Road Kill
FRESH CUCUMBER SALAD WITH SOUR STEAK HOUSE RUB 2 teaspoons black peppercorns CREAM AND DILL DRESSING
4 large cucumbers, seeds removed, cut into 1/4-inch 2 teaspoons mustard seed 2 teaspoons paprika half moons 1 teaspoon granulated garlic 2-1/4 teaspoons kosher salt, divided 1 teaspoon kosher salt 1 cup sour cream 1 teaspoon packed light brown sugar 3 tablespoons finely chopped fresh dill 1/4 teaspoon pure chile powder 3 tablespoons cider vinegar 1 teaspoon granulated sugar In a spice mill crush the peppercorns and mustard 1/4 teaspoon ground black pepper seed. Pour into a small bowl and add the remaining 1 small red onion, thinly sliced
ingredients.
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In a colander toss the cucumbers with 2 teaspoons of the salt. Let stand in the sink to drain for at least 1 hour or up to 3 hours. Rinse well under cold running water and pat dry with paper towels.
SWEET BOURBON MARINADE
1/2 cup bourbon 1/2 cup packed light brown sugar 1/3 cup soy sauce 1/3 cup fresh lemon juice In a medium, nonreactive bowl whisk the sour cream, 2 tablespoons Worcestershire sauce dill, vinegar, sugar, the remaining 1/4 teaspoon salt, 2 teaspoons finely chopped garlic and the pepper. Add the cucumbers and onion and mix 2 teaspoons finely chopped fresh thyme leaves
well. Cover and refrigerate for at least 2 hours or up to 2 days. Serve chilled. In a medium bowl whisk all of the ingredients.
SWEET & TANGY VEGETABLE STEW 1/3 cup cider vinegar 1/3 cup canola oil 1/3 cup granulated sugar 1 tablespoon kosher salt 1-1/2 teaspoons celery seed 1/2 teaspoon ground black pepper 6 cups thinly sliced green cabbage 1 English cucumber, cut into thin half-moons 2 cups shredded carrots 2 cups thinly sliced sweet yellow onion 1 cup thinly sliced red bell pepper 1 cup thinly sliced green bell pepper
In a large, nonreactive bowl whisk the vinegar, oil, sugar, salt, celery seed, and pepper until the sugar and salt are dissolved. Add all the vegetables and mix well. Cover and refrigerate until chilled, about 2 hours. To blend the flavors even more, you can refrigerate the slaw for up to 1 day. Before serving, drain the slaw in a colander. Serve chilled.
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Tennessee Full Throttle Magazine
