I know what you’re thinking, barbeque during a detox? As part of this detox I have not omitted meat. The idea of this makes Chuck cringe, though I have greatly reduced the amount of meat, and eliminated all red meats, as well as processed meats from our usual diets, I have not excluded chicken, or fish. So for this meal I chose to use chicken, and I went with barbeque, because well I saw bobby flay put together a delicious meal using jicama (with smoked barbequed ribs), which I have recently discovered is delicious, and is on sale this week. Using Bobby’s theme I created a clean barbeque recipe, that has all he delicious flavor without the harmful extras, and his jicama slaw recipe, found here. This meal is so good you feel guilty, but it’s really just meat, vegies, and spices; what’s wrong with that?
I just started using smoked paprika and I am LOVING it! It adds a depth of flavor to the sauce that I had never been able to achieve before. Also the underlying spiciness is perfectly balanced by the sweetness in the slaw. Jicama is a pretty interesting vegetable; it looks like a turnip, tastes sweet, and has a texture reminiscent of a hard apple. I can’t wait to see what else I can do with it. Unfortunately Chuck has some weird aversion to parsley, cilantro, and virtually any leafy green that adds flavor to a dish, so he said that the slaw would have been better without it. I however disagree, I just thought it may be good to hear the picky opinion on it.