We have finally found a fourth for ponytail canasta! It is the game we watched JT’s elders play for many years, and finally as they slowly passed away, we were taught the game so the ones left would have partners and could still play the game. The game is very involved, and it takes time to learn the nuances that make it so much fun and challenging. A few years back we taught our friend Scott to play, and we have finally found a fourth that is interested in playing with us on a regular basis. Jeana is a delight and has picked up the game very quickly. Of course being the foodies that we all are, we have to begin our evenings with a yummy meal. Last night Jeana hosted and made a wonderful Asian menu – Cold Sesame Noodles and a Thai Grilled Beef Salad, both of which I will add to the blog. Scott made a fabulous rhubarb, strawberry and blueberry pie that hit the spot after we played the first game, and I will add this to the blog as well. I was asked to bring an appetizer, and there just aren’t many options for Asian appetizers that don’t involve potstickers, Spring or eggrolls, or meat of some sort. Edamame is great, but I wanted to find something a little different. Epicurious.com gave me a couple of ideas, and I combined a few which resulted in this salsa. It was a hit! I didn’t think to take a picture – maybe next time I will – I am almost an elder myself now so excuse my short-term memory loss!
2 TB. unseasoned rice vinegar
1 TB mirin (sweet Japanese red wine)
2 t. lite (i.e. low sodium) soy sauce
1-1/2 t. Asian sesame oil
1 t. wasabi paste
Kosher salt to taste (about scant t.)
2. c. coarsely chopped watercress leaves*
4 green onions, thinly sliced
½ c. (or more) jicama, peeled and cut in small cubes (about 1/3”)*
2 lg. avocados, cut into 1/3” cubes**
1/3 c. raw green hulled pumpkin seeds (not roasted)*
Rice crackers, optional
Butter lettuce leaves, optional
Wonton chips, optional ***
Whisk first 6 ingredients in a bowl to blend. Add the watercress, green ions, and jicama and toss to coat. Gently stir in the avocados. Can be made about 1 hour ahead; cover and chill.
Heat a dry heavy skillet over moderate heat until hot. Toast pumpkin seeds, stirring constantly, until puffed and beginning to pop, 3-5 minutes. Transfer seed to a plate and season with salt.
To serve, sprinkle salsa with toasted pumpkin seeds. I served this with rice crackers, lettuce leaves and wonton chips to try the variety. Scott and I liked the rice crackers the best, and JT and Jeana preferred the wonton chips.
*Based on other recipes you could substitute Asian pears for the jicama, Asian microgreens for the watercress, and toasted sesame seed instead of the pumpkin seed.
**To keep avocados from discoloring after they’re diced, place them in a colander and gently rinse under cold running water; drain well. The color will stay bright for at least an hour.
***To make wonton chips, cut the wonton wrappers in half diagonally and fry them in peanut oil in a deep fryer until golden (I used a Fry Daddy and put about 5 chips in per batch – it only takes about a minute per batch). Drain well and place on a paper towel; salt sparingly. They are yummy with or without salsa on them – much lighter than other dipping chips.
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