Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
Friday, February 13, 2015
A Fabulous Holiday Side Dish Butternut Squash Puree from Perrys Steakhouse Grille
Michael and I attend two big family sit-down meals every holiday season: Thanksgiving and Christmas Day. My side of the family celebrates on Christmas Eve with a casual, fun party thats all about fun finger foods, appetizers, and sweets. Then, Michael and I always have a big Christmas lunch the next day at his parents house before opening presents in the afternoon. I’m constantly looking for new dishes to share with everyone. Of course, some “tried and true” family favorites are a must every year to prevent a mutiny...but I’m a culinary rebel and like to shake things up a bit. Thanks to my friends at Perry’s Steakhouse & Grille, I’ve got a fabulous new side dish to contribute this year: Butternut Squash Puree. This item is available on Perry’s menu year-round, so I was very excited when they sent me the recipe and asked me to try it out and share it with you!
This was my first time to cook butternut squash. Ive always been intimidated by the idea of cutting a whole butternut squash up. However, our new Trader Joe’s sells bags of peeled pre-cut butternut squash, which made the prep work for this dish a snap! The flavor of this side dish is similar to sweet potatoes, and it’s bursting with flavor thanks to addition of butter, bacon, and maple syrup. How can that be anything but good?!?!? The only changes I made to the recipe they sent me were to half the recipe since I was cooking for just Michael and I. I also subbed panko bread crumbs for the Italian breadcrumbs the recipe calls for. I misread the recipe and bought panko, so I went that. It gave the final product a really nice crunch, which we loved.
Butternut Squash Puree
from Perrys Steakhouse & Grille
Step 1: Add 4 cups chicken stock to a large Dutch oven over med-high heat. Add 1.25 lbs. peeled and cubed butternut squash, one chopped garlic clove, and half of a thinly sliced yellow onion. Bring to a boil, then lower heat to med-low. Add 2 tbs. sugar and salt & pepper to taste. Cover and cook until the squash is tender – about 20 minutes. When the squash is cooked, drain it using a mesh strainer and transfer to a large mixing bowl. Save the cooking liquid in case you need it to thin the puree.
Step 2: Puree the squash-onion mixture using an immersion blender. Add 1/2 stick softened butter cut into pieces and incorporate using the immersion blender. Then, add two slices crumbled cooked bacon and ¼ cup maple syrup. Puree just until the maple syrup is incorporated. No worries -- the bacon will stay in bite-sized pieces! If the mixture seems thick, add a bit of the reserved cooking liquid to make it a smooth consistency. I added about ¼ cup of the cooking liquid, but your mileage may vary. Transfer the butternut puree to a buttered oven-proof casserole dish.
Step 3: Combine 1 cup breadcrumbs, ¼ cup grated parmesan, and 2 tbs. olive oil in a small bowl. Stir to evenly coat the breadcrumbs with the oil. Sprinkle on top of the butternut puree. Place the casserole in the oven and turn on the broiler. Broil until the breadcrumb topping is golden-brown. Keep a close eye on the dish as it broils…it only takes a second for it to go from browned to burnt!
This butternut puree is absolutely fabulous: it’s sweet and full of buttery flavor…and the one-two punch of maple syrup and smoky bacon gives it an addictive background flavor. I paired this side dish with roasted pork tenderloin and a simple salad for dinner one evening last week. It was a big hit with us, and I can’t wait to share it with our extended family on Christmas Day. If you love sweet potato casserole, give this dish a try instead for a change of pace…I promise you won’t be disappointed!
For my Texas readers, Perry’s also wanted me to mention that they’re currently taking reservations for a special New Year’s Eve dinner. For $74.95 per person after 600 p.m., you’ll receive a three-course dinner menu of soup or salad, entree, and dessert. The menu features some of Perrys most popular signature menu items. Michael and I will be Perrys guests for a late dinner and a midnight celebration welcoming 2013 at the La Cantera location here in San Antonio. I’m so excited! We usually ring in the new year at home in our pajamas, so getting dressed up and enjoying a festive meal before counting down to midnight with a champagne toast at their adjoining Bar 79 will be so much fun! Rest assured…we’ll be taking our camera so I can share all the fun with you the next day!!
Founded in 1979, Perry’s is a Houston-based, family-owned business that operates Perry’s Steakhouse & Grille, with nine locations in Houston, Austin, Dallas and San Antonio. For more information, please visit PerrysSteakhouse.com.
Thursday, February 5, 2015
SundaySupper Squash Fest Featuring Zucchini Corn Pancakes
My Zucchini-Corn Pancakes are savory pancakes that make a perfect light Summer lunch, a dinner side dish with grilled meats, or even a weekend brunch entree. I used a recipe that I found at Food Networks website as my jumping off point. To their basic recipe that features both flour and cornmeal, I added green onion, basil, and crumbled goat cheese. I served my pancakes with sour cream and chunky salsa for topping. My batch made 8 pancakes -- plenty for for 2-3 hungry people. For larger crowds, feel free to double the recipe. For fun appetizers, simply make the pancakes smaller. See? This veg-friendly recipe is very versatile!
Zucchini-Corn Pancakes
adapted from Food Network
Ingredients:
- 1 medium zucchini, coarsely shredded + 1/4 tsp. salt
- 2 green onions, thinly sliced
- 1/2 small shallot, finely chopped
- 3/4 cup frozen corn kernels
- 1 tbs. finely chopped basil
- 1/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/2 cup crumbled goat cheese
- 1/2 cup milk (can sub buttermilk)
- 1 large egg
- Salt & pepper to taste
- 4 tsp. olive oil, for frying
- Cajun seasoning
- For topping: sour cream and salsa
Step 1: Trim the ends off the zucchini. Using a box grater, grate the zucchini into a bowl. Sprinkle with 1/4 tsp. salt and toss well to combine; let the zucchini sit for 10 minutes. Wrap the zucchini in a kitchen towel and squeeze to remove the excess water. Place the dried zucchini shreds in a large bowl, along with the green onion, shallot, corn, and basil. Stir well to combine.
Wait until you see the wide range of squash recipes the #SundaySupper crew is sharing today! Weve got everything from sweet to savory...and were featuring a wide range of squash varieties. Youre sure to find something that youll want to try out in your own kitchen.
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
- Zucchini Pickles from Janes Adventures in Dinner
- Zucchini Relish from Magnolia Days
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Mommas Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindys Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbis Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoors Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpys Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-Ds Books and Cooks
I hope that youll join the #SundaySupper conversation on Twitter later this evening! We tweet throughout the day, and we share recipes from all over the world! Our weekly Twitter chat starts at 7:00 pm EST/6:00 pm CST. Be sure to follow the #SundaySupper hashtag and remember to include it in your tweets to join in on the chat. We have a great time chatting about each weeks topic. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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