Cucumbers with Chilies, Vinegar & Sesame Oil
- camissonia
- Oct 29
- 1 min read
This recipe is my version of a dish my grandfather used to make. Can be served at either room temperature or cold out of the frig.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Wash cucumbers, cut into 2" lengths (or slices) and place in colander set over a bowl. Toss with 1 tsp of salt and let drain 30 minutes to 1 hour. Pat dry and place in a medium bowl.
2
Add remaining ingredients; stir well, cover (or place in a Ziploc bag) and refrigerate for at least 1 hour, preferably overnight. Stir the cucumbers if they're in a bowl or turn the Ziploc bag over several times while they're marinating.
3
Plate and serve cold or at room temperature as an appetizer.
Instructions
2 hothouse or English cucumbers cut into 2" lengths
1 tsp kosher salt
1 Fresno chili seeded & sliced
2 cloves garlic minced
1 tbsp hot bean paste
1 tbsp sugar
3 tbsp rice wine vinegar
1 1/2 tbsp sesame oil
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Cucumbers with Chilies, Vinegar & Sesame Oil
Prep Time
15 min
Cooking Time
0 min
Rest Time
1 hour
Total Time
1 hour 15 min
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