Cucumber Salad

Cucumber SaladThe summer garden is gone now. It is somewhat sad to see it go. We had an abundance of cucumbers this year, as my wife simply loves them. The cucumber was on the table throughout the summer in some form or another, typically sliced thick, with a bit of salt. As I am not that big a fan of the cucumber as my wife, I do enjoy it from time to time. A recent meal included barbecue meat on the grill, asian flavored to some degree, and I thought it needed a great, refreshing side. I decided to put together an cucumber salad, as we had many on the counter that day. This recipe is super simple, and yet ultimately fresh and delicious. Ingredients could not be any simpler:

  • 2 cucumbers, peeled and sliced
  • 1 green onion, thinly sliced
  • 1 carrot julienned
  • 1/4 teaspoon of chili flakes
  • 1/3 teaspoon of black pepper
  • 1/2 cup rice wine vinegar

Mix the vinegar, chili flakes, and pepper in a mixing bowl. Toss in the other ingredients and coat. Refrigerate for up to an hour, then plate and serve. As stated, this was a great side and would accompany bbq beef, chicken, or pork really well. Enjoy.

Pad Thai

Here’s the deal. Whenever we go out, or order Thai carry-out, there is always a dish my wife orders; pad thai. The other part of the deal is that when I know my wife loves something that much, I try to recreate it and make it better. 🙂

Here is my take on pad thai. For this recipe I used chicken because it was all I had at the time, otherwise, I normally throw in a about 7-8 medium to large shrimp for the meal. This dish is easy and takes about 30 minutes to prep/cook, depending on your chop and multitasking in the kitchen.


  • Green onion
  • pho rice noodles
  • chopped garlic
  • Chicken or Shrimp, or both
  • Pad Thai Sauce (I’ve made my own as well), however store bought is easier
  • Bean Sprouts
  • Chopped shallot
  • 2 Eggs

I like to prep all the vegetables and meats ahead of time as this is similar to a stir fry. First I boil my chicken until cooked through, roughly 20 minutes. Let cool, and shred. Set aside. During this process, wash the vegetables and prep. Chop the garlic, shallots, and green onion.

I soak the noodles in hot water for nearly 15 minutes to soften them up. Careful not to overcook the noodles as they might get too soft and the texture will not be right.

Heat a pan or wok with few tablespoons of oil. I use olive oil, however you could use canola, or vegetable oil. Once heated (get ready) toss in the garlic and shallot, and cook for a couple of minutes. Enjoy the aroma! Add the chicken, then crack the eggs into the mixture and quickly scramble. Add the noodles and begin to toss everything in the pan. Add one jar of pad thai sauce, roughly 20 ounces, I believe. Heat through. Garnish with bean sprouts and green onion. Add chopped peanuts if you desire. Simple, tasty, and fun.

Roasted Corn

If there is one thing about Summer time, it is about grilling and corn on the cob. You know how it works. In the early stages of the corn season it goes 4 ears for $2.00 then progress to 10 ears for $1.00. Well, it is that time of year. Festivals have corn roasts and the smell and taste is something of the amazing. While living in Dallas, Texas, there would be corn stands, typically outside of a supermercado, that would sell an ear for $1.00. The beauty about spending that dollar on one ear was the fact that they dipped in warm butter and topped it with your liking (I always got Parmesan cheese). Other condiments included chili, and mayonnaise.

In the past, I typically removed the husk from the corn, and boiled in water for 20 minutes or so. I always thought this was great, until last week when I approached a new method of cooking corn, on the grill.

There isn’t much of a trick here (well, I guess you could burn the corn), however there is one important step that you should never forget. If you want corn that is intense in flavor, tender, and absolutely delicious, then try this one out.

Ingredients: (could not be easier)

  • Ears of Corn
  • Water
  • Grill

Clip the loose ends of the corn husks off as they will burn pretty easily on the grill. Submerge the ears of corn in a deep pan of water for 30-60 minutes. Heat the grill to medium. Once the grill is ready in temperature, place the ears of corn on the grill (husks in tact), and begin cooking. Cook for nearly 30 minutes, rotating each ear, every 5 minutes. You know the corn is ready when the husks begin to turn a very dark brown. Remove them from the grill and let cool.

The best thing here is simply pulling down the husks and using that as your handle. Lather in butter, salt, pepper, etc. This last batch I made a butter with lime zest and course salt. It rocked in flavor. Try different combinations in your butter using chipolte peppers, Parmesan cheese, or any other flavors you are looking for in a good piece of corn.

Pancit Bihon

Another simple dish that is easy to make is Pancit Bihon. This is another recipe my wife shared with me, and I have tweaked to make it my own.

Pancit Bihon Recipe

Pancit is very thin rice noodles. You can make them with meat and vegetables. My recipe includes the following:

  • 1 bag of Pancit Bihon
  • Olive or canola oil
  • 2 large carrots, chopped into small pieces
  • 2 celery, chopped the same size as carrots
  • 1 onion, chopped the same
  • Cooked chicken, shredded, chopped
  • Shrimp, shell or no shell (optional)
  • Salt, Black pepper

Soak the noodles in warm/hot water for nearly 30 minutes. This process softens the noodles. Be mindful that over heating these noodles will kill the dish.

Chop your vegetables and get them ready as this is a pretty fast process. Lightly oil a large wok or cooking dish. Add your vegetables and sauté for 8-10 minutes until they begin to soften. Add the chicken and shrimp (optional) and mix. Salt and pepper the mixture. Drain your noodles, however reserve a half cup of the water. Add the noodles to the mix and with a couple of large spoons, toss and turn to mix everything together. Add about 1/4 cup of soy sauce, and keep mixing. Add more pepper to your liking.

Taste and add more soy sauce, salt or pepper, if needed. Serve immediately. This dish is really good as a leftover as well.