Peppered Pecans

 

 

 

Peppered pecans, made with pecans, hot pepper sauce, butter, garlic, and salt.

INGREDIENTS:

• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 to 1 1/2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 3 cups pecan halves

PREPARATION:

Preheat oven to 250°. Melt butter in a small skillet; add hot sauce, garlic and salt. Sauté for 1 minute. Toss pecans with butter mixture; spread in a single layer on baking sheet. Bake pecans for about 1 hour or until pecans are crisp, stirring every 10 to 15 minutes.
Makes 3 cups.

 

Rum-Glazed Spiced Pecans

 

 

 

This classic combination of rum and pecans is a winner. Although they taste as if they have taken hours to prepare, they only require a few minutes. Serve these with orange slices.

Spice Mix

2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice

Rum Glaze

2 tablespoons dark rum
2 teaspoons vanilla extract
1 teaspoon brown sugar
1 teaspoon unsalted butter

2 cups lightly toasted pecan halves

1. Line a baking sheet with parchment paper
2. To make the spice mix, place the spices in a small bowl and mix to combine
3. To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
4. Add the pecans to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
5. Transfer the pecans to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

Makes 2 cups

 

Southwest Pecans

 

 

 

1 cup pecans, toasted
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon toasted & ground cumin seed
1/2 tablespoon extra virgin olive oil
Pinch cayenne

Toast pecans in a 350 degree oven for 10 minutes. They should be slightly darker than raw and have a little crispness to them. Let cool then toss in a bowl with the remaining ingredients. Add more or less cayenne to your personal taste. Serve with drinks, as a snack or use them to garnish a salad.

 

Green Chile Cornbread

 

1 cup medium cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten
1 cup buttermilk
3 tablespoons melted butter or vegetable oil

½ cup Monterrey Jack cheese, shredded
1 cup corn kernels (from about 2 ears, or best-quality corn)
4 Anaheim chiles, roasted
1/4 teaspoon cayenne

 

Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, cheese, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices.

 

Chile Seared Salmon in Cucumber Cream with Tomato Relish

 

 

Chile Seared Salmon

1 t. red chile powder

2 t. ground cumin

2 t. fresh ground pepper

Salt to taste

8, 6-oz salmon steaks

1 T. canola oil

Cucumber Cream (recipe to follow)

Tomato Relish (also to follow)

 

In a small bowl place the red chile powder, cumin, pepper and salt.  Mix them together well.  Sprinkle the spices on both sides of the salmon.

In a large nonstick skillet place the oil and heat it on medium until it is hot.  Sear the salmon for 2 minutes on each side, or until the desired doneness is achieved.

On each of 8 individual serving plates pour the Cucumber Cream.  Place a salmon steak in the center.  Place the Tomato Relish on top of the salmon so that it cascades down one side.

 

Cucumber Cream

8 oz plain yogurt

1-1/2 cups cucumbers, peeled, seeded and coarsely chopped

½ cup fresh spinach, washed, deveined and chopped

2 T fresh dill weed

1 T lemon juice, freshly squeezed

¼ t cayenne pepper

Salt and fresh ground pepper to taste

 

In a blender place all of the ingredients and puree them so that they are smooth.

 

Tomato Relish

10 Roma tomatoes, seeded and sliced lengthwise into thin strips

¾ cup green bell peppers, seeded and thinly sliced

1 medium cucumber, peeled, seeded and thinly sliced

1 green chile pepper, seeded and thinly sliced

1 leek, white part only, thinly sliced

¼ cup canola oil

1 T fresh Italian parsley, chopped

2 T fresh dill weed, chopped

2 T red wine vinegar

1 T Creole mustard

Salt and fresh ground pepper to taste

 

In medium bowl place all of the ingredients and toss them together well.

Cover the bowl with plastic wrap and chill in the refrigerator 30 minutes.

Green Chile Burritos

 

6 servings

2#’s lean pork, diced

3-10oz cans chicken broth

2-7oz cans chopped green chiles

1-16oz can tomatoes, chopped

12 white flour tortillas

2-16 oz cans refried beans

2 cups grated cheddar cheese

 

Simmer pork in broth until tender and thoroughly cooked (about 2 hours).  Add chiles and tomatoes.  Simmer 15-20 minutes longer.  Spread each tortilla with refried beans.  Using a slotted spoon put some pork mixture on each tortilla, reserving liquid to serve as sauce.  Roll each tortilla and place in a shallow greased baking dish.  Top with grated cheese.  Bake uncovered at 350o for 15 minutes or until hot.  Thicken sauce with a little flour and spoon over burritos. 

Drip Beef

 

3 or 4# chuck roast

1 T garlic salt

½ T oregano

¼ T rosemary

¾ t savory salt

2 beef bouillon cubes

 

Place the roast in Dutch oven.  Fill Dutch oven over ½ full with water.  Simmer 8 hours on stove.  Cool.  Remove bone and fat and shred beef in liquid.  Serve over buns or rolls. 

 

In a Dutch oven, sauté the chicken in ½ stick unsalted butter.  Drain chicken and set aside.  In the remaining butter from sautéing the chicken, add 2 or 3 T of flour over heat, stirring constantly.  Add the cream and one cup of the broth to make a white sauce.  In a separate skillet, sauté the onion and celery in a ¼ stick of butter.  When translucent, add the wine and simmer for 3 or 4 minutes.  Add sautéed vegetables, carrots and chicken to the white sauce mixture.  Add seasonings and remaining broth.  Heat to boiling, reduce the heat, cover and cook until chicken is tender, about 30 minutes.

 

Meanwhile, combine flour, baking powder, sugar, and salt in a bowl.  Mix well and add the butter.  Blend with a pastry blender.  Stir in milk to form soft dough.  Roll out about 1/3 inch thick and cut into 2 or 3 inch circles to make the dumplings.

 

Drop dumplings into chicken and broth mixture.  Simmer covered about 18 to 20 minutes.  Serve.