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Cucumber


Bell Peppers, Cucumbers and Chickpea Salad

Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo

Serves: 6 to 8

Ensalada de Pepino, Pimiento y Garbanzo" alt="Bell Peppers, Cucumber and Chickpea Salad
Ensalada de Pepino, Pimiento y Garbanzo" />

Ingredients

1/4 cup fresh squeezed lime juice

1 tablespoon red wine vinegar

1/4 cup olive oil

1/4 cup vegetable oil

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh mint

2 tablespoons chopped red onion

1 jalapeño chile, stemmed, seeded and finely chopped, or to taste

1 teaspoon kosher or coarse sea salt, or to taste

Freshly ground black pepper, to taste

1 15.5-ounce can chickpeas, rinsed and drained (or about 2 cups home-cooked chickpeas)

1 red bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 yellow bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 orange bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 green bell pepper, stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)

1 cucumber, peeled, seeded, halved and sliced into 1/4 to 1/2-inch pieces

To Prepare

In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.

When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/bell-peppers-cucumber-and-chickpea-salad/


Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

Martini de Pepino" alt="Cucumber Martini
Martini de Pepino" />

Ingredients

1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/cucumber-martini/


Crab, Cucumber & Jicama Salad

Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama

Serves: 4

Ensalada de Cangrejo, Pepino y Jícama " alt="Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama " />

Ingredients

6 tablespoons freshly squeezed lime juice

Zest of 2 limes

1/4 teaspoon cayenne pepper, or to taste

3 tablespoons rice wine vinegar

1 tablespoon honey

3 tablespoons extra virgin olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1 small jícama, peeled and julienned

1 large English cucumber, peeled, seeded and julienned

3 scallions, thinly sliced

1/4 cup crushed roasted peanuts, or more to taste

2 tablespoons chopped cilantro

1 pint jumbo lump crab meat, picked through thoroughly for cartilage and shells

Romain lettuce, to accompany (optional)

Tostadas, homemade or store-bought, or crackers, to accompany (optional)

To Prepare

In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.

Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/crab-cucumber-and-jicama-salad/


August 27, 2012

Last post was about that Cucumber Martini I could drink an entire pitcher of. It feels like a century has passed, and I have so, so, so many stories and recipes to share with you. But only now, after a wildly crazy hectic summer desperately missing this blog, am I able to sit down and write. And guess what? I have no choice but to continue with cucumbers!

This is why: I thought I knew cucumbers, I really did, until I visited Mr. Jose Luis Rodrí­guez Rojas’ cucumber green house in the state of Morelos, a state known as “Mexico’s Spring”. Cucumbers grown there are the slicers, ironically called pepino Americano or pepino común in Mexico. Slicers are the cucumbers mostly used in Mexico’s kitchens. And the ones I use all the time.

Now I know how little I knew about them.

Continue reading Cucumber Soup with Mint, Jalapeño and Pomegranate


June 15, 2012

I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.

Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.

See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…

Continue reading Totally Unexpected: Cucumber Martini


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