Olla-Podrida: Old Bay

Tuesday, July 30, 2019

Zippy Cucumber Salad with Red Onion

As you may have noticed from my deck garden update, I have a huge cucumber plant that is providing me with loads of cucumbers. (I noticed one of them making himself quite comfortable in the chair that I used to sit in, but I digress...) Many cucumbers have been distributed around the neighborhood, others are being turned into cold soups, and a variety of pickles and relishes are surely in my future, but today I’m enjoying a salad that must be made ahead (Don’t you love that?), and is very tasty indeed.

Zippy Cucumber Salad with Red Onion

2 large cucumbers, sliced thin (I used a mandolin)
½ red onion, sliced thin (see above)
1 t. kosher salt
½ c. sour cream
2 T. white sugar
2 T. cider vinegar
¼ t. Old Bay seasoning
1 T. fresh, chopped chives
1 T. fresh, minced parsley
¼ t. paprika

Spread cucumbers out onto a paper towel-lined cookie sheet; season with the salt and allow them to rest for 30 minutes. Squeeze excess moisture from cucumbers.

While cucumbers are resting, in a large mixing bowl, whisk together sour cream, sugar, vinegar, Old Bay, chives, parsley, and paprika. Fold drained cucumber and red onion slices into the sour cream mixture. Cover and refrigerate for at least eight hours, or overnight. Serve garnished with a few more chopped chives, if desired.

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Thursday, May 17, 2018

Lobster Roll

I have no explanation as to why this unseasonably warm weather has me thinking about lobster rolls, but indeed it has. Lobster rolls are something that I have loved ever since I first sank my teeth into one back in 1995. Occasionally, I will get a tempting email from a seafood company in Maine offering to send me a lobster roll kit, but the exorbitant price has aided my resistance. Today, while rummaging through the freezer, I excavated a frozen lobster tail. That was it, I thought to myself, I am making myself a lobster roll!

There isn’t much to it, really, you want to season it lightly so as not to detract from the sweetness of the flavorful chunks of lobster. This is a recipe that I put together and I found it to be very good. Some people enjoy tarragon in a lobster roll, and if you are one of those people, then scatter a whisper of ground tarragon on top of the mixture and stir it in. It does add something to it, but I prefer it this way.

Lobster Roll

1 4-ounce lobster tail, cooked, cooled, and diced
1 rib celery, finely diced
1-1/2 teaspoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon Old Bay seasoning
2 tablespoons mayo (more or less to taste)

Toss all ingredients together. Place in a little container and refrigerate for an hour or more to meld the flavors. Serve on a split-top lobster roll. If you can’t find one, then toast a hotdog bun and use it, that’s how we do it in the Mississippi Valley.

This is particularly good with a side of Warm Bacon Coleslaw. You can find that recipe here.