I have a ton of cucumbers!
I had an app last night that was pretty bad but I like the concept...peel and thickly cut cuke slices, scoop out the middle and stuff with whatever, kind of filling you've in the mood for. The ones I had last night were stuffed with vegetable ceviche but they had absolutely no flavor except for the hint of cilantro right at the end...
I also love cuke sandwiches on white bread with salt and mayo....
With cukes in season, we have been buying the little pickling cucumbers. I think these have great texture and flavor. Any hoo, it's been part of our morning breakfast recently. I cube up the cukes along with some diced tomatoes or quartered grape tomatoes, diced red or yellow peppers, cubed good feta, diced cured olives, a sprinkle of oregano, a squeeze of lemon and a dash of good evoo. Makes one refreshing way to start the day.
Thai Cucumber Salad. Here's a link to one from this site:
Cucumber & onion salad in sour cream or yogurt with sweet and sour dressing.
Cucumber & Onion dip with Ruffles!
Slice some and place them in a jar of pickle juice from your fridge. Add chiles or red pepper flakes if you like. In a couple of days you'll have a tasty snack.
Smoked salmon and cucumber sandwiches
Crab cakes with cucumber relish
I once made something in the neighborhood of kimchi using cucumbers. It turned out to be VERY spicy, but good.
eta: Squeeze lots of lime over them, sprinkle on some salt, and enjoy. We tend to eat that lot because it's so quick and we often have limes lately. Refreshing.
OH man, I just lurv myself some cukes. My fave is cucumber salad, either with an unassertive oil, lemon juice, garlic, fresh dill, s&p, and sour cream.
Or just with walnut oil, some white Balsamic (good quality, not too sweet), fresh dill, and s&p.
Or Thai-style with fish sauce, lime juice, a bit of sriracha, and tons of garlic.
I still gotta look up the recipe for Sichuan-style cucumber salad with chili oil, sh!tloads of garlic, scallions and.... something. One of my favorite dishes at the local whole in the wall.
threads about specific recipes:
Make kosher pickles. The basic brine I use is 5 ounces (by weight) of salt to 1 gallon of water (that makes a lot of pickles, so scale down if you like). You can add lots of spices, but I prefer to add only crushed garlic and sometimes fresh dill fronds (not seeds). If you have a moderate ambient temperature you can let them ferment on the countertop.
besides slicing and eating raw with salt ( I can chow these down) I've made bread and butter pickles recently. Just quick pickles, they turned out really great.
I also love them inside summer rolls, the cucumber adds to much texture and freshness to summer wraps. And also I like to make salad on a roll and the crunchiness of the cucumber with french rolls is perfect.
Slice into bite size cubes or thin slices. Toss with some salt and let drain in a colander.
Rinse a bit to get some of the salt off and give it a good squeeze.
Toss with sesame oil, a dash of soy sauce and maybe some chilis if you like the heat.
Top with a sprinkle of sesame seeds and eat chilled.
It's basically the only way I think cucumbers are edible.
I think all the ideas I have.
Cucumber relish is great
Cucumber with mango avacados and jicama with hot peppers
Cucumber puree under fresh grilled scallops or shrimp or even grilled fish
Cucumber puree with sour cream as a dip for grilled lamb or chicken
Cucumber sandwiches with roasted red peppers, sprouts, red onions and avacado on
dark pumpernickle and a herbed cream cheese is great.
Cucumber and smoked salmon paninis are amazing
Pickled cucumber is amazing
Typical Cucumber dill and sour cream and shallot salad. Nothing fancy, but always good
Make Bánh mì and hand them out to whoever. ... People will love you for it.
Bánh mì with a huge piece of cucumber in it is a tremendously refreshing sandwich for the hot summer. You'll never look at cucumbers and sandwiches the same again. Stick a full length wedge [quartered cuke] into a Bánh mì sandwich, and you're good to go.
re: Cheese Boy
Tzatziki sauce: made of strained yogurt with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Montreal style is made with sour cream instead. Another rendition would add minced walnuts. Serve with a lamb salad, or warm pita wedges... or both.