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Texas Pecan Cheese Balls

½ pounds cheddar cheese; grated
⅛ teaspoon sea salt
¼ cup unsalted butter, melted
¾ cup of all-purpose flour
½ teaspoon paprika
1 cup Pecan Valley Pecan Halves

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix cheddar cheese, sea salt, melted butter, flour and paprika, kneading with hands if necessary. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet.
3. Bake in a preheated oven for 12 to 15 minutes until lightly browned. Serve hot.

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Tofu Pecan Cutlets

1 pounds tofu; firm
1 tablespoon water
2 tablespoons tamari
1 tablespoon sherry
½ teaspoon toasted sesame oil
Pinch of freshly ground pepper
1¼ teaspoons basil
¼ cup all-purpose flour, plus 2 teaspoons
¾ cups water
1 cup bread crumbs
¼ cup Pecan Valley Pecan Meal
Sea salt
Freshly ground pepper
1 teaspoon garlic powder

1. Preheat oven to 400ºF. Brush a cookie sheet with oil.
2. Cut tofu in half lengthwise, then cut each half into 7 slices, ½-inch thick and 1½-inch square. Marinate tofu in water, tamari, sherry, oil, pepper and ¼ teaspoon basil for at least 30 minutes.
3. Mix 2 tablespoons flour with ¾ cups water until well blended. Mix together breadcrumbs, pecan meal, sea salt, pepper, garlic powder, and one teaspoon basil. Dip tofu into remaining flour and then into flour/water mixture. Dip tofu cutlets into bread crumbs mixture and place on cookie sheet.
4. Bake in a preheated oven for 10 minutes. Turn cutlets over and bake 10 minutes more until golden brown.

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Tortellini with Pecan Pesto

1 pounds cheese and spinach-filled pasta (tortellini, ravioli or agnolotti)
4 ounces Pecan Valley Pecan Pieces; toasted
1 teaspoon crushed garlic
¼ cup Romano or parmesan cheese
1 cup heavy cream
½ cup sun-dried tomatoes; sliced thin

1. Cook pasta in boiling water until al dente. Drain and set aside.
2. Meanwhile, prepare sauce. Grind pecans, garlic and cheese in food processor until mixture is well blended.
3. Heat cream in saucepan. Add to pecan mixture, combine, and cook for 1½ minutes.
4. Add pasta and toss with sauce.
5. Serve. Garnish pasta with tomatoes.

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Trout Sautéed in Pecan Oil

½ cup Pecan Valley Pecan Pieces
4 trout fillets
A little all-purpose flour
Sea salt
Freshly ground black pepper
2 tablespoons Pecan Valley Pecan Oil, walnut oil or hazelnut oil
2 tablespoons sherry or red wine vinegar1. Toast the pecans in a dry skillet over medium heat, shaking the pan often, for about 5 minutes. Set aside.
2. Wipe the skillet with paper towels. Dust the fish fillets with flour and shake off the excess.
3. Heat just enough oil to film generously the bottom of the skillet.
4. Add the fish, season with salt and pepper, and cook over medium heat until pale gold on both sides, turning once.
5. Remove the fish to a warm dish. Pour the vinegar into the pan, stirring to melt any browned bits, add the toasted nuts and spoon evenly over the fish.

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Trout with Roasted Pecans a La Commander’s Palace

2 eggs; lightly beaten
2 teaspoons Creole Seafood Seasoning
6 6-ounce trout fillets
¼ cup vegetable oil
Lemon wedges
1 cup milk
1 cup all-purpose flour
½ cup clarified butter
¼ cup margarine
1 recipe Pecan Butter
1 recipe Creole Meuniere Sauce

1. Preheat oven to 350ºF.
2. Prepare pecan butter and Creole Meuniere Sauce; set aside.
3. Combine eggs and milk, beating until well blended.
4. Combine seafood seasoning and flour on waxed paper or in pie plate; dredge fillets in seasoned flour, coating well on both sides.
5. Dip fillets in egg-milk mixture, then again in seasoned flour.
6. Melt clarified butter in large skillet over medium-high heat.
7. Place fillets carefully in skillet; sauté quickly, turning only once, until crisp and golden brown on both sides, about 3 minutes per side.
8. Arrange fillets on warm serving platter or plates.
9. Top each fillet with heaping tablespoon pecan butter, coating entire fillet; sprinkle with heaping tablespoon reserved chopped roasted pecans.Pecan Butter
1 cup Pecan Valley Pecan Pieces
Juice of ½ lemon
¼ cup unsalted butter
1 tablespoon Worcestershire sauce

1. Preheat oven to 350ºF.
2. Spread pecans on cookie sheet and roast in preheated oven 10 minutes.
3. Coarsely chop half the roasted pecans and reserve for garnish.
4. Put remaining pecans in blender or food processor container.
5. Add butter, lemon juice and Worcestershire sauce; blend until very smooth.

Creole Meuniere Sauce
2 tablespoons vegetable oil
1½ cups fish stock
Freshly ground black pepper to taste
2 teaspoons Worcestershire sauce
¼ cup parsley; chopped
2 tablespoons all-purpose flour
Sea salt to taste
½ cup unsalted butter
1 juice of lemon1. Heat oil in heavy skillet; remove from heat and add flour.
2. Return to heat and cook, stirring, until roux is medium brown in color.
3. Slowly whisk in stock; bring to a boil, stirring constantly, and simmer 45 minutes.
4. Add sea salt and pepper.
5. Transfer sauce (there should be about 1 cup) to 2-quart saucepan; bring to a quick boil.
6. Whisk in softened butter and Worcestershire sauce; continue to whisk until butter is absorbed.
7. Add lemon juice and parsley; whisk again briefly and remove from heat.
8. This sauce should be used within 45 minutes from time it is completed.

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Turkey and Pecan Casserole

8 cups turkey, cooked and cubed
½ teaspoon mixed vegetable seasoning
8 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons scallions, chopped
6 tablespoons brandy
1 cup white wine
2 tablespoons tomato paste
6 tablespoons whole wheat flour
1 cup mushrooms, chopped
2 cup broth
1 pounds Pecan Valley Pecan Pieces
1½ cup sour cream
½ cup fresh parsley, chopped

1. Preheat oven to 350ºF.
2. Season turkey with mixed vegetable seasoning.
3. In skillet, melt ½ of butter and brown turkey; place turkey in ovenproof casserole with lid.
4. In same skillet, sauté garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
5. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans.
6. Bake covered in a preheated oven for 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
7. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve.

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Turkey Sautéed with Pears and Pecans

1 pounds turkey breast slices
2 tablespoons olive oil
2 garlic cloves; finely chopped
1 teaspoon cracked pink or freshly ground peppercorns
½ teaspoon sea salt
⅓ cup apple juice
2 tablespoons whipping cream
2 pears; sliced ¼-inch thick
½ cup Pecan Valley Pecan Halves; toasted

1. Heat oil in 12-inch skillet over medium-high heat until oil sizzles, about 1 minute. Place turkey breast slices and garlic in skillet.
2. Cook about 1 to 2 minutes on each side or until turkey breasts are lightly browned.
3. Sprinkle with peppercorns and sea salt. Pour in apple juice and cream over slices. Add pears.
4. Cover; cook 1 to 2 minutes longer or until pears are heated. Sprinkle with toasted pecans. If desired, serve on a bed of hot fluffy rice.

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Wild Pecan Rice Salad with Chicken

1½ cups cooked chicken; skinned, boned, meat cut into cubes
7 ounce wild pecan rice; cooked according to package instructions and cooled
3 ounce Pecan Valley Pecan Halves; lightly toasted
1½ cup thinly sliced scallions, including most of the green parts
12 cherry tomatoes; split
2 large ripe avocados; peeled and cubed
1½ cup cooked or canned chick peas – drained
1 large garlic clove; peeled
⅓ cup rice vinegar
2 tablespoon soy sauce
¼ cup sesame oil
¼ cup vegetable oil
Sea salt
Freshly ground black pepper

1. In a large bowl, combine the chicken, rice, pecans, scallions, tomatoes and avocados.
2. In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick.
3. Pour over the salad, toss and season with salt and pepper to taste. Toss again and serve.

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