Sunday, May 8, 2011





he new summer is quickly approaching and I'm experiencing temperatures in the mid nineties. I planted some raised gardens and the harvests are just beginning to come in. Memorial day is quickly approaching and many of us will be grilling outdoors and entertaining family, friends, and neighbors. I certainly intend to grill or smoke something up for our neighborhood cookout. Today I want to share something a little different; cooking inside....

I recently harvested 3 nice looking crooked neck squash that I had been wanting to cook. I looked around for some ideas online, but nothing excited me, and I didn't want to fire up the grill just for a single side dish. I saw a recipe that looked easy enough for squash and onions that was done in a 10" skillet. It looked boring, so I kicked it up a few degrees. It went something like this....

3 med summer squash
1 med onion
4 pieces of bacon
salt
pepper
1/2 cup apple juice


Prepare the squash and onion and then slice them up. Cook the bacon until crispy, remove and drain bacon while leaving drippings in pan. With heat at medium-high, begin layering slices of squash and onions; salt and pepper the top of each layer. Cover the pan and let cook a few minutes, before turning over the bottom layer up onto the top and rearranging the contents of the pan. Add about half of the apple juice and immediately cover the pan. Continue to simmer on medium to med-high heat, occasionally stirring; for about 20 minutes. When you are ready to remove it from the heat, add the last half of the apple juice and stir it into the pan, making sure to mix it in with the pan drippings. crumble bacon and add back to the pan.
This was the best summer squash I have ever eaten. The onions were perfectly caramelized and the apple juice added a lot of flavor. I usually always get seconds on vegetables, but they were all gone when I went for more. :)




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