You too can play the mandoline!

People ask me all the time.....they say, "Jase, can you teach me to play the mandolin?" and I say, why in the world would you think I can teach you to play an 8 stringed difficult to learn instrument? Now, if you'd like to master the mandoline, I'm your go-to guy! 

The mandoline can be intimidating for many, with it's razor sharp mouth-like opening, ready to devour everything that gets within 2cm of its grasp! 

Fear not! 

It's just a mandoline and it's ready to help you make wonderful things. It slices and juliennes, but it doesn't dice.... sorry, its not a Popeil pocket fisherman, "The biggest thing in fishing since the hook."

I suspect the best advice I can give on using the dusty thing in the back of the bottom shelf that you've been saying you need to use for several years now, but hasn't see the light of day since the last time the 49ers had a winning season is: Yagotta Use It!!! 

It's pretty much the same as most things that are not common things, but with a sharp edge :-) Be respectful and remember your knife skills. The worst thing that can happen is an unscheduled manicure.

So to that vein, here's a simple recipe I mentioned the other night at the wine bar to a new friend who's mandoline needs some lovin'. Try it out!

Prawns and Apple in Cucumber (serves 4)

1 english cucumber

1 firm semi-tart apple ie: pink lady, braeburn or similar -- no red delicious or on the other end, granny smith!

1/2 lb (approx 10) 16-20 count raw wild prawns

4T calvados

1t sugar

cinnamon

unsalted butter

olive oil

S&P

..and although it's not an ingredient, you'll need a 3" ring mold ( a large cookie cutter will substitute....well, kinda)

Wash, then cut the ends off of an English cucumber, so the cuke is approximately the same diameter and doesn't taper at the ends.

Using your mandloline set for approximately 1/8", lengthwise slice 4 pieces of cucumber & reserve

Skin and medium dice the apple

Saute the apple until softened a bit (3-4 mins on med.) with butter and a bit of cinnamon. (Now, I know you're saying "How much is a bit?" I dunno. It's more than a shake and less than 1t. Maybe 2 or three shakes?? Try it. If it's too much, then try it again with less!)

Add the shrimp and 1t of olive oil and continue until shrimp are pink (approx 1 1/2 mins). 

Once shrimp are pink, remove the pan from the fire, add the calvados, then back on the fire and reduce for 1 min. Remove from heat.

Line the inside of the ring mold  with a slice of cucumber as if the cuke slice is standing on its edge inside the circumference of the ring mold.

Spoon 1/4 of the shrimp and apple mixture into the ring mold and remove the ring, leaving the cuke standing in a round on its edge.

Season to taste.

I'd serve this with a nice Pinot Blanc or Pinot Noir Blanc.

Have fun and remember, it's not going to be used if you don't use it...right C???

Happy Monday my friends!