Stuffed Cucumbers

READY IN: 20mins
SERVES: 4
YIELD: 4 boats
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).
  • Grate the ends using a hand grater & place into a fine mesh strainer.
  • Cut the cucumbers in half, then again lengthwise.
  • Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.
  • The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.
  • Remove grated cuc from the strainer, add to bowl.
  • Add 2oz feta, white pepper and dill weed. Stir gently.
  • Chill at least a couple hours but no longer than 12 hours.
  • Wipe the boats dry (makes the stuffing easier) and place stuffing inside.
  • Garnish: black lava sea salt & dots of sriracha mixed with mayo.
  • You can also slice into smaller bite sized "U's" if you refrigerate after stuffing to re-firm the feta/cuc mixture.
  • Prep time does not include refrigerator marinade time.
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