Pecan Valley Pecans

• 3 acorn squash
• 2 cup wehani rice or rice blend
• 4 cup water
• 1 tablespoon tamari
• 1 tablespoon soy margarine or unsalted butter
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 cup onion, diced
• ¼ teaspoon dried thyme
• ½ teaspoon fresh ginger, minced
• 2 tablespoons Pecan Valley Pecan Pieces
• 1 tablespoon orange zest, minced
• Sea salt
• Freshly ground black pepper

• 1 cup orange juice
• 1 tablespoon honey
• ¼ teaspoon cinnamon

1. Halve squash lengthwise. Seed, then steam for 20 minutes. Squash will not be fully cooked. Set aside. May be prepared one day ahead. Refrigerate.
2. Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat. Add rice and return to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender. Rice may be cooked up to 2 days ahead; refrigerate until used.
3. For stuffing: in a large skillet, sauté carrots, celery, onion, thyme and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest and rice. Season with sea salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
4. Put orange juice, honey and cinnamon into a small jar and shake vigorously to combine. Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
5. One hour before serving, Preheat oven to 375ºF.
6. Mound stuffing mixture into each squash half to about 2 inches over top of squash. Place stuffed squash halves in a baking pan filled with ½ cup of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil
7. Bake in a preheated oven for 20 minutes. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned. Serve immediately.

1. Combine the flour with 2 teaspoons of the rub in a shallow bowl.
2. In another shallow bowl, blend the eggs and milk together. Season the fish with the remaining 2 teaspoons rub.
3. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the fillets in the egg mixture. Dredge again in the flour. When the oil is hot, but not smoking, lay the fillets in the skillet.
4. Pan-fry for 3 to 4 minutes on each side, or until golden.
5. Transfer to a warm platter. Discard any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove.
6. Over medium-high heat, melt 2 tablespoons of the butter. When the butter foams, add the pecans and stir constantly for about 1½ minutes, or until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from the heat.
7. Add the sea salt, cayenne, and remaining 6 tablespoons butter, broken into small chips, and stir until the butter melts completely.
8. Spoon the sauce over the fillets and serve.