Roasted Pumpkin Seeds
Servings: 4
Preparation time: 15 min
Cooking time: 15 min
Ingredients:
- 4 cups pumpkin seeds
- 1/4 cup Jamaican Jerk BBQ Quebec dry marinade
- vegetable oil
- cherry wood
Preparation:
- Preheat the BBQ to 300°F (150°C). Rinse the pumpkin seeds in a colander.
- Place on paper towels and pat dry.
- Place in a mixing bowl and add a little vegetable oil and stir so that the seeds are evenly oiled.
- Spread seeds in a single layer on a cookie sheet.
- Sprinkle with BBQ Québec Jamaican Jerk dry marinade.
- Add your piece of wood to your charcoal or chips in your smoke box.
- Cook on the BBQ for 15 minutes over indirect heat, stirring occasionally, until the seeds are dry and toasted.
- Let cool slightly before serving.
Pumpkin & Spinach Frittata
Servings: 3-4
Preparation time: 25 min
Cooking time: 15 min
Ingredients:
- 1 tablespoon vegetable oil
- 2 cups cubed pumpkin
- 1 chopped onion
- 2 cloves garlic, finely chopped
- 1 package spinach; drained and chopped (10 oz/300 g)
- 6 eggs
- 1 tablespoon of water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon of Explorateur BBQ Québec dry marinade
- 1 cup shredded Monterey Jack cheese
Preparation:
1. In a 10-inch (25 cm) diameter BBQ-safe skillet, heat oil over medium heat. Add pumpkin, onion and garlic and cook, stirring occasionally, for about 5 minutes or until squash is tender-crisp. Add spinach and toss.
2. Meanwhile, in a bowl, mix the eggs, water, salt, pepper and BBQ Québec Explorer spices. Pour the egg mixture over the vegetables and mix well. Sprinkle with cheese. Cook over medium-low heat using indirect cooking for about 7 minutes or until the bottom and edges of the frittata have set, but the top is still slightly liquid. Continue cooking on the preheated oven rack for about 2 minutes or until the frittata is golden and the top has set.
Variant:
- Add 1 cup (250 ml) cubed smoked sausage or smoked chicken along with the spinach.
- Serve with a good white wine.
Pumpkin Orzotto
Servings: 4
Preparation time: 25 min
Cooking time: 1 hour
Ingredients:
- 300 g (2/3 lb) pearl barley
- 1 medium-small pumpkin, peeled and sliced
- 4 slices of pancetta
- 1 L (4 cups) vegetable or meat broth
- 1 glass of white wine
- 45 ml (3 tbsp) honey
- 1 clove of garlic
- 1/2 onion, chopped
- 30 ml (2 tbsp) butter, separated
- Grated parmesan cheese
- Sea salt and black pepper from the mill
- 1 tbsp. of Argentina BBQ Quebec dry marinade
Preparation:
- Empty the pumpkin, cut 8 slices and peel them.
- Place the pumpkin slices on a baking sheet, drizzle with oil and season with salt, pepper and Argentina BBQ Québec spices. Coat well.
- Roast on the BBQ at 425°F (220°C) for 40 minutes. Then add the pancetta slices and cover generously with honey. Cook on the BBQ using indirect heat for 5 minutes, or until the pancetta is crispy.
- In a preheated cast iron skillet, heat 1 tablespoon of butter. Add a crushed garlic clove in its skin and the chopped onion.
- Sweat the onion and add the pearl barley. Coat the grains in the butter and onion, stirring gently for a few minutes or until the grains begin to crackle.
- Add 1 glass of white wine, simmer for a minute, then add a ladleful of stock. Add the stock a ladleful at a time until absorbed, stirring constantly, until the pearl barley is fully cooked.
- When the pumpkin is ready, cut the slices roughly into 4 pieces each, mash them with a fork and add them to the pan with the pearl barley. Add a little grated Parmesan and 1 tablespoon of butter, mix well.
- Garnish each plate with slices of pancetta and Parmesan.
