Porgy With Starfruit And Pumpkin Seeds Recipes

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CURRIED PUMPKIN SEEDS



Curried Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 4

2 cups raw pumpkin seeds
2 tablespoons coconut oil
1 tablespoon curry powder
1 1/2 teaspoons kosher salt

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet.
  • Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

SPICY PUMPKIN SEEDS



Spicy Pumpkin Seeds image

Provided by Bobby Flay

Categories     appetizer

Yield 6 appetizer servings

Number Of Ingredients 5

3 cups pumpkin seeds
2 tablespoons canola oil
1 1/2 tablespoons ancho chili powder
1 tablespoon kosher salt
1 teaspoon chile de arbol powder

Steps:

  • Preheat oven to 350 degrees F.
  • Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

PIZZA PUMPKIN SEEDS



Pizza Pumpkin Seeds image

These savory seeds dressed up in a mix of Parmesan, tomato, garlic and oregano give plain old salted seeds a run for their money.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 cup olive oil
1 medium pumpkin (about 10 pounds)
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Steps:

  • Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil.
  • Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
  • Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
  • Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes.
  • Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS



Pumpkin Spiced and Sugared Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 7

2 cups raw pumpkin seeds
2 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon hot Hungarian paprika

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
  • Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS



Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 nopal cactus paddles, cleaned
2 tablespoons salad oil
1 small red onion, julienned
3 teaspoons pumpkinseeds, toasted
2 ounces Prickly Pear Vinaigrette, recipe follows
4 lime wedges
1/4 cup red wine vinegar
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
30 raspberries
2 ounces prickly pear syrup
1/2 cup mango, diced
Salt and pepper

Steps:

  • Preheat grill.
  • Place paddles over open grill and cook until just soft. Set aside.
  • Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
  • Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
  • Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

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