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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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Cooking Tips

Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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Cooking Tips

Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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