Strange but GOOD: Charred Persian Cucumbers
I love the blog Lottie & Doof.
Tim is a bit negative at times, but posts great travel pics, and he loves to bake.
Anything he posts I know is going to be good. He hates lemon zest, btw. Oh well, his loss.
Recently, he posted charred Persian cucumbers with a disgusting sounding tumeric crema from the Wisconsin restaurant, Estrellon.
It sounded so odd, roasting a cucumber?
Hey, why not? They are a gourd, and they certainly have more flavor than the dopey zucchini (which is flavorless!).
He swore these were delicious, and they were.
I skipped the crema, and made my own concoction with tahini (ground sesame seeds) and pomegranate molasses.
Feel free to just place on a bed of store bought hummus.
You will not believe how delicious these little treats were!
Make sure you are using the tiny Persian cukes, which have much less water than a regular cucumber (which I don't think would work here).
Charred Persian Cucumbers:
5 Persian cucumbers (not regular ones), sliced in half, lengthwise
kosher salt & pepper
some tahini mixed with pomegranate molasses; or creme fraiche mixed with pimenton......or sour cream mixed w/ dill and garlic (like a tzatziki), whatever you like.
Sprinkle the cucumber halves with kosher salt & black pepper.
Mix with a little olive oil in a bowl to coat.
Heat a well seasoned cast iron skillet and lay the cucumbers face down in the hot pan to sear.
Do not disturb for about 6 minutes, they should be nice and charred.
Slice the cucumbers in half down the middle and plate on top of your choice of crema!
Sprinkle w/ fresh parsley or chives.
Let me know if you try this weird but good recipe. :)
Trust me when I say they won't work.......regular cukes have so much liquid/water!
I even have to drain them when I use them for cucumber salmon canapes.
Why don't you just make a big batch of pickled cucumber salad w/ dill?
I love it, and it lasts for a week in the fridge!