hot as a cucumber
If you don't know, now you know.
3 baby cucumbers
1/4 cup feta brine (juice that the feta lives in)
juice of 1 lemon (zest goes in the dip)
Sour cream dip
1/2 cup sour cream
1 clove of garlic
2 Tbsp fresh dill chopped up
zest of 1 lemon
fresh dill fronds
Get a castiron pan on the stove over high heat. Highest heat. Get it totally scorching. If your dial goes to 12, crank it around twice to 24... in other words, the hottest you can go.
Let the pan get hot for 5 minutes. Smoking hot.
Meanwhile, whip up the sour cream dip. In a small bowl, combine the sour cream, fresh chopped dill, grated garlic and lemon zest. Stir it up.
Squeeze the lemon juice into a small bowl and add 1/4 cup of feta brine.
Crumble some of that feta as a garnish. Also, keep a couple of those pretty dill fronds for garnish.
Cut the cucumbers in half lengthwise.
Place the cucumbers flat side down in the hot pan. The very hot pan.
Sear for 90 seconds, then pour in the brine and lemon juice. When the liquid disappears, transfer the cucumbers to a serving bowl and top with globs of sour cream a scattering of feta and some of those pretty dill fronds.
Serve as a side dish with salmon, chicken or beef.