Pumpkin Seed Vinaigrette Recipes

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.

Steps:

• Preheat oven to 500 degrees F.
• Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
• Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
• Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
• In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.

Steps:

• Whisk together vinegar and oil.
• Season to taste with salt and pepper.

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Steps:

• Put all ingredients in a small bowl.
• Whisk together with a fork or small whisker until emulgated.
• Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
• NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.

Steps:

• In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
• Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
• Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
• Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
• Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.