cucumber salad
 

Does anyone have a favorite cucumber salad... one that would go well
with carnitas?

TIA

"sf" > wrote in message
...
>
> Does anyone have a favorite cucumber salad... one that would go well
> with carnitas?
>
> TIA
*
Pico de gallo? Mommy always makes this so I can't help too much with the
recipe. Basically, though, she likes to use cucumber, celery, fruit (piña,
perhaps), cilantro, and lime juice. You could try Googling it and pick out
something that sounds good to you.

Pablo

"sf" > wrote in message
...
>
> Does anyone have a favorite cucumber salad... one that would go well
> with carnitas?
>
> TIA

Dimitri - see below;

http://mexico.udg.mx/cocina/ingles/menu/frame.html

Ensalada de Pepinos

Ingredients:
3 large cucumbers
4 tablespoons of sour cream
2 tablespoons of oil 1 pinch of white pepper
1 tablespoon of cayenne pepper (or paprika or red pepper)
1 teaspoon of large grain salt
lime juice as desired

Procedu
Peel and slice the cucumbers. Place them in a colander and add salt. Leave them
in the colander for approximately an hour to drain excess juice. Place them in a
salad bowl.
Mix the sour cream, lemon juice, oil, white pepper and cayenne pepper. Pour the
dressing over the cucumbers, chill and serve.

In article >,
sf > wrote:

> Does anyone have a favorite cucumber salad... one that would go well
> with carnitas?

I am not sure what carnitas are (or is), but I make a great cucumber
salad and its damned near impossible to screw up. You need to make it
one day a head of time. I got the recipe from the 2nd Avenue Deli's
cookbook, but I just wing it because I can't seem to find that cookbook.

What I do is I take a couple of cups of plain white vinegar and I mix in
half a cup of sugar. The recipe calls for regular sugar, but I use
Splenda because I need to keep a low carb diet. No one who I have fed
this to has noticed a difference, although I do tell people I use
Splenda instead of real sugar. Mix in a half teaspoon of white pepper
(although I use black instead). Stir the vinegar and sugar mixture.
Taste the vinegar mixture adjust the sweetness as you see fit.

Slice three or four pickling cucumbers paper thin and half a plain white
onion. Layer the cucumber and onion slices in a deep bowl. Pour the
vinegar sugar mixture over the sliced vegies. You want enough liquid to
cover the vegies. If you think your salad needs more vinegar and/or
sweetener, add whatever suits your taste. Cover the bowl tightly and
refrigerate over night. The result will be delicious.

On Sat, 16 Jul 2005 08:45:13 -0400, Stan Horwitz wrote:

> In article >,
> sf > wrote:
>
> > Does anyone have a favorite cucumber salad... one that would go well
> > with carnitas?
>
> I am not sure what carnitas are (or is),

This isn't the way my son makes them (it's one of those recipes that
varies with the cook), but you'll get the idea.
http://www.recipezaar.com/127058

> but I make a great cucumber
> salad and its damned near impossible to screw up. You need to make it
> one day a head of time. I got the recipe from the 2nd Avenue Deli's
> cookbook, but I just wing it because I can't seem to find that cookbook.
>
Thanks, Stan. I decided to go with a cucumber salad that's similar to
yours... sweet & sour vineger, cucumbers, red onion and tomato.

On Fri, 15 Jul 2005 13:56:56 -0700, sf wrote:

Thanks Pablo, Dimitri and Stan for your ideas and recipes!

Stan Horwitz wrote:

> I am not sure what carnitas are (or is), but I make a great cucumber
> salad and its damned near impossible to screw up. You need to make it
> one day a head of time. I got the recipe from the 2nd Avenue Deli's
> cookbook, but I just wing it because I can't seem to find that cookbook.
>
> What I do is I take a couple of cups of plain white vinegar and I mix in
> half a cup of sugar. The recipe calls for regular sugar, but I use
> Splenda because I need to keep a low carb diet. No one who I have fed
> this to has noticed a difference, although I do tell people I use
> Splenda instead of real sugar. Mix in a half teaspoon of white pepper
> (although I use black instead). Stir the vinegar and sugar mixture.
> Taste the vinegar mixture adjust the sweetness as you see fit.
>
> Slice three or four pickling cucumbers paper thin and half a plain white
> onion. Layer the cucumber and onion slices in a deep bowl. Pour the
> vinegar sugar mixture over the sliced vegies. You want enough liquid to
> cover the vegies. If you think your salad needs more vinegar and/or
> sweetener, add whatever suits your taste. Cover the bowl tightly and
> refrigerate over night. The result will be delicious.


Yep, it will. Interestingly enough my mom made this a lot when I was
growing up, it was just about the only way most Midwestern cooks would
prepare cukes.

I just got a bunch of cukes at the store (they were three for a dollah),
I'll be making yer recipe tomorrow (Sunday) morning, Stan Since it's
STEENKIN' hot here in Illannoy it will be quite refreshing. Served with
some farmer's market tomatoes, and a salad with cold chicken, it will make a
nice hot - weather meal. Blueberry smoothies for dessert!

[I just made two "microwave" meatloves, I was inspired by Sheldon's mw
meatloaf suggestion of a whiles back. They are of that fercockt "mystery
meat" though ;-)

--
Best
Greg

Gregory Morrow wrote:
> Stan Horwitz wrote:
>
> > I am not sure what carnitas are (or is), but I make a great cucumber
> > salad and its damned near impossible to screw up. You need to make it
> > one day a head of time. I got the recipe from the 2nd Avenue Deli's
> > cookbook, but I just wing it because I can't seem to find that cookbook.
> >
> > What I do is I take a couple of cups of plain white vinegar and I mix in
> > half a cup of sugar. The recipe calls for regular sugar, but I use
> > Splenda because I need to keep a low carb diet. No one who I have fed
> > this to has noticed a difference, although I do tell people I use
> > Splenda instead of real sugar. Mix in a half teaspoon of white pepper
> > (although I use black instead). Stir the vinegar and sugar mixture.
> > Taste the vinegar mixture adjust the sweetness as you see fit.
> >
> > Slice three or four pickling cucumbers paper thin and half a plain white
> > onion. Layer the cucumber and onion slices in a deep bowl. Pour the
> > vinegar sugar mixture over the sliced vegies. You want enough liquid to
> > cover the vegies. If you think your salad needs more vinegar and/or
> > sweetener, add whatever suits your taste. Cover the bowl tightly and
> > refrigerate over night. The result will be delicious.
>
>
> Yep, it will. Interestingly enough my mom made this a lot when I was
> growing up, it was just about the only way most Midwestern cooks would
> prepare cukes.
>
> I just got a bunch of cukes at the store (they were three for a dollah),
> I'll be making yer recipe tomorrow (Sunday) morning, Stan Since it's
> STEENKIN' hot here in Illannoy it will be quite refreshing. Served with
> some farmer's market tomatoes, and a salad with cold chicken, it will make a
> nice hot - weather meal. Blueberry smoothies for dessert!
>
> [I just made two "microwave" meatloves, I was inspired by Sheldon's mw
> meatloaf suggestion of a whiles back. They are of that fercockt "mystery
> meat" though ;-)

Cuke salad is even better with an equal amount of sliced beets... and
add some snipped fresh dill, don't like dill use curly parsley... I
like lots of sliced onions too. A small pinch of ground cloves if you
like. With these types of salads go easy with the salt, can easily
omit it.

Stan Horwitz wrote:
> In article >,
> sf > wrote:
>
> > Does anyone have a favorite cucumber salad... one that would go well
> > with carnitas?
>
> I am not sure what carnitas are (or is), but I make a great cucumber
> salad and its damned near impossible to screw up. You need to make it
> one day a head of time. I got the recipe from the 2nd Avenue Deli's
> cookbook, but I just wing it because I can't seem to find that cookbook.
>
> What I do is I take a couple of cups of plain white vinegar and I mix in
> half a cup of sugar. The recipe calls for regular sugar, but I use
> Splenda because I need to keep a low carb diet. No one who I have fed
> this to has noticed a difference, although I do tell people I use
> Splenda instead of real sugar. Mix in a half teaspoon of white pepper
> (although I use black instead). Stir the vinegar and sugar mixture.
> Taste the vinegar mixture adjust the sweetness as you see fit.
>
> Slice three or four pickling cucumbers paper thin and half a plain white
> onion. Layer the cucumber and onion slices in a deep bowl. Pour the
> vinegar sugar mixture over the sliced vegies. You want enough liquid to
> cover the vegies. If you think your salad needs more vinegar and/or
> sweetener, add whatever suits your taste. Cover the bowl tightly and
> refrigerate over night. The result will be delicious.

Two cups is a lot of vinegar. The recipe in the 2nd Ave cook book
calls for 2 1/2 long (Eng. style cukes) I'd use all three... peel only
half the skin, 'stripe' them, 1/2 cup vinegar, 1/4 cup sugar, 4 thin
slices onion (I like more onyun), 2 Tbs chopped dill, 1/2 tsp salt, 1/8
tsp white pepper (white works better with cukes than black, tastes
better and doesn't look so much like dirt against the white cukes. I
would omit the salt, you won't miss it with that strong sweet-sour
brine... and the cukes won't dessicate so much, which is why you don't
need to cover the cukes to start, the cukes will shink by at least half
their volume and add their liquid to the pot... you may want to toss
them about once or twice while marinating.

I make and consume huge quantities of cuke salad during summer in a
futile attempt to keep pace with the cukes from my garden. Btw, if you
can't get unwaxed cukes then peel completely, or use kirbys. I dilute
the white vinegar by half with water and use half the sugar called for
in this recipe... yoose may want to start off with a milder pickling,
you can always add more... that recipe is if you will only eat it as a
condiment (a couple forks full) but if eating a big bowlful a milder
pickle is much nicer. Just before serving a squeeze of fresh lemon is
nice... I often drizzle with a flavorful olive oil too.

Sheldon

sf wrote:
> Does anyone have a favorite cucumber salad... one that would go well
> with carnitas?
>
> TIA
You want sweet and vinegar type or creamy type or tzatziki/yougurt type?

On Sat, 16 Jul 2005 13:51:38 -0700, kalanamak wrote:

> sf wrote:
> > Does anyone have a favorite cucumber salad... one that would go well
> > with carnitas?
> >
> > TIA
> You want sweet and vinegar type or creamy type or tzatziki/yougurt type?

I ended up doing sweet and sour vinegar.... it was very good and
complimented the carnitas well.

Sheldon wrote:

> Cuke salad is even better with an equal amount of sliced beets... and
> add some snipped fresh dill, don't like dill use curly parsley... I
> like lots of sliced onions too. A small pinch of ground cloves if you
> like. With these types of salads go easy with the salt, can easily
> omit it.


Yep, I got fresh dill and beets from the farmer's market. I really like
beets, especially in the heat of summer. And apparently they are good for
the liver, too...

--
Best
Greg

In article >,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>Sheldon wrote:
>
>> Cuke salad is even better with an equal amount of sliced beets... and
>> add some snipped fresh dill, don't like dill use curly parsley... I
>> like lots of sliced onions too. A small pinch of ground cloves if you
>> like. With these types of salads go easy with the salt, can easily
>> omit it.
>
>Yep, I got fresh dill and beets from the farmer's market. I really like
>beets, especially in the heat of summer. And apparently they are good for
>the liver, too...

G'day mates,

Could you explain these generic "beets" to a tropical lad, please?
We only seem to see beetroot in shops here in the deep north of the
deep south, so I'm curious about these "beets" you're referring to --
and how do you prepare them?

Thanks for your time.

Cheers, Phred.

--
LID

On Mon 18 Jul 2005 02:44:02a, Phred wrote in rec.food.cooking:

> In article >,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>>Sheldon wrote:
>>
>>> Cuke salad is even better with an equal amount of sliced beets... and
>>> add some snipped fresh dill, don't like dill use curly parsley... I
>>> like lots of sliced onions too. A small pinch of ground cloves if you
>>> like. With these types of salads go easy with the salt, can easily
>>> omit it.
>>
>>Yep, I got fresh dill and beets from the farmer's market. I really like
>>beets, especially in the heat of summer. And apparently they are good
>>for the liver, too...
>
> G'day mates,
>
> Could you explain these generic "beets" to a tropical lad, please?
> We only seem to see beetroot in shops here in the deep north of the
> deep south, so I'm curious about these "beets" you're referring to --
> and how do you prepare them?
>
> Thanks for your time.
>
> Cheers, Phred.
>

beets=beetroot no difference We probably prepare them as you do, simply
cooked or pickled. There is also a recipe called Harvard Beets in which
the beets are served in a clear thickened sweet/sour sauce, sometimes
flavored with orange. Some folks also eat the greens.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 18 Jul 2005 13:29:46 +0200, Wayne Boatwright wrote:

> Some folks also eat the greens.


I like them better than the beet part - and way better than chard.

In article >, Wayne Boatwright > wrote:
>On Mon 18 Jul 2005 02:44:02a, Phred wrote in rec.food.cooking:
>> In article >,
>> "Gregory Morrow"
>> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>>>Sheldon wrote:
>>>
>>>> Cuke salad is even better with an equal amount of sliced beets... and
>>>> add some snipped fresh dill, don't like dill use curly parsley... I
>>>> like lots of sliced onions too. A small pinch of ground cloves if you
>>>> like. With these types of salads go easy with the salt, can easily
>>>> omit it.
>>>
>>>Yep, I got fresh dill and beets from the farmer's market. I really like
>>>beets, especially in the heat of summer. And apparently they are good
>>>for the liver, too...
>>
>> Could you explain these generic "beets" to a tropical lad, please?
>> We only seem to see beetroot in shops here in the deep north of the
>> deep south, so I'm curious about these "beets" you're referring to --
>> and how do you prepare them?
>
>beets=beetroot no difference We probably prepare them as you do, simply
>cooked or pickled. There is also a recipe called Harvard Beets in which
>the beets are served in a clear thickened sweet/sour sauce, sometimes
>flavored with orange. Some folks also eat the greens.

Thanks Wayne. For the record, I did a google for "harvard beets" and
got about 35,400 hits -- so I guess they're fairly popular. :-)
The first hit seemed to be some sort of scam page by "ichef", but the
link at www.cooks.com, viz.

<http://www.cooks.com/rec/search/0,1-00,harvard_beets,FF.html>

seems to be sensible enough and has 324 recipes including "harvard
beets" (i.e. cooking them and using them). [By the way, I assume your
"cornstarch" is the same as our "corn flour" here in Oz?]


Cheers, Phred.

--
LID

On Tue 19 Jul 2005 03:04:00a, Phred wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>>On Mon 18 Jul 2005 02:44:02a, Phred wrote in rec.food.cooking:
>>> In article >,
>>> "Gregory Morrow"
>>> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>>>>Sheldon wrote:
>>>>
>>>>> Cuke salad is even better with an equal amount of sliced beets...
>>>>> and add some snipped fresh dill, don't like dill use curly
>>>>> parsley... I like lots of sliced onions too. A small pinch of
>>>>> ground cloves if you like. With these types of salads go easy with
>>>>> the salt, can easily omit it.
>>>>
>>>>Yep, I got fresh dill and beets from the farmer's market. I really
>>>>like beets, especially in the heat of summer. And apparently they are
>>>>good for the liver, too...
>>>
>>> Could you explain these generic "beets" to a tropical lad, please?
>>> We only seem to see beetroot in shops here in the deep north of the
>>> deep south, so I'm curious about these "beets" you're referring to --
>>> and how do you prepare them?
>>
>>beets=beetroot no difference We probably prepare them as you do,
>>simply cooked or pickled. There is also a recipe called Harvard Beets
>>in which the beets are served in a clear thickened sweet/sour sauce,
>>sometimes flavored with orange. Some folks also eat the greens.
>
> Thanks Wayne. For the record, I did a google for "harvard beets" and
> got about 35,400 hits -- so I guess they're fairly popular. :-)
> The first hit seemed to be some sort of scam page by "ichef", but the
> link at www.cooks.com, viz.
>
> <http://www.cooks.com/rec/search/0,1-00,harvard_beets,FF.html>
>
> seems to be sensible enough and has 324 recipes including "harvard
> beets" (i.e. cooking them and using them). [By the way, I assume your
> "cornstarch" is the same as our "corn flour" here in Oz?]

I had no idea there would be so many recipes for Harvard beets! :-) Yes,
your corn flour is the equivalent.

Some of my favorite flavoring is substituting orange juice for part of the
liquid and adding orange rind. Also, a dash of cinnamon and/or cloves.

Enjoy!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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