Grilled Pumpkin Slices Food

GRILLED PUMPKIN WITH ROSEMARY AND SEA SALT

Steps:

• Heat grill to medium-high.
• Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
• Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
• Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

GRILLED PUMPKIN SLICES

Steps:

• Prepare the charcoal grill for direct heat. Light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly across the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 5 seconds. Have a spray bottle ready for taming flare-ups. Lightly coat the grill rack with vegetable oil and place it on the grill. Carefully cut off the top and bottom of the pumpkin. Cut the pumpkin in half, from top to bottom. Scrape out all seeds and fiber from the cavity. Use a potato peeler to remove the peel. Cut the peeled pumpkin into slices about 1/4- to 1/2-inch thick. Place them on a cutting board or plate. Brush lightly with some of the olive oil. Place the slices on the grill grate; cook for about 2 minutes on each side; they should turn a caramel color with light char and be tender enough to be easily pierced with a fork (but not falling-apart tender). Using tongs or a spatula (or both, depending on what you find works best for you), remove the slices from the grill to a platter. (At this point, the slices can be cooled and refrigerated for up to a day; see headnote.) Drizzle the olive oil on them. Sprinkle with salt, then chili powder. Serve warm, or cover with plastic wrap and serve later in the day at room temperature. Recipe Source: From Smoke Signals columnist Jim Shahin.

PUMPKIN GRILLED CHEESE

Steps:

• Stir together pumpkin and mustard; season with salt and pepper. Spread 2 slices of bread with pumpkin mixture. Top with cheese and sage. Cover with remaining bread and brush both sides with butter. Cook in a large nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky salt.

SPICY GRILLED CHICKEN WITH CREAMY PUMPKIN MOLE SAUCE

Steps:

• Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.
• In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).
• Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.
• Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.
• Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)
• Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.
• *Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

GRILLED POTATO SLICES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
• Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
• Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.

PUMPKIN BREAD GRILLED CHEESE SANDWICHES

Steps:

• Combine milk, water, honey, and yeast in the bowl of an electric stand mixer. Let sit for 10 minutes.
• Pour flour, oil, pumpkin puree, and salt into the mixture. Mix using a dough hook attachment until dough is soft, smooth, and tacky, 2 to 5 minutes. Add more flour or water if needed.
• Place dough on a lightly floured surface and knead by hand for 3 to 4 minutes. Form into a ball and place into a large, greased bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
• Preheat the oven to 495 degrees F (255 degrees C). Place a large, cast iron Dutch oven into the oven to preheat.
• Divide dough into 2 balls and flour lightly. Place 1 ball back into the greased bowl, cover with plastic wrap, and save in the refrigerator for a later time.
• Place remaining ball onto parchment paper that has been sprinkled with cornmeal. Cover with plastic wrap and let rest for 30 minutes. Dust with flour and score.
• Remove the preheated Dutch oven carefully from the oven and uncover. Lift parchment paper with dough and place into the Dutch oven. Trim any parchment paper that extends beyond the top. Cover carefully with the hot lid.
• Bake in the preheated oven for 20 minutes. Remove lid and continue baking until golden, about 40 minutes more.
• Remove from the oven and lift out bread carefully using the parchment paper. Let cool on a wire rack for at least 30 minutes before slicing.
• Make grilled cheese sandwiches once the loaf has cooled enough to slice. Heat a skillet over medium heat. Spread mayonnaise over one side of each bread slice. Place bread mayonnaise-side down into the skillet. Spread Dijon mustard on the other side. Top with Cheddar cheese and Gruyere cheese slices. Cook for 2 minutes; sandwich both halves together. Cook until golden, 3 to 4 minutes per side.