[Homestead] Goodbye Hello and a Squash question

paxamicus at earthlink.net paxamicus at earthlink.net
Thu Jul 31 21:56:21 EDT 2008


You know, Rob, I'm thinking your are doing the wrong thing getting rid  
of your goats on the hoof. I'm thinking you need to drive up here and  
run yourself a taco truck and make a fortune. I'm drooling sitting here.

I just packed 3/4 of my kitchen. Please bring a care package! ;  )   
I'll send you home with some oldish lamb as a trade.  ;  )




On Jul 31, 2008, at 9:46 PM, Robert Walton wrote:

> Here's a couple of different uses.
>
> Saute the grated squash down with some chopped onion, garlic, tomato
> and maybe some cilantro until it's not runny wet. Let it cool off some
> and add some grated cheese (mozzarella, romano, think melty and
> stinky). You can add ground chicharon (what's left after you render
> your lard) at this point or leave it out. I add.
>
> Taste it too see you have salt and seasonings good. Chill.
>
> Pupusas de Ayote - Make tortilla dough. Make a smaller than an egg
> ball of dough. Dent it with your thumb. Take a smaller ball of squash
> filling and push it into the dough indentation. Roll it all up,
> flatten out into a thick (1/4 to 1/2 inch) tortilla and toss it on a
> hot grill. The cheese and fat will run out some and the pupusa will
> get toasty brown. Almost burnt. Turn as needed.
>
> Tamal de Ayote - Make tamales and use the above filling. You can add
> what you like. Cooked chicken, meat, garbanzos, beans, whatever you
> like. Wrap them in a blanched squash leaf instead of corn husk or
> banana leaf. You can eat the wrapper in this one.
>
> You can also use young, tender winter squash for these recipes. Even
> better, IMO. You could freeze the filling after adding everything,
> take a rest, do your new ID and make them when you have time, Like a
> cold winter's Saturday afternoon :>)
>
> Rob - Va
> _______________________________________________
>
>



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