Thai Cucumber Salad Ingredients ½ cup rice vinegar 2 T. sugar 1 tsp. salt 2 T. chopped fresh hot chilies ½ cup sliced shallots 2 cups sliced cucumbers 2 T. chopped peanuts 2 T. chopped cilantro or Thai basil green onion for garnish Instructions Combine the vinegar, sugar and salt in a saucepan. Cook over low heat, stirring constantly, until the sugar and salt are completely dissolved. Remove from the heat and cool to room temperature. Combine the vinegar mixture with the chilies, shallots and cucumbers; mix well. Serve immediately or the cucumbers will become soft. Sprinkle with peanuts and cilantro. Add garnish. Powered by Recipage
Asian Ma-la Cucumber Fans Ingredients One half pound Cucumbers, Japanese, or Kirby 1 teaspoon Salt, kosher 1 One half teaspoon Oil, peanut OR 1 One half teaspoon Oil, corn 1 teaspoon Ginger, thinly cut 1 One half teaspoon Garlic, minced One fourth teaspoon Chili, red, dry, flakes One fourth teaspoon Peppercorns, Szechuan, brown One half teaspoon Soy sauce 1 tablespoon Vinegar, rice 1 One half tablespoon Sugar 1 teaspoon Oil, sesame Instructions Remove the tips from the cucumbers, then cut them up into 2inch lengths. Grasp cucumber lengthwise between chopsticks held in a Vshape on a cutting board, then cut the cucumber crosswise at 1/8inch intervals into a fan (chopsticks prevent knife from cutting clear through the cucumber.) Toss the cucumbers with salt and set aside for thirty minutes to soften. Drain, rinse with cold water, then press gently between palms to remove excess water. Heat a wok or mediumsize heavy skillet over moderate heat until hot enough to sizzle a bead of water slowly. Add corn or peanut oil, swirl to glaze bottom, then reduce heat to low. When hot enough to sizzle a ginger thread, add ginger, garlic, chili, and peppercorns. Toss until fully fragrant, about ten seconds, then add a pinch more chili if your nose tells you it’s needed. Add cucumber, toss to combine, then add soy, vinegar, sugar, and sesame oil. Toss until sugar dissolves and liquid is hot. Taste and adjust with a bit more sugar if needed to bring out the full flavor of the chili. Scrape the mixture into a shallow bowl and set aside to cool, stirring occasionally. Before serving, remove most of the peppercorns. Powered by Recipage
Benedictine Spread Instructions peel, seed and grate or mince 1 medium cucumber press the pulp in a paper towel to remove as much moisture as possible combine with 8 ounces softened cream cheese add a tablespoon of finely grated onion add a dash of hot pepper sauce and 1/4 tsp. salt (or as much as you prefer) stir in a tablespoon or so of mayonnaise for proper consistency stir until smooth and refrigerate to let flavors blend will be best in a day or two serve on crackers, bread rounds or as finger sandwiches, or use as a dip Powered by Recipage
Easy Brining Pickles Instructions Pickle these larger “cornichons” whole or as bread-n-butter pickles in a clean glass jar using a ratio of 1 c. boiled hot water to 1 Tbspn. salt. Add garlic cloves, spices, sliced onion, sprigs of dill, maybe a bay leaf. Close the lid tight or cover with saran wrap. Enjoy after 1-2 days, for up to 3 weeks. Old-fashioned pickling the brining way. Powered by Recipage
Cucumber-Lime Agua Fresca Ingredients 1 pound cucumbers, peeled, cut into 1-inch pieces 2 cups ice cubes 1 cup green seedless grapes 1 cup cold water 3 tablespoons fresh lime juice 10 large mint leaves plus sprigs for garnish Instructions Additional ice cubes (for serving) Puree cucumbers, ice, grapes, water, and lime juice along with 10 mint leaves in blender. Strain. DO AHEAD: Can be made 6 hours ahead. Cover and chill. You can add sugar or agave nectar if you like it sweeter. Fill 6 glasses with more ice; pour agua over. Garnish with additional mint sprigs. Powered by Recipage
Makes 4 6-ounce servings. In your blender, add: 1/4 cup sugar and 1/2 cup hot tap water, blend to dissolve sugar (use sugar to taste) 1 medium cucumber, washed, ends cut off (do not peel) juice of 2 large limes or 4 small limes 1 cup water 12-16 ice cubes Cut cucumber into 2″ cubes and add to blender along with lime juice and water. Blend until smooth. Add ice cubes, as many as needed to make the drink really “chilly.” Blend until drink is consistency of a smoothie. Pour into a wine glass and serve immediately. If you want to add some pizzaz, add one ounce of clear tequila for a refreshing margarita.