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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Calabacitas Calente Recipe
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Mexican Vegetable 30MIN 4 Ingredients 1-2 medium Mexican zucchini squash 1-2 medium Yellow squash 1-2 medium Scallop squash 3 -6 scallion green onion, diced 1 clove garlic, minced 1/2 lb bacon diced 1/2 tsp Chile Piquin Mexican dried Chile - found in your grocer’s gourmet isle. 1 tbs olive oil Directions 1. Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Put aside 2. Cook bacon until crisp in a large skillet. Keep all the drippings 3. Add diced onion and garlic until softened. 4. Next add the Chile Piquin and toss. 5. Add squash and cook on medium-low heat for about 5 minutes. Or until squash begins to soften. *Note – you don’t want the squash to get to soft. 6. Stir in Olive Oil and toss. Now serve in a wide pasta dish with a warm flour tortilla on the side.
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