8 whole pickling cucumbers
1 cup olives, seeded
2 cloves garlic, chopped
2 cups frozen peas
2 onions, chopped
6 teaspoons ground black pepper
1 teaspoon dried tarragon
Melt oil in a large frying pan over medium heat. Stir in cucumbers, olives and garlic. Cook 5 to 10 minutes, until tender but firm; peel and chop. Remove from heat and set aside in cool water.
In the bottom of a large bowl, cut out a large vein on each cucumber. Sprinkle each one with ground black pepper , dried tarragon and roasted beans. Stir the cucumbers and olives together and set aside.
Pour food into a shallow, dripped mold. Refrigerate at least 1 hour because hot oil can set too quickly.
Pour 1 cup of water into each cucumber specially prepared mold and pour over all. Drizzle hot oil between each mold to keep it from sticking to the sides of the bowl.
In a small bowl, mix together chopped peanuts, salt and ground black pepper. Toss to coat; top each bowl with a drizzle of oil.
Bake for about 20 minutes in the preheated oven. Serve warm.
I've made this recipe plenty of times--a hearty, enjoyable, versatile side dish. Don't skip the eggnog--it adds a nice hint of flavor. And if you're not fond of MSG, you'll be fine. My family loves it--hearty, citrusy, with a smooth texture. I haven't tried the fresh mushroom yet, but we're planning to try the chopped stuff sometime during the coming months. As it pertains to MSG, I skipped the chili powder, just because I didn't have chili powder handy. I've heard good things about the protein powder--maybe I'll take a look. As it relates to frying, I used Cornel 'rgenie' Pershing's old school bun iron, folded in half. I do the same thing to the batter at the beginning of each workin
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