JICAMA RECIPES: Jicama, Shiitake and Scallop Stir-Fry , , , Chicken Tacos with harissa Mayo . . . Southwestern Cheese Fondue

Jicama, Shiitake and Scallop Stir-Fry

1 teaspoon balsamic vinegar

2 teaspoons sesame oil

1 pound bay scallops

2 tablespoons vegetable or peanut oil

2 cloves garlic, minced

1 tablespoon grated fresh ginger

¼ teaspoon crushed red pepper flakes

¼ pound shiitake mushrooms, stems discarded and caps cut into strips

½ medium jicama, peeled and cut into matchsticks

2 green onions, thinly sliced

¼ cup chicken or vegetable stock

Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes about 30 seconds or until aromatic. Add the mushrooms and stir-fry for 2 to 3 minutes. Add the scallops, jicama and green onions and stir-fry for another 3 minutes. Stir in the stock and cook another 2 minutes. Serve immediately.

Chicken Tacos with Harissa Mayo

1 to 2 teaspoons bottled or canned harissa sauce

½ cup mayonnaise

1 small jicama, diced (about 1 cup)

1 avocado, pitted, peeled, diced

1 small red onion, diced

Juice from 1 lemon

2 tablespoons olive oil

½ teaspoon salt

6 boneless, skinless chicken thighs

8 6-inch flour tortillas

¼ cup chopped fresh cilantro

Stir the harissa into mayonnaise in a small bowl; taste for spiciness. Add more harissa or more mayonnaise according to taste; set aside.

Prepare a grill for medium heat. Meanwhile, combine the jicama, avocado and onion in a bowl; stir in the lemon juice, olive oil, ¼ teaspoon of the salt and pepper to taste.

Season the chicken with remaining ¼ teaspoon of the salt and pepper to taste; grill, turning as needed, until done, about 5 minutes per side. Cut chicken into small dice, or shred (cubes will be faster; shredding gives better texture). Warm tortillas on the grill until softened, taking care not to burn.

Divide chicken among tortillas; top with about 2 tablespoons of jicama mixture. Add ½ teaspoon harissa mayonnaise or to taste; top with cilantro. Fold tortilla around filling.

Yield: Serves 4.

Approximate nutrition analysis per serving: 460 calories, 22 grams fat, 5 grams saturated fat, 75 milligrams cholesterol, 38 grams carbohydrates, 26 grams protein, 711 milligrams sodium, 5 grams fiber.

Southwestern Cheese Fondue

2 cloves garlic, 1 halved, 1 minced

1 cup dry white wine

8 ounces each, shredded: plain Monterey Jack cheese or pepperjack cheese

1 tablespoon cornstarch

3 tablespoons each: tequila, chopped cilantro

Z, teaspoon ancho or regular chili powder

FOR DIPPING:

Crusty French bread, cubed

Soft tortillas, lightly toasted

Jicama or other assorted raw vegetables

Rub the inside of a fondue pot or earthenware casserole with the halved garlic; discard or leave pieces in the pot for stronger garlic flavor. Pour the wine into the top of a double boiler over simmering water; heat wine to a simmer.

Add the cheese ¼ cup at a time to the double boiler, stirring after each addition until all the cheese is melted; stir in cornstarch. Add tequila, cilantro and chili powder, stirring until blended.

Carefully pour cheese mixture into fondue pot. Place pot on the table; use bread, tortillas and vegetables for dipping into cheese.

Yield: Serves 4.

Approximate nutritional information per serving: 436 calories, 34 grams fat, 22 grams saturated fat, 101 milligrams cholesterol, 3 grams carbohydrates, 28 grams protein, 610 milligrams sodium, 0.1 grams fiber.

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