Creole Sautéed Summer Squash and Zucchini

Sweet Daddy D's Creole Sautéed Summer Squash and Zucchini
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Combine sliced summer squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
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This Is What You Need
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This Is What You Do
  1. Peel and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization to occur and cook down slightly.
  12. After about 20 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
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Homemade Chicken Stock

Sweet Daddy D's Chicken Stock
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The heart of many great dishes is a rich stock. This recipe makes about 8 cups of rich chicken stock which can be used in many ways, including soups, sauces and gumbos.
Servings Prep Time Cook Time
8Cups 20minutes 4hours
This Is What You Need
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This Is What You Need
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This Is What You Do
  1. Cut up whole chicken into 2 wings, 2 thighs, 2 legs and 4 breast pieces. Place these pieces along with the back, neck and giblets if available in a large stock pot.
  2. Cut up vegetables and place in the stock pot
  3. Tie the fresh herbs together with butcher twine and place in the stock pot
  4. Put the peppercorns in a garni bag or wrap in cheese cloth; place in the stock pot along with the kosher salt
  5. Pour 12 cups of cold water into the stock pot and stir to make sure everything settles
  6. Bring the stock pot to a rolling boil for about 10 minutes, then lower to a simmer.
  7. After about 35 to 40 minutes, remove the chicken pieces and let cool in a bowl for about 20 minutes. When it is cool enough to handle, remove the chicken meat and place in a bowl and return the bones, skin and fat to the stock pot.
  8. Skim off any scum that developed and discard.
  9. Continue to simmer for a total of four hours, covering the pot occasionally to control the evaporation.
  10. When finished, remove everything with a large slotted spoon and strain the stock through cheesecloth into a bowl.
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