chef yvette - october and its beautiful colors

October, initiating a new time in the year and igniting the warmth within us with its beautiful colors, reveals to us the enchantment of a recipe for simple vegetables and fruits. Pumpkin , the prominent fruit in October and, the vegetable zucchini, known for its mild and appealing taste, come together in a recipe that will make us embrace fall in a powerful way. Pumpkin and Zucchini Infusion with Old Dry Rub Pork transports us back to traditional family memories.

The smell of honey and cayenne being released by the lightly sautéed pork, reminds us of the sweet and comforting cooking at home made by Grandma. Moreover, the sesame oil that coats the zucchini and partially the pumpkin brings together two divergent tastes popular in the fall.

table

Now, to prepare our infusion of colors and flavors, we must first put a pot of boiling water to semi cook the pumpkin. Once we dice and semi cook our pumpkin in the boiling water, we can start the hot pot with oil to saute the pork. The pork must be marinated the night before preferably, or a couple of hours prior to cooking. Once we place the pork carefully in the hot oil, we wait until the sugar in the rub caramelizes. We brown both sides and finish cooking in the oven at 400 degrees. While the pork is cooking, we prepare the rice pilaf. Then, we heat up the sesame oil to sauté the zucchini lightly. We let the zucchini rest and proceed to finish the pumpkin by sautéing it in half of the remaining sesame oil. We then add the honey, sugar, cinnamon stick, pumpkin spice and finish cooking the pumpkin.

Cabernet Franc, an essential component of the great wine blends of France's Bordeaux region, will add the perfect element to this delicious experience.

Enjoy!...