Spicy Baby Cukes
Skip the hot sauce. Instead, I prefer the subtle layering of heat, rather than an onslaught brought on by a bottle of Texas Pete's or Tabasco. There is no dish more enjoyable this summer than the juxtaposition of cool watery cucumbers with spicy Calabrian chili paste.
Few glugs extra virgin olive oil
6 or 7 small cucumbers, sliced about 1/4 inch
2 cloves garlic, smashed
1/2 teaspoon salt
Zest and juice 1 lemon
1 tablespoon Calabrian chili paste
Red pepper flakes, optional
Crème fraiche or Greek yogurt, optional
Heat a large skillet over medium-high heat. Add a few glugs of olive oil and the garlic. Allow the garlic to toast just slightly. Add cucumbers and cook undisturbed for 2-3 minutes until slightly browned. Stir and add salt, lemon zest, and juice, chili paste, and red pepper flakes if you like extra spicy.
Eat out of the pan or serve with a nice dollop of cooled and refreshing crème fraiche or yogurt.