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- Hey, y'all, it's Jamie Deen.
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It's Friday. That means we must be in the Chicken Box
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and I'm at Fun Friday.
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I'm at the end of my week and guess what else?
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Theresa's favorite day to film.
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So today, it's Fun Friday at the Chicken Box
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and I'm filming with her today
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and I'm excited to see y'all.
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It is hot. It is summer and we're doing a side salad today
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that is recognized the world over.
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It's a traditional southern summer salad.
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This is our cucumber salad with vinegar and tomatoes
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and onions and some fresh dill.
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And just yesterday, Renaia,
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one of my favorite people in the whole world
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that I work with said,
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"Do you know what I want? I want some cucumbers
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That's what she wanted me to make her
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just a couple of days ago and I wasn't able to.
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So today, she's here and I'm excited.
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So I'm making this for Naia today.
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It could not be more simple, y'all.
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We have got our cucumbers that we've prepped.
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Theresa, thank the Lord, did 'em all.
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I got three peeled. We sliced them pretty thin
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and we've got our container of grape tomatoes
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that she's cut top to bottom,
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and then we have some sweet onion that we're gonna use.
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Not a whole lot goes into this, y'all.
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We've got white vinegar. Oh, let's do it this way.
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I'm like, let's do this.
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We'll do this in here, so we have our white vinegar,
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and we have our oil, we have our sugar.
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I'm gonna give this a real quick whip.
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The reason why I wanted to do this before is just in case
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I feel like this needs a little bit more sugar
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or maybe a little bit of salt.
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I just wanna see what I'm working with
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before I dump it all over my fruit.
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You don't need a whole lot,
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because it's very strong.
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That white vinegar is gonna permeate this
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and it's gonna sit for a while before we get done.
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So let's take our Vidalia onions right on top.
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If you wanted to put purple onions in here,
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y'all know I'm an artist caught in a cook's body.
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Purple would be really pretty with this red and green
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Look how pretty that is.
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Now we've got our sauce right here ready to go.
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Let's get into our dill.
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We're gonna do two tablespoons of fresh dill,
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so I'm gonna take this right off the top.
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Y'all know there is nothing that I love to do more
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than measuring things,
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but I don't think I'm gonna measure this today.
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I'm gonna direct them.
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This right here is about it, get me.
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Rough chop on here and that's pretty goddamn close.
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I think it's what I need. That seems to be enough.
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On top of this, give it a little bit of salt.
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I somehow wound up with fine ground pepper
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instead of rough, so I'm gonna be careful with this.
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This may be a half a teaspoon or so of that.
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All right, and now we'll take this.
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You want a little bit of that sugar.
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It's gonna cut some of that acidity for you.
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So sugar in it doesn't really make it sweet.
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All of these flavors work together to kind of
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balance out into one thing.
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Now, my Aunt Peggy's cucumber salad that she would make,
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she would float hers.
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It would be completely under vinegar
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and she would let it sit and we have a recipe
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that we do here at the restaurant where
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I use a purple vinegar and we let that sit as well
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until it turns a little bit different,
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but for this recipe, I think what mama wants is
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for everything to just taste like summer,
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so we're not gonna soak it too long.
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We're not gonna overload it with a lot of flavors.
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And when you invite one of your girlfriends
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or your family in to eat and it's hot outside,
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few things say summer in the south
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like our cucumber salad, right?
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And so, let's see if it's worth eating.
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I think it is the perfect amount of everything in there
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and I know exactly what mom was trying to do.
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Keep it fresh, keep it simple, and keep it good
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and y'all know that's good food.
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I'm Jamie Deen. Thanks for tuning in.
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(Jamie clears throat)
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We'll see you around the Chicken Box. Cucumber.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
