Buttermilk dressing for our pork schnitzel.
Usually as you know
it is a breaded
piece of cutlet. Cutlet!
Veal or pork.
It can be chicken.
But if you have ground pork laying around,
which by the way and I know you agree with me,
is one of
my favorite ingredients Absolutely.
Because pork is so versatile and so much flavor to it.
And really what I'm gonna do
is I'm not gonna bread it
because, Rachael, I'm on a no flour,
no added sugar thing right now.
But basically what we're going to do
on this parchment paper
is I'm just making a very, very thin pork patty.
And then what I'm gonna do is I'm going to season it.
I'll just season this top side first.
A little bit of salt.
A little bit of granulated garlic.
And then I'm gonna add a little bit of pepper
which gets thrown into the shot.
Ahh, that's awesome!
I have someone behind the camera here.
Every once in a while
in this new world-- Wowee!
This is what we do.
The family-- Whoo!
(indistinct) rolls around
Oh, my God.
That's like watching football!
I love it!
It's amazing!
You gotta get the whole family involved.
And what I'm gonna do is put this pork patty now
on the burner here in the back
and just start cooking my pork.
I seasoned that first side.
I'll season the top of that pork patty
as it goes into the pan in the back,
and now I'm gonna get into
making the cucumbers and the buttermilk, right?
So the other dish, right,
the other thing that's been searched a lot is buttermilk.
And the sauce for this
is going to be this buttermilk dressing.
If you wanna call it ranch dressing,
I'm okay with it.
I'm okay with it, but if it makes--
And everybody loves ranch.
Just say ranch.
This is true,
but to get fancy,
you can just call it buttermilk dressing.
That's fine.
So here we go.
Here we have the buttermilk.
I actually like to not shake the buttermilk up for this
and just use the top part of the buttermilk,
especially if it is a carton that's been in your fridge
for a little while,
because I like the thickness,
the viscosity of that buttermilk.
And then I'm gonna add
the not so secret blend of herbs and spices,
which is dried chives, dried parsley, dried dill.
That's really what takes this to the next level.
A little bit of vinegar in here.
It can be whatever you'd like.
Sherry vinegar's gonna work.
For mine 'cause I like that umami,
I'm gonna add a little bit of sun dried tomato in here.
And that's really it, right?
A pinch of salts.
And you could add some lemon juice if you want to it.
I'm gonna just--
Do not shake it up, right?
But you're taking the thicker buttermilk product
from the top.
But we should point out that buttermilk,
it's made from skimmed milk.
So it's actually quite a healthy choice for a dressing
if you don't add a lot of additional fats to it, correct?
Super healthy and listen,
buttermilk is really upset.
They are lodging a complaint because it's all about yogurt.
It's all about kefir.
It's all about these ingredients that (indistinct)
it's buttermilk, right?
Buttermilk's the original yogurt.
I'm gonna get in trouble for saying that.
But here we go.
We got our buttermilk dressing
and this is as simple as it is.
You just shake it up
in one of the hundred Mason jars that you have.
And now what I'm gonna to do is
I chopped up some cucumbers, right?
I like to cut them into these thick pieces
so that the rings don't get really, really soggy.
Some Persian cucumbers,
I chop those up
and then I'm gonna make some spicy cucumbers.
So in this pot I have some really, really hot canola oil
and you can see that sizzling, right?
Then I'm gonna add some ginger, garlic,
fresh herbs, scallions, and red onions.
And then a whole bunch of chili powder
is gonna go in here.
A lot of chili powder,
just store-bought chili powder.
And that is a marinated mixture for our cucumbers, right?
I'll add the rest of the oil to this.
And it's sort of a Chinese sort of Sichuan spicy cucumbers
but without Sichuan peppers
which some people think are a little too peppery.
Alright, so there we go.
That is our spicy cucumber blend
right here. Look at that, whoo!
It's looking great and smelling super delicious
and really, really simple.
Then I'm just gonna to take that mixture
which is right here.
And I simply just sort of marinate our cucumbers
in this spicy sauce.
And there's the cutlet going down into a puddle!
Oh, my God!
I'm working the sidelines! There's the cutlet.
It is submerged.
Listen, our resurged pork schnitzel cutlet
is now bathing in this buttermilk dressing.
We are gonna of course put our spicy cucumbers now
on top of this.
And again our couple of ingredients,
this dish really comes together with a few ingredients.
I happen to have some pineapple mints, Rachael,
'cause I'm here in California.
We got some radish flowers and pineapple mints.
It is a buttermilk dressing
for our pork schnitzel spicy cucumbers.
(whooshing)