Grilled Beef Shanks And Summer Squash Recipes

GRILLED BEEF SHANKS AND SUMMER SQUASH

Steps:

• STEP 1.
• Place beef shanks in a large frying pan, adding water, onion, carrot, bay leaf, whole black peppers and boullion cubes.
• Bring to boil, cover, and simmer slowly approximately approximately 45 until tender. Cool slightly in liquid.
• Remove shanks, cutting off excess fat, discarding bones if desired. Drain stock and place in bowl in refrigerator to bring fat to the top while doing second step.
• STEP 2.
• Melt butter in same frying pan and turn off heat.
• Stir in mustard, horseradish, basil. and lightly add salt and pepper.
• Dip shanks into coating mixture, then put aside.
• Cut squash that had been cut in half lengthwise. Dip squash in same mixtures and put aside.
• Place beef and vegetables cut side down on grill racks sprayed with cooking oil. Place 6" inches over medium-hot coals or cook indirectly on left side of gas grill with right jets turned on to medium-high.
• Watch and turn as needed until meat and squash are brown and tender (do not burn squash) about 10 to 15 minutes.
• Lightly butter squash and place on serving plate or bowl.
• Place meat on another platter. If desired, remove fat from leftover stock from Step 1, season if needed, and reheat. Drizzle stock over meat.
• Serve with mashed potatoes or seasoned potato wedges done on grill, along with a nice fruit salad.

GRILLED SUMMER SQUASH

Steps:

• Preheat Grill.
• Arrange veggies on a piece of aluminum foil large enought to form a packet.
• Sprinkle pepper, garlic powder,& salt over veggies.
• Slice butter into desired pieces and place on top of veggies.
• Drizzle with olive oil.
• Seal packet leaving enough room for veggies to steam.
• Place on grill for approximately 20 minutes or until veggies are soft and flip packet as necessary for even cooking.

GRILLED THAI MARINATED SUMMER SQUASH

Steps:

• Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix remaining ingredients; pour over vegetables. Cover and let stand at least 1 hour but no longer than 2 hours.
• Heat coals or gas grill. Remove vegetables from marinade; reserve marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with marinade, until golden brown and tender.
• Cut each crosswise into 4 pieces. Toss with any remaining marinade.

SAUSAGE AND SUMMER SQUASH

Steps:

• Preheat broiler.
• In a small bowl combine dressing and garlic.
• In an extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.
• Meanwhile, toast Italian bread lightly; or if you prefer, you can place the bread slices on a broiler pan, brush with 1 tablespoon of the dressing mixture, and broil 3 to 4 inches from heat for 1 to 2 minutes, until lightly toasted.
• Serve sausage and squash with the toasted bread. Drizzle with any remaining dressing; sprinkle with oregano; top with a little parmesan cheese, if desired.