Barbecue Prep, Sides and Dessert Vol. 2

Brittany Flint
Jul 16
4 min read

Whenever I get asked how I come up with so many different menus, in the moment, I tend to draw a blank and chalk it up to experience. Which is partially true, but thinking about it now I realize that it goes much deeper than that. As a chef, working through the ranks you tend to get caught up in always pushing the limits. Not just physically but also when you reach a point of becoming responsible for creating dishes. Being a well rounded chef calls for a long period of this "trial and error" - where you'll be testing recipes, training staff and marketing it in a way that draws customers in. But the longer you're at this gig you'll find that revisiting the "basics", practicing technique and focusing on what's local will always be an inspiration.

For volume two of Barbecue Prep, Sides and Desserts I want to share a twist on another summer classic, Cucumber and Onion Salad. We're all familiar with the Greek version - crisp cucumbers, juicy tomatoes, red onion, tangy vinegar, fresh herbs and maybe some feta. My riff fuses a southern cookout side dish with middle eastern and Mediterranean flavors. I think you'll find yourself making this a few times a week because it's so quick, easy and delicous.

Prep, Equipment and Shopping

Even though this recipe will come together easily I'd still like for us to practice intentional cooking. Start by decluttering your work surface, collect your cutting board, hone your knives, throw on an apron and have a set of clean kitchen towels by your side.

I've included a list of the tools and equipment I used for this particular recipe, but as always utilize what ya got!

For this particular salad I prefer a regular slicing cucumber, which requires peeling and deseeding - it's an extra step that I don't mind doing. Once again use whatever you have or prefer, such as an english cucumber which requires no peeling or deseeding.

When shopping for the ricotta I highly recommend splurging on BelGioioso Ricotta con Latte, whole milk. It's readily available and the texture alone is worth the price.

Cookout Cucumber Onion Salad

Yields between 2-4 servings and takes about 15 minutes to put together depending on your knife skills.

Ingredients

1 cup whole milk ricotta

1 garlic clove - peeled and grated with a microplane

3 tbsp plus a drizzle of evoo - reserve the drizzle for the whipped ricotta

2 tbsp sherry vinegar

1/2 tbsp grainy mustard

1 four-finger-pinch of sumac

Salt & pepper - to taste

1 large slicing cucumber - peeled and seeded

1/4 of a red onion - thinly sliced

3-4 leaves of butter lettuce - washed

2 sprigs of dill - washed and rough chopped

My Method

Whipped Ricotta

In a two cup measuring pitcher, use your immersion blender to whip the ricotta, grated garlic, drizzle of olive oil and a small pinch of salt. You'll know it's ready once the texture is smooth and creamy - it takes just a minute or two. Taste it to ensure it's seasoned to your liking but don't over do the salt, the vinaigrette is naturally savory.

Sumac Vinaigrette

Using a small glass bowl whisk together the mustard, sherry vinegar, olive oil, sumac, salt and pepper until it becomes homogenous and the oil and vinegear are no longer separated. Taste, adjust if needed and set aside.

Veg Prep

Wash and allow your cucumber, lettuce and herbs to dry. With a sharp chef's knife thinly slice your red onion - set aside. Peel, halve, deseed and slice your cuke into 1/2 inch thick slices - set aside. Next, run your knife through the dill - set aside.

The Assembly

Grab a large dinner plate or medium sized serving platter, spoon the whipped ricotta in the middle of the dish and spread it evenly in a circular motion. It doesn't have to be perfect, just evenly distributed. Leave about an inch and a half or two from the edge of your serving dish.

Then, arrange your lettuce leaves over your bed of silky ricotta. Scatter your crisp cucumber, and then your red onions.

Next drizzle about half of the sumac vinaigrette followed by the dill. Finish with freshly ground black pepper, maybe a touch of flaky sea salt and serve.

Why It Works

The savory and acidic vinaigrette cuts through the richness of the whole milk ricotta while the ricotta adds a much needed creaminess. The butter lettuce is crisp and gives an added crunch, meanwhile the snap of the cucumbers is cool and hydrating. Pungent red onions and dill give an enticing aroma that makes you crave the next bite before you've even finished the first.

For me, eating this is so nostalgic yet new and exciting to my palate. Let me know how your first bite goes in the comments.