STUDIO CITY (KCAL9) — Chef Troy Thompson stopped by KCAL9 Tuesday to share some of Beverly Hilton’s new dishes for the fall.

Thompson was appointed the executive chef position at the Beverly Hilton, which is a Forbes Four Star Hotel, in August to oversee the hotel’s food and beverage offerings including the menus for some high-profile events such as the Golden Globe Awards, Oscar Nominees Luncheon and Pre-GRAMMY’s Gala.

Here are some recipes he shared:

Pumpkin Croquette

serves 4

Ingredients:

  • 1 small peeled and deseeded pumpkin
  • ½ onion diced fine
  • AP flour
  • 2 Large Eggs
  • ½ cup milk
  • 2 cups Panko (Japanese Bread Crumbs)
  • Salt and pepper
  •  Heavy bottomed saucepot or household deep fryer
  • 4 cups fry oil

Procedure:

  1. Cut up pumpkin and place on a microwavable plate and cover airtight with plastic wrap.
  2. Microwave on high for 3-4 minutes or until soft to the touch.
  3. Put in a medium-mixing bowl add salt and pepper and mash with a fork until the pumpkin is the consistency of mashed potatoes.
  4. Cook the onion on low heat in a sauté pan until translucent and add to the pumpkin.
  5. Let the onion and pumpkin mixture come to room temperature.
  6. Separate the mixture into 4 equal parts and form by hand into small cakes.
  7. Place the cakes on a plate and allow to firm in the freezer.
  8. Mix the eggs and milk together in a bowl.
  9. Put the flour and Panko in two separate bowls.
  10. Take the pumpkin cakes from the freezer and dust each one in flour.
  11. Dip the cakes in the egg mixture.
  12. Then coat the cakes in the Panko.
  13. When the cakes are coated fry them in the oil at 350 degrees until golden brown. Remove from the oil.
  14. Let the excess oil drain off on a paper towel.

Pumpkin Dip Salad

serves 4

Ingredients:

  • 1 small peeled and deseeded pumpkin
  • 1 ½ cups milk
  • 1 whole shallot, peeled, rough diced
  • Salt and pepper

Procedure:

  1. Cut up pumpkin and place on a microwavable plate and cover airtight with plastic wrap.
  2. Microwave on high for 3-4 minutes or until soft to the touch.
  3. Place in food processor while still hot and add shallot pulse till the shallot is all minced finely.
  4. Add milk little at a time while scraping the sides of the bowl till the proper consistency of a creamy dip.
  5. Add salt and pepper to taste.
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