Wednesday, July 28, 2010

Fire Roasted Stuffed Summer Squash

Do you remember the old Reese's Peanut Butter Cup commercial "You got your chocolate in my peanut butter - You got your peanut butter on my chocolate"?

Apparently the same incident happened with yellow squash and zucchini when I found those freaky looking squashchini things last weekend. I didn't know what I was going to make with them but I had to buy them.

I decided on an idea tonight after seeing a recipe for stuffed zucchini in Joy of Cooking and noticing it cooked at the same temp as the pork tenderloin I was cooking so I could do them both on the Big Green Egg.


Fire Roasted Stuffed Summer Squash
Source: Nibble Me This, inspired by Joy of Cooking (97 version)

2 ea summer squash (try to get the largest that you can)
1 Tbsp butter
1 ea green onion, finely chopped (white and green parts)
2 cloves garlic, finely chopped
1 Tbsp dry white wine
1 ea egg, beaten
1/2 cup bread crumbs
1/4 cup fresh herbs chopped (I used basil, thyme, and parsley)
1/2 cup Locust Grove Galloway Reserve Cheese, shredded (sub a quality sheep milk cheese like pecorino romano)
2 tsp kosher salt
2 tsp cayenne pepper (I used my home made ground chili pepper mix)

Cut the squash in half lengthwise and scrape out the core, leaving a shell like below reserving the pulp. TIP: If the squash is firm, you can run a paring knife around the shell before using a spoon or tiny melon baller to scoop out the pulp.
Steam the shells with the hollow side down for 5 minutes. TIP: You don't have to have a steamer to do this. I used a large sauce pan with a 1/2 cup of water, put a metal colander over it and covered that with a glass pot lid.


Saute the green onion in the butter over medium high heat for 2-3 minutes. Add the garlic and chopped squash pulp, cook another 1-2 minutes. The pan should be almost dry. Add the wine and give a quick stir. TIP: If you want this to be more of a main course than side dish, skip the squash pulp and add 2 ounces of browned chorizo sausage.

Put that mixture into a bowl and mix together with the egg, bread crumbs, herbs, cheese, salt and pepper. Spoon into the cooked squash shells. Sprinkle with a bit more of the cayenne pepper.

Place in a shallow baking dish and add enough liquid (water, broth or wine) to come close to the edges of the squash. Place in a 400f grill or oven with indirect heat. The problem was that I was also cooking a pork tenderloin over DIRECT heat at the same time. No problem, I put the baker dish on top of a cast iron cornbread mold to block the direct heat from underneath like this....

Cook for 30 minutes.

That's the squash recipe, but since I was also cooking a tenderloin, with 21 minutes left, I added the pork tenderloin. I had already trimmed the silver skin off like this.


Then I rubbed it with a mix of 2 parts ground red pepper, 2 parts kosher salt, 1 part cumin. I grilled it, turning it a few times during those last 21 minutes.

While that was going on, I made a quick cheating pan sauce by sauteing 1/4 cup onion in butter, deglazing with 1/4 cup dry Marsala wine, when it was almost evaporated, added 1/2 cup chicken stock. I reduced that by half and then seasoned it with salt & pepper. I whisked in 1 Tbsp of butter.

By now, the stuffed squash had cooked for 30 minutes and the tenderloin was at 140-145 internal so I pulled them both off and let them rest for five minutes. I added the juices from the rested pork to the pan sauce.

I sliced the tenderloin thinly and served it on a plate with the squash. I dusted it with a little more of the homemade ground red pepper and drizzled some of the pan sauce over the pork.
NOTES:
It was a very good dish but I would make a few changes the next time. For example, I'd do the chorizo with the squash. Also, I'd take the squash out of the baking dish in the last 5 minutes and finish cooking them over direct heat just to get some char on the bottom of them.

I used pastured pork for the first time. It was definitely different than the grain fed pork I usually use. Cooking to the same time and internal temps, it looked more done, was still as moist, but not as tender. Not tough, but just a different texture.

I was thrilled with the flavor that the ground red chili pepper I made this weekend came across in both of these recipes.

19 comments:

  1. As always, look PDG to me! I've seen those squash around the blogosphere but not in the markets around here.

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  2. I love it when you show a side dish that can grill right along with the meat!

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  3. This looks amazing! Where do you come up with these ideas? Wish you would come cook at my house. LOL

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  4. Hooray for chorizo! I've become a fan recently.

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  5. Nice! I've been wanting to stuff my zucchini and yellow squash for awhile now... thanks for the tasty looking recipe.

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  6. The squash boats look adorable. Love the filling you used!

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  7. So glad you got a chance to your use homemade chili powder. The pork looks perfectly cooked! Love those stuffed squash boats. I'm with you...a little chorizo always makes things better:)

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  8. The squashchini's are cool looking! I really love them stuffed like that. Great idea. Your pork is so perfect looking it should be in a magazine!

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  9. Love the vie- the pork loin loogs great too, the bark/crust looks delish-
    Rene-
    TheBackyardSmoker.blogspot.com

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  10. As always, looks great Chris. I do remember that commercial. I have never seen one of those freaky squashchini's but man do they look good with that stuffing mixture. I've been eating up leftovers all week and it's about to kill me. One more night and I'm off to the store for a new adventure.

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  11. What a nice alternative to my usual squash dishes. I like that this can be grilled and not have to heat up anything in the kitchen!

    Hope ya'll have a wonderful weekend!

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  12. You're speaking my language - cayenne, chorizo, pork loins. Terrific! I'm not so great at steaming so I'll have to look in my over-stuffed kitchen cabinet to see what I've got, but I plan to put this on my table sometime soon! Thanks! - Gary

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  13. From what I hear a lot of home gardeners are having problems with their squash and zucchini getting frisky. Those things need some birth control or something because they are doing some serious copulating while we are all asleep!

    I love this meal. Every aspect of it is just so appealing.

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  14. Love those summer squash! Your recipe looks wonderful. I'm definitely making it even if I have to use regular zucchini. That's one of those sides that can definitely be the meal if there is a vegetarian around. Yum! :-)

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  15. I'm loving the stuffed squash as I'm "zuchini rich" these days. But I loved the demo on trimming a pork loin. (sigh) I wish I had you around to cook for me. It's good, but not the same on a gas grill. :/

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  16. Mmm, stuffed squash. So light and delicious. It's a great way to get a little cheese with your veggies too.

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  17. Those are the coolest looking squash! Almost like they are confused about whether they are zucchini or summer squash. I have been harvesting lots of zucchini and am constantly looking for new things to do with them. I never thought about stuffing them. Thanks for the idea!

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  18. Just heard about your blog over at Seaside Simplicity,I'm Jen...a friend of Martha's. Yum-O on these recipe's can't wait to give them a whirl!
    Will be back...newest follower :)

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  19. I'm drooling on the keyboard - OMG YUM!

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