This is a copycat meal that I’ve never had. We were going on a family trip to Destin, FL. Like any trip, I researched local restaurants well in advance. One that kept coming up was Boshamp’s Seafood and Oyster Bar. We actually ate there twice, if that tells you anything. When I’m at the beach, I only eat seafood. I love steak and pork chops and all kinds of other things but when I can get fresh local seafood, I’m going to take full advantage. So I would never order a steak is what I’m saying. As I read the menu, it was very appealing, I just couldn’t do it. The menu describes the dish as such:

CHARGRILLED ANGUS FILET

southern yellow squash casserole, Miller’s green beans, natural reduction

I blogged one of the dishes I ended up getting here: Pan Roasted Gulf Grouper with feta soufflé, braised spinach, tomato jam and citrus butter at Boshamps. I even tried to make it at home (with much success) here: Pan Roasted Snapper, Goat Cheese Soufflé, Spicy Tomato Jam, Garlic Braised Baby Spinach, Citrus Sake Butter. With all that said and all these years later, I thought I would try and recreate their menu item for myself at home. Below is the dish from Boshamp’s. Mine doesn’t look that good but I don’t get paid to do this. 😀 Also, my pan jus broke on me a bit, but still tasted great.

What really intrigued me was the “Southern Yellow Squash Casserole”, hence the title of this blog features it and not the steak. I have eaten many casseroles growing up. At this point in my life, I have never actually made one. A lot of recipes I read had you cook the squash and onion and some even had you squeeze the juice out of them before baking. I went the other way and left them raw because we like them to have some bite. With that said, when I make this again, I will cook them down a little to release some moisture.

I didn’t know what Miller’s Green Beans were but I think they are a tribute to a BBQ chain in Texas. If that is so there are copycat recipes out there but they required a lot of steps. Basically they infuse the green beans with bacon fat if I understand the descriptions. I chose a simpler rout. Basically, a great excuse to add bacon and instead of stewing them and making the bacon soggy, I went the other way and made it super crispy. I baked the bacon a little so it would cooked through but not over cook the green beans. After you’ve wrapped the green beans with the par cooked bacon, you put them back the rendered bacon fat and under the broiler for a few minutes. Again, we like our vegetables to still be crunchy with a bite.

Ingredients for Southern Yellow Squash Casserole

• 4 small yellow squash, sliced in 1/4 inch slices
• 2 tbsp unsalted butter, melted
• 2 tbsp olive oil + extra for topping
• 1 small Vidalia onion, diced
• 1 red bell pepper, diced
• 4 eggs, whisked together
• 3 tbsp flour
• 2 tsp baking powder
• 1/2 cup lactose free half and half
• 1/2 cup lactose free sour cream
• 2 cups cheddar cheese, shredded
• 2 cups pepper jack cheese, shredded
• Salt and pepper to taste (about 1 tsp)
• 3/4 cup Panko gluten free bread crumb
• 1/2 cup Pecorino Romano, grated

Other Ingredients

• 2 filet mignon steaks
• 2 tbsp butter
• 1 garlic clove, smashed
• 2 sprigs thyme
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 4 strips bacon, Niman Ranch is the best
• 1 package French green beans
• Salt and pepper

Making the Southern Squash Casserole

1. Preheat the oven to 325F. Spray a heavy bottom, oven safe baking dish 9×13 with non-stick spray.
2. Mix every thing together in a large mixing bowel except the bread crumb and parmigiana cheese. Squash, butter, olive oil, onion, bell pepper, half and half, cheddar cheese and sour cream. Season with salt and pepper.
3. Place the squash mixture into the baking dish and top with bread crumb, parmigiana cheese and drizzle with more olive oil.
4. Bake for 40-50 minutes until the top is golden brown and delicious.

Making the Bacon Wrapped Green Beans

1. On a lined sheet pan, place the bacon and add to the already heated oven. Cook until the bacon has started to render fat and has become slightly crispy but still pliable.
2. Allow the bacon to cool slightly then cut in half. Wrap 5-7 green beans per half slice of bacon. Pin together with a tooth pick and place them back on the sheet pan with the rendered fat.
3. Once you have removed the casserole, place the bacon wrapped green beans back in the oven under the broiler. Cook until the bacon is crispy and the green beans are slightly charred. 3-5 minutes.

Making the Steaks and Pan Jus

1. Heat a cast iron skillet or stainless steel pan to high heat.
2. Season the steaks with salt and pepper.
3. Sear both sides of the steaks for 2-3 minutes until well browned but not burnt.
4. Place in the oven to bring to your desired doneness. I like my steaks bloody, so sometimes I don’t even put mine in the oven. Allow to rest.
5. While the steaks are resting, place the same skillet back on the stove over medium heat.
6. Add 1 tbsp butter, 1 smashed clove garlic and 2 sprigs of thyme. Once the butter has melted, add 1/2 cup water. Whisk and get all the bits off the bottom of the pan. Whisk in 1 tbsp Dijon and 1 tbsp Worcestershire sauce. Continue whisking and add 1 more tbsp of butter. Remove from heat and season with salt and pepper if need. Keep warm.