Fresh pumpkins are more than jack-o-lanterns. Using thin sliced sweet pie pumpkins, the wedges are roasted, then topped with a tasty herb butter, Parmesan cheese, and a cider sour cream sauce. We added a delicious grilled steak, also topped with the same herb butter and more sauce for dipping.   To make the pumpkin: INGREDIENTS ½ cup of butter or ghee 1 teaspoon of fresh sage 2 teaspoons of fresh rosemary 3 tablespoons of chopped fresh parsley 2 garlic cloves, minced 1 medium pie or sweet pumpkin cut into 16 wedges ¼ cup olive oil ¼ cup grated parmesan cheese 1 teaspoon salt ¼ teaspoons fresh cracked black pepper INSTRUCTIONS Heat oven to 375˚F. In a small saucepan melt 1/4 cup the butter or ghee, then add the sage, rosemary, parsley, and garlic cloves. Cook until the herbs and garlic start to sizzle. Remove from heat and set the herb butter aside. Melt the remaining butter or ghee in a small saucepan over medium heat. Slice the pumpkin i...

Perfect for Halloween, these skewers are scary delicious. The spicy, bright red sauce is served with “stake piercing” meat and potatoes to add an eerie quality to your Halloween Dinner or Party. Easy to make, the steak is tossed in spices, skewered with baby potatoes, and then seared in a sauté pan. Our Pipián Rojo sauce is made in a blender or food processor with ingredients such as garlic, roasted pepitas (pumpkin seeds), peanut butter, vinegar and dried ancho chiles. If you can’t find the Paddle style Bamboo Skewers, they can be purchased through Amazon. INGREDIENTS ½ cup pepitas (shelled pumpkin seeds) 10 small potatoes Kosher salt Fresh ground pepper ½ teaspoon garlic powder ½ teaspoon cumin ¼ teaspoon smoked paprika ¾ cup extra-virgin olive oil, plus 1/2 teaspoon, plus more for the sauté pan 1″ thick, 1.5 pounds of Sirloin Steak, cut into 20 large cubes 1 large or two small dried ancho chile(s), stemmed and seeded Boiling water 2 garlic cloves, fine...

Charred and juicy, grilled steak is one of summer’s best pleasures. Using  beefy-flavored hanger steak, we grilled, then coated them in a maple and ancho chili glaze to serve alongside grilled asparagus, onions, and a seared corn cake topped with maple glazed peppers. INGREDIENTS Kosher Salt 1 cup polenta or Coarse Cornmeal (We recommend 8 row flint corn) 2 tablespoons grapeseed oil 3 tablespoon Woodford Reserve Bourbon Smoked Chef’s Spice Blend, or other steak rub Olive oil 4 small Spring Onions 12 Asparagus spears 1 Red Pepper, cut into 8ths 1 Yellow Pepper, cut into 8ths ½  cup pure maple syrup 1 teaspoon ancho chili powder 1 tablespoon butter INSTRUCTIONS One hour before you grill, mix the steak rub with 1 tablespoon olive oil to make a paste. Dry the steak with paper towels and rub all over with the paste then let sit at room temperature for one hour. Prepare the corn cakes: In a large saucepan bring 3 cups of water and the sa...