Rio Grande Pueblo peoples traditionally served a variant of this sweetbread to parties of nut-pickers in September when piñon nuts were being picked from the mountain slope trees. Families would (and some still do) camp for many weeks in traditional areas reserved to clans. In the recipe you can use either cooking-type pumpkin (these have necks and thick, meaty bodies, not like jack o' lantern pumpkins) or a sweet bright orange squash, like butternut.
Marinating the beef for 30 minutes or so makes the meat tender and juicy - perfect for a summer cook-out.
Originally called Frogmore Stew this super easy, one pot meal makes the ideal a fun and festive camping dinner. Even the pickiest eaters will love this.
Perfect end to any summer supper.
Signature Carolina barbecue is slow cooked & smoked pork, dry rubbed and finished with a tangy slightly spicy vinegar based sauce. You can use a slow cooker to start the pork - just make sure to finish it over a wood fire or grill with wood chips for that smokey flavor.
The mixture of mustard and fresh herbs with a touch of butter is fresh and pure heaven. Serve the tenderloin with steamed clams, twice-baked potato and a simple salad.
The perfect ending to a romantic dinner or other special occasion and since this is cooked in a slow cooker - you can relax and enjoy your evening. This could work in a dutch oven a well. I haven't tried it yet so if you do let me know how it works.