Comfort Cuisine

   Let’s face it … most people in and around Ellicottville live for winter, but I’m sure we can all agree that we are ready for the warm spring and summer months ahead.  Hiking, fishing, swimming, boating, biking, slacklining, skating, horseback riding, golfing, or dirt biking … whatever your poison may be, no doubt you are chomping at the bit to get at it. 

 

   With the shift in seasons and outdoor activities, it is time to freshen up our cuisine and move to some lighter, more colorful, and healthier items.  The change of weather provides us the opportunity to prepare our fruit and vegetable gardens, which is very beneficial to us when it comes to healthy food choices.  The abundance of fresh fruits and vegetables available in spring is inspiring for every chef - even the home novice.  Freshly snipped green beans or juicy vine ripened tomatoes plucked from your own home garden is as warm and gratifying as the re-emergence of the sun. 

 

   The recipe I’ve created here will definitely get your tastebuds in gear for spring.  It may seem a little more complex than most of my recipes - not because of degree of difficulty - but rather it calls for a few more ingredients than you may be used to.  My style of food artistry generally follows the “K.I.S.S.” method; I prefer less ingredients and more flavor because afterall, the quicker our food hits the table, the quicker we can enjoy our dining experience.  And although this particular dish has a little lengthier ingredients list, I promise you won’t be disappointed in its overall delivery.

 

   For those of you unfamiliar with Jicama, it is a very light and crisp root vegetable with brown skin and white flesh.  It is reminiscent of springtime and extremely easy to prepare: just wash off the outside and peel with a knife. Because it is a big bulb, you can cut it up to your liking.

 

   A key factor to this recipe is the use of infused oil. There are literally millions of different combinations of infused oils.  At the restaurant, we utilize a variety of infused oils for different aspects of cooking and garde manger.  The greatest benefit of oil is that it adds a punch of flavor with just a relatively small amount applied.  As for additives in oil, always remember this rule of thumb: if you add garlic, it must be refrigerated, no excuses!  The oil in this particular salad will contrast the vinaigrette yet compliment the other ingredients.

 

   One of my favorites in the fresh vegetable world is the radish.  My kids absolutely love these crunchy little rabbit snacks.  Radishes bring color, texture, and a wonderful aroma … a perfect match for spring. 

 

   As for the protein in this dish, shrimp offers some of the best bang for your buck in nutrition.  It is very high in protein and flavor, and very low in fat.  If you are not a fan of shellfish or have a shellfish allergy, omit the shrimp and opt for a poultry product. 

 

   Our recipe this month has a strikingly Central American feel, but only because of the seasonings chosen.  You can easily change out the herbs and spices to create the same dish with a different ethnic or worldly feel. 

 

 

 

   You’re probably going to want to enjoy this dish outside on your deck or patio.  Pair it with a nice refreshing Mojito, or light crisp beer such as EBC Blueberry or Leinenkugels Sunset Wheat.

 

 

 

1 bulb Jicama (peeled and cut)

6 Radishes (washed and sliced to your liking)

1 lb. Mixed Greens (Spring Mix or Arcadian Blend)

1-½ lb. Grilled Shrimp (16/20 size)

 

1 cup Cilantro (chopped)

½ cup Extra Virgin Olive Oil

1/8 cup Orange Juice

1/8 cup Lime Juice

½ tsp. Salt

½ tsp. Pepper

 

1cup Vegetable Oil

2 oz. Dried Ancho Chile Peppers

1 Red Jalapeno Chile Pepper

2 Cloves Garlic

2 T. Red Wine Vinegar

1 tsp. Coriander

1 tsp. Cumin

1 T. Kosher Salt

 

   Start by making the Ancho Chile infused oil: Rough chop all peppers and garlic.  Place all ingredients except vegetable oil in a pan to steep.  Bring to a boil. Turn off heat and let rest for about an hour.  Add to a blender with the vegetable oil, and blend.  The infused oil will taste best if you can let it rest for about a week (in the refrigerator). 

 

   Next it’s vinaigrette time: Finely chop the cilantro.  Add all other ingredients to a blender. Once the liquid is emulsified, toss the cilantro in and stir. (For those of you unfamiliar with this term, it simply means to blend or incorporate into a liquid consistency.)

 

   Prepare the shrimp: Toss your little shrimpys in some olive oil, add salt and pepper to your liking, and grill.  Note: shrimp cook very quickly on a grill depending on your heat; it may only take a minute or two on each side.  One simple rule of thumb for cooking shrimp: once the part nearest the tail is no longer transparent, the shrimp is cooked. If you have a probe thermometer, you’ll want to shoot for an internal temperature of 160 degrees Fahrenheit. 

 

   Assembly time: Toss your greens in the vinaigrette dressing and place on a plate.  Add your nice crunchy, flavorful Jicama and radishes.  Drizzle a bit of the Ancho Chile infused oil over and around your salad, and top it off with the grilled shrimp.  Enjoy!