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My review
Grilled Pattypan Squash with Hot Chorizo Vinaigrette
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Chef John
"Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination."
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Ingredients
40 m servings 364Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
9/28/2015
I really enjoyed this, however, next time I will use a little less vinegar and only serve it as a starter or side dish. Because it is just myself and my granddaughter I served it as a main cour...
1/25/2016
way too greasy and spicy. I like spicy food and thought that this would be good, but i did not like it.
9/10/2015
Oh, Chef, you've done it again. Loved this recipe. I didn't have patty pan, so just used chopped up zucchini and served over rice.