3rd Course: BBQ Beef stuffed Baby Pumpkin with Cinnamon Green Beans and Pomme Frites. Served with Sweet water CabernetI first started braising pumpkins about 5 years ago, they make a great vehicle to deliver a starter, soup, or dessert. The guest get a big kick out of it to, especially in October.
I confited beef tenderloin chains like you would duck confit. Cured and slow cooked in rendered beef fat. The BBQ sauce is based off of the pumpkin braising liquid with a molasses background to it. This course went over very well.
The entire dinner is on my top five list easily.
Matt Baer made a Jack-o-latern to show how tiny these guys are.
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