Bird and Chuck, I've taken to stir-frying most of my squash with fresh onion diced up, including the green tops. I also dice up banana peppers from the garden and that adds a lot of flavor.
I start by browning the onion and peppers just a bit in two tablespoons of olive oil. Then, I add a tablespoon of minced garlic for just a couple of minutes before adding the squash. Normally I push the onions to the side when I put the squash into the pan and then dip the browned onions up and put them on top of the squash, cover the frying pan, and let the liquid from the squash steam the whole concoction. You can vary the browning of the squash and it's consistency to your own taste, but it will get tender and soft pretty quickly.
small bitesize crookneck squash
wrap each with 1/2 slice of bacon and toothpick it
sprinkle with a brown sugar
optional pinch of cayenne (BAM!)
cook over a low fire on the grill until bacon crisps
Well, Yeah, but that's cheating. [img]/forums/images/icons/tongue.gif[/img] Is there much of anything that doesn't taste good wrapped in bacon? Chicken livers, stuffed jalapenos, most any vegetable.
I hadn't heard that one, Egon. But the first time I heard the joke, "How long do they cook meat in West Virginia? Answer: Until the tire marks don't show" I nearly fell out of my chair laughing. You know my wife's from West Virginia and when we got married, I had to teach her that all meat does NOT have to be cooked until it turns to charcoal, which is the way her entire family cooked all meats.
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