Pumpkin Seeds Abshire.

1 11 2007

Halloween is pretty great, huh? We lost Ted’s Redskins Jersey [which is actually mine], so there was no Tedskin the Redskin this All Hallows Eve. BUT! Peter Pan and [s]Tinkerbell showed their faces, as did Fiona the Butterfly – so the holiday still felt complete.

 

costumed kotubys

fi the butterfly

Oh! – and I cooked something that didn’t suck: Cajun/spicy pumpkin seeds! [I also made candy corn flavored cocktails that DID, in fact, suck.] And because Laura is our favorite Louisiana native ever, I named the recipe “Pumpkin Seeds Abshire.” Here’s the recipe AND a pic of the pumpkin that gave its life for our snacking enjoyment:

2007 pumpkin

INGREDIENTS:

  • 1 cup pumpkin seeds
  • 1 scant teaspoon Cajun seasoning, or to taste
  • paprika, for more color, if desired
  • a little salt, depending on saltiness of the seasoning
  • 2 dashes Worcestershire sauce
  • 1 tablespoon melted butter

PREPARATION:

Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor.

Then, boil them in salty water for 10 minutes. Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick! Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce; stir into seeds until well blended and coated.

Heat oven to 300°. Roast, turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

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