Marinated Cucumber Salad
Lime Pickled Onions
- 1 qt Shaved red onion
- 2 c Lime juice
- 1 c Water
- 1/2 c Sugar
- 2 tbsp. Salt
- 1 1/2 c Rice Wine Vinegar
- 1 1/2 tbsp. Sugar
- 1/2 c Salt to taste
- 1 Armenian Cucumber (or any variety of cucumber)
- 4 Slices of lime pickled onion
- 1/4 c Cucumber marinade
- 2 Mint leaves
- 2 Sprigs of Dill
- Maldon salt for taste
- 5 Fresno chile rings, sliced thin with no seeds
- Combine cucumbers, red onion, and marinade in a mixing bowl. Adjust salt if necessary.
- Place in a shallow bowl, to have single layer so all cucumbers are sitting in marinade.
- Top with Fresno chilies, feta, dill, mint, and pinch of maldon salt. Drizzle extra virgin olive oil over top. Spoon and serve!
** For Lime Pickled Onions
- Combine water, sugar and salt in a pot and bring to a simmer to dissolve salt and sugar. Let cool. Add lime juice and pour over onions. Let sit at least 1 day before using.
- 1 lb ground beef
- 1/2 yellow onion, chopped fine
- 1/2 of a large red bell pepper, chopped fine
- 1 pt ketchup
- 1/4 c Dijon mustard
- 1/2 c brown sugar
- 2 tsp. red wine vinegar
- 1 Salt to taste
- Heat big rondeaux until very hot, add oil and add ground beef a little at a time. Brown and cook through.
- Add onions and peppers, allow to sweat until tender.
- Drain off most of the fat.
- Add remaining ingredients, stir thoroughly. Let simmer 45-60mins
- taste and re-season if needed
- 1/4 lb coarse ground pancetta
- 1 lb pork
- 1 lb veal
- 1 onion peeled and shredded
- 1 carrot peeled and shredded
- 3 tsp. chopped garlic
- 1/4 qt white wine
- 1/4 qt whole milk
- 1/2 lb san marzanos lightly immersion blended (leave slightly chunky)
- 1/2 tsp. nutmeg
- 1 tsp. chopped oregano
- 1/4 c red wine vinegar (for taste, its roughly 1/4c, add a little at a time)
- 1/2 c salt (for taste, roughly 1/2 c)
- render pancetta, then brown meats (do not beat meat up too much, leave a little chunky)
- sauté garlic
- add onions and carrots and let their liquid evaporate
- deglaze with wine and cook au sec (liquid reduced until it is nearly dry)
- add milk, and reduce by ½
- add tomatoes and cook on low heat for roughly 2 hrs until they lightly caramelize
- finish with vinegar, salt, oregano, nutmeg – until it has a savory taste “umami”