4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons pecan oil
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Saut? mushrooms and onions in pecan oil. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done.
Makes 4 servings. Serve with rice.
4 six-ounce fresh salmon fillets
COUNTRY HERB CRUST
1/2 cup toasted pecans
1 1/2 teaspoons minced fresh herb leaves (basil, oregano, dill or tarragon)
1 tablespoon pecan oil
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Rinse salmon fillets and pat dry. In food processor, coarsely chop pecans. Add fresh herb, pecan oil, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid mixture forms. Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture patting it on to form crust. Bake in preheated 400 degree F oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The salmon will continue to cook after it’s removed from the oven.
Nutrients per serving: calories 370; protein 40g; iron 2mg; carbohydrates 4g; fat 22g; calcium 58mg; cholesterol 74mg; fiber 2g; sodium 356mg.
5-7 lb. pork loin
1/4 cup pecan oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped pecans
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream
Mix pecan oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions. Eat and enjoy!rn
4 fish fillets, cleaned and left whole
3 tablespoons pecan oil
1/4 cup of flour, seasoned with 1/4 teaspoon salt and a pinch of pepper
2-3 tablespoons of butter
4 tablespoons chopped pecans
juice of 1/2 lemon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme
Measure the thickness of each fillet. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side (5 minutes). Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked red snapper on a plate.
To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nut brown and pecans look “crunchy.” Add the lemon juice, seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the red snapper.
Note: for this dish use only fresh herbs; dried herbs will spoil the flavor. Serves 4.
4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped pecans
1/2 cup dried bread crumbs
Salt and pepper to taste
1-2 tablespoons pecan oil
Season fillets and set aside. Combine pecans and bread crumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.
2-3 tablespoons pecan oil
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste
Heat pecan oil in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour
Salt, pepper to taste
2-3 tablespoons pecan oil
1/4 cup honey
1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper. Dredge cutlets in flour, shaking off excess flour. In a large skillet, heat pecan oil over medium heat. Add cutlets cook 3-4 minutes per side or until brown. Transfer to a warm plate. Add honey and pecans to dripping in pan. Heat over medium heat, stirring constantly, until pecans are lightly browned. To serve: place cutlets on a serving platter and top with sauce. YIELD: 4-6 servings.
1 package (about 1 pound) fresh turkey breast slices
3/4 cup ground pecans
1/4 teaspoon garlic powder
1/2 teaspoon dried basil leaves
2 tablespoons pecan oil
1 large tomato, cut in 1/2 inch slices
Coat turkey on both sides with mixture of pecans, garlic powder and basil. Heat 1 tablespoon pecan oil in non-stick skillet on medium. Add half of turkey. Cook 3 minutes, turn and cook 2 minutes more. Place turkey on platter; cover to keep warm. Repeat with remaining olive oil and turkey. Cover. Add tomato to oil remaining in skillet. Heat 1 to 2 minutes, turning once. Serve with turkey. Makes 4 servings. Calories per serving 354.
1 cup prepared biscuit mix
1/2 teaspoon salt (or seasoned salt)
2 teaspoons paprika
1/2 teaspoon poultry seasoning
1 cup finely chopped Texas pecans
2 to 4 lbs. of chicken pieces
1/2 cup evaporated milk
1/2 cup pecan oil
Combine biscuit mix, seasonings and pecans. Dip chicken pieces in evaporated milk, then coat well with dry mixture. Place in a 13x9x2-inch baking dish. Pour pecan oil in the bottom of pan. Bake at 375 degrees for 1 hour.
4 Cornish hens, thawed, giblets removed
1/2 cup chopped celery
1/4 cup chopped celery leaves
1/4 cup chopped onion
1 (6 ounce) pkg. frozen mushrooms in butter sauce
1/2 teaspoon salt
1/4 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
1 (10 ounce) pkg. frozen white and wild rice
1/2 cup chopped pecans
1/4 cup pecan oil (for basting)
Wash hens, pat dry. In large skillet saut? celery, celery leaves, onions, mushrooms in pecan oil sauce and seasonings. Cook about 5 minutes. Remove from heat; stir in rice and pecans. Stuff loosely into cavities of hens. Tie legs together and place hens breast side up in large shallow roasting pan. Brush with melted butter. Roast at 350 degrees F for 1 – 1 1/2 hours or until done, basting occasionally.
2 tablespoons pecan oil
1 cup finely chopped pecans
One and one-half cups chopped cooked chicken
One-half cup diced celery
One-fourth cup mayonnaise
1 three-ounce package cream cheese
One-fourth teaspoon salt
One-half teaspoon nutmeg
6 refrigerated biscuits or tart shells
Heat pecan oil in skillet; add pecans and saut? until lightly browned. Cool slightly. Combine remaining ingredients, except biscuits or tart shells; add to pecans and stir over low heat until thoroughly mixed. Separate canned biscuits; flatten and fit into muffin cups, letting dough cover bottom and sides of cups. Fill with chicken mixture and bake for 12 to 14 minutes at 425 degrees or according to direction on biscuit package. If using tart shells, spoon warm chicken mixture into prepared shells when ready to serve. Serves 6.