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December 23, 2004
Cucumber Salad
Kev's World Famous Cucumber/Red Onion Salad
(Actually Limited to Central Contra Costa County)
(Don't be fooled by Kevin's jokes in this recipe, it's delicious, one of my favorites!)
The following are unique and special ingredients that are extremely difficult to find but create the unique taste that you are yearning for but just don't realize it yet. Well, actually you can find them in your local grocery store or even your average stocked pantry.
2, two, dos, a couple, more than one but less than three English cucumbers
1, single, uno bigger than a small but smaller than a large red onion = medium
2 tsp. of salt (it really doesn't matter to me, but in case you need help.)
1/2 cup of parsley (preferably fresh just to make you shop and spend 40 cents). (Yes, you can use dried parsley since I'm not eating it.)
3/4 cup of sugar (of course white sugar, otherwise I would have said brown.)
1 cup vinegar (yes, the stuff your grandmother used in the bathtub way back when you weren't such a smart$%@ and didn't know everything.) ::smile::
Well now that you have the basic ingredients to make a this killer salad, here are some helpful hints so you don't kill yourself and those you are serving this to:
Thinly slice the cucumbers (This amount can feed at least 8-10 adults, thus slice accordingly. Don't always give the people what they want. A wise person once said someone might want the whole cucumber, but who can really consume one.)
.......when I was in the Navy, I once knew...sorry that is another story.
After thinly slicing the cucumbers place them on an edged baking pan
Sprinkle the cucumbers with salt. Let them sit in the kitchen, living room, bedroom or office as long as it is room temperature for two hours. Yes, I said two. I cheat sometimes, but they get crunchier if you follow directions. Sometimes hungry guests don't permit two hours, so wing it.
Get a bowl (that has a lid that will fit) and pour your vinegar and sugar into the bowl. After that hard task of pouring, whisk the vinegar until the sugar dissolves. (I know this is hard work, but it beats a can of lima beans any day.)
Thinly slice your medium red onion.
After two hours put the cucumbers, red onion, and parsley in the bowl with the vinegar and sugar. I almost forgot...sprinkle a little black pepper in the mixtures because everything needs soul. Refrigerate until cold.
By now you will have figured out that the hardest part of this recipe is listening to me.
See...you were paying attention in school....some of the time.
P.S. Look for my upcoming book: Dancing in the kitchen with the one I Love: Pasta Ziadora. It is sure to be on the "Top Ten Thousand" book list for years to come or you can just buy one out of my trunk along with watches, CDs, fine jewelry (just don't get anything wet).
Posted by at December 23, 2004 08:06 PM