Pepita and Cumin Paste

FOR GRILLED DISHES 

Try this on quail or duck to give it a touch of Mexican flavor without chile heat. Shelled pumpkin seeds, known commonly in the Southwest and other Hispanic areas as pepitas, make a good mild base for a seasoning paste. They can be found in many supermarkets today, usually in the vicinity of shelled nuts. Pumpkin seed oil will further enhance the sweet earthy quality of the pepitas, but olive oil is fine to use here, too. The delicacy of the paste makes it best for grilled items.

The Pepita and Cumin Paste is a culinary gem that adds a delightful depth of flavor to poultry dishes. This paste is made by combining toasted garlic cloves, pepitas (pumpkin seeds), fresh marjoram leaves, pumpkin seed oil (or olive oil), ground cumin, and kosher salt. The process of toasting the garlic infuses it with a rich and slightly sweet taste, while the pepitas contribute a nutty and slightly earthy note. Marjoram or parsley brings a fresh herbal essence, and cumin delivers warm and aromatic undertones.

Blending all these ingredients into a paste creates a harmonious blend of textures and flavors that works wonders on poultry. The paste is rubbed generously onto the poultry, ensuring that it gets beneath the skin for maximum flavor infusion. Allowing the seasoned poultry to rest before cooking gives the paste’s flavors time to meld with the meat.

The Pepita and Cumin Paste offers a fusion of diverse flavors, from the earthiness of pepitas and cumin to the brightness of marjoram. It’s a versatile addition to your culinary arsenal, adding a unique twist to traditional poultry preparations. This paste is a testament to how simple yet carefully selected ingredients can transform a dish into a culinary masterpiece, appealing to both your taste buds and your sense of creativity in the kitchen.

MAKES: ABOUT ¾ CUP

INGREDIENTS:

• • 4 garlic cloves, peeled
  • ½ cup pepitas (shelled pumpkin seeds)
  • 2 tablespoons fresh marjoram leaves, preferably, or fresh parsley leaves
  • 1 tablespoon pumpkin seed oil or extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt or coarse sea salt

INSTRUCTIONS:

1. 1. Toast Garlic: Place the garlic cloves in a small, heavy skillet. Over medium-low heat, toast the cloves until softened and lightly colored, 6 to 8 minutes.
   2. Prepare Paste: Drop the toasted garlic cloves into a running food processor and mince them. Stop the processor, add in the pepitas and marjoram (or parsley), and process until finely chopped.
   3. Add Oil and Spices: With the processor still running, pour in the pumpkin seed oil (or olive oil). Then add the ground cumin and kosher salt. Pulse the processor an extra time or two to incorporate all the ingredients.
   4. Use Paste: Use the paste within one day of making it. Rub the paste generously on poultry, massaging it over and under the skin.
   5. Seasoning Time: Allow the seasoned poultry to sit for at least 30 minutes at room temperature, or up to a few hours wrapped or covered in the refrigerator, prior to cooking. This allows the flavors to infuse the meat.