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.


PREP TIME: 5 minutes

COOK TIME: 7 minutes

TOTAL TIME: 12 minutes


6 servings


Extra Virgin Olive Oil (a few glugs)

Small Cucumbers (6 or 7, sliced about 1/4 inch)

Garlic (2 cloves, smashed)

Salt (1/2 tsp)

Lemon (1, zest and juice)

Calabrian Chili Paste (1 tbsp)

Red Pepper Flakes (optional)

Crème Fraiche or Greek yogurt (optional)


Frying Pan


Cutting Board

Chefs Knife

1. TO MAKE YOUR CUCUMBERS. heat a large skillet over medium-high heat.

Add a few glugs of olive oil and your 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 it extra spicy.

Eat out of the pan or serve on a plate over a nice dollop of cooled and refreshing cremè fraiche or yogurt.