food Throwdown a Pumpkin
- Thread starter The Hot Pepper
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Relatively spicy. I didn't cut the veins out of the aji amarillos, so there is a pleasant mouth burn.saiias said:
Baked Pumpkin Cheese Lava
Inner mix is kind of a veg goulash, beets, Chick pea, Potato, Onion, Tomato, Pepper two eggs ti stiffen mix and lost of cheddar stuffed around the inside. Pie Pumpkin, my spice mix with chipotle.
Baked in a PC
Inner mix is kind of a veg goulash, beets, Chick pea, Potato, Onion, Tomato, Pepper two eggs ti stiffen mix and lost of cheddar stuffed around the inside. Pie Pumpkin, my spice mix with chipotle.
Baked in a PC
dragonsfire said:Baked Pumpkin Cheese Lava
Inner mix is kind of a veg goulash, beets, Chick pea, Potato, Onion, Tomato, Pepper two eggs ti stiffen mix and lost of cheddar stuffed around the inside. Pie Pumpkin, my spice mix with chipotle.
Baked in a PC
Get back y'all!!!
Thats an alien face hugger!!!
Opening the egg.
About to go deep throat.
Punkin aliens.
https://www.youtube.com/watch?v=VrVZHxH2O1I
woooooooooooooooooooooo
[SIZE=18pt]Quit Pulling Your Pumpkin Charlie Brown[/SIZE]
Slow roasted pulled pork on gourmet pumpkin rolls with sweet pumpkin ale bbq sauce featuring the finest peaches the freezer section has to offer. Creamy Jalapeno slaw and candied D3vils Prick bringing the sexy back into spooky time. 
Pumpkin buns Ingredients:
- 3/4 cup warm milk
- 1 tbs maple syrup
- 2 teaspoons yeast
- 1 egg
- 1/2 cup pumpkin puree
- 5 tablespoons unsalted butter
- 3 1/4 cups flour
- 1 tsp salt
- stir together milk and maple syrup and yeast.
- whisk egg with pumpkin and melted butter
- in mixer with dough hook combine flour with the yeast and pumpkin mixtures. Medium speed for 8 minutes.
- turn out down and knead
- toss in coated bowl and cover for one hour until doubled
- punch down dough and divid into 8 peices. round them out and allow to rise another hour.
- bake in 400f oven 13-15 minutes.
blumpkin sugar cookies
Ingredients:
- 1/2 cup of flacid butter
- 1/2 cup vegetable oil
- 1/2 cup pumpkin puree
- 1 cup sugar
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 2 eggs ( why do recipes call for large eggs... I never seen small eggs that where from chickens)
- 4 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 cups powdered sugar
- 2 tbs of apple cider
- random amount of cinnamon
- preheat oven to 350. line baking sheet with parchment paper. in large bowl stir butter, pumpkin, sugars, vanilla and perfectly normal sized eggs together until smooth.
- slowly mix in all dry ingredients until well mixed. scoop out golf ball sized chunks and roll into ball dropping one side into bowl of sugar. Place on pan non sugar side down and press flat with cookie smasher or glassware.
- Bake for 8-9 minutes.
Now spread your warm goo all over them... looks highly suspect
BBQ Sauce Ingredients:
- 1/2 cup pumpkin ale
- 1/2 cup brown sugar
- 4 peach slices
- 3 tbs ACV
- 2 tbs maple syrup
- 1/4 cup cherry balsamic vinegar
- 1/4 cup vadalia onion
- 6 cloves of garlic
- black pepper to taste
- 1 1/2 cups ketchup
- toss booze, sugar, peaches into pot. Simmer until reduced
- add diced vidalia onion, garlic simmer a little longer
- blend
- add the rest of the ingredients and simmer until heater through.
43 min to go!
I'm coming, don't pick on the slow people you bully.
Ingredients cooking away on a medium heat....shrimp added in final minutes....
So here it is...My Very First Throwndown Entry..Spicy Pumpkin & Shrimp
Caribbean Style with Basmati Rice
So here it is...My Very First Throwndown Entry..Spicy Pumpkin & Shrimp
Caribbean Style with Basmati Rice
- 1-1/2 lbs pumpkin
- 3 tbsp oil
- 1 small yellow onion
- 5 cloves garlic
- 3 wiri wiri peppers
- 1 tomato
- 1 tsp salt to start (add more to suit your taste)
- dash of black pepper
- 1 sprig of thyme
- a blade of scallion...chopped
- a few leaves of basil...chopped
- 1/2 tsp curry powder
- 1/4 tsp brown sugar
- 3/4 cups water
For the Shrimp
Desired amount of shrimp
1 tbsp oil
black pepper to taste
pinch salt
dash garlic powder
dash cayenne pepper
- Chop pumpkin into large pieces and peel skin off.
- Cut each large piece of pumpkin into smaller 1/2 inch pieces. Set aside.
- Heat pot with a few tablespoons of oil. Chop onion, garlic and wiri wiri pepper, add to pot and cook until onions are tender and fragrant.
- In the meantime, chop tomatoes. Once onions are tender, add diced tomatoes. Let tomatoes cook until they are soft and mixture looks like a sauce.
- Add pumpkin to pot and let cook for 10-12 minutes on medium heat.
- Add 1 tsp salt to start (add more to suit your taste), black pepper, thyme, scallion,basil,curry powder, brown sugar, , let cook for another 10 minutes.
- Add 3/4 cup water and allow pumpkin to cook and for 20 minutes.
- Pumpkin is done when it is soft and there is little water left in the pot. Mash pumpkin with your spoon to break up any whole pieces.
- Heat a frying pan to medium-high, add shrimp and seasonings. Cook until water has evaporated from shrimp and shrimp is opaque
- about 3 to 4 minutes....add shrimp to pumpkin ...serve with basmati rice or nann........ENJOY
nice!
Enter this!
Straight
When this started it was too hot for October and I immediately thought Caribbean. Pumpkin spice is so close to Jerk I had to go that route.
I started off with a pack of Jerk marinade and then kicked it up a few notches.
1 pack of Weber Jerk marinade
1 small onion
¼ cup red and green bell pepper
1 deseeded Habanero, I have to keep it family friendly
3 cloves of garlic
2 scallions
1 bunch of Cilantro, I used mostly stems
2 tbs Soy sauce
2 tbs EVOO
1 tbs Sriracha
2 tbs Mae-Ploy Sweet Chili sauce
Chopped up and ready for the swim
Wings cut and cleaned
I had to add a little Cajun to it.
A closer look, I don't think you can buy this but I like the label.
In a ziplock to marinade over night, I saved some marinade to make a sauce
This morning I didn’t think the smell of the store bought jerk seasoning was strong enough so I made some.
Re-seasoned and back in the bag to marinate.
I couldn’t stop with just “Pumpkin Spice” so I made a chile with pumpkin.
1 lb. ground chuck
1 15.5 oz can black beans
1 15.5 oz can chili beans
1 15.5 oz can roasted diced tomatoes
1 12 oz bottle V-8 juice
1 8 oz can tomato sauce
2 cups water
1 large white onion diced
¼ red bell pepper diced
¼ green bell pepper diced
Fresh cilantro (about 1/8 cup)
1 tsp. chili powder
¾ (15 oz.) can pumpkin
1 tbs. garlic powder
2 tsp sugar
2 tbs. Cajun seasoning or seasoned salt
1/8 cup hot sauce
1 tbs. cumin
1 tsp. cayenne pepper
1 tsp salt and then season to taste
Browned the meat then in went the veggies
Simmered for 5 minutes then dumped in the tomatoes and the “Pumpkin”.
Dumped in the beans and brought it to a low boil then backed it to a simmer for a few hours
Adjusted the salt and made a bowl, this don’t look bad for pumpkin! I had to have a test bowl.
Topped with cheese, cilantro, green onions, sour cream and pickled jalapenos with a Chicharróne for some crunch.
Jamaican Wang time Mon!!!
On the pit to burn that Jerk over direct heat then moved them over and grilled pineapple and mango for the sauce with a little more jerk seasoning.
I painted them a few times will flipping to get that awesome jerk burntness
And FINALLY SOME FOOD PRoN
Straight
When this started it was too hot for October and I immediately thought Caribbean. Pumpkin spice is so close to Jerk I had to go that route.
I started off with a pack of Jerk marinade and then kicked it up a few notches.
1 pack of Weber Jerk marinade
1 small onion
¼ cup red and green bell pepper
1 deseeded Habanero, I have to keep it family friendly
3 cloves of garlic
2 scallions
1 bunch of Cilantro, I used mostly stems
2 tbs Soy sauce
2 tbs EVOO
1 tbs Sriracha
2 tbs Mae-Ploy Sweet Chili sauce
Chopped up and ready for the swim
Wings cut and cleaned
I had to add a little Cajun to it.
A closer look, I don't think you can buy this but I like the label.
In a ziplock to marinade over night, I saved some marinade to make a sauce
This morning I didn’t think the smell of the store bought jerk seasoning was strong enough so I made some.
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp allspice ground
- 2 tsp salt
- 1 tsp black pepper ground
- 1/2 tsp red pepper flakes
- 1/2 tsp cumin ground
- 1 tbsp brown sugar
- 1 tsp thyme dried
- 1 tsp parsley dried
- 1 tsp Ground Ginger
- 1 tsp Pumpkin Pie Spice
Re-seasoned and back in the bag to marinate.
I couldn’t stop with just “Pumpkin Spice” so I made a chile with pumpkin.
1 lb. ground chuck
1 15.5 oz can black beans
1 15.5 oz can chili beans
1 15.5 oz can roasted diced tomatoes
1 12 oz bottle V-8 juice
1 8 oz can tomato sauce
2 cups water
1 large white onion diced
¼ red bell pepper diced
¼ green bell pepper diced
Fresh cilantro (about 1/8 cup)
1 tsp. chili powder
¾ (15 oz.) can pumpkin
1 tbs. garlic powder
2 tsp sugar
2 tbs. Cajun seasoning or seasoned salt
1/8 cup hot sauce
1 tbs. cumin
1 tsp. cayenne pepper
1 tsp salt and then season to taste
Browned the meat then in went the veggies
Simmered for 5 minutes then dumped in the tomatoes and the “Pumpkin”.
Dumped in the beans and brought it to a low boil then backed it to a simmer for a few hours
Adjusted the salt and made a bowl, this don’t look bad for pumpkin! I had to have a test bowl.
Topped with cheese, cilantro, green onions, sour cream and pickled jalapenos with a Chicharróne for some crunch.
Jamaican Wang time Mon!!!
On the pit to burn that Jerk over direct heat then moved them over and grilled pineapple and mango for the sauce with a little more jerk seasoning.
I painted them a few times will flipping to get that awesome jerk burntness
And FINALLY SOME FOOD PRoN
whoa nice
3 min!
3 min!
gentlemen's (and ladie's) agreement no EDITING past 11 pm 
2 min!!!!
2 min!!!!
ENDED
VERY COOL!
VERY COOL!
I wanna say to all the entries I would sit at your table and clean my plate twice. THP has some awesome chefs here cooking international food. I learn so much from the food threads.
Ya'll keep that up!!!
Ya'll keep that up!!!
