PNW Calabacitas

A Tom Douglas® Recipe

Created by Sous-Chef Dan Carlone, Cantina Leña

PNW Calabacitas
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Ingredients

Grilled squash Ingredients:

1½ pounds zucchini or summer squash

2 tablespoons canola oil

3 tablespoons ‘Rub with Love’ Pork Rub

1 teaspoon salt

Directions

Procedure:

Cut the squash into quarters lengthwise and place into a small mixing bowl with the canola oil. After tossing the squash to coat with oil, add the rub and salt and toss until evenly coated. You may grill the squash immediately, but it is recommended that you let the squash marinate for up to one hour. Grill the squash for approximately 1½ minutes per side, making sure to grill all sides. Once the squash is al dente, cool in a shallow pan. Once cooled, slice the squash into 1½ inch segments and set aside.

 

Cherry-Serrano Compote Ingredients

1 quart pitted Rainier cherries

½ oz thinly sliced Serrano pepper

¾ cup sherry vinegar

2 teaspoons salt

1 ounce Anaheim pepper, cut into small dice

1 ounce shallot, cut into small dice

 

Procedure:

Add cherries, Serranos, vinegar, and salt to a small saucepan. Bring to a boil, then reduce to simmer and let reduce until au sec (syrupy consistency). Stir in the Anaheim and shallot and season to taste with salt. Pour into a shallow pan and allow to cool.

 

Candied pistachios ingredients:

6 ounces shelled pistachios

1 ounce agave syrup

1 pinch sea salt

 

Procedure:

Toast the pistachios in a preheated oven at 350°F (low fan, if applicable) until golden brown and fragrant, about 4 to 8 minutes.  Remove from the oven and allow to cool.  Roughly chop the nuts and place in a small sauté pan. Add the agave syrup and salt to the pan and cook over medium heat for approximately 5 minutes, or until the liquid has mostly evaporated. Pour onto waxed paper and allow to cool at room temperature.  When cool, chop up the candied nuts and set aside.

 

To construct the dish:

Place 6 ounces of the grilled and sliced squash in a small bowl. Top with about 1 ounce of the cherry-Serrano compote, sprinkle a couple pinches of the candied pistachios over the top, and garnish with a pinch of chopped cilantro and finishing salt.

Rub with Love Products Used