Vote For Project Squash Blossom, Challenge # 2 : Aye Carumba, Its Mexican Squash Blossoms !!

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Hi, my name is Dennis and I am a squash blossom addict….sigh……but you know its almost over my friends. This week at the Collingswood Farmer’s Market the squash blossoms were looking a little sad…..sigh….my precious……..and there were not many on hand, I did get there just as it opened so I was rewarded with my 5 bunches of blossoms (it’s my standing order). The market was wonderful Saturday morning and I made a new friend as we talked about the virtues of whole grains, as I was purchasing these lovely Cranberry Beans.

 

I bought some Cortland apples, Pluots, Nectarines,  some beautiful squash, and more of those lovely Turkish Orange Eggplants! Of course I got my organic free range eggs, I also picked up some fresh corn, and a few bunches of herbs……life is good!
I didn’t have time to do to much with the bounty of fresh veggies and fruits other than put them away, it was a glorious day and we headed off to Lancaster for the day . We walked through the city market, had lunch at the Lancaster Dispensing Company, and did some people watching enjoying the diversity of Lancaster. It is nice to see such an eclectic mix of people co existing peacefully. We enjoyed a nice drive home through the farmland of Lancaster, passing farmers plowing fields with their teams of horses…. sometimes it seems a simpler way of life would be so much better.
I will share those images with you another time.
But I know what you have been waiting for….my precious….my lovely squash blossoms! I had been thinking of a different way to prepare them and for some reason Mexican kept coming to mind. Perhaps its my Mexican roots surfacing,  or the enchilada stack we did at school this week. I was originally going to stuff my precious with a chorizo blend, but I decided to keep them vegetarian and instead stuffed them with a lovely blend of Tex-mati  Brown Rice and Red Lentils. Wow….was I amazed at the results

Zucchini Blossoms Mexican Style
1 cup of grain Tex-mati Brown Rice / Red Lentil Blend
2 Tbsp Cojita Cheese (Mexican Goat Cheese)
1/4 cup Salsa of your choice
Sea Salt to taste

1 Can Enchilada Sauce
2 Tbsp Cojita Cheese

Cook rice blend per instructions on box. When rice blend is fully cooked allow it to cool slightly then add in your crumbled Mexican cheese and the salsa. Add Sea salt to taste.
Use a pastry bag to pipe mixture into blossoms, closing blossom gently after filling blossom.
Place blossoms in baking dish, add Enchilada sauce to pan, covering the bottom part of the blossom.
Add remaining Cojita Cheese and bake at 350 degrees for 18-20 minutes.
Serve hot or at room temperature.

Those blossoms were delicious, If you do have a chance to try them, I know you will love them!
Now I do have one other addition to today’s post. My Friend Denise @ Quickies on the dinner table  is having The Morning, Noon, and Night Cocktail Challenge.

The Challenge is to compose a cocktail, alcoholic or non-alcoholic, of your choice. It can be your unique twist on a classic cocktail like a Martini, a Lemon Drop, a Margarita…. or a concoction of your very own creation, making its debut here 😉 Use any alcohol, liqueur, mixer, juice, garnish or ingredient you wish. What we’re looking for is a delicious sounding and sexy cocktail – either with a sexy name, sexy or cheeky background story, or a sexy looking presentation, or best of all, ALL THREE!!! The entry which best exemplifies sex appeal, in a glass, wins!
My Entry into this wonderful contest is a drink that contains my favorite libation, Lemoncello. My tribute to Lemoncello is called a Sorrento Sunset, I hope you enjoy it!

Sorrento Sunset
Add these ingredients over ice in a glass of your choice:
2 ounces Lemoncello
1 oz imported Vodka
2 ounces orange juice
1 ounce Pomegranate Liquor
the different liquids should separate slightly, then pour in the pomegranate liquor to add the red colour to the drink. I had my first taste of Lemoncello in Sorrento….sigh….what a wonderful trip that was!

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About Chef Dennis

Picture of Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

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Comments

  1. Jean says

    Squash blossoms were not on my radar much until you started showing your love for them here. Your latest version here is particularly exciting and even though I'm a meat eater, I like that you kept this one vegetarian. Makes it more versatile. Do your kitchen inventions never end? I hope not! Your Sorrento Sunset is wonderful, too!

    Reply

  4. Julie M. says

    Limoncello is so tasty! Good luck with the competition!

    I've never heard of cranberry beans before, do they taste similar to cranberries? They certainly are beautiful!

    Reply

  5. mangiabella says

    there is no question that you have set the bar for squash blossom indulgence ~ and I too thought perhaps I had somehow missed Chef D in the FBC, nonetheless, you have my adoration. And…this is a cocktail I will be trying soon, LOVE it!

    Reply

  6. Dionne Baldwin says

    I'm not sure how I missed this post until now…but better late than never! I too thought that I had missed you competing in the Proj. Food Blog! I was scrambling to find a previous post and see if it was too late to vote for you but alas…it's a different competition. Perhaps I missed how to actually vote for you? Just in case it's by leaving a comment…I VOTE FOR DENNIS!

    Reply

  8. Foodessa says

    Dennis…I love the unique perspective you gave to that plate presentation…ready to frame!

    The sunset cocktail sounds refreshing indeed ;o)

    Ciao for now,
    Claudia

    Reply

  9. sweet artichoke says

    The Sorento sunset made me nostalgic of these lovely evenings in Italy,sipping a nice drink and eating some delicious antipasti…

    Reply

  11. Megan says

    Good luck on the contest, have one for me!… and holy squash blossom Dennis… love the Mexican take – would have been much better than my egg and salad for dinner (i know… totally unappealing)!

    Reply

  13. intuitive eggplant says

    Your Mexican blossoms look divine, Dennis, not to mention your limoncello cocktail!

    After drooling over your squash blossom posts all summer, I finally made some myself – in my aunt's garden during my trip to California. Unlike the 5 bunches in your standing order, I managed to find just 5 blossoms. But I used one of your recipes, and it lived up to everything I'd hoped for reading your posts and salivating over your photos. Am working my way through my CA photos and adventures, but will blog about the blossoms soon and definitely link back to your recipe. Thanks for the inspiration, my friend!

    eggy

    Reply

  14. Faith says

    Wow, everything looks amazing! I've been dying to try squash blossoms and your recipe looks like the perfect one to start with. Also, I have to say, I love that beautiful picture of the cranberry beans!

    Reply

  15. Jackie says

    Oh Dennis, you do make me giggle 😉 Your squash blossom addiction is awesome. I'm amazed you're still finding squash blossoms at this time of year! Our weather has, sadly, turned horribly cold and wet. No more squash blossoms for me, it seems! Will just have to live vicariously through you!

    Beautiful stuff =) Now, where do I vote? 😛

    Jax x

    Reply

  18. GreenGirl says

    Phew, I thought you were in the FB challenge and i didn't vote you
    I never tried squash blossoms but i guess are no different from zucchini blossoms which are delicious filled with a chili-cheese and deep fried for few seconds, yummy

    Reply

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