Not Hiccup, Jicama!

Hot enough for you?

If that ain’t the strangest thing to say I don’t what is. Oh right, jicama is pretty strange to say. Jicama, sounds like it should be a Club Med destination resort. Jicama, God Bless you the people at the store will say to you. Jicama, Jicama, Jicama goes the magic incantation. Jicama, you so crazy, I think I want to have you for lunch.

And we did! Everyone knows what jicama looks like right? It’s that disgruntled looking root thingy found near the potatoes and onion and not far from the melons. Jicama is from semi tropical to tropical climates. It’s skin is like a thin bark texture, and it’s bark is worse than it’s bite. (I went there). The health values of jicama are wonderful, it being high in vitamin content, antioxidants and low-calorie. It’s also known as Mexican Water Chestnut and Yam Bean. But, I think Jicama is more fun to say. Jicama. Jicama.

Slaw went the raven...

Slaw went the raven…

Ter House Slaw #5

1 cup grated carrots

1 cup grated purple cabbage

1 cup grated jicama

1 cup grated white cabbage

Dressing:

1 small sweet onion, quartered

2 cloves garlic, smashed

1/2 cup low-fat mayonnaise or vegannaise

1/3 cup apple cider vinegar

1/3 cup olive oil

2 T sweet Thai chili sauce

2 T celery seed 

1 T Karma Tequila Agave nectar (or whatever sugar sub you have handy

1 T fresh lemon juice

1/2 t salt

1/4 teaspoon black pepper

1/4 teaspoon white pepper

Add first four ingredients into blender and blend. Stream in olive oil to thicken. Add remaining ingredients and continue to blend until desired texture. Check seasonings.

Toss shredded slaw with dressing and refrigerate for an hour. Re-toss Ter House Slaw #5 and serve to welcome guests.

 

 

The JBCBCB!!! Happy St. Patrick’s Weekend!!!

“Corned Beef & Cabbage, makes an Irishman savage” – Mama Spats

Our mascot/accountant Ralph the Rubber Rat always on point

Our mascot/accountant Ralph the Rubber Rat always on point

Every year it would be the same, Ma chopping potatoes and carrots and cabbage for St. Patrick’s Day Dinner. The heady smell of the boiling beef would fill the house, spilling outside down the back stairs. Dishes of mustard on both ends of the kitchen table. Come Hell, high water or Lent, there was an amazing one pot-dinner in praise of the green. It was a tasty little oasis as winter in New England would grind to a close. Every year this dinner popped up near the Ides, near St. Pats. It also coincided close to our Uncle Jimmy’s Birthday on the 14th.

Uncle Jim was a Murphy and as Irish as they come. On a pilgrimage to Caherciveen, near County Cork Uncle Jim traced the Murphy roots back generations. In the old family homestead the genealogy was listed on a wall. To which he added the New England branch of Murphys including the Spatafora name. This makes me Irish-adjacent to speak Angeleno to you all. Not the annual eating of the brisket or wearing o’ the Green, but absolutely sharing the spirit of family and roots makes St. Patrick’s Day special for us.

This heralds the introduction of our holiday classic “The JBCBCB”. It’s inspiration, Jon, is a family to us. He’s part of the Network of Informants and Thieves that we mention every so often Jon tinkered with the recipe and passed the ball to us where we gave it our spin. Jon has a voice like thunder and a smile a mile wide. He’s a great man to know, especially in a bar fight. If you  don’t like Jon B, you don’t like brisket. That sounds better than it reads. We love you Jon.

Enjoy your holiday, enjoy our recipe and the laughs that cross contaminate a good time. It’s what it’s all about right? Good times, family (chosen and biological) and good food. Come hungry!!