Stuffed Cucumbers

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   ["Cut about 2+1/2 inches off each end of cucumber (assuming you are using the Japan or seedless, since they are typically rather long).", "Grate the ends using a hand grater & place into a fine mesh strainer.", "Cut the cucumbers in half, then again lengthwise.", "Scoop out seeds so you have four boats & run the bottom side of boat across a grater. This creates a flat bottom so the boat doesn't rock. Save the shavings & rough chop into the grated cuc ends from above.", "The longer you let the cucumber strain, the drier the stuffing will be, I usually wait about 30 minutes.", "Remove grated cuc from the strainer, add to bowl.", "Add 2oz feta, white pepper and dill weed. Stir gently.", "Chill at least a couple hours but no longer than 12 hours.", "Wipe the boats dry (makes the stuffing easier) and place stuffing inside.", "Garnish: black lava sea salt & dots of sriracha mixed with mayo.", "You can also slice into smaller bite sized ""U's"" if you refrigerate after stuffing to re-firm the feta/cuc mixture.", "Prep time does not include refrigerator marinade time."]

* Per serving · 4 servings · Values may vary.

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