Pumpkins
Pumpkin History
Pumpkins are believed to have originated in North America. Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.

References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." "Pepon" was changed by the French into "pompon." The English changed "pompon" to "Pumpion." American colonists changed "pumpion" into "pumpkin."

Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. They also dried strips of pumpkin and wove them into mats. Indians would also roast long strips of pumpkin on the open fire and eat them. When white settlers arrived, they saw the pumpkins grown by the Indians and pumpkin soon became a staple in their diets. As today, early settlers used them in a wide variety of recipes from desserts to stews and soups. The origin of pumpkin pie is thought to have occurred when the colonists sliced off the pumpkin top, removed the seeds, and then filled it with milk, spices and honey. The pumpkin was then baked in the hot ashes of a dying fire.

Pumpkin Soup
Recipe courtesy Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock
1 cup cream
Salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Oktoberfest
Grilled Bratwurst with German Potato Salad and sauerkraut
4 cans beer, 12 ounces each
1-1/2 pounds Bratwurst sausage links (2 to 3-ounce links)
2 pounds baking potatoes, peeled and medium diced
Salt
6 ounces raw bacon, chopped
1 cup chopped onions
Freshly ground black pepper
1/4 to 1/3 cup apple cider vinegar
1/4 cup whole grain mustard
4 hard-boiled eggs, sliced
1/4 cup chopped green onions
Drizzle vegetable oil
12 slices or 6 rolls, dark bread, warm
Crock whole grain mustard
Sauerkraut

In a saucepan, over medium heat, bring the beer up to a simmer. Add the sausages and cook until plump, about 4 to 6 minutes. Preheat the grill. In a saucepan, over medium heat, cook the potatoes in salted water until tender, about 15 minutes. Remove and drain well. Keep warm. In a saute pan, over medium heat, cook the bacon until crispy. Add the onions. Season with black pepper. Saute for 1 minute. Remove from the heat. In a large mixing bowl, combine the cooked potatoes, crispy bacon/onions with fat, vinegar, to taste, mustard, eggs, and green onions. Season with salt and pepper. Mix well. Using the back of a spoon, mash the mixture together. The salad should be well blended but with some lumps. Lightly brush the sausages with oil. Place on the grill and cook for a couple of minutes on each side. Remove the sausages from the grill. Mound the potato salad in the center of each serving plate. Lay the sausages next to the salad. Garnish with parsley. Serve with the brown bread and mustard.

OKTOBERFEST SAUSAGE

1-2 pounds smoked sausage, cut into 4" lengths
1 teaspoon butter1 medium onion, cut into wedges
2 (16 oz.) cans sauerkraut
1 cup apple juice
2 medium apples, cut into wedges
4-6 medium potatoes, cut in half
Salt & pepper

Brown sausage in butter in a 1 1/2 quart Dutch oven or large casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice, salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30 to 40 minutes or until potatoes test done with a fork. Garnish with parsley as desired. Serves 6.

RED BEANS AND RICE
1 pound dried red beans
2 pounds smoked sausage
2 large onions, chopped
3 stalks celery with tops, chopped
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
1/2 cup chopped parsley
1 bell pepper, chopped
Tabasco sauce, to taste
1 teaspoon dried oregano
2 bay leaves
1 tablespoon sugar
Hot cooked rice
Soak beans overnight in water to cover. Sort, wash and drain beans. Brown sausage in skillet. Combine all ingredients in a large pot. Add water to cover. Bring to boil, and then reduce heat. Simmer 3 to 4 hours, stirring occasionally. If necessary, add more water.
Serve over hot rice.
Source: Stephanie Price

Beef Tri-Tip
For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per side of beef and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don't, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

The tri-tip roast or steak (also called a triangle roast) is the 1 1/2 to 2 1/2 pounds of meat that sits at the bottom of the sirloin. Not only does it have a great flavor, but also tends to be lower in fat than most other cuts, so it's a good lean cut. Of course this means that it can dry out faster, but with a good marinade you really can't go wrong with this cut. Particularly good flavors for tri-tip are Southwestern or Asian.

The versatility of tri-tips is another factor that makes them great. Uncut it's a fantastic roast that should be grill indirectly for 30 to 40 minutes. You can also cut the tri-tip into 1-inch steaks that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it. This lets the juices return and evens out the heat.

Because tri-tip is lean, be careful not to over cook it, particularly when preparing the full roast. Medium is as far as you should go with this cut. Use a meat thermometer to make sure you get it right where you want it. If you are used to grilling other cuts, this one can throw some grillers off by appearing underdone when it is ready to serve.

I know a lot of people who complain about not being able to find this cut. In past almost all of it was shipped to California or ground for sirloin burger patties. With the recent interest however, you can find this cut in many places including the large shopping club stores like Costco and Sam's Club. If you have to, try calling around. It's a great cut of meat and worth the search.

Easy Grilled Tri Tip
INGREDIENTS
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices

DIRECTIONS
In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic, and pepper. Place the beef tri tip in the marinade. Cover, and marinate in the refrigerator at least 4 hours.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill the beef slices 3 to 5 minutes per side, or to desired doneness. Discard remaining marinade.

PARMESAN GRITS
1 cup uncooked regular grits
1-1/4 cups milk
1 (14-oz.) can chicken broth
1 (10-3/4-oz.) can cream of celery soup
1 cup grated Parmesan cheese
3 tablespoons butter
2 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
1.) Bring grits, milk, and broth to a boil in a medium saucepan over medium high heat; reduce heat to low, and simmer, stirring occasionally, 4 to 5 minutes or until thickened. Remove from heat; stir in soup and next 3 ingredients. Pour mixture into a lightly greased 8-inch square baking dish.
2.) Bake at 350 degrees for 30 minutes. Top evenly with 2 tablespoons grated Parmrsan cheese

Artichoke Chili Dip
1 (16-oz) can artichoke hearts (drained and chopped)
1 small can of chili peppers
1 cup mayonnaise
1 cup grated parmesan cheese (save a little for top)

Blend together. Place in a baking dish and add the saved parmesan cheese to the top. Bake in a 350 degree oven until brown. This recipe is superb and is good served hot or cold.

ZUCCHINI PANCAKES
5 medium zucchini (about 1-1/2 pounds)
3/4 teaspoon salt
4 eggs
1 clove garlic, minced
3/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
1 tablespoon chopped onion
1/4 teaspoon black pepper
Dairy sour cream (optional)

1.) Trim and coarsely shred zucchini. In bowl toss zucchini with salt. Place plate on top; weight with cans. Drain 15 minutes; discard liquid.
2.) In a bowl beat eggs and garlic. Stir in flour, cheese, onion, and pepper just until moistened (batter will be lumpy). Stir in zucchini just until combined.
3.) For each pancake, spoon 1 heaping tablespoon batter on hot lightly oiled griddle or skillet, spread to 3-inch circle. Cook over medium heat 2 or 3 minutes on each side or until pancake is golden brown. Keep pancakes warm while cooking remaining pancakes.
4.) Serve topping with sour cream. Or cool, layer in freezing container with waxed paper, and freeze up to 3 months.
5.) To reheat, preheat oven to 425 degrees. Place frozen pancakes in single layer on greased baking sheet. Bake, uncovered, 8 to 10 minutes or until hot and slightly crisp.
Makes 30 pancakes

Pineapple Muffins

INGREDIENTS
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

DIRECTIONS
1.) Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
2.) In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
3.) In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
4.) Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
5.) Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.