Today I had the pleasure of being interviewed on Heritage Radio Network program, Sharp & Hot. The show is hosted by Chef Emily Peterson and features profiles on Chefs, including yours truly, and “life advice through the lens of food”. I shared a bit of my own “origin” story and an awesome recipe for squash escabeche.
To learn more about heritage radio and their programming check out their site: Heritage Radio Network
To listen to my interview click here: Sharp & Hot with Whitney Otawka
When they asked me for a recipe for the piece they wanted to focus on something approachable and influenced by Spring. Spring on the barrier islands of Georgia & North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. When I get to cook at home and the weather is good, I prefer to cook outside over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta.
Yields 4-6 servings
1½ pounds squash, preferable baby
¼ cup evoo
1 teaspoon kosher salt
½ cup escabeche marinade
1 cup arugula
1 tablespoon cilantro leaves
2 tablespoons marcona almonds
Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy!
Yields ½ cup
1 Tablespoon lemon juice
1 Tablespoon lime juice
1 Tablespoon red wine vinegar
¼ cup olive oil
¼ teaspoon kosher salt
pinch of ground black pepper
pinch of smoked Spanish paprika
1 Tablespoon minced white spring onion
2 teaspoon minced and deseeded jalapeno
¼ teaspoon minced garlic
2 teaspoon minced cilantro
2 teaspoon minced parsley
Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.