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Grilling Recipes

Butternut Squash Tostadas

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Here is a great recipe that I found on MeatWave.com written by Joshua Bousel

As I sat down and started to ponder the best way to introduce this recipe for butternut squash tostadas, I thought I came up with a good segue from how a past foray with BlueApron had led me to learn the virtues of veggie tostada recipes. Then I was like, didn't I write something like that before, and indeed I did, over a year ago, and I also chronicled in that post my failure to cancel the service, even though my wife and I no longer use it. That reminded me that I still have yet to cancel and that I needed to go in and skip the next month of deliveries, but first I perused the current offerings and nothing looked as good or interesting as these tostadas that I devised on my own were, leaving me feeling still more confident in my creative abilities rather than relying on BlueApron, which didn't take long for us to tire of after signing up.

Butternut Squash Tostadas

I guess one plus of a meal delivery service is that you'll never put in as much work into a meal as these particular tostadas represent, but at the same time, you may never feel as satisfied with the end result. These tostadas certainly have their fair share of components, which makes it a somewhat lengthy recipe overall, even though no one single piece is that much of a challenge to cook, starting with these black beans that I made by first sautéing onions and garlic in butter, then adding in the beans and cumin before smashing everything into a creamy paste that would serve as the first layer of the final tostadas.

Butternut Squash Tostadas

Next I made a green chili avocado salsa whose recipe I found on the very reliable salsa of Homesick Texan. The recipe began by roasting tomatillos and Anaheim peppers until they were soft and charred.

Butternut Squash Tostadas

Then, after peeling the skin from the peppers, those two items went into a blender along with an avocado, cilantro, garlic, and lime juice and got pureed until smooth. The final salsa was amazing, with an excellent depth that was tart, spicy, fruity, earthy, creamy, and fresh tasting all at once.

Butternut Squash Tostadas

I've seen packaged tostadas in the store before, so you could save a little time on this recipe by picking those up, but if you've ever made freshly fried tortilla chips before, you probably already know the virtues of making your own. Tortillas fry up quickly, so wasn't a huge time suck to cook about 24 street taco-sized tortillas for these, and I think to have to have the crunchiest, freshest tasting tostadas, it's totally worth any hassle frying represents.

Butternut Squash Tostadas

We had two or three veggie tostadas over our time as active Blue Apron customers, all of them using orange vegetables, and all tasting incredible. Oven roasting was the method for those, but grilling adds even more flavor, so when I decided to use butternut squash for my recipe, I knew they had to flame-roasted. Prior to cooking though, I tossed my squash slices in oil and a chili-heavy seasoning mixture.

Butternut Squash Tostadas

Then to grill them, I placed the rounds over indirect high heat and covered. I knew the squash would take a good 20 to 30 minutes to fully soften and brown, so I went back inside to prepare the rest of the toppings while it cooked.

Butternut Squash Tostadas

The remainder of the toppers required me to the slice up some radishes super thin on my mandoline, finely chop up a bit of fresh cilantro, and place sour cream into a squeeze bottle to make application easier and faster later on.

Butternut Squash Tostadas

At about the 20 minute mark of cooking, some squash slices were close to being done while others needed more time, so I rearranged them on grill accordingly, moving the more tender pieces further from the fire and the less done ones closer. I also flipped them for more even browning. After another 10 minutes or so, they were all very tender and had attractive caramelization, so I moved the squash slices to a cutting board and roughly diced them up.

Butternut Squash Tostadas

Then to assemble the tostadas I first spread a layer of the mashed black beans on each fried tortilla and then topped them all with some pieces of butternut squash. Next I applied squeezes of the salsa and sour cream, then adorned each tostada with radish slices, cilantro, and finely grated cotija cheese.

Butternut Squash Tostadas

While Blue Apron led to the idea of crafting some veggie tostadas for the blog, none that I ever got from the subscription meal service tasted as good or fully realized as these did. Taken altogether, these were a symphony of flavors and textures that worked incredibly well with one another. First came the crackling crunch of the corn tortilla which soon contrasted with the creamy beans and sweet squash. The salsa and sour cream next added spiciness and tang to the party while the cotija brought the salt, the radish a crisp and sharp bite, and the cilantro the boost of freshness that was started with by the avocado salsa. I wonder if this same time next year I'll be back saying once again that I have failed to cancel Blue Apron, which served a purpose for time to amp up my own creativity and desire to cook more balanced and veggie-focused meals, but really is no longer needed, even though it's literally been years now that I have failed to actually email them to ask them stop my subscription for good.

 

Butternut Squash Tostadas

A lot of components combine into one delicious whole in these sweet, creamy, tangy, fresh, and lightly spicy butternut squash tostadas.

  • Prep Time:
  • 1 Hour
  • Inactive Time:
  • 15 Minutes
  • Cook Time:
  • 20 Minutes
  • Total Time:
  • 1 Hour 35 Minutes
  • Yield:
  • 12 servings

Ingredients

  • For the Black Beans
  • 1/4 cup butter
  • 2/3 cup finely chopped white onion
  • 1 tablespoon finely minced garlic (about 3 medium cloves)
  • 1/2 teaspoon cumin
  • 3 cups black beans, drained and rinsed
  • 1/2 cup water, plus more as needed
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • For the Salsa
  • 2 Anaheim and Hatch chiles
  • 1/2 pound tomatillos, husked and halved
  • 1 avocado, peeled, pitted, and roughly diced
  • 2 cloves garlic, peeled
  • 1/2 cup roughly chopped cilantro leaves
  • 1 teaspoon freshly squeezed lime juice
  • 1/4 cup water
  • Kosher salt, to taste
  • For the Tostadas
  • 2 to 3 cups canola oil
  • 24 street taco-size corn tortillas
  • For the Butternut Squash
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dark brown sugar
  • 1 teaspoon kosher salt
  • 2 medium butternut squash, peeled, seeded, and cut into 1/2-inch thick rounds or wedges
  • 3 tablespoons canola oil
  • 1/3 cup sour cream
  • 1/3 cup cotija cheese, finely grated
  • 1/3 cup finely chopped fresh cilantro
  • 4 radishes, thinly slices

Procedure

  1. To make the beans: Melt butter in a medium saucepan set over medium heat. When foaming subsides, add in onions and garlic and cook, stirring occasionally, until onions have softened, but have not browned, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds. Stir in beans and cook until warmed, about 2 minutes. Remove from heat and, using a fork or potato masher, mash bean to desired consistency, thinning with water as necessary. Season with salt and pepper to taste. Set aside.
  2. To make the salsa: Preheat broiler. Roast chiles over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let stand until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed poblanos. Place tomatillos, cut sides down, on a foil-lined rimmed baking sheet. Transfer to broiler and cook until tomatillo skins have charred and flesh has softened completely. Transfer tomatillos to the jar of a blender along with chiles, avocado, garlic, cilantro, lime juice, and water. Puree until smooth. Season with salt to taste. Transfer salsa to a squeeze bottle or airtight container. Set aside.
  3. To make the tostadas: Heat oil in a 12-inch cast iron skillet, dutch oven, or wok over medium-high heat until it registers 375°F. Adjust flame to maintain temperature. Working in batches, add tortillas and fry until edges just start to brown. Flip tortillas over and continue to cook until crisp and light golden brown. Transfer tostadas to a paper towel lined tray, sprinkle with salt to taste, and let sit for 2 to 3 minutes to drain. Repeat with remaining tortillas. Set aside.
  4. To make the squash: In a small bowl, mix together chili powder, cumin, brown sugar, and salt. Place squash slices in a large bowl and add in oil and seasoning mixture. Toss to evenly coat squash in oil and seasoning. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place butternut squash rounds on cool side of grill, cover, and cook until tender throughout, 20 to 30 minutes. Transfer butternut squash to a cutting board and cut into a medium dice.
  5. To assemble the tostadas: Spread a layer of black beans on each tostada round. Top each with pieces of squash followed by a squeeze of the avocado salsa and sour cream. Sprinkle on cotija cheese and cilantro. Place a few radish slices on each tostada and serve immediately.

barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Recipe,Vegetarian,Mexican

 

By: Joshua Bousel
Title: Butternut Squash Tostadas
Sourced From: meatwave.com/blog/grilled-butternut-squash-tostadas-recipe
Published Date: 02/06/20

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Grilling Recipes

Do You Know the Difference? BBQ Terms to Master

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When you become a griller or barbecuermaybe youre on your way to becoming a true pit masteryou have to learn a whole new vocabulary. Almost a different language. And from your email or your posts on social media, we sense there are some barbecue terms you are confused about. One of them is pork tenderloin versus pork loin, a distinction that can make a huge difference in a recipe. In this, the first of a series, were going to help clear up any confusion and suggest recipes to illustrate all. Please feel free to suggest other bbq terms to us (anonymously, if you want) for explanation.

Whats the Difference Between Baby Back Ribs and Spare Ribs?

Baby Back Ribs

Cut from high on the hog, these flattish ribs are attached to the backbone and are perceived to be more tender and less fatty than spare ribs. Usually weighing about 2 pounds per slab, baby backs are often favored by home and competition barbecuers alike.

Spare Ribs

Closer to the belly, spare ribs are larger and more curved as they approach the breastbone. A rack typically weighs 3 pounds or more and is meatier and fattier than a rack of baby backs. Theyre often sold as St. Louis-style ribs, which means the butcher has accentuated their rectangular shape by trimming the tips and cartilage. Preferred by in the know pit masters.

Baby Back Ribs and Spare Ribs Recipes:

Whats the Difference Between Shrimp and Prawns?

Shrimp

In North America, these succulent crustaceans are commonly called shrimp, unless they are larger. (Shrimp sold as U-10s, for example10 pieces per poundare sometimes labeled prawns to increase their appeal on restaurant menus or justify a higher price.)

Prawns

Confusingly, the term prawns is preferred to shrimp in Ireland, India, and South Africa as well as Commonwealth countries like the UK, New Zealand, and Australia. Scientifically, however, prawns differ from shrimp in structure, reproductive habits, and environmental preferences: Most shrimp are harvested from salt water, while prawns come from fresh water. Happily, prawns and shrimp are interchangeable in the kitchen or on the grill or smoker.

Shrimp and Prawn Recipes:

Whats the Difference Between Pork Loin and Pork Tenderloin?

Pork Loin

This lean, boneless cylinder of meat is not only one of the most economical cuts at the butcher counter, but is very versatile. Its attached to the top of the ribs at the backbone. Weighing up to 5 pounds or more (smaller portions are often sold as center-cut pork roasts), it can be indirect grilled, spit-roasted, stuffed, or even cut into individual steaks and grilled directly. It is most tender when cooked to 145 degrees (pink) or slightly beyond. Do not use this cut to make pulled pork as cooking it to 195 will make the meat impossibly dry.

Pork Tenderloin

Visually, size distinguishes pork tenderloin from pork loin. The former weighs about a pound and is often vacuum-sealed in packages of two. (One tenderloin feeds two average appetites or one large one.) Its a small, little-exercised muscleits used for posture, not locomotionnear the pigs lower back, extending into the ham. Very tender and flavorful when not overcooked. It is a great candidate for marinating. Be sure to trim off any visible silverskin before direct grilling.

Pork Loin and Pork Tenderloin Recipes:

Whats the Difference Between Pork Shoulder and Picnic Ham?

Pork Shoulder

Often called pork butt or Boston butt, pork shoulder is the preferred cut for barbecuing low and slow, especially for pulled pork. Well-marbled, it can also be cross-cut into pork shoulder steaks, which is a specialty of St. Louis (see a link to the recipe below). Usually sold bone-in in 3 to 5 pound portions.

Picnic Ham

The lower part of the pork shoulder (see above) is called the picnic ham. The bone to meat ratio is higher and it requires longer smoking times to break down the fat, muscle, and tendons. Less expensive than pork butt but very flavorful, its a great cut to smoke when you need ham-like smoked meat to flavor soups, collard greens, etc.

Pork Shoulder Recipes:

Whats the Difference Between Direct Grilling and Indirect Grilling?

Direct Grilling

This is the simplest, most straightforward, and widely practiced method of grilling on Planet Barbecue. Its the method used to cook thinnish, tender, quick-cooking foods over a hot fire. They might include chicken breasts or thighs, thinner steaks or chops, burgers, hot dogs, shrimp, fish fillets, kebabs, sliced vegetables, sliced bread, etc. Set up a small kettle grill, hibachi, or even a Tuscan grill in your fireplace or over a campfire, and youre in business!

Indirect Grilling

Indirect grilling refers to a cooking method in which you cook food next tonot directly overthe fire. (Steven prefers to indirect grill between two fires.) It is also the method used for true barbecue. Use it when cooking whole or thicker foodswhole chickens or turkeys, prime rib, beef tenderloin, pork loin roasts, pulled pork, beef or veal brisket, dense vegetables or fruits (like whole onions, cabbages, or apples), whole fish, whole hams, leg of lamb, planked foods, and more.

Indirect Grilling Recipes:

What barbecue terms and techniques would you like to learn more about? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Do You Know the Difference? BBQ Terms to Master appeared first on Barbecuebible.com.

Barbecue University,News & Information,Recipes & Techniques,barbecue university,bbq u,grilling tips

By: Cialina TH
Title: Do You Know the Difference? BBQ Terms to Master
Sourced From: barbecuebible.com/2020/02/21/beginner-bbq-terms-to-master/
Published Date: 02/21/20

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Grilling Recipes

Cajun Grilled Shrimp Tacos

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This post may contain affiliate links. Please read my disclosure policy

A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes!  

This recipe was sponsored by Tony Chachere's. Thoughts and opinions are my own. 

Truth. Tacos are my love language. I mean really, can one have a taco it not be a happy thing – no matter what the taco or filling is? But then when you have shrimp, it's like the perfect happy bite every single time.

Thing is, I have traveled the world, and Central America and the islands are some of my favorite places. Weather, people, all of it. And of course, the food. There's just a brightness and freshness to all of it – and you can't not have seafood! 

This is not an authentic Mexican or Baja recipe – this is a quick, easy, and light recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere's Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it's all ready in under 20 minutes! That is happiness in a bite. Ok, every bite. 

And, I'm doing something good for myself, cuz, shrimp tacos are totally healthy, right? Well, like all things, moderation. I am not going to say slathering crema over every bite is a good idea, but this isn't a cheese-covered heavy protein. And given each one is only around 7 calories each (for a medium one), it's certainly a healthy meal by my dietary standards. Balance is everything and only you know what's best for you. 

So, what do you need? 

Start with fresh thawed shrimp, peeled (otherwise, get to work), Tony Chachere's original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there), cabbage, jalapenos, and some other basic pantry staples like vinegar, onion lime, garlic. 

Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don't have a few meals planned with it. Even on sale for $0.69, they are dense and it will add up. So, if this is a one time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.

Bout that crazy good shrimp taco sauce…

All you need is 4 ingredients for the Spicy Lime Crema – the perfect taco sauce! The crema used could be substituted for a sour cream mayo blend if you can't find it, but check your local markets cold Latin section first. I use crema all of the time as a smooth option for toppings and blends. And omg, drizzled over nachos its better (and less heavy feeling, than sour cream.     

Filling, slaw, sauce – let's get to dinner! 

How to Make Grilled Shrimp Tacos

Step one – and the most important – Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grates are well cleaned and oiled. No need to sacrifice any to that nasty stick when the grates aren't well cleaned. 

  1. Prep the slaw ahead and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp come off the grill. Dinner literally can be a 20-minute thing – unless you add like 3 minutes to shake up a killer margarita to pair with it. 
  2. Season and skewer them for easy cooking.
  3. You can also cook these just tossing them on the grill, but with a skewer or even those wire grilling crates for seafood make flipping these babies easier. I absolutely LOVE the Tony Chachere's on these as a kicked up spice blend that I don't have to overthink. It's got the perfect amount of flavor and heat to really make these shrimp taste incredible. 
  4. Remove the Shrimp from the Skewers and Enjoy!

Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony's beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peel them. 

Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce! 

What goes with tacos?

Tacos, in my expert foodie opinion, stand alone on a platter. They are the be all end all of the meal but making sure the fixings that are paired with them harmonize is crucial homemade guacamole and salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans and yellow rice are also perfect sides when you are looking to balance out the plate. Grilled pineapple and mango salsa are perfect additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos too. 

Want more tasty taco recipes? Here ya go!

If you've tried this Cajun creation please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivoreTwitter Facebook.

So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema

Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw – all ready in under 20 minutes!

Print Pin Rate

Course: Main Course

Cuisine: Fusion

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 377kcal

Equipment

  • grill

  • Grilling Skewers

  • Mixing Bowls

  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony's Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere's
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill. Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar

  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere's, tequila, lime juice, and cilantro together.

  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere's Creole Seasoning.

  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.

  • Remove from heat and carefully slide the shrimp off the skewers.

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don't have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it's best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

GC Original,Grilling,Seafood and Fish,SP,Twisted Tacos,cajun shrimp tacos,tony chachere's

By: Kita
Title: Cajun Grilled Shrimp Tacos
Sourced From: girlcarnivore.com/cajun-grilled-shrimp-tacos/
Published Date: 02/17/20

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Grilling Recipes

Cast Iron Chicken

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A quick and easy one pan Chicken Dinner by the BBQ Pit Boys that comes out moist and tender every time. Get your BBQ Shoes on because we're eating good tonight, Martha…. Please Like, Subscribe, Fav and Share us if you can. Thanks for stopping by the Pit and for your continued support..! –BBQ Pit Boys Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate, our custom BBQ Pit Boys Old Hickory knife, gifts and more CLICK HERE https://bbqpitboys.com To purchase our official T-Shirts, Mugs, Aprons, Scarfs, Hoodies, and more shipped to you anywhere in the world CLICK HERE https://bbqpitboys.com/barbecue-store-gifts Become a member of the Pit. Join a BBQ Pit Boys Chapter, or start your own, now over 15,000 BBQ Pit Boys Chapters formed worldwide. Visit our Website to register https://BBQPitBoys.com

By: BBQ Pit Boys
Title: Cast Iron Chicken
Sourced From: www.youtube.com/watch?v=1B09d-pzFcY
Published Date: 02/21/20

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