Monday, March 28, 2011

Grilled Patty Pan Squash with Smoked Bacon and Olive-Caper Vinaigrette

1 pound patty pan squash (5 or 6), cut in half horizontally
2 tablespoons olive oil
Salt and pepper

Smoked Bacon and Olive-Caper Vinaigrette:
¼ pound smoked bacon, diced
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoon capers
¼ cup chopped olives (green or black)
2 tablespoons champagne vinegar
2 tablespoons caper vinegar (from the jar)
3 tablespoons olive oil
1 Roma tomato, peeled, seeded, and chopped
You can also use cherry tomatoes, cut in half

To prepare the squash (and peel the tomato):
1. Bring a large pot of salted water to a boil. Drop in the tomato for 10-15 seconds. Remove and peel. Drop in the squash and cook for approximately 3-5 minutes or until barely tender. Remove and place immediately in an ice bath or run under cold water. When cool, lay them out on a clean kitchen towel to dry.
2. Coat the squash lightly with olive oil, salt and pepper. Set aside.

To prepare the vinaigrette:
1. In a skillet, cook the bacon until it is nicely browned.
2. Reduce the heat to low and add the garlic, shallots, capers and olives. Sauté until the garlic is slightly golden brown.
3. Remove from the heat and add the vinegars and olive oil. Set aside.

To finish the dish:
1. Place the squash on the hot grill or a hot grill pan on top of the stove. Turn them until they are warmed through and have nice grill marks. Reheat the vinaigrette.
2. Place the flat bottoms of the squash on a serving platter. Spoon some of the warm vinaigrette over them. Top with the round part of the squash and pour the remaining vinaigrette over all. Garnish with the diced tomatoes.
3. Serve warm or at room temperature.

4-6 servings depending on the number of squashes and your hunger
Originated with the Grilled Asparagus recipe in Bradley Ogden’s Breakfast Lunch and Dinner

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