I made this cucumber dish tonight with my homegrown. They are thick-skinned so I had to peel them, and then I scooped out the seeds and smashed.
I didn’t do the pressing-over-a-colander bit, just smashed, salted and stashed in the fridge between paper towels for a bit to dry out. I found the finished product a little salty; will decrease it next time. Yummy though. Given my cucumber situation, I’m highly likely to make this again.
I don’t think they’re in season right now. I don’t use them in Chinese cooking, but I’ve eaten them plain boiled.
SLOW COOKER BBQ PULLED CHICKEN
This was pretty easy, though I do find huge cooking time windows like “3 to 5 hours” to be stressful! I scaled the recipe back and so used:
2 big b/s breasts
1 C bottled bbq sauce
4 tsp Worcestershire
1 tsp onion powder
1/2 tsp smoked paprika (instead of a chipotle and adobo)
About 1/3 C water
In my InstantPot on slow cooker mode, it took 3h on low and then 1h on high for the meat to be fully cooked. I probably could have added one more chicken breast, we just didn’t need that much.
I think I can get them year round in SF. I have an Asian chicken meatball recipe that I add chopped fresh water chestnuts to … so delicious.
I used daikon in the slaw instead of bean sprouts, julienned the cuke and mixed the left over gochujang sauce with the mayo. When I make this again, and I will, I’ll leave the cuke out of the slaw and just add slices when ready to serve. They made the slaw runny.
