Zippy Tangerine Ginger Marinated Squash
Zippy Tangerine Ginger Marinated Squash
Tonight we did a zippy Tangerine Ginger marinated squash. The squash is called a Hokkaido, Red Kuri or Red Kabocha. All which pretty much mean "squash" in Asian. The recipe idea and squash were provided by Mike from Engle Farms at the Murrieta Farmers Market. Thanks friends.
I could not make up my mind if these were a side veggie or a dessert candy. The texture was not like you would expect but sticky and crisp. The flavors just jumped out and slapped you in the face in a good way. The tangerine, ginger and a hint of teriyaki was sweet and tangy. They looked and tasted a lot like yams after they were cooked. If you have people that turn their noses up at squash these were great.
Prep Time: 20 minutes, marinate overnight
Cook Time: 1 hour @350
Grill: Louisiana Country Smoker Wood Pellet Grill
Ingredients: Zippy Tangerine Ginger Marinated Squash
1 large Red Kabocha squash, cut into wedges
5 or 6 good sized tangerines, juiced (about a cup)
1 cup Grandville’s Ginger Glaze Gourmet BBQ Jam
Ready for the Louisiana
Directions: Zippy Tangerine Ginger Marinated Squash
Mix your tangerine juice and Grandville’s Ginger together and stir until smooth enough to pour. Grandville’s sauces are real thick and chunky. I did about a 50/50 mixture but you go by your taste. I was trying to blend the flavors so one would not over power the other. It worked.
Wash the Red Kabocha squash and cut into wedges. Parboil your squash wedges for about 3 minutes and cool. When cool I put them into a large zip lock bag but you can use any leak proof container. Pour you sauce over the squash, seal the bag and place in the fridge overnight. Turn it every so often to make sure everything is covered.
On the Louisiana Grill
Cooking Directions: Louisiana Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates. Turn the “Feed Control” to High and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Turn them the “Feed Control” to “Medium” (around 350) and place everything directly onto the grill and just let it hang out in the smoke and get happy for about an hour. You are looking for fork tender here and they’re ready to eat.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Louisiana Spicy Chicken on Broccoli Stuffing
and a Zippy Tangerine Ginger Marinated Squash
Cooking In the Oven:
We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing. Time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.
Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.
Take it and run with it….
Live your Passion,
Ken & Patti
Our House BBQ Sauce is provided by Grandville’s Gourmet BBQ Jams
Steve 360 943 2861