Toss together a few ingredients and you have a quick and easy salad or spicy snack.
3-4 CUCUMBERS – small, sliced
1 TSP SEA SALT
1 TSP GARLIC – minced
2 TSPS WHITE VINEGAR
1 TB KOREAN CHILI FLAKES
½ TSP BROWN SUGAR
1 TSP SESAME SEEDS – toasted
1 TSP SESAME OIL
Wash, dry and slice the cucumbers in thin diagonal slices. Set in a bowl, top with salt, mix and let sit unattended for 5 or 10 minutes.
Mix remaining ingredients in a separate bowl and stir to make sure all is well combined. Pour over cucumbers and chill for several hours.
NOTE: although it will give it a different flavor, if you can’t find Korean chili flakes, you can substitute chipotle powder or hot paprika and sprinkle with a few red pepper flakes. Thin cucumbers work best for this recipe.
Instead of serving it as a side salad, I sometimes just cube the cucumbers, let them sit in the dressing to get really saturated and then serve with toothpicks as part of a charcuterie board or just a little snack with a cold beer or wine.
FISH GRILLED IN FOIL
Easy, delicious and quick clean-up!
4 SHEETS HEAVY ALUMINUM FOIL
1 LB FRESH FISH – your favorite
2-3 TB BUTTER – plus extra for spreading
1/3 CUP LEMON JUICE
1 TB FRESH BASIL – minced
1 TSP DILL or to taste
1 ONION – thinly sliced
PINCH OF GARLIC POWDER
SALT and FRESHLY GROUND BLACK PEPPER – to taste
PAPRIKA – to sprinkle
On each of four pieces of aluminum foil, spread a little butter, and add 1 piece of fish and fold up foil edges to keep juices from spilling out while preparing.
In a small saucepot, melt butter and mix in minced basil, dill, salt, pepper and then slowly stir in lemon juice and mix until well combined.
Divide equally over fish slices, sprinkle with garlic powder and paprika and top with the thinly sliced onion slices.
Wrap foil securely but loosely around fish. Grill 6 – 8 minutes on each side, carefully checking 1 packet of fish at the 6-minute mark. Fish is done when it flakes easily with a fork.
NOTE: We like lemon, so I put thin slices of lemon on each fish. This recipe works well with, tilapia, halibut, catfish (which takes a little longer to cook) and I’ve even prepared it with large shrimp, shelled and deveined and, of course, others. Serve with corn on the cob and you have a quick meal.