WATERMELON-JICAMA SALAD
"Basil pairs perfectly with watermelon, and the jalapeno gives it a spicy kick."
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the watermelon and jicama in a large bowl. Add the lime zest. Stir in the jalapeno, chives, scallion, cilantro and basil. Mix well.
- In a separate small bowl, whisk the lime juice, lemon juice and olive oil until blended. Season to taste with salt and pepper and drizzle over the watermelon-jicama mixture. Toss in the Cotija cheese. Check the seasoning and add more salt and pepper if needed.
- Serve immediately or cover and refrigerate up to 2 hours.
BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD
Steps:
- Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
- Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
- Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
- Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
- Serve with Jicama and Watermelon Salad.
- Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
WATERMELON SLICES WITH LIME-HONEY SYRUP
Provided by Bobby Flay
Categories dessert
Time 24m
Yield Several servings, depending on size of watermelon
Number Of Ingredients 4
Steps:
- Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
WATERMELON JICAMA SALAD
I saw a different recipe for this salad on a Bobby Flay Food Network show and it got me thinking. I combined watermelon and jicama with my basic recipe for pineapple salsa (recipe #132536), made a couple of additional changes and came up with this recipe. Since this recipe is an invention on my part, all ingredients are, of course, variable according to your own personal taste. Cooking time is chilling time. We think this a winner and hope you like it, too!
Provided by Kendra
Categories Melons
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine melon, jicama, onion and jalapenos in a bowl and set aside.
- In a separate cup, combine remaining ingredients and mix thoroughly with a whisk.
- Pour dressing over salad ingredients and refrigerate. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 59.3, Fat 0.9, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 13.1, Fiber 2.8, Sugar 7.7, Protein 0.9
WATERMELON AND JIMACA SALAD - BOBBY FLAY
Steps:
- Whisk together juices, zest, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.
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