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  #1  
Old 10-22-2017, 10:30 AM
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Default Stuffed Punkin! In De Mini!

De Messy In De Place`
1.5 ounces dried shiitake mushrooms
2 cups water
1 pie pumpkin
.5 tablespoon maple syrup (optional)
2 cups vegetable stock
9 oz of Mexican Chorizo
1 cup Brussles Sprouts
.75 cup zucchini
.5 cup carrot
2 Sticks Butter
.5 large onion, finely chopped
.5 cup Red Cargo rice (or wild rice)
1 cups Arborio rice
.5 cup dry white wine
2 ounce crumbled Feta cheese
.5 cup black beans
1 tablespoons olive oil
1.5 tablespoons butter
salt and ground pepper
Directions later, shut up!


Choriso/veggies sauteing. Ooions in butta, start of Risotto.


Choriso mix done, Risotto almoss.


Lighting De snake round the Mini Vortex.


Stuffin De Punkin.


Mini up to temp, spossed to be 375 fer 30 minutes, had to go longer. Prolly 45 at 375 fer De punkin to cook.


Almos done,


Cut pic (next mornin, Rich din want his contribution in dere)


Plated


Really good, savory! I'll have to come back an add the directions, I hadda change stuff in mid stream.
Thanks fer lookin!

1.5 ounces dried shiitake mushrooms
2 cups water
1 pie pumpkin
.5 tablespoon maple syrup (optional)
2 cups vegetable stock
9 oz of Mexican Chorizo
1 cup Brussles Sprouts
.75 cup zucchini
.5 cup carrot
2 Sticks Butter
.5 large onion, finely chopped
.5 cup Red Cargo rice (or wild rice)
1 cups Arborio rice
.5 cup dry white wine
2 ounce crumbled Feta cheese
.5 cup black beans
1 tablespoons olive oil
1.5 tablespoons butter
salt and ground pepper

Combine the shiitake mushrooms and water in a bowl, assuring the mushrooms are covered with water; allow to soak until the mushrooms have softened, about 30 minutes. Drain and slice, reserve the liquid for later use.
Bring the vegetable stock and the reserved liquid from the mushrooms to a simmer in a saucepan over medium heat.
Melt the butter in a large skillet over medium heat; when the butter begins to foam, stir the onion into the butter and cook until the onions are soft and golden, 5 to 7 minutes. Stir the cargo rice and the Arborio rice through the onions until evenly mixed and coated. Add the white wine and mushrooms to the onion; cook, stirring occasionally, until the liquid has been absorbed, 7 to 10 minutes.
In a large skillet brown the Chorizo with the Brussles Sprouts, zucchini and carrot. Once the Chorizo is browned and veggies are soft add them to the finished rizzoto.
Pour enough of the simmering stock mixture into the skillet to cover the rice; cook and stir until the liquid is nearly completely absorbed. Continue adding stock about 3/4 cups at a time, allowing each batch to absorb into the mixture before adding the next. Cook and stir until the rice is tender, about 35 minutes total. Reduce heat to low. Quickly stir the Feta cheese and black beans and parsley into the mixture until the risotto is moist and creamy; remove from heat. Season with salt and pepper.

Preheat smoker to 375 degrees F (190 degrees C).
Coat the outside of the pumpkin with olive oil, and maple syrup together until it is evenly coated.
Coat the inside of the pumkin with the 1.5 Tbs of butter. Stuff pumpkin with risotto
Roast the squash in the preheated oven until tender yet retains its shape, about 40 minutes; Rest for 20 minutes.
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Last edited by Mark R; 10-25-2017 at 10:28 AM.
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  #2  
Old 10-22-2017, 12:23 PM
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Well as much as I dont like punkin That looks and sounds really good...
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Old 10-22-2017, 12:29 PM
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Quote:
Originally Posted by SMOKE FREAK View Post
Well as much as I dont like punkin That looks and sounds really good...
It's not like pie at all, more like squash. Like butternut squash. But then punkin is....a squash!
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  #4  
Old 10-22-2017, 12:35 PM
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I'm lovin' that combo! Squash stuffed with just aboot anything wins in my book.
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  #5  
Old 10-22-2017, 12:52 PM
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that would make me one fat cat!
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Old 10-22-2017, 01:14 PM
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Click the scales right for that fine cook! That had to be great!!
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  #7  
Old 10-22-2017, 04:38 PM
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Awesome cook MarkDaddy!
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Old 10-22-2017, 06:32 PM
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Punkini,huh! I'd sure like to try some of that Nice job Mark
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  #9  
Old 10-23-2017, 05:50 AM
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Nice work Mark!...I'm way overdue to make that dish again myself
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  #10  
Old 10-24-2017, 05:18 PM
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That looks awesome, Mark!!---

Looks like it could be too much work, but I'll wait until I see the directions before I say that.

Nice Job!!

Bear
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  #11  
Old 10-24-2017, 05:51 PM
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Quote:
Originally Posted by Bearcarver View Post
That looks awesome, Mark!!---

Looks like it could be too much work, but I'll wait until I see the directions before I say that.

Nice Job!!

Bear
Opps, I fergot! I'll get toit tonight! It is kinda involved but it can be simplified.

Thanks fer the reminder Bear!
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Old 10-24-2017, 08:15 PM
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Totally "borrowing" that idea for some acorn squash too.
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Old 10-25-2017, 10:31 AM
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Aight, I added the recipe to the post above. The veggies can be most anything, those were what I happened to have. You can also skip the Chorizo, veggie mix and just stuff the Risotto.
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Old 10-25-2017, 11:36 AM
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Looks delicious!
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