Originally Posted by
Lake Erie High Ball
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?