During the autumn season, we are always looking for creative ways to use seasonal products such as pumpkin. Mixing butter with pumpkin and sage is a savory way to give flavor to seafood, especially shrimp or scallops. We decided to sauté shrimp with the infused butter and it made for a delicious meal. Not only was it tasty, but it turned the shrimp a nice orange color was perfect for this time of year. The shrimp could be served over rice or even buttered pasta to make it a wonderful meal.
Pumpkin-Sage Shrimp
Ingredients
1 1/2 lbs Raw Shrimp – medium size, peeled and de-veined
1 stick (8 tbsp) Softened Unsalted Butter
1 1/2 tbsp Unsalted Butter
1/4 cup Canned Pure Pumpkin
1 tbsp Fresh Sage – chopped
1/4 tsp Salt
1 Lemon – cut in half
Instructions
In a bowl or food processor, combine the softened butter, pumpkin, sage, and salt. Whisk or pulse until smooth. Add a 1/2 tablespoon of butter to a large skillet over medium-high heat. Add 1/3 of the shrimp to the skillet, making sure that the shrimp aren’t crowded, and cook until pink, about 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Remove the shrimp from skillet and repeat the steps until all of the shrimp has been cooked. Serve warm or at room temperature with picks.
Pumpkin-Sage ButterSauté ShrimpStir in Pumpkin-Sage ButterShrimp Sautéed in Pumpkin-Sage Butter
It is the 50th anniversary of the Denver Oktoberfest and we decided to go to the opening weekend of this popular event. The Oktoberfest festival takes place over two weekends and draws very large crowds enjoying German beer, food, and folk music. Many of the people who attend Oktoberfest dress in traditional German clothing making it even more festive. In addition to the beer and food, there are also a variety of games available to play, such as keg bowling.
People Getting into the Spirit of OktoberfestBratwurst and LatkesListening to Folk MusiKeg Bowling
There are several types of tickets that you can purchase at the event or in advance, but we’d definitely recommend purchasing tickets in advance as the lines can be quite long. Other than for crafts and merchandise, you must have tickets to get beer, food, and play certain games as cash is not accepted. We chose a ticket option that included a 34 oz souvenir mug with a couple of refills. We had both a hefeweisen and darker Oktoberfest from Spaten. It is definitely important to pace yourself in order not to overdrink and turn a good time into a bad time.
Crowds at the Stein Hoisting ContestApple StrudelTraditional Clothing and Beer SteinsStein Hoisting
Obviously there is plenty of German food available including different types of bratwurst, currywurst, schnitzle, pretzels, latkes, and apple strudel. We had bratwurst with sauerkraut accompanied with potato pancakes, called latkes, one with sour cream and the other with apple sauce. Later we got a chicken, paprika schnitzel with spätzle as well as apple strudel. With drinking 68 ounces of beer, eating food was an absolute must. The food was really good and definitely reminded us of our time living in Germany.
Bratwurst on the GrillGetting Our Stein FilledCrowds GatheringPaprika Chicken
One of the most popular games was the stein hoisting contest, where people attempt to hold two steins straight out for as long as possible. It was certainly popular for people to watch as well as to participate and having done it in the past, we know that it is extremely difficult. Keg bowling was another popular game with lots of people cheering on those who attempted to knock over kegs with another keg on wheels.
Pretzels to Feed a CrowdSouvenir SteinsGiant BobbleheadBeer Hall Tent
Different musicians play throughout the day, all of them playing festive German folk music. People dance and sing along with the various bands that play, obviously participating more and more as the beer continued to flow. In addition to the people dressing up in traditional clothing, there were also plenty of dogs dressed up as well. Going to the Denver Oktoberfest is certainly a fun experience that we would highly recommend. We had a wonderful time enjoying everything that the festival had to offer.
Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.
Sautéed Corn and Peppers
INGREDIENTS
4 Corn Cobs – cleaned and kernels removed
1 Orange Bell Pepper – seeded and diced
2 Jalapeno Peppers – seeded and diced
1/2 cup Cotija Cheese – crumbled by hand
2 tbsp Vegetable Oil
4 tbsp Unsalted Butter
Salt and Pepper to taste
Fresh Ingredients
INSTRUCTIONS
Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.
Cutting the Kernels Off of the CobSauté the Corn and Peppers in a Cast-Iron SkilletThe Finished Side Dish with Cotija Cheese
