Grilled Pattypan Squash With Hot Chorizo Vinaigrette Food

GRILLED PATTYPAN SQUASH WITH HOT CHORIZO VINAIGRETTE

Steps:

• Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
• Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
• Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.

GARLICKY GRILLED PATTYPAN SQUASH

Steps:

• Mix olive oil, lemon juice, garlic, and salt and pepper.
• Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
• Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.

GRILLED PATTYPANS

Steps:

• Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat until tender, 4 minutes on each side., Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently.

GRILLED PATTYPAN SQUASH WITH HOT CHORIZO VINAIGRETTE

Steps:

• Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
• Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
• Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.