Post Reply 
 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Pumpkins (and anything else in the squash family)
11-05-2013, 05:53 PM
Post: #21
RE: Pumpkins (and anything else in the squash family)
Jaw dropping/ dripping....cover it with bacon grease and stuff it with cheese! Thats how I like my pumpkin please! Sunset you definitely have an eye for some of the tastier looking dishes!

"Listen...Jump on a moonbeam and rise, ride it, glide it all the way"
Find all posts by this user
Quote this message in a reply
11-05-2013, 06:33 PM
Post: #22
RE: Pumpkins (and anything else in the squash family)
Wow, Sunset! Good thing they don't make "smellovision" for our computers! We'd be crunchin on that picture!

If I'd known you were French, I'd have worn galoshes...
Find all posts by this user
Quote this message in a reply
11-06-2013, 11:19 AM
Post: #23
RE: Pumpkins (and anything else in the squash family)
Welp, based on the replies it pretty much looks like obtaining the actual recipe is a BnG mandate.Smile

To ask why we cook is to ask why the leaves fall...
Find all posts by this user
Quote this message in a reply
11-21-2013, 01:36 PM (This post was last modified: 11-21-2013 03:36 PM by Sunset.)
Post: #24
RE: Pumpkins (and anything else in the squash family)
K...it appears my seat of the pants ingredient speculation was in error. Looks like the smoked chicken threw me off, as I thought it was bacon. But guess what? When I prepare these bad boys there's gonna be some BACON in there!Big Grin

Enjoy...

6 Baby Pumpkins
6 oz smoked chicken
2 Tbsp Hot Chili Sauce
1 onion
1 Tbsp butter
6 oz heavy cream
1 Tbsp chives
6 oz Jarlsburg Cheese
S & P
LEMON BUTTER SAUCE
2 Shallots
1 cup wine
1 oz champagne vinegar
2 oz heavy cream
6 oz sweet butter
juice of one lemon
S & P
1 Tbsp chives
DIRECTIONS

PUMPKINS

Using a sharp knife remove the tops of the pumpkins, discard the seeds and season the inside of the pumpkin with S & P. Heat butter in a saute pan and cook the onion over medium heat until soft. In a bowl combine the smoked chicken, jarlsburg cheese, cooked onion, S&P, and chili sauce to taste. Rub pumpkins with olive oil. Fill the pumpkins with mixture and pour 1 oz heavy cream into each pumpkin. Place the tops on each pumpkin, cover with aluminum foil and roast the pumpkins in a 350 degree oven for 45 minutes or until the pumpkins are tender
LEMON BUTTER SAUCE

Combine the Shallots, wine and vinegar in a sauce pan. Bring to a simmer and reduce by one half. Add the heavy cream and reduce again. Over low heat whisk in the sweet butter, piece by piece. Season with S & P and lemon juice. Add chives just before serving.

To ask why we cook is to ask why the leaves fall...
Find all posts by this user
Quote this message in a reply
11-24-2013, 05:37 AM
Post: #25
RE: Pumpkins (and anything else in the squash family)
(11-21-2013 01:36 PM)Sunset Wrote:  K...it appears my seat of the pants ingredient speculation was in error. Looks like the smoked chicken threw me off, as I thought it was bacon. But guess what? When I prepare these bad boys there's gonna be some BACON in there!Big Grin

Enjoy...

6 Baby Pumpkins
6 oz smoked chicken
2 Tbsp Hot Chili Sauce
1 onion
1 Tbsp butter
6 oz heavy cream
1 Tbsp chives
6 oz Jarlsburg Cheese
S & P
LEMON BUTTER SAUCE
2 Shallots
1 cup wine
1 oz champagne vinegar
2 oz heavy cream
6 oz sweet butter
juice of one lemon
S & P
1 Tbsp chives
DIRECTIONS

PUMPKINS

Using a sharp knife remove the tops of the pumpkins, discard the seeds and season the inside of the pumpkin with S & P. Heat butter in a saute pan and cook the onion over medium heat until soft. In a bowl combine the smoked chicken, jarlsburg cheese, cooked onion, S&P, and chili sauce to taste. Rub pumpkins with olive oil. Fill the pumpkins with mixture and pour 1 oz heavy cream into each pumpkin. Place the tops on each pumpkin, cover with aluminum foil and roast the pumpkins in a 350 degree oven for 45 minutes or until the pumpkins are tender
LEMON BUTTER SAUCE

Combine the Shallots, wine and vinegar in a sauce pan. Bring to a simmer and reduce by one half. Add the heavy cream and reduce again. Over low heat whisk in the sweet butter, piece by piece. Season with S & P and lemon juice. Add chives just before serving.

This I will try, thanks for the goods SS. I haven't had Jarlsberg in quite some time and this sounds like a great reason to hit the store.

"Listen...Jump on a moonbeam and rise, ride it, glide it all the way"
Find all posts by this user
Quote this message in a reply
Post Reply 


Forum Jump:


User(s) browsing this thread: 1 Guest(s)