ChefBenDiaz

Ingredients:
1 ea. cucumber
4 oz Kona Kampachi
1 tbsp cream
1 tsp paprika
½ tsp garlic powder
TT salt/ pepper
3 ea. Orange Supremes
Candied Orange Zest:
2 tsp. orange zest
1 tsp. sugar
** water
Glaze:
¼ C Balsamic
2 oz sugar

Directions:
In a saucepot add the balsamic and sugar, reduce by half, and let cool reserve for later. Next drizzle water over the orange zest so that they are moist, next roll the zest in sugar, bake at 350 degrees for 7 min. until crispy. Now in a food processor add the kampachi, paprika, cream, garlic, and puree smooth, season to taste. Next with a deep scourer scour the outside of the cucumber and with a de-corer scoop out all the side from the inside of the cucumber. Place kampachi mixture into a piping bag and pip inside the cucumber, chill for 1o min. and slice thinly. On a square plate place the candied orange zest in the center, place kampachi-cucumber slices on top, drizzle the balsamic glaze around the plate and garnish with orange Supremes.


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