Pierpont’s coffee-crusted kabocha squash
1 c. bourbon or whiskey
10 oz. currants
1/2 oz. honey
pinch of kosher salt
pinch of ground black pepper
Combine all and cook on medium heat until whiskey has reduced to a thick syrup
1 tbsp. ancho chili powder
1 tbsp. ground decaf coffee
1 tbsp. brown sugar
1 tbsp. kosher salt
Combine and mix thoroughly
10 oz. farro
Extra Virgin olive oil, as needed
2 1/2 oz. shallots
1 1/2 oz. garlic, minced
1 c. Chardonnay
1 tsp. kosher salt
Pinch of white pepper
1/4 c. edamame, shelled
1 tbsp. garlic butter
1/2 tsp. rosemary, fresh, minced
1 tbsp. Italian parsley, fresh, minced
1/2 tsp. sage, fresh, minced
- Sauté the garlic and shallot in the olive oil until garlic is softened and shallots are translucent.
- Add the wine, water, edamame, salt and pepper and bring to a boil.
- Reduce to a simmer and cook until al dente (15-20 minutes). Drain off any excess liquid.
- Add herbs and garlic butter off heat.
- Slice squash in half from stem to base.
- Arrange on a perforated hotel pan and steam for 15 minutes.
- Allow to cool at room temp.
- Chill the squash. Then deseed using a metal spoon and peel.
- Apply a generous coating of the coffee rub to the squash and finish cooking in an oven at 350 degrees.
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