Pecanencrustedgoatcheesesaladwmaplevinaigrettedressing Recipes

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

PECAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the warm milk, honey and oil. Combine the flours, salt and pepper if desired; add 1-1/2 cups to yeast mixture. Beat on medium speed for 3 minutes. Stir in pecans and remaining flour mixture to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Sprinkle cornmeal over a greased baking sheet. Punch dough down. Shape into a round loaf; place on prepared baking sheet. Cover and let rise until doubled, about 30 minutes., Brush milk over loaf. Bake at 350° for 45-50 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool.

PECAN-CRUSTED GOAT CHEESE LOG

Steps:

• Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes.
• Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously.
• Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices.

PECAN GRAVY

Steps:

• 1. Place pecans in food processor and process on high speed till it is a smooth paste (about 6 -10 min.)
• 2. Cut the bread into pieces and add to the processor. Process till it is a thick smooth paste. (if using chicken bouillon you can add it now)
• 3. Lower the speed of the processor and start adding the hot broth in a stream (or hot water if using bouillon) till it is all incorporated.
• 4. Pour the gravy into a saucepan and heat. Add broth (or water to adjust its thickness to your liking noting that it will thicken considerably as it cools. Serve over white rice and chicken or turkey.

CHEWY PECAN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brown sugar, baking mix, eggs, pecans, margarine, and vanilla extract together in a bowl; spread into the prepared baking dish.
• Bake in the preheated oven until brown and bubbling, 25 to 30 minutes. Cut into 2-inch squares.

PECAN-CRUSTED CATFISH

Steps:

• For sauce:
• Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
• Meanwhile, prepare fish:
• Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
• Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
• Transfer catfish fillets to plates. Serve catfish with sauce.