PAN FRIED LAMB MEDALLIONS WITH A ROASTED YELLOW SQUASH PUREE
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes.
- In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce.
- For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat.
- To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it.
FRIED SQUASH
Steps:
- Add the milk, eggs, and hot sauce to a medium-sized mixing bowl. Stir to combine. Add the squash slices, and set aside until ready to use.
- In a breading tray or shallow container, whisk together the flour, cornmeal, salt, and pepper. Set aside until ready to use.
- Add the oil to a skillet over medium-high heat and allow to come to temperature, between 350°-375°.
- Shake off any dripping milk from the squash, and dredge completely in the dry batter. Carefully add to the oil, taking care not to overcrowd the pan and frying in batches as needed.
- Have ready a plate lined with paper towels or a cooling rack atop a rimmed baking sheet lined with paper towels.
- Cook the squash for 2 1/2 -3 minutes each, or just until the crust is perfectly golden brown. Remove from the oil and allow to cool slightly. For best results, serve right away.
Nutrition Facts : Calories 312 kcal, Carbohydrate 44 g, Protein 6 g, Fat 12 g, SaturatedFat 1 g, Sodium 746 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
SPICY PAN-FRIED SQUASH
Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.
Provided by MOTTSBELA
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
- Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 81.1 mg, Sugar 3.6 g
PAN-ROASTED BUTTERNUT SQUASH
Smell the tastiness of roasted butternut squash before it gets to your plate! Vinaigrette and Parmesan give Pan-Roasted Butternut Squash its unique flavor.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring squash, water, butter, thyme and pepper just to boil in large skillet on medium-high heat; cover. Simmer on medium heat 5 to 6 min. or until squash is crisp-tender.
- Uncover skillet; cook squash on high heat 4 to 6 min. or until squash is lightly browned and liquid is cooked off. Remove from heat.
- Add dressing; stir to evenly coat squash. Sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PAN-FRIED SQUASH
Squash is fried in butter then tossed with balsamic vinegar before serving. This is so simple! A monkey could do it!
Provided by MrEd
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Yield 4
Number Of Ingredients 4
Steps:
- Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 24.1 mg, Sugar 3.3 g
PAN-FRIED SCALLOPS WITH BUTTERNUT SQUASH TWO WAYS
Serve up a restaurant-style starter at home - much of it can be made ahead so you can relax with a glass of wine on the night
Provided by Gordon Ramsay
Categories Starter
Time 1h10m
Number Of Ingredients 13
Steps:
- To make the purée, heat the butter in a small saucepan and add the squash. Sweat it over a very low heat for 5 mins, then pour over the stock. Cover and gently simmer for 10-12 mins until the squash is very soft.
- Take off the heat and add the parmesan. Use a hand blender or food processor to blitz the squash until smooth, then press through a sieve into another saucepan. Season to taste and set aside.
- To make the warm salad, trim the squash into a neat block, then neatly dice the flesh into cubes no larger than 1cm. Heat half the oil in a non-stick frying pan. Fry the squash for 10 mins, or until tender and coloured, then tip onto a plate.
- Place the pan back on the heat and gently fry the bacon for 10 mins, or until crisp and brown. Add the onion and cook for 2 mins to soften in the fat, then add the capers and squash, drizzle over the sherry vinegar and toss together for 1 min. Off the heat, stir in the chives and the rest of the oil, then tip everything into a bowl and keep warm.
- Have the scallops to hand as you will need to work fast when cooking them. Clean out the frying pan and place it back on the heat with a drizzle more oil. When the oil starts to shimmer, carefully lay the scallops in the pan one at a time, like points on a clock face, starting at 6 o'clock, so you remember which one went in first.
- Scallops take very little time to cook, so by the time the last one is in the pan, the first will be brown and ready to turn over. Flip all the scallops over and give them about 1 min more, then lift onto kitchen paper on a plate to drain the oil. With the salad and the purée still warm, you are now ready to plate up.
- Spoon half the warm salad down the middle of each plate. Overlap 6 pieces of scallop along the salad. Use a spoon to swipe the purée around the outside of the food. Drizzle everything with a touch more oil, and you are now ready to serve.
Nutrition Facts : Calories 824 calories, Fat 62 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 3.98 milligram of sodium
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH
I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.
Provided by Wylder
Categories Vegetable
Time 25m
Yield 2 Cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Rinse/wash the squash before preparing.
- Cut off both ends of each squash.
- Slice the squashes into 1/4 inch chip shapes.
- Slice the larger chips into half moon shapes.
- Spray a pan suitable to stir fry all of the squash in with cooking oil.
- Put all of the squash in the pan and spray some more oil across the squash.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
- Add 2 tablespoons of water to the pan and toss everything together in the pan.
- Heat the pan to medium.
- When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
- When the water evaporates, add the remaining 2 tablespoons of water.
- Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
- When the squash is to it's suitable consistancy, remove it from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3
EASY FRIED SUMMER SQUASH
This is just a simple, basic yet classic, Southern recipe. We eat these like we would if they were potato chips (and the grandkids do too!) Feel free to add extra spices and experiment.
Provided by Tere Gill
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
- 2. Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
- 3. Drop squash slices into the bag with the cornmeal; seal bag & shake vigorously; set aside for at least an hour, shaking gently every 10 to 15 minutes. (This is necessary because the squash will exude some of it's juice, and the juice helps the cornmeal to stick to the squash.)
- 4. Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
- 5. After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
- 6. Heat oil on stovetop over medium-high heat.
- 7. Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
- 8. Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
- 9. Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
- 10. Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
- 11. Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...
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4.4/5 (5)Category Side DishCuisine IndianCalories 98 per serving
- Once oil is hot add the butternut squash, toss and stir to coat in oil. Add the garam masala and a pinch or two of salt. Reduce heat to medium, cover and cook for 12 to 15 minutes*.
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4.6/5 (14)Total Time 20 minsCategory Appetizer, Side Dish, SnackCalories 159 per serving
- Prepare two bowls - one with eggs, and the other with a mixture of almond flour, grated Parmesan cheese, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Get a third bowl and place just enough of the flour mixture in it to cover the bottom in a thick layer.
- Dip each zucchini/squash circle in the eggs, shaking off the excess. Place the circle into the third bowl (the one with just a little flour mixture). Use a spoon to dust more flour mixture (from the second bowl) over the top of the zucchini/squash circle (in the third bowl) to cover completely. Press lightly, then flip and cover the other side. (Use one hand for the egg and the other for the dry mixture, to avoid getting too much egg in the breading which will make it clumpy. You may want to add more dry mixture to the bowl in batches to avoid getting it too wet. It won't stick if it gets too wet.) Set the breaded slice aside. Repeat with all zucchini/squash slices, adding more flour mixture from the third bowl to the second as you go along. Doing this in batches this way prevents the breading from getting too wet/clumpy.
- Heat 2 tablespoons (30 mL) of oil in a pan over medium-high heat (adjust more/less oil as needed to prevent sticking). Fry the breaded zucchini/squash slices in a single layer, with a lid and without touching, about 2 minutes per side. When done, transfer to a paper towel lined plate. Repeat with the remaining slices, adding more oil if the pan gets dry.
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- In a large bowl, mix together buttermilk and eggs. Add squash and let sit for 30 minutes. Drain squash and dispose of milk mixture. Mix dry ingredients and dredge each squash piece in mixture, shaking off excess.
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4.5/5 (36)Total Time 13 minsCategory Side DishCalories 150 per serving
- Pour enough oil in a high-side skillet (not nonstick) or large saucepan to reach a depth of about 1/4 to 1/2 inch. Bring temperature up to 375 degrees over medium high heat. I use a digital thermal thermometer you can buy online and at hardware stores for a quick and easy way to measure the heat.
- Meanwhile, combine the cornmeal and salt on a paper plate. Cut the squash into 1/4-inch-thick slices and immediately press the cut sides into the cornmeal. If you choose to add the flour, simply stir the two together on a paper plate for easy clean up. I find that the flour prevents some of the cornmeal from sticking to the squash.
- When the oil is at 375 degrees and all the squash is coated, gently drop them into the oil one by one. Be sure they are not touching each other. If there are too many slices in the pan, the temperature may drop too quickly and take too long to come back up to 375 degrees.
- Cook the squash about 1 minute on each side or until lightly browned. Turn the slices over with tongs and cook a little less than 1 minute on the second side. Drain on paper towels.
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- Wash and dry squash, then slice off and discard the ends. Slice the squash into 3/8-inch thick discs and set aside.
- In a shallow dish, combine the flour, egg, and milk, whisking with a fork until everything a batter forms.
- Heat 1/2-inch of oil in a large skillet until hot enough that a drop of batter sizzles when dropped into the oil to test it (around 350 degrees F).
- Dip the squash slices in the batter, turning and lifting with a fork to allow excess batter to drip off.
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