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Joey Campanaro has promised grown-up, Mediterranean-inflected fare at the newly opened Kenmare. But that doesn’t mean he can’t have fun with his vegetables. The chef shares his recipe for Cucumber and Radish Pickles because, as he says, “Who doesn’t like a pickle?!”
“The sambal chili paste adds a bit of color to the pickles along with a unique flavor and heat,” explains Campanaro. “The pickles are so versatile — it’s a $4 dish that can be an appetizer, a side to an entree, and even a bar snack. Adding the element of acid to a meal aids in digestion and makes for a more pleasurable dining experience. It’s not how you feel while you’re eating it, it’s how you feel after.”
Cucumber and Radish Pickles
Yield: 1 quart
2 cups seasoned rice-wine vinegar
1/4 cup sugar
2 tbsp coarse salt
2 tbsp sambal chili paste
1 tbsp coriander seeds
3 kirby cucumbers, sliced and/or quartered
3 breakfast radishes, trimmed and halved lengthwise
1/4 cup cilantro leaves
extra-virgin olive oil, for drizzling
In a large saucepan over medium heat, combine the vinegar, sugar, salt, chili paste, coriander seeds, and one cup of water, and bring to a boil. Pour the hot liquid over the cucumbers and radishes and keep submerged in the refrigerator until chilled, at least 24 hours and up to 3 days. Drain and toss with cilantro leaves, and drizzle with olive oil before serving.
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