Wanting to eat last night's leftover Wild Rice Stuffed Pork Chops I wanted to have some veggies with my porch chops this time. I wanted green veggies. Didn't really have anything on hand - no broccoli, no spinach, no green beans. I had some frozen Brussels sprouts but didn't think I'd like them much with the flavor of my dish. I wished I had some Zucchini, and of course, I didn't. But I did have some small cucumbers. Not the smaller ones that are used to make pickles, but those little tiny perfectly shaped ones they call Mini Cukes. I had them leftover from something I made a week ago.
Have you ever had cooked cucumbers? You will make them a regular part of your meals when you find wonderful ways to cook them! You could use this same recipe and put it all in a blender for a lovely Cucumber bisque with a small dollop of sour cream on top! Or try adding them to a pot of chili! Sautee diced cucumber with the onions before you add all the other chili ingredients!
I used my mandoline with the thin cutting side to make
long thin julienne cuts of the cucumbers.
I heated up my trusty cast iron skillet to medium hot and put in about
2 T of butter and 1 T of olive oil. Tossed in the cucumbers and sautéed until they were tender, but not mushy. This took about 4 or 5 minutes. I then added a
1/2 t of dried dill, about
1 t of dried shallots and
a little salt. Stir, stir, stir. Hmmm, looks good but I'd really like it they were a little creamy. So in went
2 T of heavy cream and about
1 T of grated Pecorino cheese.
Stir, stir stir, until the cheese melted and it's all creamy and beautiful! So very good!
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