Well, it's harvest time and that means squash the size of rocket ships. When confronted with 2 of these squashes, enough to feed an army, one must come up with a stellar recipe, so none of it goes to waste. As I sit eating the leftovers for the fourth day in a row, I've come to realize that this was one of the best dishes I have ever cooked.
2 (or more) yellow squash, cut into semi-thin cross section discs
Hawaiian marinade (or anything similar)
Balsamic Vinaigrette Dressing
Apple Cider Vinegar
Red Chili Sauce
Frank's Red Hot Sauce
Essentially, the marinade was a grab bag of ingredients. There was no pre-planning, but it turned out fantastic. I can't really tell you how much of everything was added, save that the Hawaiian marinade was an entire bottle while we added everything else to supplement it. Citrus-y, spicy, it was glorious. We marinated the slices in about 20 ziplock bags for about an hour before grilling them on various Foreman grills. Left with all the fantastic sauce, we decided to make a side:
Leftover marinade (after grilling)
2 c rice
1 c black beans
1 c kidney beans
1 diced tomato
1 diced jalapeno pepper
Mix that shit together and you've just doubled the deliciousness.
Hopefully I can get this rolling again now that school has kicked back in.
If you'd like to be a contributor, get in touch with me. We can always use more recipes.