Re: [CH] Any ideas for salvaging these pecans?
Uncle Dirty Dave (xrated@ameritech.net)
Sat, 15 Jan 2005 18:22:30 -0600
> ChileBuzz wrote:
>> I have a pound of recipe-gone-wrong spiced pecans I'd like to salvage.
>> Anyone know of a recipe to use a LOT of pecans? I was thinking of
>> something like a pecan pie --but NOT the one with the sweet-sweet-sweet
>> karo syrup filling-- only because it would use a lot, but a savory dish
>> would be welcome, too.
>> I tried a recipe for spiced nuts and it didn't turn out that well.
>> 'Course, I didn't follow the recipe exactly, either, so can't put the
>> fault there.
>> Any ideas, anyone? I know we have lots of great cooks on this list.
Here are some I like - not all desserts, either. One is an Uncle Dirty
Dave original. Couple pecan pies, too.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ancho Chile Fudge Pie
Categories: Tex-mex, Chilies, Chocolate, Pies, Nuts
Yield: 1 Pie
2 ts Ancho puree
1/2 lb Butter
1/2 c Chopped walnuts
1/2 c Chopped pecans
2 Eggs
1/2 c White sugar
1/2 c Brown sugar
1/2 c Flour
1 c Semi-sweet chips
9 Inch unbaked shell
To make the puree: Remove the seeds and stem from one dried ancho
chile pepper. Place the pepper in a small saucepan with water to
cover. Bring to a boil and simmer until tender. Puree in a blender
or food processor. (Here in Austin, these are in the Produce section
of any reasonably well-stocked grocery store. Where you live, I
don't know how you'd get dried ancho chile peppers.)
Melt the butter and keep it warm. Toast the nuts until lightly
brown. Beat the eggs well, and then add sugars and flour. Beat until
smooth. Add the warm butter and the chile puree. Add the chips; the
butter needs to be warm enough that the chips melt a bit. Stir in
the nuts.
Pour in the shell and bake at 325 degrees for 45-60 minutes.
from Z Tejas Grill (a restaurant in Austin)
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Ribeye Stuffed with Pecans
Categories: Cajun, Beef, Nuts
Yield: 10 Servings
Olive oil
10 lb Beef ribeye or tenderloin
Salt & Cayenne pepper
2 c Pecan pieces or halves
1 1/2 c Dry white wine
1 tb Worcestershire sauce
1 c Onion; chopped
Preheat the oven to 350oF. Pour enough olive oil into a
deep roaster to coat the bottom. Cut a deep picket on the
side of the tenderloin, and season with the salt and pepper,
including the inside of the pocket.
Stuff the pecans into the pocket and close with skewers.
Place the loin in the middle of the roaster, so that the
pocket is on the side, not on the top.
Mix the wine and Worcestershire together and pour around
the meat. Sprinkle the onions around the meat, cover, and
bake for 2 or 3 hours, depending on how well done you like
your beef.
Baste every 20 minutes.
Yield: 10 to 15 servings.
SOURCE: Justin Wilson's Homegrown Louisiana Cookin'
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave Drum's Jalapeno Brownies.
Categories: Chile-heads, Bars, Chilies, Chocolate
Yield: 1 Batch
2/3 c Semisweet chocolate chips
1/4 lb Butter
4 lg Eggs
1/2 ts Salt
2 c Sugar
1 ts Vanilla
1 1/4 c Flour
1/4 c (or more) cocoa (depends
On the juicy-ness of the
Chiles)
5 lg Jalapenos (ten fresh ones
Were called for)
1 1/2 tb Chopped Habaneros
8 Tiny Thai chilies
3/4 c Chopped walnuts or pecans
MMMMM----------------CHOCOLATE CREAM CHEESE ICING---------------------
8 oz Cream cheese
3 tb Butter
1 ts Vanilla
4 tb Milk or cream
3 tb Cocoa or to taste
3 c Sifted powdered sugar
Melt butter and chocolate chips together in a microwave or
a double boiler. In a large bowl, beat eggs with salt until
foamy. Slowly beat in sugar until well blended. Beat in
vanilla. With a wooden spoon, stir in the chocolate mixture
until almost blended. Stir in flour and cocoa until almost
blended. Stir in chopped seeded peppers and nuts.
Pour into a buttered 9 X 13 inch pan. Bake at 350 F for 25
to 30 minutes or until top crust cracks and inside looks
moist but not runny.
Cool.
Do not try to cut brownies while warm. Top with chocolate
cream cheese icing.
Chocolate Cream Cheese icing:
Cream cheese and butter. Add vanilla and milk. Add cocoa
and 2 cups powdered sugar. Blend well. Add remaining
powdered sugar and mix to desired spreading consistency.
Frost brownies.
FROM: Chile-Heads Digest & Mailing List
Recipe by: Dave Drum
Uncle Dirty Dave's Kitchen
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Barbecue Sauce Prudhomme
Categories: Sauces, Bbq, Nuts, Cajun
Yield: 5 Servings
MMMMM-----------------------SEASONING MIX----------------------------
1 1/2 ts Black pepper
1 ts Onion powder
1/2 ts White pepper
1 ts Salt
1 ts Garlic powder
1/2 ts Ground cayenne pepper
MMMMM----------------------MAIN INGREDIENTS---------------------------
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 tb Orange juice (1/2 orange)
2 tb Lemon juice (1/4 lemon)
2 tb Minced garlic
4 tb Unsalted butter
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
Rind & pulp from 1/2 orange
Rind & pulp from 1/4 lemon
1 ts Tabasco sauce
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are
dark brown, but not burned, about 8 to 10 minutes, stirring
occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chilli sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce
heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry. Add the butter and stir
until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes
about 5 Cups.
From Paul Prudhomme's "Louisiana Kitchen"
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Yam Pecan Bisque
Categories: Soups, Nuts, Cajun
Yield: 4 Servings
1 bn Green Onions; fine chopped
Reserve half of tops
2 tb Pecan Oil
2 tb Cajun Blackened Seasonings
1 lb Yams; peeled and chopped
1 1/2 qt Chicken Stock
Salt
1/2 c Ground Toasted Pecans; or
Pecan Meal
Saute green onions breifly in oil in a soup pot. Add
Cajun seasonings and saute 30 seconds longer to bring
up flavors. Stir in yams and stock. Add a little salt.
Cook until yams are soft enough to puree. Puree into a
smooth soup. Stir in ground roasted pecans. Season
with salt to taste. Just before serving, stir in
reserved green onion tops.
Source: San Francisco Chronicle
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Deviled Pecan Eggs
Categories: Dairy, Classic, Appetizers
Yield: 4 servings
8 Eggs; hard-boiled
1 ts Yellow mustard
1 ts Onion; grated
1/2 ts Salt
1 ts Vinegar
1/4 c Mayonnaise
1/2 c Pecans; chopped
Shuck the eggs and with a sharp knife, half them long ways.
Remove the yellows and fork them around until they are mashed.
Mix in all the other ingredients and stuff back in the eggs.
Arrange on platter. Don't forget to tape your name to the
bottom of the dish.
FROM: White Trash Cooking II; Ernest M. Mickler; 10 Speed Press
MM Format by Dave Drum -- 26 July 2002
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Honey Apple Cake
Categories: Tnt, Cakes, Nuts
Yield: 12 Servings
1/2 c Dried apples,chop coarsely
1/2 c Dried pears, chop coarsely
1/4 c Apple cider
1 lg Orange, juiced & rind grated
3 Extra large eggs
1 c Granulated sugar
3/4 c Vegetable oil
3/4 c Orange blossom honey
1/2 c Strong coffee
3 c All-purpose flour, measure
-after sifting
1 ts Baking soda
2 ts Baking powder
1 ts Ground cinnamon
1 c Golden raisins
1 c Pecans, coarsely chopped
Confectioners' sugar
Makes one 9 x 13-inch cake
Preheat oven to 350 degrees with the rack in the center position of
oven. Grease and flour a 13 x 9 x 2-inch pan. Place the dried apples
and pears, the apple cider, the orange juice and grated rind in a
small saucepan and simmer until the apples have absorbed most of the
liquid. Set aside to cool slightly.
In the work bowl of an electric mixer or by hand beat the eggs and
sugar until thickened and pale yellow. Beat in oil and honey and
then coffee. Sift together dry ingredients (including cinnamon) and
mix into batter, mixing only until blended. Add the apple mixture,
raisins and nuts.
Bake for 1 hour until the center is firm and tester comes out dry.
Cool on a rack and then either invert onto a plate or cut into
squares in the pan. Dust with sifted Confectioners' Sugar.
Suzy's variation of Honey Cake II
From Cooking with Memories by Lora Brody
Uncle Dirty Dave's Archives - A FIDO Cooking Echoes Recipe
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Catfish with Ginger Peach Sauce
Categories: Seafood, Sauces, Main dish
Yield: 4 Servings
MMMMM---------------------GINGER PEACH SAUCE--------------------------
1 tb Butter
1/2 ts Ginger, ground
16 oz Peaches, sliced; drained
1 c Fruit spread, peach
1 tb Catsup
1 tb Vinegar, white wine
MMMMM--------------------------CATFISH-------------------------------
1/2 c Flour
1 tb Thyme leaves; crumbled
1 ts Salt
1/2 ts Pepper, black
1 1/2 lb Catfish fillets
2 tb Oil
1 tb Butter
1/2 c Pecans, chopped
You may use 1-1/2 c peeled sliced fresh peaches
instead of the canned peaches.
Melt butter in a small saucepan over medium heat; add
ginger and stir 1 minute. If using fresh peaches, add
and cook, stirring occasionally, until peaches are
fork tender, about 2 minutes. Add canned peaches, if
using, and preserves; stir until jam melts. Stir in
catsup, vinegar and hot pepper sauce. Transfer mixture
to a blender or food processor and whirl until peaches
are coarsely chopped. (Sauce can be cooled and
refrigerated up to 2 weeks) To serve, warm sauce,
stirring, in a sauce pan over medium heat.
Makes about 2 cups.
In a medium size bowl or pie plate, combine flour,
thyme, salt and pepper. Rinse fish and pat dry. Dredge
fish in flour mixture; shake off excess and lay
filets in a single layer on a plate. In a 10 to 12
inch frying pan over medium heat, heat oil and butter;
add pecans and stir until fragrant, 1 to 2 minutes.
Transfer nuts to paper towels to drain. Add fish to
pan, without overlapping (you may need to cook in 2
batches) Cook until fish is crisp and golden on
bottom, about 4 minutes; turn filets over and cook
until fish is opaque and tender in center of thickest
area, another 4 minutes. Transfer fish briefly to
paper towels to drain then arrange on plates. Spoon
about 3 Tablespoons warm Ginger Peach Sauce over each
serving; sprinkle with pecans.
Makes 4 servings.
Ginger Peach Sauce is a nice counterpoint to the
savory crispness of the fish. Keep some around to try
with fried catfish, fried oysters or grilled shrimp.
From: Simply Seafood Magazine - Winter 1991
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile Fruitcake
Categories: Holiday, Cakes, Desserts, Chilies
Yield: 3 servings
MMMMM--------------------------CHILIES-------------------------------
1 lb Red New Mexico chilies;
-seeds and stems removed, in
-1/2" squares
1 lb Green New Mexico chilies;
-seeds and stems removed, in
-1/2" squares
12 c Sugar; divided
2 c Water; divided
3 dr Red food coloring
3 dr Green food coloring
MMMMM----------------------------CAKE---------------------------------
6 oz Can orange juice concentrate
-thawed
1/2 c Dark molasses
3 c Raisins
1/2 c Butter; room temp
1/2 c Sugar
3 Eggs
1 1/4 c Flour
1/4 ts Baking Soda
1 ts Cinnamon
1 ts Ginger
1/4 ts Cardamom
1/4 ts Allspice
1/4 ts Cloves
1/4 ts Black pepper; opt
pn Nutmeg
1/2 c Pecans, almonds, cashews or
-walnuts; chopped
Chilies:
Bring half the sugar and half the water to a rolling boil, stirring
until the mixture is clear; remove from heat. Stir in the red food
coloring and the red chilies. Return to a boil and simmer until skins
are tender. Drain well overnight, saving the syrup.
Repeat above steps for the green chilies, using green food color.
Cake:
Combine the orange juice concentrate, molasses, and raisins in a
saucepan. Cook over medium heat, stirring occasionally, until
mixture comes to a boil. Reduce heat and simmer for 5 minutes.
Remove from heat and stir in the candied chilies; set aside.
Cream the butter and sugar together. Blend in the eggs, one at a
time. Sift together the flour, soda, and spices. Stir flour mixture
into creamed mixture. Stir in the fruit/chile mixture and nuts.
Preheat oven to 275F.
Mix well until all fruit and nuts are completely coated. Fill 6 (or
7) well-greased small (4 1/2 X 2 3/4 X 2 1/4") loaf pans 3/4 full.
Bake at 275°F for 1 1/2 hours. Cool cakes in the pan, then remove.
If cakes are not to be cured [i.e., soaked in spirits], wrap in foil
or plastic wrap and store in a cool place for several weeks.
CURING: Once the cakes have been removed from the pans, allow them
to cool for several hours. Then wrap them sideways in a double
layer of cheesecloth. Use scissors to trim the cheesecloth so that
no big wads of cloth are formed. Moisten the cloth thoroughly with
dark Jamaican rum; a sprayer makes this easier. [I would think top
notch bourbon would be even better, but I can't test it for ya. :)]
Place wrapped cakes in a reasonably airtight container such as a
cooler. They may be stacked three deep if necessary. Store the
cooler in a cool area such as a cellar. Weekly, open the cooler,
spray the cakes, give them 1/2 turn and rotate the bottom cakes to
the top. If you start in late September, you should have some
really good cakes by mid December.
WRAPPING: Wrap the cakes, cheesecloth and all, tightly in aluminum
foil before attempting to giftwrap them. They may then be placed in
boxes or wrapped in gift paper.
[Ed.--Remember to check if the intended recipients consume alcohol.
It's not true that all the alcohol disappears in a few months,
and some people also just don't want the booze flavor, either
because they don't like it or because it has bad memories.]
SERVING: Now we come to the reason you saved the syrup from the
peppers. It's GREAT!!! over ice cream. If you want something to
serve to guests or for dessert, put a generous slice of chile
fruitcake on a dessert plate. Put a big scoop of vanilla ice cream
on top and pour a little red syrup down one side and a little green
syrup down the other. [Or some red syrup over the top and some
warmed apricot or peach preserves over that.] Gooooood vittles.
Source: Mary Anne via chiliochile@yahoogroups.com; adapted by Rain
MM Format by Dave Drum - 21 December 2004
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttermilk Pralines
Categories: Candies, Tex-mex, Nuts
Yield: 6 Dozen
2 c Sugar
1 c Buttermilk
1 ts Soda
1 tb Light corn syrup (Karo)
1 1/2 c Chopped pecans
1 tb Vanilla
1/4 c Butter
Combine sugar, buttermilk, soda and Karo in a saucepan. Over
moderate heat, cook to soft ball stage (234oF to 240oF). Remove
from heat.
Add pecans, vanilla and butter. Stir until butter has melted. Cool
until mixture begins to thicken. Drop by spoonfuls onto sheets of
waxed paper.
NOTE: Watch this closely once it has been taken from the stove and
has had the butter stirred in. It thickens very fast. If desired,
use rum and vanilla, half and half, for your flavoring.
from The Wide, Wide World of Texas Cooking by Morton G. Clark
From: Teri Chesser - National Cooking Echo
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile Relleno Casserole
Categories: Casseroles, Latino, Chilies, Beef, Nuts
Yield: 10 Servings
MMMMM-----------------------CHILE RELLENOS----------------------------
20 oz Whole green chilies
1 lg Onion
1 tb Cumin
1 Salt
8 oz Sharp cheddar; grated
13 oz Can evap. milk
13 oz Can tomato sauce
1 lb Lean ground beef
2 cl Garlic; minced
3 tb Chile powder
8 oz Monterey jack; grated
4 Eggs, beaten
1 tb All purpose flour
MMMMM--------------------------TOPPINGS-------------------------------
1 c Sour cream
1 c Chopped pecans (opt)
1 c Raisins (opt)
Rinse chilies, open flat and remove seeds. Drain on paper towels.
Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs
chilli powder and salt. Stir. In a greased 9x13" pan, layer chilies,
beef and additional chilies. Combine cheeses and sprinkle over
chilies.
Beat together eggs, milk and flour. Pour over cheese mixture. To the
tomato sauce add 2 tsp cumin and 1.5 tbs chilli powder. Pour over
all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do
not cover with tomato sauce until time to bake.)
Serve toppings in separate bowls and let guests help themselves.
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pecan Stuffed Smoked Pheasant
Categories: Poultry, Smoker, Nuts
Yield: 6 Servings
1/4 c Butter
1 1/4 c Dry bread crumbs
2/3 c Coarsely broken pecan meats
2 Smoked pheasants
2 tb Flour
3/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1 1/2 c Hot water
1/4 c Sherry
Melt the 4 TBS butter and pour over bread crumbs. Add pecan meats
and toss lightly. Stuff mixture into pheasants and truss birds.
Combine the flour, salt and pepper, and lightly sprinkle over
pheasants. Melt the other 4 TBS 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. Cover and bake at 350oF
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
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rude's Cayenne Pumpkin Pie
Categories: Pies, Fruits, Squash, Chile-heads
Yield: 1 Pie
MMMMM--------------------------FILLING-------------------------------
2 c Canned pumpkin
1/4 c Honey
1/2 ts Salt
1 c Half-and-half
1 Egg beaten severely
1/2 ts Real vanilla
1 1/2 ts Cinnamon
3/4 ts Powdered ginger
1/2 ts Ground nutmeg
1/2 ts Ground cloves
2 ts Cayenne pepper
2 tb Pecans ground to a fine
Flour
Cream for Whipping.
1. Preheat oven to 425 degrees before measuring the ingredients.
2. Combine all the ingredients in a mixing bowl, beat them together
until smooth, and pour them into a crust-lined 9-inch pie pan. Bake
for 15 minutes.
3. Reduce the heat to 350 degrees and bake for another 35 minutes or
until set. Cool and serve topped with whipped cream.
Notes:
This is deceptively hot, so make it once with these amounts and
adjust from there if not hot enough.
Make sure that you have the Whipped cream to cool the heat if it is
too hot.
FROM: Tom Rudnick - From the Chile-Heads Recipe Collection
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Savory Nut Pie with Potato Crust
Categories: Nuts, Potatoes, Pies
Yield: 4 Servings
1 tb Oil
2 c Onion; chopped
2 c Celery; chopped
1 ts Rosemary
1 ts Thyme
1 c Pecans; chopped
2 tb Tamari or shoyu
2 lg Eggs
1/4 c Water or chicken broth
1 Potato pie crust; unbaked
Heat the oil in a large skillet. Add the onion and celery. Saute
until almost tender.
Let the vegetables cool slightly and then add the nuts, tamari, eggs
and water or broth. Mix well.
Pour the mixture into an unbaked 9-inch potato pie crust.
Place the pie on the bottom rack of a 375-degree oven and bake for
40 minutes, or until the crust is brown and the filling is set.
From Dee Anne Penrod (adapted - was vegetarian)
Uncle Dirty Dave's Kitchen
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ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
REMEMBER - Fighting for peace is like screwing for virginity!!!