CHEF G’s SEARED ZUCCHINI & YELLOW SQUASH

Yes, squash is a fruit. Even though most people identify squash with vegetables, from a botanical standpoint they’re considered fruits because they contain the seeds of the plant.

In most local grocery stores in the United States, the most popular squash sold are the zucchini (green), and crookneck (yellow). But also available are butternut and acorn squash, pumpkin, and other varieties as well. For this recipe I used summer squash – yellow and zucchini.

Here are a few tips for preparing delicious sautéed or seared squash:

1. CUT THICK SLICES, 1-inch or more. Summer squash contain lots of natural water that is released almost immediately once introduced to a hot pan. Thicker slices keep the squash from becoming too soft.

2. COOK QUICKLY. Because of the high water content, squash will become mushy and possibly fall apart if cooked too long. Ideally you need only a minute or so for each side.

3. SALT/SEASON AFTER COOKING. Again, this is because the natural water can “rinse” away the seasonings during cooking. Also, salt naturally draws moisture from foods, and you want to retain as much of that water as possible to ensure that your squash remains as firm as possible. So right before removing from the pan or immediately afterward, hit it with your preferred seasonings very generously.

Now you’re ready to prepare the BEST squash you will ever taste!

BON APPÉTIT!
Chef G

CHEF G’s SEARED ZUCCHINI & YELLOW SQUASH
A Guest Chef Recipe

INGREDIENTS:

PREPARATION:

Thoroughly rinse squash, trim the ends, and cut into slices 1-inch thick. If desired, you can halve each slice.

Heat olive oil in large skillet over med-high to high heat. Lower temperature to sauté, higher to sear. I seared the ones in the photo.

Remove from heat, drain water from pan or transfer squash to a separate dish, squeeze lots of fresh lemon juice on the slices, generously salt, and immediately serve. DONE!

Enjoy!
Chef G

ABOUT CHEF GUIDRY…

“Cooking is my passion, and my therapy.
My culinary philosophy is ‘Simple Goodness’…” ~Chef G
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Chef Derrill Guidry (Chef G), a recent transplant in Cincinnati, is a self-taught chef and native of SW Louisiana, where cooking and eating is a way of life. He began experimenting in the kitchen at about the age of 6…and has been doing so ever since. In his early teens Chef G began traveling abroad, experiencing the culinary cultures of many countries. He also traveled extensively while serving as a commissioned officer in the US Army, retiring in 2011 after 21 years of service. From 5-star restaurants in Hong Kong, to street vendors in Saudi Arabia, and even in bedouin tents in the desert surrounding the Pyramids at Giza in Egypt, Chef G has experienced many very unique foods and spices that helped him to develop a style of cooking that is sophisticated and refined, appetizing and appealing, yet not intimidating to even the choosiest eaters. He creates what can only be described as simple goodness.
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Chef G is currently working exclusively on developing and publishing his first cookbook, while exploring Cincy’s culinary scene.

CONTACT: thegspotculinary@gmail.com
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