TODAY | October 18, 2013
>> the world, andy medina.
>>> we're in "today's kitchen" with flavors for the fall. it is harvest season, with pull contin pumpkins at their peak. why not put them to work outside and inside.
>> served in a hollowed out pumpkin and sure to please your guest, it is my very good friend, andy medina.
>> andy , so excited. kathie has been raving about this dish since you made it --
>> a couple of weeks ago. we had a big party and --
>> what did you do? you took a pumpkin --
>> well, what i like about this, because you can get pumpkins once a year, that's what makes this so special.
>> there are two great ingredients about this, which i like, which are the new mexico chili you put in here, only grown in the fall and pumpkins.
>> you appreciate it all the more, because you can only have it at this time of year.
>> exactly. like you can have the chili anytime, but the pumpkin you can only get once a year.
>> you hollow out the pumpkin.
>> we clean it out .
>> get all the gook out.
>> get all the gook out. what we want to do when you get all the gook out, you want to make sure you don't thin out the walls too much.
>> you're going to cook those walls.
>> here is a clean one.
>> it will look like that when you're finished.
>> the most important thing is making sure we don't thin the walls out too much because this is our bowl.
>> our bowl.
>> our bowl. you got how much water?
>> about an inch of water in there. after we pour the fondue in there, we're going to cover it lightly with tin foil and cook it up.
>> for about an hour.
>> yes. we're going to add our ingredients, the flour, cumin and paprika.
>> what are you adding to that?
>> some chorizo in there, dried. stir that up, incorporate it all together. this is new mexico green chile . i order this every year, it comes from hatch, new mexico . i'm from colorado. this is a great --
>> dump that in there.
>> it makes it special.
>> pour that all together, we incorporate it all.
>> until the flour is a little toasty. what you do is pour in the chicken broth .
>> stir it up.
>> looks so good already. smells like --
>> it is just -- it is the most delicious thing you've ever had. it is so much fun. everybody was fighting over this.
>> what is this?
>> this is a mozzarella and a combination of monterey jack cheese and cheddar.
>> dump it in. oh, my god.
>> it is deadly, but delicious. it is worth it.
>> you take all this in and put it back in the pumpkin?
>> yes, i do. get it to where it melts a legal bit.
>> so it is really not that difficult at all. you made me think this was --
>> we got to try it. we have a few seconds. come on.
>> pour it in, cover it, andy , or no?
>> cover it with tin foil for an hour an take it off and cook it for ten more minutes.
>> can't wait. while you're enjoying that, andy made me the greatest margarita.
>> the most delicious. you get a little side of the pumpkin with it too, don't you?
>> so delicious.
>> get in there. how is it? i like it watch people eat.
>> you can't believe how awesome it is. everybody from the grandma to the little kids were diving into it.
>> this recipe, hard to remember everything, will be on our website, klgandhoda.com. next week, we have julie andrews , christie brinkley and a alyssa milano and neil sedaka .
>> and gavin mccloud. have an awesome weekend, everybody. god bless .