Pumpkin Steak

Neat recipe from the Firefly restaurant in San Francisco.

PAN-ROASTED JACK-O-LANTERN PUMPKIN STEAKS

Firefly Restaurant, 4288 24th St., 821-7652

One large organic jack-o-lantern pumpkin (try to find one that has straight sides)

Olive oil

Brown sugar

Salt and pepper to taste

Cut the pumpkin in half from top to bottom. Remove the seeds and stringy pulp with a spoon, and cut the pumpkin into square chunks with 4- to 5-inch sides. From a large pumpkin, one could get up to 20 portions.

Place the pumpkin chunks skin side down on a baking sheet. Brush oil on liberally, then sprinkle with one teaspoon brown sugar per chunk. Sprinkle with salt and pepper, and bake in a preheated 350-degree oven for 1-1/2 hours, depending on the thickness of the pumpkin. To test for doneness, stick a knife into the pumpkin. When the knife goes all the way through easily, remove from oven and allow to cool.

Once cool, cut off the skin and season again with salt and pepper. Then dredge in flour, coating well but without excess.

When you're ready to serve, heat some olive oil in a frying pan on medium heat. Place the floured pumpkin steaks skin side up in the hot oil and cook until brown and crunchy, a couple of minutes. Turn the steaks and brown on the other side. Since this side doesn't have sugar on it, it will take a little longer, about 3 to 4 minutes. Note that for thicker pieces, it might be necessary to finish the cooking process in the oven to make sure the pumpkin steaks are thoroughly done in the center.

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