Grilled Jalapeño Dogs With Spicy Jicama Slaw Recipes

Steps:

• Heat grill to medium heat.
• Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with franks, lettuce and jicama mixture.

Steps:

• In a small mixing bowl add lime juice, chili flakes, rice wine vinegar, sugar, and extra-virgin olive oil. Season with salt and pepper and whisk to combine.
• Combine the jicama, carrots, cabbage and onion, cucumber, red pepper and cilantro in large bowl and toss.
• Add dressing to vegetables and let sit for 15 minutes, stirring 2 or 3 times. Serve.

Steps:

• Combine jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers, radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
• Cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

Steps:

• Shake together the dressing ingredients in a screw-top jar or whisk it together in a small bowl.
• Combine the jicama strips, pepper strips and onion slices in a large bowl and pour the jalepeno dressing over jicama mixture, tossing to coat,.
• Cover and chill at least 1 hour, up to 6 hours, stirring occasionally.

Steps:

• Cut tofu in half crosswise, then holding knife parallel to work surface, split each piece in half horizontally. Place tofu pieces in baking dish and lay large piece of plastic wrap over surface. Place plate on top and weigh down with one or two cans. Refrigerate tofu 30 to 45 minutes to draw out excess moisture.
• Meanwhile, using mortar and pestle or side of chef's knife, mash garlic, cumin, oregano and salt into paste. Transfer to small bowl. Whisk in 3 tbsp lime juice and the orange juice with 1 tbsp oil. Season with pepper.
• Remove tofu pieces from baking dish and blot dry with paper towels. Discard liquid in dish. Return tofu to dish. Spoon half of lime juice mixture over tofu, spreading spices evenly and turning tofu to coat. Cover and refrigerate at least 2 hours or up to 1 day, turning occasionally.
• Prepare a hot charcoal fire or preheat gas grill on high.
• While grill is heating, prepare slaw. In medium bowl, whisk together 3 tbsp lime juice, the remaining 1 tbsp oil, honey and hot sauce. Add jicama, carrots and cilantro; toss well. Season with salt and pepper.
• Lightly oil grill rack. Remove tofu from marinade, reserving marinade for basting. Grill tofu, basting occasionally, until lightly browned, 3 to 4 minutes per side.
• Divide slaw among serving plates. Top each with a piece of grilled tofu. Garnish with lime wedges and cilantro sprigs and serve right away.