The BEST of the BEST

First, I would like to say these are my two favorite savory recipes using squash. Comforting Mac and Cheese prepared with simplicity, uniqueness and flavor in mind. The thought of the natural goodness of a Yankee staple swimming in a pool of cheese is too good to keep to myself.

The second thought I would like to share with everyone is a particular Maine-made product that truly should be known around the globe. Now mamny of you will think that I am writing the following because it is a Maine company, and has been since the first Yankee Chef, my grandfather Samuel Bailey, but this is not the case. Although Raye's Mustard, of Eastport, Maine was started by J. Wesley Raye in his family smokehouse wayyy back in 1900 for the sole purpose of adding spice to Maine, canned sardines(with my favorite being Bar Harbor® Sardines, as mentioned in the previous post), this company has stretched its' arms much further than the local arena. It was in the ring with some of the best mustards in the world during the World Mustard Competition at Napa Valley, California and won the gold medal. I am giving you links to to this company because you will be amazed at the variety and competitive cost of these fantastic mustards.
Want a mustard for a salad? Beef? Pork? Anything? You can find it here. In the meantime, allow me to show you just one example of the goodness this flavored mustard adds to my 'go-to' dinner for those days when a break or 'me-time' is needed.



Yanked™ Macaroni and Cheese

If I were to choose a last meal, this would be it. The golden taste of squash mixed into Macaroni and Cheese is fillling, satisfying and so decadently satiating. This is a perfect recipe for those leftover bowls of mashed squash after Thanksgiving as well. If youi would like thinner Macaroni and Cheese, or simply would rather have less squash flavor, use half the squash listed. Just make sure you try this spectacular combination with the mustard below, or find a Dijon-style mustard of equal quality(good luck with that one).


　
1 acorn squash, about 1 1/4 pounds, halved and seeded
1/2 teaspoon Italian seasoning
3 tablespoons minced onion
3 tablespoons butter or margarine, divided
2 tablespoons flour
3 cups milk
6 ounces shredded Cheddar cheese
6 ounces shredded Gruyere cheese
2 teaspoons Raye's Old World Gourmet Mustard*
3/4 pound(3 cups) elbow macaroni, cooked and drained

　

Preheat oven to 350-degrees F. Place squash on a baking pan, cut side up. Brush with 1 tablespoon melted butter and sprinkle with Italian seasoning. Bake 30-35 minutes, or until soft to the touch. Remove from oven to cool so they can be handled. Scopp out flresh and mash, roughly, with a fork; set aside.

In a large, 2-quart saucepan, melt remaining butter over medium heat. Add the onion and cook until very soft, about 3 minutes, stirring ocassionally. Add flour and whisk until smooth. Add the milk and continue to cook, stirring almost constantly, until it is scalding and thickened, about 5-7 minutes. Add the cheeses and mustard, continuing to stir until the cheese has melted, about another 3-4 minutes. Remove from heat and stir in the squash. Fold in the cooked macaroni and serve while hot.

*If you are unable to find this mustard(which would be a shame) you can order it online at http://rayesmustard.com/collections/mustard/products/old-world-gourmet-mustard, or subsitute a Dijon-style mustard of your choice(which, again, would be a shame).






Creamy Acorn Mac and Cheese

Don't wait until the Holidays to enjoy the comforting taste of acorn squash. And nothing says comfort quite like Mac and Cheese, especially when pared with squash. This is truly a taste of its own.


2 acorn squashes, about 1 1/4 pounds each.
1/2 teaspoon garlic powder
2 tablesoons butter or margarine
2 tablespoons flour
1 teaspon dry mustard
2 cups milk
4 ounces Cheddar cheese
4 ounces American cheese, cubed or sliced
1 teaspoon hot sauce
1/2 teaspoon black pepper
2 cups(1/2 pound) dried macaroni, cooked and drained
1/2 cup dried, unseasoned bread crumbs
2-3 tablespoons maple syrup

Cut each squash in half vertically. Scioop out seeds and place on either a baking pan or onto the cups of a regular muffin tin. this will hold them very stable. With a sharp, pointed steak knife, run it around the wall of each squash, being careful not to puncture the skin. This loosens the flesh so that it will be much easier to eat. Sprinkle each with garlic powder.

In a large saucpan, melt butter over medium heat. Whisk in the flour and dried mustard until smooth. Add the milk, whisking until smooth. Continue cooking and whisking almost constantly until the milk has thickened,. about 3-4 minutes. Add cheeses, hot sauce and pepper, reducing temperature to low. Stir unitl the cheese has melted completely. Remove from heat and carefully add the cooked macaroni, stirring to blend well.

Preheat oven to 350-degrees F. Toss the bread crumbs with enough maple syrup to moisten all of crumbs; set aside. Evenly divide the prepared mac and cheese among the halved acorn squash. Top with equal amounts of sweetened bread curmbs and bake for 30 minutes, or until the squash is just tender. Remove to cool slightly before serving hot.

Sufferin' Succotash

Ever give it much thought when Sylvester blurted out that phrase whenever he didn't get his way?

There has been so much written about Succotash and, as in genealogy, there is a lot of half truths. While many "authorities" say that Succotash comes from the Algonquin misckquatash, I don't believe that to be the case. See my article on corn at theyankeechef.com.

In the meantime, Succotash is a great, original American Indian dish that our fore-families have enjoyed for centuries. This dish is made mostly during the Holiday times of year, which is not understood by me. It was eaten at all times of the year, whether it was when the corn was ripe to eat or in the middle of winter when they had to use their dried corn and beans.

Although fava and lima beans were the original beans used for this dish, I have substituted Great Northern, only because my kids won't touch either one of the other two. Clabbard, or Clapboard, beans were used during the 18th and 19th centuries more often than not as well.

I have also used a variety of vegetables in this Yankee staple too, but have omitted any protein, although the Indians and colonists used whatever meat or fish they had on hand. Succotash is great by itself as a side dish or as a base for meat or fish. It is as tasty as it is colorful.

Enjoy these three recipes that highlight our heritage and simplicity as well as being the original colony of comfort foods, the New England colony.

Creamy New England Succotash

Without going into a long spiel about the beginnings of Succotash and variations over the years, I will simply tell you this is probably as good of a true Yankee dish as you are going to enjoy. True Succotash used chicken, pork or whatever protein the family had and cooked it with beans, corn and onion. They would then add some milk to the pot and let it get a little thick before serving it to their family. I have added some more vegetables but have kept the true recipe intact. I think you will enjoy this trip back in time, with a modern approach.

3 strips bacon, diced
1 small summer squash, diced*
1 small zucchini, diced
1/2 cup red bell pepper, minced
1/4 cup minced onion
2 cups milk
1/2 cup sour cream
1 1/2 cups whole kernel corn
1 cup cooked navy beans
Salt and pepper to taste

In a large skillet or pot, cook bacon over medium heat until crispy. Leaving the bacon and fat in the pan, add the squash, zucchini, bell pepper and onion. Stirring occasionally, cook until vegetables are crisp tender. In a bowl, whisk together the milk and sour cream until well incorporated; set aside.

Add the corn, beans and milk mixture and salt and pepper to taste. continue cooking, stirring occasionally still, until everything is heated through and most of the liquid has been absorbed, another 5-7 minutes.

*or use zucchini or a combination of each

Cheesy Succotash Grill

Want a great and filling grilled cheese sandwich that is truly filling? Here it is, and using Succotash ingredients gives you the satisfaction of protein without the fat. As you know, Succotash has been around for centuries here in New England and many moons before us Europeans coming over. This is, yet again, one of the true, great food gifts bestowed upon us from the Native Americans.

2 small pita breads

Pumpkin Mayonnaise, recipe below
Nonstick cooking spray
1 cup shredded Pepperjack cheese
1 cup whole kernel corn
1/2 small diced tomato
1/4 cup diced onion
1/2 cup cooked great northern beans*
1/2 cup diced, cooked chicken

　

With a sharp knife, insert it into the pita bread and cut around it to form two thin halves. Repeat with other pita. In a small bowl, mix 1/4 cup mayonnaise with 2 tablespoons pumpkin, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt and black pepper; mix well; set aside. Spray the outer outer half of two pitas and place in a large skillet over medium-low heat. Spread some Pumpkin Mayonnaise and top with equal amounts of half the cheese, corn, tomato, onion, beans and chicken. Sprinkle remainder of the cheese over both and top with the other halves of the pita, with more Pumpkin Mayonnaise spread over each. Cook, flattening down with a spatula, until it is starting to crisp. Carefully flip over to finish crisping on the other side. Remove and enjoy.


*Lima, fava, kidney or cooked pinto beans would be equally delicious

Tempting Jagasse

Not many people know, or even heard, of Jagasse. In the early 1800s, fishermen along the Massachusetts coast were also farmers in their 'non-fishing' time. Of course their families had their fill of fish in meals and this dish gave them a subtle hint of the ocean while enjoying the bounty of the garden as well. They used whole fish in their Jagasse, but just the hint of the ocean is all that is needed in this delicious, original Yankee recipe derived from Succotash.

2 strips bacon, diced
1 cup fish broth or clam juice
1/2 small summer squash, diced*
1/2 small zucchini, diced
1 cup whole kernel corn
1/2 cup red bell pepper, minced
1/4 cup minced onion
1 cup cooked navy beans
2 cups cooked rice
1(15-ounce) can tomato sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

　

In a large pot, add the bacon and cook until crispy over medium heat. With the bacon and fat still in pot, add the fish broth. Boil for 3 minutes before adding the squash, zucchini, corn, red bell pepper and onion. Stirring occasionally, cook until the vegetables are just barely tender. Add beans, rice, tomato sauce, garlic and onion powders, red pepper and salt and pepper to taste. Stir to combine and continue cooking until everything is heated through.

　

Enough for 4 side dishes