What's Cooking?

[rps]

Marinated garlic shrimp seared with sides of Vidalia style onion and farmers market patty pan sqaush. On the side we had a cucumber/tomato/arugula salad.

[ness]

19 hours ago, rps said:

Marinated garlic shrimp seared with sides of Vidalia style onion and farmers market patty pan sqaush. On the side we had a cucumber/tomato/arugula salad.

 

Never did patty pan squash. What's it like?

[MOPanfisher]

I don't even know what a patty pan squash is, but it is getting to be zucchini season, around here you have to lock your vehicle and roll the windows up or someone will leave zukes in it.  Even that doesn't always work if I know where you live.  BUT those who take zukes get first shot at cantaloupes later.

[Gavin]

Must suck if you own a pickup truck;)! Zucchini isn't bad if you cut it into 3/8" fries. Egg wash, flour, egg wash, Italian bread crumbs, deep fry at 350 until golden brown.

[MOPanfisher]

The bad part is I  have made the cruise through town dropping off zukes, cukes and whatever else.  Then park at the gas station and come out to find someone had put produce in my truck.  Guess turn about is fair play. Got a pretty good system now, the small public library has a produce table where if you have extra produce bring it in and leave it, free stuff only.  Other folks come in and take some home.

[rps]

6 hours ago, ness said:

Never did patty pan squash. What's it like?

A great deal like yellow crook neck. They look like little flying saucers. I sliced off the top and tail then sliced them horizantally to equally thick slices. I sprayed them with olive oil, peppered them well, and sprinkled a Penzy spice blend called Fox Point over them. Then I grilled them on my indoor cast iron grill pan. I did the onion the same way but used only salt instead of the spice blend.

[ness]

16 minutes ago, rps said:

A great deal like yellow crook neck. They look like little flying saucers. I sliced off the top and tail then sliced them horizantally to equally thick slices. I sprayed them with olive oil, peppered them well, and sprinkled a Penzy spice blend called Fox Point over them. Then I grilled them on my indoor cast iron grill pan. I did the onion the same way but used only salt instead of the spice blend.

I can see that. The shape always seems like an issue though. I may pick one up and give it a try  

Dont need to bread and deep fry this stuff, Gavin. A little bit of neutral oil and some salt and pepper on a hot grill gets you a tasty, healthy side. Change it up with lemon pepper or whatever spice your heart desires. Hard to screw up. 

[Gavin]

Will grill it but it's indifferent. We used to make 20-30 orders of fried zucchini at the Italian place I used to cook for. Still on their menu. Pair with a good marinara and some fresh grated Parmesan.

[ness]

I'm just saying you don't need to do it. It's pretty tasty on its own, with a minimum of seasoning and cooking. 

12 hours ago, MOPanfisher said:

I don't even know what a patty pan squash is, but it is getting to be zucchini season, around here you have to lock your vehicle and roll the windows up or someone will leave zukes in it.  Even that doesn't always work if I know where you live.  BUT those who take zukes get first shot at cantaloupes later.

You know, I've never grown them in my little garden where space is precious. They're readily available at the store year around, PLUS the summer gardener glut. 

[ness]

Alright, I've been in Boston for 4 days. I know this ain't cooking, but here's what's eating and some other stuff: