| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads/dres, Bar-b-q |
6 |
servings |
INGREDIENTS
| 10 |
md |
Cucumbers |
| 2 |
|
Red bell peppers |
| 4 |
|
Vidalia onions; sliced paper thin |
| 1/2 |
c |
Salt |
| 6 |
|
Lightly grilled ears of corn; kernels only |
|
|
=== MARINADE === |
| 2 |
c |
Sugar |
| 3 |
c |
Cider vinegar |
| 2 |
tb |
Mustard seeds |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Ancho chile powder |
INSTRUCTIONS
Combine all marinade ingredients and set aside. Seed and cut the cucumbers
into a fine julienne. Seed the peppers and cut them into thin ribbons
2-inches long. Combine the cucumbers, red peppers, onions, and salt and let
stand for 3 hours. Drain and press out juice. Add corn kernels and toss
with marinade. Serve with grilled squid if desired. (See the "Grilled Squid
With Sweet & Sour Cucumber, Corn & Vidalias" recipe which is included in
this collection).
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3618 )
Recipe by: Bobby Flay and Jack McDavid
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