Red Pumpkin Seed Sauce Recipes

CHICKEN IN PUMPKIN SEED SAUCE

Steps:

• Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

SAVORY TOASTED PUMPKIN SEEDS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet.
• Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

RED PUMPKIN SEED SAUCE

Steps:

• 1. In a dry medium skillet over medium heat toast the chile pieces until pliable and aromatic, 8 to 10 seconds. Put the chiles in a bowl and cover with hot water. Soak about 20 minutes or until softened. 2. In the same skillet, toast the pumpkin seeds, stirring, until they start to brown and pop around in the pan, about 1 minute. Transfer to a bowl to cool. When the seeds are cool, pulverize in a spice grinder to a fine powder. (I use a coffee grinder reserved for spices.) Reserve in a bowl. 3. Drain the chiles, discarding the liquid, and put in a blender. Add the tomatoes, onion, garlic, cumin, cinnamon, cloves, and 1 cup of the chicken broth. Blend until smooth. Add the reserved ground pumpkin seeds and blend as smooth as possible. 4. In a medium saucepan, heat the lard or oil over medium heat. Add the blended sauce, remaining chicken broth, and salt. Bring to a boil, stirring, then reduce the heat to low, cover, and simmer, stirring frequently to prevent sticking, until the flavors blend and the sauce thickens to the consistency of thick cream, about 15 minutes. Adjust seasoning. The sauce is ready to use, or store in a covered container for up to 3 days refrigerated, or freeze up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRILLED SCALLOPS IN PUMPKIN SEED SAUCE

Steps:

• PUMPKIN SEED SAUCE: Put shallots, cilantro, garlic and parsley into food processor.
• Pulse until finely chopped Add remaining ingredients (except oil and water) and puree until smooth.
• Season With machine running, pour in olive oil slowly.
• Thin with water to desired consistence.
• Add water a little bit at a time.
• ROASTED PEPPER VINAIGRETTE: Whisk together the hot pepper vinegar and olive oil.
• Stir in diced peppers.
• TOMATO SALSA: Combine all ingredients and mix well.
• ASSEMBLY: Put 5 scallops on a wooden skewer for each portion, brush with canola oil, season and grill until just done.
• Scallops can be broiled or sauteed as well.
• Spoon 1/2 cup of pumpkin seed sauce on each plate and spread to cover evenly.
• Arrange scallops in a circle around plate.
• Spoon 1 tsp of vinaigrette over each scallop.
• Spoon 1/2 cup tomato salsa in center of plate.
• Sprinkle each plate with 2 tablespoons of pumpkin seeds and garnish with cilantro.

BUFFALO AND RANCH PUMPKIN SEEDS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheet with wax paper.
• Combine buffalo sauce, ranch seasoning, lemon pepper, and salt in a small bowl. Toss pumpkin seeds in mixture until evenly coated. Spread on the prepared sheet in an even layer.
• Bake in the preheated oven, stirring every 15 minutes, until seeds are golden brown and crunchy, about 45 minutes.

RED ONION SAUCE

Steps:

• In a stainless steel saucepan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it starts to brown, about 5 minutes. Add the salt and pepper. Reduce the heat to low and cook 5 minutes. Stir in the vinegar, orange juice, and jelly. Bring to a boil, and cook, stirring frequently, until the jelly is completely melted and the sauce reduces and is slightly thickened with a glossy appearance, 6 to 8 minutes. Serve hot, or store, refrigerated in a covered container, for 3 to 4 days. The sauce can be made ahead and reheated. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.