Hi there, it’s your friend and Chef, Mickey here in Rocky Point, Mexico hoping all is well for everyone.
This month’s recipe will be something cool and refreshing for those hot days of summer…so how does a nice salad sound?
Let’s do a Cucumber, Peanut and Coconut Salad!
First, here are some interesting facts about this special salad. Deputy Style Editor, Ayesha Patel grew up eating this salad in her native India; the ingredients are staples in an Indian kitchen. You let this salad sit at room temperature for 30 minutes to allow the flavors to develop…here we go! I hope you will enjoy this one
1-1/2 cups of dry-roasted peanuts
1 unwaxed, seedless cucumber, unpeeled cut into 1/4-inch pieces
Kosher Salt to taste
1 small coconut, cracked open, shell removed liquid discarded
3 tablespoons of canola oil
1-1/2 tablespoons of black mustard seeds
1/4 cup of fresh lime juice
1/2 cup of chopped fresh cilantro
(1) Toast the peanuts on a dry heavy skillet over medium-high heat until slightly charred, about 5 minutes, turning them to keep from burning. Transfer the nuts to a cutting board when cool enough to handle, roughly chop them.
(2) Combine the cucumbers and the nuts in a medium bowl, sprinkle with salt to taste and set aside.
(3) Use vegetable peeler to remove the thin brown skin from each piece the coconut. Grate the coconut flesh on the medium holes of a box grater to yield about a cup. Combine with the cucumber mixture.
(4) Heat the oil in a very small skillet over medium-high heat until very hot. Add the mustard seeds and let fry until they pop, about 5 seconds. Immediately pour all the oil and the seeds over the cucumber mixture. Toss, add the lime juice and the cilantro and season with salt. Your salad is ready!
I hope this recipe will be to your liking! Don’t forget about Chef Mickey’s Place. We are located on Sandy Beach (in the Las Palmas Development) right next door to the Sonoran Sun. Coming Soon…Happy Hour Wine and Cheese! As me about my Cooking Class (011-52-638) 108-2065. Thanks and God Bless!