PORK WITH MASHED PUMPKIN
This recipe is brought to us by Zarela Martinez, owner and chef at Zarela restaurant in New York City.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 13
Steps:
- Combine pork, the unpeeled onion and unpeeled garlic, 1 teaspoon salt, and 1/2 teaspoon peppercorns in a medium stockpot. Add water to cover by about 1 inch. Cover and bring to a boil, immediately reduce heat to maintain a slow rolling boil, skimming off any froth that rises to the surface. Cook, partially covered, until the meat is tender, about 45 minutes. Transfer meat to a bowl, letting it drain well; reserve the liquid, and set the meat aside. Strain the liquid through a fine-mesh sieve; there should be 3 to 4 cups. Wipe out the pot, and return stock to pot; set aside.
- Cut pumpkin or squash into 8 equal chunks, removing any seeds or strings. Add to stock and bring to a boil. Reduce heat to maintain a low rolling boil and cook until tender, about 30 minutes. Remove pumpkin, and drain well in a colander. Cool to room temperature. Reserve stock for another use. Scrape pumpkin flesh into a bowl, discarding the skin. Mash the flesh thoroughly; set aside.
- Meanwhile; bring 2 to 3 cups water to a boil in a small saucepan. Add the dried chiles, and cook, uncovered, until softened, about 5 minutes. Drain, stem and seed the chiles; set aside.
- Place pumpkin seeds in a small skillet over medium-low heat. Toast, stirring and shaking skillet, until the seeds begin to swell and pop, 3 to 5 minutes; set aside. In a spice grinder or a mortar and pestle, combine the cumin, coriander, and remaining 1/2 teaspoon peppercorns. Grind until fine; set aside.
- In the jar of a blender, combine the coarsely chopped onion, finely chopped garlic, tomatoes, drained chiles, pumpkin seeds, and ground spices; puree until smooth.
- In a medium saucepan, heat 2 tablespoons lard over medium-high heat until rippling. Add the pureed tomato mixture. Reduce heat to medium, cover, and cook, stirring occasionally, until the fat starts to separate, about 15 minutes. Add the reserved mashed pumpkin or squash and the vinegar, stirring to mix well. Cook, covered, for 10 minutes more. Taste and adjust for seasoning.
- Heat the remaining 2 tablespoons lard in a large skillet over medium-high heat. Add the pork, seasoning with salt and pepper. Cook until lightly browned and crisp, but not dry, about 5 minutes.
- Spoon seasoned pumpkin or squash mixture onto a platter and top with pork.
CHEF JOHN'S PUMPKIN-BRAISED PORK
You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! If you're looking for a fun, and very seasonably appropriate way to cook some pork shoulder, I can't think of a better, or more beautiful one, which is why I really hope you give this a try soon. Season the pork any way you want. I plated mine up with buttery mashed potatoes and Brussels sprouts.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. Mix thoroughly and cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Add flour to pork and mix to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
- Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the 'lid'. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
- Line the bottom of a baking pan with parchment paper and place pumpkin on top. Stuff the pumpkin with the browned pork; pour in cider. Cover with the top.
- Bake in the preheated oven until pork is very tender, about 4 hours. Pour in a little more cider after a few hours in the oven, since a lot of it evaporates. Remove from the oven and let rest; brush pumpkin with some of the rendered fat from the bottom of the pan.
- Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Let sauce rest for a few minutes so you can skim off most of the fat. Spoon sauce over the pork.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 16.6 g, Fiber 2.1 g, Protein 20.2 g, SaturatedFat 5.8 g, Sodium 631.9 mg, Sugar 8.2 g
CREAMY MASHED PUMPKIN
I found this recipe from Kraft and the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. It depends on the moisture in the cooked pumpkin as to how much cream you may need and of course I do prefer the good "ol" aussie Kraft cheddar for this recipe! :-)
Provided by Tisme
Categories Vegetable
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Remove the seeds and skin from pumpkin and cut into smaller pieces.
- Boil steam or microwave the pumpuntil until tender.
- Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.
Nutrition Facts : Calories 133, Fat 9.4, SaturatedFat 5.9, Cholesterol 31.4, Sodium 94, Carbohydrate 8.8, Fiber 0.6, Sugar 1.8, Protein 5.1
PUMPKIN PORK CHOPS
I had some leftover canned pumpkin from making another recipe so I made these up! They have a spicy kick to them. I hope you like them!
Provided by ChefLee
Categories Pork
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery.
- Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it.
- Pour pumpkin mix over the chops.
- Bake chops for 30 minutes or until no longer pink inside.
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- Place the meat in a large saucepan or small Dutch oven with the unpeeled onion, unpeeled garlic, half of the peppercorns and 2 teaspoons of salt. Add water to cover by about 1 inch. Bring to a boil over high heat; at once reduce the heat to maintain a low rolling boil and skim off any froth that rises to the surface. Cook, partly covered, until tender, 45 minutes. Lift the meat into a bowl, letting it drain very well. Strain the stock back into it. You should have about 3 to 4 cups.
- Bring 1 cup of water to a boil in a small saucepan. Add the dried chiles and cook, uncovered, until softened, about 5 minutes. Drain and set aside.
- Cut the unpeeled pumpkin into 8 equal-size chunks, removing any seeds and strings. Add it to the stock, along with water--if needed--to completely cover the pumpkin, and bring to a boil over high heat. Reduce the heat to maintain a low rolling boil and cook until tender, about 30 minutes. Lift out the chunks of pumpkin. Place in a colander to drain well, and let cool to room temperature. Reserve about 1 cup of stock.
- Scrape the flesh of the pumpkin from the skin and into a bowl; discard the skin. Mash thoroughly with a potato masher or pestle. Set aside.
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