September 9, 2010

Recipe: #LetsLunch Fall Picnic Food: Pumpkin Subs

Author: Chris Perrin
Don't Cook with this Pumpkin

Don't Cook with this Pumpkin

It’s time again for #LetsLunch and I am making

Pumpkin Subs

Which are just as weird as you think they should be, while at the same time being really, really good.

First, a quick primer on what, exactly #LetsLunch is.  It’s a Twitter tag (obviously), but it’s also when a bunch of food bloggers get together to blog about one of their three favorite meals.  This month’s theme is Fall Picnic Food.

However, I would like to call a point of order.  I voted for the theme to be tailgating food, however the tide quickly turned against me.  Realizing that discretion is the better part of valor, I relented only to deliver the coup de grace in the form of one simple realization: a tailgate is basically just a fall picnic with some pigskin thrown in for good measure.

Why do I mention this?  I’m not really sure, but it seemed important at the time.

Anyway, are you ready?

Are You Ready?

ARE YOU READY FOR SOME FALL PICNIC!

Pumpkin Sub Recipe

I chose the pumpkin sub for several reasons.

1.  Regular subs have been done and given how creative I know the rest of the #letslunch crowd is, I wanted to do something a little different
2.  They are seasonal and this is a fall tailgate picnic
3.  They all taste good and stuff

Plus, what screams manly more than pumpkin.  Okay, maybe not that last part.

You will need:

  • 1 sugar pie pumpkin
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 tablespoons bacon fat or olive oil
  • 2 cloves garlic, minced
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 1/2 cup mayonnaise
  • 3 tablespoons sriracha
  • 8 hoagie buns

Preheat oven to 350.

Cut the pumpkin in half, coat the inside with 2 tablespoons olive oil, salt, and pepper.  Bake skin side down for 45 minutes or until the pumpkin is fork tender.  Cut into 1 inch by 1/2 inch pieces.

In a skillet over high heat, add 2 tablespoons of bacon fat (or if you are trying to be healthy, olive oil.)  Toss in the pumpkin and cook for 2-3 minutes per side, just to get the outsides firm and to absorb a little bacon flavor.  Remove from the skillet.

Add the rest of the bacon fat/olive oil, the garlic, onions, peppers and a pinch of salt.  Saute until the onions are translucent, about 10 minutes.

While the onions are cooking, mix the mayo and sriracha.

Construct the sandwich by spreading some sriracha mayo on the bun, then adding some of the pumpkin and some of the peppers and onions.  Serve with potato chips, baked beans, and beer.

Enjoy!

Thanks to oskay for the picture, which had nothing to do with the sandwich…it was just awesome.

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5 Responses to “#LetsLunch Fall Picnic Food: Pumpkin Subs”

  1. Let’s Lunch: Tomato & Cheese « Bon Vivant Says:

    [...] Chris at Blog Well Done with Pumpkin Subs [...]

  2. Danielle Says:

    Wow, this is a cool new way of doing pumpkin! I guess its manliness would make it the perfect dish for watching football? ;)

  3. ATigerInTheKitchen Says:

    This is certainly very creative! (And would be great tailgate food as well, for sure!) Thanks for sharing–now you have me thinking about pumpkins…

  4. Steff @ The Kitchen Trials Says:

    Sorry about the turning #LetsLunch tide. =)

    However, I’m very glad that you shared this fall/tailgating recipe. Pumpkin on a sandwich totally makes sense, now that someone else has pointed out that fact. If/When I make this, I’ll be sure to tell you how it goes.

  5. Let’s Lunch: Tomato & Cheese » Beyond the Plate Says:

    [...] Chris at Blog Well Done with Pumpkin Subs [...]

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