Way Hot Chile-Rubbed Grilled Summer Squash
The hot and intense flavors of dried chiles and other deep flavors spice up the otherwise mild flavor of summer squash.
Serves: Serves 4 to 6 as a side dish
- 4 medium summer squash, unpeeled, halved lengthwise to make 8 planks about 1in (2.5cm) thick
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
The chile paste
- 1/4 cup crushed ancho chiles or other dried chiles of your choice
- 1/4 cup roughly chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons cumin seeds
- Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon minced fresh garlic
- 1 tablespoon kosher salt
- 1 tablespoon freshly cracked black pepper
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Combine all the chile paste ingredients in a small bowl, mix well, and set aside.
- Rub the squash planks lightly on both sides with oil and sprinkle them generously with salt and pepper, then put them on the grill directly over the coals and cook, turning once, until the interior is moist all the way through and has lost its raw, opaque look (3-4 minutes per side). Brush them with the chile paste during the last minute of cooking.
- Arrange the squash planks on a platter and serve warm or at room temperature. Pass the remaining chile paste separately so that fire-eaters can add more.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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