to be used.  I also had some other miscellaneous partly used veggies in the fridge.  This is the resulting slaw.


Cabbage, jicama, cucumber, red bell peppers and red onion.  Dressing of rice vinegar, a tiny bit of agave nectar  (used because I am told it does better things to your system than refined white cane sugar), some olive oil, and a bit of salt.


As an aside, the oil is from the olive business that has been developing over the last several years right here in the Texas Hill Country.  And while I think some people from Texas tend to brag about their state just a bit too much (especially about its politics), I have to say the olive oil here could stand up to just about anything from Italy, Spain, or California.


This slaw should go well with the Los Angeles food truck carne asada that I am going to try this afternoon. It is a Korean-Mexican fusion recipe that you can read on the NY Times. (see the link)  Interesting article even if you think the recipe sounds odd, although I am betting the recipe will be a keeper.   

Chef Alex

In a recent Facebook post, Lisa asked whether it is normal for a three year old to insist on having the title, "Chef."  In his own words..."Chef Alex, ready for action!!"

I have come to the conclusion that while there are not too many kids that are entitled to the title, Alex is an exception.  After all, how many kids do you know that love avocado and hummus equally with Alamo Springs Cafe burgers, or who notice the similarity between rosemary and the needles on Christmas trees?  Or who love helping mom cook, or watching Food Network equally with playing ball, digging holes, playing the part of Bob the Builder, or building tall Lego structures?

There are also signs that he may become a master griller as soon as he is allowed to play with fire.

My conclusion was reinforced last night when I received an email from Alex's dad with an Alex submission for Jim's Place for Food and Booze. (While Alex is multi-talented and very smart, he has not yet learned to use email or Facebook -- I expect that will happen pretty soon.)  I am pleased to post it on Alex's behalf.

Alex had decided that his mom's Baked Potato Soup could use some enhancements as shown in the photo above.  A little grated cheese, some green beans, cucumbers, and bacon did the trick.  What a beautifully styled dish and a great photo by dad.  I wish I could have been there to taste, but I understand my bowl did not go to waste - Alex ate it too.

My only additional suggestion might have been to add a little spice, perhaps some hot sauce or spicy peppers.  Not to worry though -- his Unca Joe or PaPa will teach him how to enjoy those soon enough.

Rick Bayless' Essential Simmered Tomatillo-Serrano Sauce

This last weekend, Kathy and I had what was possibly the best meal we have had all year.  Not at a restaurant, but at home.  Kind of odd combination, but it was amazing.  


It started out with a stop in a little grocery store after my haircut in Comfort on Saturday.  A bag of tomatillos and some serrano chiles came home with me.  (Also some all-natural Kim Chee, but that's a story for another time.)

The tomatillos and serrano chiles became Essential Simmered Tomatillo-Serrano Sauce, prepared from a recipe by Rick Bayless, who operates Frontera Grill and Topolobampo restaurants in Chicago, and who has a number of excellent cookbooks including Rick Bayless's Mexican Kitchen. When you make this sauce, make sure you use the roasting method -- it makes all the difference in the world.

We had pork tenderloins in the freezer just begging to go on the grill before freezer burn set in, so they got a quick bath in olive oil and a sprinkling of a spice rub called Ozark Seasoning from Penzey's Spices, where we buy most of our spices. This was not a natural choice when thinking of a Mexican Sauce, but it turned out to be a perfect combination. Pork was grilled over charcoal and pecan wood until just medium (slightly pink with internal temperature about 150-155°.)


Some of the tomatillo-serrano sauce got mixed in with some sliced onions that had been fried over medium-high heat until brown but still crunchy (almost all the way to the high setting on most stove tops like most of you and I use), then simmered briefly over medium heat.  Perfect with the tenderloin.


Served with some chunks of potatoes roasted with olive oil, salt and pepper until golden brown, and a tangy cole slaw.  Since we are being eclectic - maybe a nice India Pale Ale.  Yumm!

Brazilian Coconut Shrimp

I don't need to say a whole lot about this one.  If you love shrimp on the grill, you just have to try it.  This recipe for Brazilian Coconut Shrimp started with one by Steven Raichlen in his How to Grill.  But I don't like green bell pepper, and I like ginger more than he does, and it does not need any basting or extra lime at the end, so I changed the recipe around.  You should do the same.  This recipe idea is really flexible, and you should make it in just the way that sounds good to you. I would not have thought about marinating shrimp in coconut milk, but with the ginger and jalapenos, and just a touch of char on the edges, it really has a pleasant spicy, slightly sweet flavor that is perfect for summer.

Raichlen thinks his recipe would also be good with scallops, fish, or chicken, skewered or not.  I think this variation would, too.  If you don't want to take the trouble to skewer everything, just grill some chunks of onion and red bell pepper.

We had it with a salad and some leftover (!) potato salad. Don't remember for sure what we drank with it, but looking at this picture, it strikes me that your favorite ice cold beer would be perfect -- sit out on the back porch and watch the antelopes run around while you eat.

Gingered Pork Tenderloin

In my introduction to Jim's Place for Food and Booze, I mentioned how good a simple grilled tenderloin could be.  This Gingered Pork Tenderloin recipe is an great example.  The marinade uses ginger and soy sauce, giving it a great Asian accent, but it is very flexible - the leftovers from last weekend became an integral part of a great Cuban sandwich.  Buy only unadulterated pork tenderloin for this dish, avoiding the kind packed with all kinds of sodium filled marinades or preservatives.  Cook it over good charcoal (preferably the natural lump kind) and don't overcook it - if you follow the original recipe you will get leather, so use a thermometer and aim for about 150° to 155°.  It will be slightly pink inside, but entirely safe to eat.

Serve it with something simple, maybe a nice pasta salad with lots of vegetables in it, or some good stone ground grits (with cheese if you prefer) and a salad.  Just none of those Quaker quick or instant grits...

Add a nice India Pale Ale and you are set.