Just Food and Drink

[eyeguy 54]

lovin this thread! thx guys for sharing great stuff!!   Just grabbed another loin at sams and its in the brine.  case of pork butts is 1.09 right now there. 

[pushbutton]

Here ya go Del....and thanks. The salt sweating was money. It got a ton of liquid out and they fried up nice and quick without soaking in a lot of grease. Used a 3 squash blend and coated them up in Panko for an extra crunchy rendition.

[JP Z]

PB you got a recipe on those squishes and squashes?  I have few that I'm fearing will join the Veggi Tales shortly if I don't do something with them.

[delcecchi]

My Mother in Law used to put some onions in the pan while frying squash.  Yellow Crookneck was the fave. 

Best summer squash I ever had was years ago at a place outside Atlanta called Aunt Fannies Cabin.  It was a casserole served as a side dish. 

I'll see if I can find the recipe. 

OK, didn't have to dig for it, it was on the web.  They used to have a brochure with this recipe in it.  Sides were served family style. 

Ingredients

Servings 6

• 3 lbs summer squash
• ¹⁄₂ cup onion, chopped
• ¹⁄₂ cup butter, melted
• 2 eggs, beaten
• 1 tablespoon sugar
• ¹⁄₂ cup saltine crumbs, "cracker meal" or bread crumbs.
• 1 teaspoon salt
• ¹⁄₂ teaspoon black pepper

Directions

1. Wash squash, cut in half lengthwise, then in 1/4-inch slices.
2. Combine with chopped onion and cook in water to barely cover until both are tender.
3. Drain thoroughly, pressing out excess water with back of spoon.
4. Mash squash and onion with potato masher.
5. Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
6. Pour into greased casserole dish.
7. Pour remaining butter on top and sprinkle with additional cracker crumbs. (Other versions say to reserve half of the crumbs for the top)
8. Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.

NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.

Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.

The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.

[pushbutton]

JP....Kind of....lol. Del posted one on the borrom of page 3, but bet I didn't even use 1 egg per pound of squash....probably one egg per 3 medium sized squash and way less flour.  Actually used some that were overgrown and just cut out the seedy middle part. Used onion and garlic powder as well. First few attempts were terrible with way too much moisture so was paranoid to add any more. Can always add more flour but then your eating more flour. Key did seem to be the salt sweat in the recipe. Also hand squeezed and paper towel blotted. 

Suppose

1 1/2 lbs squash grated/moisture removed

tsp of salt for sweating, bet I used more and it was plenty salty even after getting rid of the water 

tsp onion powder x 2

tsp garlic powder

Black pepper to taste

Small pinch of cayenne or glug of hot sauce

1 egg

2 Tbsp flour

Panko 

Combine all,  form into patties, dip in panko, fry on medium/medium high. Maybe 2-3 minutes each side or till brown and crispy. Ended up using a soy oyster ginger dipping sauce.

 

 

 

 

 

[JP Z]

So you boil the squash in Water with Salt?  Or did something different then the Del recipe?

[pushbutton]

Nope just grate it uncooked. And put the salt on in a colander, work it around, and let it set for 10 minutes or so. The salt will start removing the moisture......kind of like in garden slugs 

[reinhard1]

Thanks Del and PB for the recipe's.  Have to try those.  good luck.

[delcecchi]

Don't get confused with the recipes.  The fritters are made with raw, grated, salted and squeezed, squash.  The hot dish, ja sure, is made with chunked squash that is cooked and smooshed. 

I bet the hot dish would be really good with some bacon grease instead of the butter.  You know back on the plantation in the south they must have used lard or bacon grease...  At least part bacon grease would be really good I betcha. 

[eyeguy 54]

there were 4 of these.  I love leftovers ! !

[reinhard1]

I had burgers tonight but I would of loved those!!!  Love the sauce around the ribs, they had to be juicy and tender.  good luck.

[bobberineyes]

Nicely done eyeguy. ..

[bobberineyes]

Not the same as the cabin but this will work in a pinch. 

[reinhard1]

Wow that is awesome [love the Lab],  it looks like a bone-in sirloin [which I haven't seen in a long time], a boneless strip steak and a rib eye.  That plate looks just great!!!. good luck.

[bobberineyes]

You have a very keen eye Reinhard,  ding ding 3 out of 3. The big one was marked t-bone but wasn't even close to one....very tasty.  And the pooch, he got to clean the grate after it cooled. 

[pushbutton]

 Bet your pooch was hanging close by with it's tongue hanging out!!! Super cool on the wood fire cook. Not an animal rights activist, but all he got was licking off the grate?.....seems cruel  

[eyeguy 54]

last piece of red from cousin in AK   we had broc also but it didnt make the pic. 

[reinhard1]

Lucky guy, and great plate!!  Love to have some of that.  good luck.

[delcecchi]

Either that is two servings or you have a big appetite. 

Looks good, very good. 

[RebelSS]

Either that is two servings or you have a big appetite. 

Looks good, very good. 

Looks JUST RIGHT to me, and I ain't Goldilocks! 

Edited October 1, 2015 by RebelSS

[eyeguy 54]

Either that is two servings or you have a big appetite. 

Looks good, very good. 

 also had broc...   just wifey and me.  leftovers are for lunch today.  

[bobberineyes]

I would've had leftovers as well, cuz I woulda washed it down with a bowl of ice cream...     Vanilla with a little chocolate. ......then na nite..

[reinhard1]

Just started some bone in pork country ribs for the smoker today.  I'm starting with putting my rub on them and put a little apple juice in the two aluminum pans also.  I'm going to give them some smoke and when halfway done I'm going to put some of my Reinhard Caught A Buzz sauce on them and leave them simmering in the sauce until done.  

 

 

 

In the smokier they go.  good luck.

[eyeguy 54]

share the rub and buzz sauce

looks like a fun way to do those. I usually just grill or slow cooker them

 

[reinhard1]

Both the rub and the sauces are on my blog in the Smokin Hot page.  www.sausageheavenoutdoors.com.  Going to put the sauce on real soon.  good luck.