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.