Pecan Valley Pecans

1. Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts.
2. Sauté in a mixture of 2 tablespoons butter and peanut oil. When browned and firm, remove to a warm platter.
3. Deglaze pan* with sour cream and mustard, season with sea salt and pepper and pour over chicken.

Note: To deglaze, pour the liquid into the hot pan and stir briskly until any browned bits clinging to the bottom and sides of the pan have been incorporated into the liquid.

1. Preheat oven to 350ºF.
2. In a small saucepan, melt cream cheese and butter over low heat, stirring constantly until smooth. Add pecans, onion, and chicken; mix well. Remove from heat.
3. Divide crescent rolls into 6-inch squares. (Two triangles with their seams pressed together make one square.) Place heaping spoonful of chicken mixture into middle of each square. Fold corners in an upward motion towards the middle and seal so they form a “point” (like a tepee). Place on ungreased cookie sheet
4. Bake in a preheated oven for 20 minutes or until brown.
5. After removing the tepees from the oven, garnish each with 3 pretzel sticks placed vertically in the center to form the tepee frame.

Serves 6

1. Rinse the chicken and pat dry.
2. Combine the vegetable oil, garlic and sea salt in a shallow bowl; mix well. Add the chicken. Marinate, covered, in the refrigerator overnight.
3. Grill the chicken over medium-hot wood coals* until cooked through, turning occasionally.
4. For the salsa: mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime juice and orange juice in a medium bowl. Chill, covered, in the refrigerator.
5. For the balsamic reduction: simmer the vinegar in a non-reactive saucepan until reduced by two-thirds. Remove from heat. Stir in the lime juice. Let stand until cool. Pour into a squeeze bottle.
6. Preheat oven to 350ºF.
7. For the spoon bread: combine the garlic, onion, milk and chicken stock in a medium saucepan. Bring to a boil. Stir in the cornmeal. Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently. Remove from heat. Add the cheese, chilies, syrup, sea salt and egg yolks, mixing well. Beat the egg whites in a mixer bowl until stiff peaks form. Fold into the batter. Pour into a 9-inch-by-12-inch greased baking pan.
8. Bake in a preheated oven for 1 hour and 20 minutes.
9. To assemble: place a chicken breast and a serving of spoon bread on each individual serving plate. Spoon the salsa on top of the chicken. Garnish by squeezing designs of balsamic lime reduction over the entire plate.

Note: Add cracked or whole pecans to hot coals for pecan-smoked flavor. Pecan Smoking Chips can also be used for pecan-smoked flavor.

1. Preheat oven to 350ºF.
2. Melt the 4 tablespoons butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds.
3. Combine the flour, sea salt and pepper, and lightly sprinkle over pheasants.
4. Melt the other 4 tablespoons butter in heavy frying pan. Brown each pheasant on all side and transfer to a roasting pan. Add hot water and sherry to the browned birds.
5. Cover and bake in a preheated oven for 1 hour. Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.

Serves 6