Well, the new microphone is hooked up and I think the sound is better. The intros and endings of these test clips still need a lot of work, and I just realized that I need to go out and pick up a digital camera for the still shots. Other than that, I think I’m starting to figure this new stuff out.
This has always been one of my favorite summer side-veggie dishes. Any summer squash you can cut in half will work. Anyone that has, or knows someone that has, a vegetable garden really needs to try this dish! I mean, what the hell are you going to do with all those squash? The completely irregular green starburst squash you see in this video were not the best choice to do a demo with since they are hard to slice in half evenly, but hey, if it works with these, it will work with any squash as I said.
The deep, rich flavor of the romesco mingling with the sweet blandness of the squash combined with the creamy tang of the warm goat cheese makes this dish a summer classic. Don’t serve too hot! This dish shines best served warm or at room temp. If you’ve never tried romesco, this is the dish to taste it in. It’s a medium-spicy, “pesto-like” sauce made from roasted red peppers, garlic, almonds, anchovy and other spices. We use it a lot in summer, as it is the perfect instant sauce for any grilled meat, fish or vegetables. One of these days I’ll show you how to make your own romesco, but for now you should be able find it at most high-end grocery stores. If you can’t find or make it, any flavorful sauce will work; salsa, roasted red pepper relish, olive tapenade, etc. Enjoy!
3 small summer squash
6 tbl goat cheese
3 tbl romesco sauce
3 tbl olive oil
2 tbl plain bread crumbs
salt and pepper to taste