To Cook a Dream: Hot Cucumbers

One day I was just thinking: can you cook cucumbers? I mean can, duh. But should I suppose was the better word: should I cook cucumbers? I don't remember what happened after that, probably I carried on eating raw cucumbers like a big dumb idiot.

Then, I was in Austin (Texas -- more on that later) and we were enjoying a cappucinno on the patio of the cafe. I was reading Food & Wine, which turned out to be very much worth the $6 price tag I hadn't paid attention to before I got to the check out. And there they were: hot & sour cucumbers. Hot as in spicy, but also as in temperature.

They were SO delicious. Like eating spicy, warm, slightly sweet but definitely tangy pickles. I feel like onions would be a hugely welcomed addition.

I adapted the recipe from Food & Wine, but mostly just based on the things I had in my kitchen. I'll tell it to you like I did it, cause that's how I do:

2 tbsp sesame oil
2 garlic cloves, thinly sliced
1/2 container cubed baby bellas (the mushrooms)
6 slices of pickled jalapeno
2 tbsp rice vinegar
1 tbsp honey
1 big ass cucumber (from TJs), cut thickly & diagonally
1/2 lemon's juice
cracked salt (as in, not salt you could shake from a shaker)
***
Heat sesame oil. Add garlic until fragrant. Add shrooms & 'penos, til the shrooms soften. Add cukes. Stir in vinegar & honey & 2 tbsp water. Stirrrr. Cover. Cook for 7 mins. Squeeze lemon juice & sprinkle salt. Devour.

I served it with brined chicken breast. The brine was simple, just salt & honey & water. Brined for 4 hours. But it was maybe the best chicken breast I ever cooked. I used this oven baked/under wax paper method, per my new habit. And I was like HELLZYA this naturally bland piece of meat is SO good.

Frankly, darlings, I was amazed at the deliciousness of this simple meal. YES, I brined for 4 hours, which maybe is not so easy for an every night meal, but eff it, it was worth it. SPOILER ALERT: I might make it Sunday to have as part of my lunch salads.