Cook It Yer Damned Self!

I made a really tasty easy and fresh side the other night. I think the flavor profile of this dish complements a number of foods - I made it with a five-spice dusted tilapia and couscous with figs (entire meal took under ten minutes, try it at home!), but I think it would go especially well with thin pieces of beef, lightly seared, with a chimichurri, too.

so here, make yerself.

E's Easy Pickle Side:

1 huge Japanese (seedless) cucumber (or just use half and make the rest in a few days)
one lime (or more to taste)
one tablespoon of fresh (or frozen, I used a cube of Dorot) cilantro (or adjust to taste)
a splash of vodka if you've got it and are into that

to garnish:
freeze dried rambutan (I get it at Trader Joe's)

a bit of Sriracha on the plate

how to:
unwrap and rinse the cuke. Using a mandoline, slice it very thinly. (If you are a knife-wielding hotshot, you could do it with a knife. As I have mentioned previously, I just want to eat something good, so I use a mandoline. watch your fingers, either way!) and put it in a bowl.

juice the lime. then make a slurry by adding the cilantro to the lime, and mix.

pour the lime-cilantro over the cuke and mix well (and gently), keeping the rounds of cucumber intact but separated, to incorporate the lime and cilantro kinda evenly.

taste it. If you feel like it needs some added zing, splash in a little Vodka. or salt. either of these simple, unidimensional ingredients can intensify the flavor here, but in different directions.

To serve: arrange artfully on plate. top (immediately before serving or they'll get mushy) with freeze dried rambutan (or, as an alternative, panko-encrusted deep fried lychee is similar but different, and lychees are easy to find in Asian markets in cans). I like just a little rambutan for crunch, and their sweet-but-meaty flavor really complements the acidity of this quick "pickle."

Finally, to really jack up the flavors here, serve a little dollop of sriracha on the plate. Its lovely red hue stimulates the eyes and complements the gentle green of your fresh pickle salad, and I love a hit of spice with such a cool 'n tart dish - and keeping it small and to the side permits the diner to adjust his/her heat level.

This quick side is also nice with mint substituted for the cilantro, and goes well in sandwiches the next day, or under a bit of tuna tartar, or with yogurt, or a falafel sandwich and a touch of tahini... or.. well, you get the idea. or slice into thin planks or julienne for a different look and crunch.

Easy and versatile. and your friends will think you're all fancy.