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We're Nuts About Pecans


Nov/Dec 2013 Issue



New Orleans School of Cooking Pralines

1 1/2 cup sugar
6 tablespoons butter (3/4 stick)
3/4 cup light brown sugar, packed
1 1/2 cup pecans (roasted optional)
1/2 cup milk
1 teaspoon vanilla

Combine all ingredients and bring to a “softball stage” (238–240 degrees), stirring constantly. Remove from heat. Stir until mixture thickens (again stirring constantly) becomes creamy and cloudy and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.

New Orleans School of Cooking photo


Pecan Pie

¼ cup butter or margarine
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 ½ cup Steen’s cane syrup
½ cup sugar
¼ teaspoon salt
1 cup pecans
2 eggs
1 teaspoon vanilla
Unbaked nine-inch pie shell for one pie.

Melt butter, add the flour and cornstarch, salt and stir until smooth. Then add Steen’s syrup and sugar and boil three minutes. Cool. Add beaten wggs, pecans, and vanilla, blend well.

Pour into pan lined with unbaked pastry. Bake in hot oven 450 degrees for 10 minutes, then reduce to 350 degrees, and bake 30-35 minutes.

New Orleans School of Cooking photo


Sweet and Spicy Pecans

These nuts are a great to eat while watching your favorite sporting event. They are also a nice crunchy, sweet and spicy addition to your favorite salad.

3 tablespoons unsalted butter
1 tablespoon minced garlic
2 tablespoons brown sugar
2 tablespoons sugar
2 teaspoons hot sauce
1 teaspoon chili powder
1/2 teaspoon salt
3 cups pecan halves

1. Preheat oven to 200 degrees.
2. Heat butter in saute pan. Add garlic and saute for 1 minute.
3. Add remaining ingredients and cook for additional 2 minutes.
4. Place pecans in a bowl and toss with seasoned butter until pecans are coated.
5. Place on cookie sheet and bake for 30 minutes.
6. Cool before eating.

Yield: 3 cups

Recipe compliments of Chef Patrick Mould

© MizC/ photo


Pecan Crusted Catfish Topped with Spicy Lemon Beurre Blanc

By coating the catfish in the pecans, you achieve a crunch nutty exterior that is a unique change from the more traditional coating of flour or breadcrumbs. The spicy lemon butter sauce is a nice compliment to the fish.

1 egg
1/2 cup milk
1 tablespoon Cajun seasoning
1 teaspoon salt
1 cup flour
2 catfish fillets
6 tablespoons butter
1/2 cup pecan pieces
4 lemon slices
1/2 cup white wine
1 teaspoon Cajun seasoning
1/2 teaspoon hot sauce
1/4 teaspoon salt

1. Combine egg and milk in a small mixing bowl and beat together.
2. Divide Cajun seasoning and salt between egg batter and flour.
3. Place pecan pieces in a medium bowl. Heat 3 tablespoons butter in a medium saute pan over medium heat.
4. Dredge catfish fillets one at a time into seasoned flour, then into egg-milk batter.
5. Then dredge one side into pecan pieces and dredge other side into flour.
6. Place catfish pecan side down into saut? pan and cook 4-5 minutes until browned. Turn over and brown on other side and cook for an additional 4-5 minutes.
7. Remove from pan and set aside. Add lemon slices and cook for 1 minute. Add white wine and cook until reduced by half about 4 minutes.
8. Lower fire and stir in remaining Cajun seasoning, hot sauce and salt. Cook until butter melts.
9. Top fillets with lemon slices and butter sauce.

Yields 2 servings.

Recipe compliments of Chef Patrick Mould.


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