This recipe originates from Wisconsin native and Euchre master Laura Ohm, who’s choice to use fresh garlic and onion is a game-changer. Warning: recipe is highly addictive and may result in "Oh shit, did I just eat the whole bowl?" if unsupervised.
Taking a few liberties with this New Years Day staple that it warrants a slight re-brand, this is a smoky, tangy and hearty dish to celebrate New Years Day, or nurse a New Years Eve hangover.
I have been tweaking this recipe for 3 summers now and suspect I will continue to as long as summer squash grows. Originally riffed off of a Canal House Cooking recipe, riffed off of a Gabrielle Hamilton recipe, Boat Sauce subs in for Moroccan harissa. You can go in various directions with this recipe, and even use roasted or grilled zucchini. The key is to let the perfectly cooked squash and farro soak up all of the dressing while still warm, then add the rest of the ingredients when it hits room temperature.
Summer is full of tastes and smells that memories are made of, and cold barbequed chicken is one of my favorites. This recipe has chicken marinate overnight in a potion of Boat Sauce and buttermilk before it gets the grill treatment.
