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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This is why I'm not on Iron Chef. But at least it makes for interesting reading... Ingredients:
okay, so all i had left in the freezer was a small thing of beef and a box of peas. so i tried to use a side dish i had in my cookbook that i've never tried before, and incorperate the ingredients i had into it somehow. the result was downright disasterous. but i'm going to give you guys the original recipe, and then tell you exactly what i did to screw it up. |
3 seedless cucumbers (plastic wrapped), peeled |
2 tbspns unsalted butter or margarine |
2 tbspns finely chopped fresh mint |
1/2 tspn salt |
1/2 tspn black pepper |
1/2 tspn finely grated fresh lemon zest |
1 tspn fresh lemon juice |
Directions:
1. The recipe calls for an adjustable blade slicer with a 1/8 inch Julienne blade, but I'm not rich enough to afford stuff like that so I just used a regular vegetable peeler. I suppose you can too.
2. Using slicer, cut each cucumber lengthwise into long, 1/8 inch Julienne strips, slicing until you reach the core.
3. Blanch cucumber noodles in boiling salted water for one minute, then drain into a colander.
4. Immerse the cucumber-filled colander into an ice bath for two minutes to stop it from cooking further.
5. Drain cucumbers, then transfer to a clean towel and pat dry.
6. Heat butter in skillet under moderate heat until butter foams.
7. Toss in cucumbers, mint, salt, pepper, zest and lemon juice.
8. Toss to coat, just until heated through, another two minutes.
9. Serve immediately.
10. How I botched this recipe: First of all, I used beef, which didn't go with the meal. If I'd used fish, chicken or pork, it would've gone a bit better. Second, I added rosemary to compliment the beef, thinking it would sorta go with the lemon and mint. Survey says? EEET! Third, I overcooked the cucumbers; I was trying to compensate for their thickness, but what can I say, I'm retarded. I used regular cucumbers instead because I only had $2. I didn't have any lemons, so I used lemon pepper powder, which made it way too lemony and spicy, especially after all the excessive lemon juice I used. I also used dried mint, which I'm sure didn't help the situation. Though the peas actually made it better, so I might suggest putting some in reguardless.
11. What this recipe was supposed to be was crisp, delicate, minty and refreshing. What I got was something that looked like camel vomit and tasted like pinesol. I hope you have better luck with this recipe than I did.
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