Chris Cosentino of Cockscomb restaurant in San Francisco likes to serve this barely seared appetizer hot, followed by the cooler Grilled Calamari, Watermelon, and Tomato Salad. Since both require a blazing fire, start each with a fresh chimney, if you're using charcoal.

Chris Cosentino
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

total:
15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For charcoal, ignite a full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Spread level and set cooking grate in place. For gas, heat a gas grill to high (at least 550°).

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  • Heat a large cast-iron skillet on cooking grate 10 minutes.

  • Pour oil into pan and tip to coat. Add tomatoes and squash blossoms. Stir quickly, then cook, covered, stirring twice more, until lightly charred, 1 to 1 1/2 minutes. Sprinkle with salt and pepper. With a slotted spoon, transfer vegetables to a platter. Serve with Aioli.

Source

Cockscomb, San Francisco

Nutrition Facts

135 calories; calories from fat 90%; protein 0.7g; fat 14g; saturated fat 2g; carbohydrates 2.8g; fiber 0.6g; sodium 59mg; cholesterol 8.8mg.
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