Carnitas, Polenta, Pumpkin Seed Kale Cilantro Pesto
Avocado, Corn, Pumpkin Seeds, Mexican Crema
Pickled Radish and Red Jalapeno, Cilantro, Cotija Cheese
What started out as an idea to make a deconstructed pork tamale, morphed into one extremely mouth-watering dish. Creamy polenta with fresh corn is topped with a pumpkin seed kale cilantro pesto. Braised pork shoulder is fried in a bit of oil to give it crispy edges, then piled on top. A dizzying array of garnishes make the dish come alive – avocado, somewhat spicy pumpkin superseedz, pickled radish and red jalapeño, cotija cheese, mexican crema, cilantro.
I am so pleased to be working with SuperSeedz and their marketing team to develop recipes utilizing their amazing pumpkin seeds. SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
Continue reading “I Promise To Make Your Mouth Water”
Super Spicy Chocolate Banana Bites with Gourmet Pumpkin SuperSeedz
Add some spice to your next cocktail party. Sure, you will be serving a cheese platter and some type of charcuterie. But also give your guests something unexpected. A fruity-sweet-spicy option on the buffet.
Super spicy chocolate covered banana bites with pumpkin seeds will blow them way. This little snack-on-a-stick is absolutely not for kids. The chocolate and pumpkin seeds are indeed super spicy.
SuperSeedz is an innovative snack company that has reimagined the pumpkin seed – adding flavors like cocoa, cinnamon & sugar, cayenne, curry, and more.
Dry roasted in small batches without the shell, they have redefined the traditional plain pumpkin seed into a variety of creative flavors that provide a healthy, nutritious standalone snack.
Standalone, absolutely, they rock. But cooks like me will also be inspired to give them a try in all sorts of recipes.
By the way, my banana bites are not frozen. As adults, let’s enjoy our cocktails and keep our teeth happy without having to bite into something frozen solid as a rock.
It really is super spicy…sweet & savory. And quite healthful too. One perfect bite on a stick. Irresistible.
Continue reading “Chocolate Banana Bites with Gourmet Pumpkin Seeds”
Savory Roasted Little Pumpkins
Labneh, Zaatar, Roasted Pumpkin Seeds, Pumpkin Seed Oil
Earthy autumn flavors, intense nuttiness, creamy textures and a bit of crunch describe this petite pumpkin side-dish charmingly served in its own shell.
Green-hued Austrian pumpkin seed oil contrasts with the burnt-orange pumpkin. It is used as a finishing oil, to add a deep complex taste and striking color. Labneh, a strained yogurt, adds rich and tangy notes while zaatar, a spice mix consisting of thyme, sesame seeds, sumac, and salt anchors the dish with warm earthy aromas and flavors. Roasted seeds bring the third element of pumpkin to the dish. Served with the lid on, guests are delighted to lift off the top and behold the unexpected presentation and enjoy the wafting aromas of the season.
Savory Roasted Little Pumpkins Recipe
Continue reading “Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil”
Pumpkin Seed Crusted Goat Cheese
Green Salad with Pepitas and Walnuts
Pumpkin Seed Oil Balsamic Vinaigrette
Roasted/salted pepitas (pumpkin seeds) are ground in a food processor then mixed with panko breadcrumbs.
A peppered goat cheese medallion is dipped in egg then coated with the pumpkin seed breadcrumb mixture.
The medallion is fried in peanut oil until golden, then transferred to a paper towel while the salad is composed. Sprinkle the hot medallion with a little sea salt.
Combine equal amounts of pumpkin seed oil and walnut oil with balsamic vinegar, Dijon mustard and salt & pepper for the dressing. Toss with mixed greens, roasted pepitas, walnuts, then serve with roasted beets.
Another tasty salad using this walnut oil can be found here.
This pumpkin seed oil is from the Styrian
region of Austria. I seem to be on an Austrian kick lately, first with my new favorite wine, Grüner Veltliner
and now this oil. And if you visit Merisi’s blog,
I’m sure you will fall in love with Austria too.
I am submitting this dish to Lore of Culinarty
blog for her Original Recipes
ongoing event. I’ve made Chèvre Chaud
many times but never used pumpkin seed as a coating. Very happy with the result.
Have you tried pumpkin seed oil? I just recently found it at the market and would be interested to hear how you are using it. A terrific product for Fall, I’m excited to experiment. La Tourangelle’s
website has a recipe using pumpkin seed oil with salmon sashimi