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Thread: Help with dinner tomorrow?

  1. #21
    Join Date
    Nov 2005
    Location
    Liberty Lake, Washington
    Posts
    3,566

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    Quote Originally Posted by Lake Erie High Ball View Post
    Lotech,

    Sorry I missed this coming out of the gate. I like to grill. So I would have started the squash and the chard on the stove, shocked it with an ice bath to stop the cooking and finished it on the grill to get a nice soft, smoky flavor with the grill marks on the squash. Then I would have finished it off with:

    1/4 cup unsalted butter
    1/2 teaspoon red wine vinegar
    1/2 teaspoon kosher salt (divided)
    1/4 teaspoon of fresh ground nutmeg
    1/4 teaspoon fresh ground pepper (divided)
    1 teaspoon of fresh parsley minced

    Heat it up in a sauce pan drizzled over squash and chard then a touch of the salt and pepper to taste.

    This is also very good with carrots. In fact I think I would have gone with just the carrots and passed on the squash.

    How did you cook the meat and what beverages did you serve?
    Canadian Blended Whiskey was the libation of choice. The salmon was steamed in the marinade. (butter, onions, garlic & fresh squeezed orange juice) It was delicious, but that's just me.
    Where you go is less important than how you take the steps.
    Fish with a Friend,
    Lotech Joe


  2. #22
    Join Date
    May 2002
    Location
    Milwaukie Oregon
    Posts
    346

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    nut meg and alspice just a touch with sweet unsalted butter in the squash the alspice well not only bring out the flavor of the char but will also work well with the salmon, it one of the spice I like useing with salmon

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