GO TEXAN Pecan Recipes A Delectable Delight C o m m i s s i o n e r T o d d S ta p l e s Texas Department of Agriculture Appetizers Chicken Bocaditos with Habanero, Pecans and Agave Lamb Pops with Pickled Jalapeño, Pineapple, Mustard and Pecans Pecan Stuffed Jalapeños Salads Ribeye Salad with Pecans, Roasted Corn and Queso Fresco Spinach Beet Salad with Goat Cheese and Caramelized Pecans Entrees Coffee Marinated Venison with Pecan Sweet Potatoes and Horseradish Crema Pecan Crusted Tilapia with Parsley and Lemon Pork Tacos with Guacamole and Pecans Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta Turkey Burger with Chipotle and Pecan Mayo Desserts Cappuccino Cheesecake with Texas Pecan brittle Chocolate Pecan Bread Pudding A Delectable Delight – GO TEXAN Pecans! Any proud Texan will tell you, it’s easy to find a peck of prized pecans when you live in the Lone Star State. The word pecan comes from the Algonquin word meaning “a tough nut to crack.” Native Americans knew they weren’t only delicious but also essential for survival. Native pecan trees grow along almost every river in Texas. In addition to native pecans, there are more than 1,000 improved varieties of pecan trees. The Texas Legislature made the pecan tree the official state tree in 1919. The United States produces at least 80 percent of the world’s pecans, typically ranging between 300 and 400 million pounds with Texas producing an average annual crop of about 60 million pounds. Recent studies have shown pecans aid in lowering high cholesterol levels and even reversing Type 2 diabetes in women. In fact, the Food and Drug Administration has recognized that pecans may have the ability to reduce the risk of heart disease. Pecan Orange Cake with Blueberries Pecan Pie Shortbread Cookies Praline Pecans and Cranberries Pecan Stuffed Jalapeños and Praline Pecans and Cranberries recipes provided by Texas Pecan Growers Association All other recipes created by Chef David Garrido of Garrido’s in Austin, Texas Pecans are used to create many delicious and healthy snacks, appetizers, entrees and desserts. Texans have passed down pecan family recipes for generations, and many restaurants serve their own homemade pecan creations. In this recipe book, you will find delicious recipes made with the finest pecans in the world: GO TEXAN Pecans! Appetizers Chicken Bocaditos with Habanero, Pecans and Agave Lamb Pops with Pickled Jalapeño, Pineapple, Mustard and Pecans Makes 16 bocaditos Serves 6 to 8 Ingredients for Habanero Agave Mayo 3/4 cup Mayo 1/4 tsp. Garlic, chopped 2 T. Agave 1/2 Habanero pepper, seeded and stemmed 1-1/2 T. Lemon juice 1 cup Texas pecans, roasted Ingredients for Chicken Bocaditos 1 cup Chicken meat (cooked), diced 2 T. Celery, finely diced 2 T. Carrots, finely diced 2 T. Red Onion, finely diced 2 T. Cilantro, chopped Salt and pepper to taste Cilantro leaves for garnish Ingredients for the Lamb 2 Lamb racks (cut into 14 to 16 chops) 1/4 cup Canola oil Salt to taste Pepper to taste Ingredients for the Pickled Jalapeño Mustard Sauce 2 T. Ground mustard 1/3 cup Pickled jalapeños, chopped 1/2 cup Pineapple, diced 2 T. Agave 1/3 cup Texas pecans, roasted Salt to taste In a blender, combine mayo, garlic, agave, habanero pepper and lemon juice, and purée until smooth. Transfer to a bowl and add 1/2 cup of the pecans and fold them into the mayo. To prepare pickled jalapeño mustard sauce: Mix all ingredients in a bowl, except pecans and keep refrigerated until ready to use. Mix all ingredients in a bowl, adding enough Habanero Agave Mayo to coat the chicken well. Add salt and pepper to taste. To prepare lamb: Coat lamb chops with oil and season with salt and pepper. Heat up the grill. Mark lamb chops on the grill and transfer to a baking sheet and bake for 4 to 6 minutes or until medium or desired temperature. Transfer chops to a platter and top with jalapeño mustard sauce. Garnish with roasted pecans. Place chicken salad on tortilla chips and garnish with cilantro leaves and the remaining pecans. Serve immediately. Appetizers Salads Pecan Stuffed Jalapeños Ribeye Salad with Pecans, Roasted Corn and Queso Fresco Serves 8 Serves 6 to 8 Ingredients 16 Fresh Texas jalapeños (small to medium size; or 8 large ones) 8 ounces Cream cheese 3/4 cup Texas Pecans, finely chopped 1/4 cup Brown sugar 8 Bacon slices Ingredients for the Ranch Dressing 1/2 cup Sour cream 1/4 cup Mayo 1/4 tsp. Garlic 1/4 cup Buttermilk 1-1/2 T. Lemon juice 1 T. Fresh thyme, finely chopped Salt to taste Fresh ground black pepper to taste Combine cream cheese and pecans. Place jalapeño halves on a jelly roll pan and fill them with cream cheese. Place the brown sugar on a plate. Cut bacon slices in fourths and dip in brown sugar. Wrap bacon slices around each jalapeño and place back on pan. Bake at 450º F until bacon is browned. Optional: Sprinkle additional chopped pecans on top of bacon-wrapped jalapeños before baking. Ingredients for the Salad 1 T. Canola oil 2 cups Corn kernels 2 Ribeye steaks (8 ounces each) 2 T. Parmesan cheese 8 cups Loosely packed mixed greens 1 cup Tomato, diced and seeded 1 cup Queso Fresco 3/4 cup Texas pecan pieces, roasted, 2 Avocados, quartered, seeded and sliced 1 cup Ranch dressing (see recipe) Salt to taste To prepare dressing: Combine all ingredients in a bowl and refrigerate until ready to use. To make salad: In a medium sauté pan combine canola oil and corn, and cook over low heat for 10 to 14 minutes. Adjust the heat to low so the corn doesn’t turn brown. To cook ribeye: Season steak with salt and pepper. Grill in a medium sauté pan over medium heat. Cook steaks with the remaining canola oil for 5 to 7 minutes on each side or until medium, or desired temperature. Set aside and wait 5 minutes before slicing. Slice and remove the fat. When the corn is done, mix with Parmesan cheese and set aside. In a bowl, toss mixed greens with just enough dressing to coat the leaves. Divide onto six to eight plates and garnish with sliced ribeye, corn, diced tomato, queso fresco, avocado and pecans. Salads EntrEes Spinach Beet Salad with Goat Cheese and Caramelized Pecans Coffee Marinated Venison with Pecan Sweet Potatoes and Horseradish Crema Serves 6 to 8 Ingredients for the Salad 2 Red beets, cooked, peeled and sliced 8 cups Loosely packed baby spinach leaves 1/2 cup Goat cheese 3/4 cup Caramelized Texas pecans, whole 1/4 cup Dried cherries, finely diced 1 cup Balsamic dressing Ingredients for the Balsamic Dressing 1/4 cup + 1 T. Balsamic vinegar 1/4 tsp. Garlic, finely chopped 1/2 cup Red beets, cooked, chopped 1/2 cup Texas extra virgin olive oil Salt to taste To cook beets: Place beets in boiling water and cook for 20 to 30 minutes or until cooked through like a potato. Remove beets from the water and let them cool for 20 minutes. Remove the skins using a paper towel. Refrigerate until ready to use. To prepare the caramelized pecans: Heat pecans in medium sauté pan in sugar, butter, water and salt mixture and cook until water has evaporated. Transfer to a baking sheet and bake in 275° F. oven for 15 minutes or until very crunchy. Yields 1 cup. To prepare salad: In a bowl, toss spinach with just enough dressing to coat the leaves. Divide onto six plates and garnish with dollops of goat cheese, sliced beets, Texas pecans and dried cherries. Serves 4 Ingredients 1 Gold or russet potato, peeled and cut in small pieces 2 Sweet potatoes, peeled; one cut in small pieces, the other one sliced 3/4 cup Sour cream 3 T. Heavy cream, warm 3 T. Butter 1 T. Chipotle purée 4 T. Texas olive oil 4 Texas venison filets (5 ounces each) 3 T. Heavy cream, warm 3 T. Butter 1 T. Chipotle puree 2 T. Horseradish 1/2 tsp. Worcestershire sauce 1/2 cup Texas pecan pieces, roasted Salt to taste Pepper to taste Cook diced potato and diced sweet potato in boiling water for 10 to 12 minutes or until soft. Transfer potatoes to a mixing bowl and add 1/4 cup of sour cream, heavy cream, butter and chipotle. Mash until mixed and season with salt. Set aside. In a small plate put 2 tablespoons of olive oil and coat the sliced sweet potato and season with salt. Grill each side for 2 minutes, turning as needed until potato is cooked through. Set aside. Coat venison filets with remaining olive oil and coat with coffee and season with salt and pepper. On a medium-hot grill, cook venison filets for 3 to 4 minutes each side or until medium rare or desired temperature. While the venison cooks, combine in a bowl 1/2 cup of sour cream, horseradish and Worcestershire sauce. Season with salt and pepper. Divide mashed potatoes onto 4 plates, place a venison filet on each plate and garnish with roasted pecans and grilled sweet potato slices. To prepare chipotle purée: Buy chipotles in adobo, place in blender, and purée until smooth. Refrigerate until ready to use. Entrees Pecan Crusted Tilapia with Parsley and Lemon Pork Tacos with Guacamole and Pecans Serves 4 Makes 8 tacos Ingredients 1-1/2 cups Texas pecan pieces 1/2 cup Panko bread crumbs 4 Texas tilapia filets (five ounces each) 3/4 cup Buttermilk 1/4 cup Canola oil 2 cups Rice, cooked 1 T. Butter 1/4 cup Parsley, chopped 2 Lemons cut in half for garnish Salt to taste Pepper to taste Preheat oven to 350° F. To prepare Texas pecan panko mixture: In a food processor, combine 1 cup of Texas pecan pieces with panko breadcrumbs and grind for 20 seconds. Set aside. Ingredients 2 T. 1-1/2 pounds 3/4 cup 1/4 cup 1 T. 2 cups 8 Salt to taste Texas olive oil Pork loin, raw, sliced (1/4 inch slices) Texas pecans, chopped Ancho chile, finely chopped Butter Guacamole Corn tortillas Ingredients for the Guacamole 2 Ripe avocados, pitted, skinned 1/4 cup 1015 onion, diced 1 T. Lemon juice 1 T. Serrano chile, finely diced 2 T. Cilantro, chopped Salt to taste To prepare tilapia: Season tilapia with salt and pepper. Coat tilapia filets with buttermilk and then transfer the tilapia filets to the Texas pecan panko mixture and coat the filets on both sides. Set aside. To prepare the pork: In a medium pan, heat Texas olive oil over medium heat. Season the pork with salt. When the oil is hot, add the pork and cook about 4 to 6 minutes on each side or until medium well. Transfer the pork to a cutting board and cut into small pieces. Cooking tilapia: Heat the canola oil in a large sauté pan over medium heat and cook tilapia filets for 1 minute on each side, or until golden brown. Transfer to a baking sheet and cook for 4 to 6 minutes or until done. Remove tilapia filets from the oven and set aside. To prepare the ancho pecans: In a small sauce pan over low heat, cook the pecans with the ancho chiles and the butter for 3 to 4 minutes. Season with salt and set aside. While the fish cooks, heat the rice in a medium sauté pan over low heat with butter, Texas pecans and parsley for 2 to 4 minutes or until hot. Season with salt and pepper. Divide the rice into 4 plates and place the tilapia filets on top of rice. Garnish with parsley sprigs and 1/2 lemon. To prepare the guacamole: Mix all ingredients in a small bowl 10 minutes before serving. Divide the pork onto 8 tortillas and garnish with guacamole and ancho pecans. Entrees Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta Turkey Burger with Chipotle and Pecan Mayo Serves 4 Serves 6 Ingredients for the Chicken 2 Whole chickens 4 T. Texas olive oil 1 T. Chili powder 1/2 pound Angel hair pasta Salt to taste Pepper to taste Ingredients for Pecan Serrano Pesto 3/4 cup Extra virgin Texas olive oil 1/2 cup Parsley, chopped 1 to 2 Serrano peppers stemmed and seeded (for mild use 1 serrano) 1/2 T. Garlic, chopped 1/2 cup Parmesan cheese 1/2 cup Texas pecan pieces, roasted To prepare the chicken: Preheat oven to 350° F. Rinse chickens in warm water and pat dry with paper towels. Coat chickens with Texas olive oil and season with salt, pepper and chili powder. Place chickens in a baking pan and cook for 25 minutes. Cover with foil and cook the chickens for another 35 minutes or until done. Set aside. To prepare the pecan serrano pesto: In a food processor, combine extra virgin Texas olive oil, parsley, serrano peppers, garlic, Parmesan cheese and purée until smooth. Fold in pecan pieces. Season with salt to taste. To prepare the pasta: In a large pot of boiling salted water, add pasta and cook, following instructions on the package. When the pasta is ready, transfer to a bowl and toss with enough pesto to coat. Divide pasta onto 4 plates. Cut chickens in quarters, removing the backbone. Place 1/2 chicken on top of each plate with pasta and garnish with a little extra pesto on top. Ingredients for the Chipotle and Pecan Mayo 3/4 cup Mayo 2 T. Chipotle puree 1/2 tsp. Ketchup 1 tsp. Horseradish 1 tsp. Dijon mustard 1/2 cup Texas pecan pieces, roasted Salt to taste Ingredients for the Turkey Burgers 2 pounds Ground turkey 1/2 cup Texas onion, finely chopped 1Egg 2 T. Canola oil 4 Foccacia buns 4 Leaves of red leaf lettuce, washed and dried 8 Tomato slices, ripe Salt to taste To prepare the chipotle and pecan mayo: Mix all ingredients in a bowl and keep refrigerated until ready to use. To prepare the turkey burgers: In a stainless steel bowl, mix turkey with onion and egg, and season with salt. Divide into six, five-ounce patties. In a large sauté pan, heat canola oil. When the oil starts to lightly smoke, add turkey patties and reduce the heat to medium. Cook patties 3 to 5 minutes on each side or until well done. Remove from the pan and keep aside. Preheat oven to 350° F. While the patties cook, cut foccacia buns in half and place in the oven for 3 to 4 minutes or until hot. Divide buns onto four plates. Put mayo on top of each half and place a turkey patty on each bun. Garnish with lettuce and tomato. Serve with French Fries and ketchup. Desserts Cappuccino Cheesecake with Texas Pecan Brittle Chocolate Pecan Bread Pudding Serves 6 Serves 8 Ingredients for Cappuccino Cheesecake 1/2 cup Whipping cream 2 T. Espresso coffee 2 pounds Cream cheese 1-1/4 cups Sugar 4Eggs 1 tsp. Vanilla extract 2 T. Flour Ingredients for Texas Pecan Brittle 1/4 tsp. Butter 2 cups Sugar 3 T. Water 3/4 cup Texas pecan pieces Preheat oven to 325° F. To prepare the cappuccino whipping cream: Combine the whipping cream and the coffee in a small saucepan and heat for 3 minutes or until the coffee dissolves. Strain through a fine strainer. Set aside. To prepare the cheesecake: In a mixer, combine cream cheese and sugar and mix for 8 minutes. While mixer is still on, add all 4 eggs, one egg at a time. Add remaining ingredients and mix well. Divide the cream cheese mixture into 6 ramekins and bake in a water bath in a baking dish for 30 to 40 minutes or until done. Set aside and let cool for 1 hour. Refrigerate until ready to use. Ingredients for Custard 3/4 cup Whole milk 1-1/2 cups Heavy whipping cream 1 tsp. Vanilla extract 3/4 cups Sugar 1Egg 5 Egg yolks Ingredients for Bread Pudding 6 Slices of toasted white bread 1 Recipe of custard 2/3 cup Chocolate sauce 3/4 cup Caramelized pecans Ingredients for Chocolate Sauce 6 ounces Fine-quality bittersweet chocolate, chopped 3 T. Water 1/4 cup Heavy cream 3 T. Sugar Ingredients for Caramel Pecans 1 cup Pecans 1/2 cup Sugar 1-1/2 T. Butter 2 T. Water Pinch of salt Preheat oven to 325° F. To prepare the custard: Combine milk, cream, vanilla and sugar in a small pot or sauté pan and cook until sugar is dissolved. Place egg and yolks into a bowl and whisk. Slowly add in the warm cream mixture, while whisking the eggs to keep them from curdling. To prepare the Texas pecan brittle: Butter a sheet pan and set aside. In a medium sauce pan, combine sugar and water and cook until sugar starts turning to a light brown color. Add pecans and heat for about 30 more seconds until mixture starts turning a medium brown color. To prepare the bread pudding: Soak bread in custard in a bowl and transfer to a baking dish. Bake for 30 to 45 minutes or until cooked thru. Remove from the oven and keep warm. While the bread pudding bakes, make chocolate sauce. Transfer pecan brittle onto a sheet pan and break brittle into small pieces. Divide cheesecake onto 6 plates and garnish with cappuccino whipping cream and brittle. To prepare the chocolate sauce: Combine all ingredients in a bowl and place the bowl over a pot with simmering water and stir until chocolate is dissolved and mixed well. Transfer chocolate sauce into a small container and keep warm until ready to serve. To prepare the caramelized pecans: Heat pecans in medium sauté pan in sugar, butter, water and salt mixture, and cook until water has evaporated. Transfer to a baking sheet and bake in 275° F. oven for 15 minutes or until very crunchy. Yields 1 cup. Serve the bread pudding warm and top with the chocolate sauce and caramelized pecans. Desserts Pecan Orange Cake with Blueberries Pecan Pie Shortbread Cookies Serves 6 Makes 24 cookies Ingredients for the Pecan Orange Cake Ingredients for the Whipping Cream 6 T. Butter, room temperature 1 cup Heavy whipping cream 1 cup Cake flour 1/4 cup Sugar 3/4 cup Sugar 2Eggs 1-1/2 tsp. Orange Vanilla 3/4 tsp. Baking powder 1/2 tsp. Baking soda 1/2 cup Texas pecans, whole, roasted for garnish 1 pint Texas blueberries, for garnish Zest of 2 oranges Ingredients for the Cookies 1 cup Soft brown sugar, packed 3/4 cup Unsalted butter, softened 1Egg 1 tsp. Vanilla extract 2 cups Plain flour 1 tsp. Baking powder Preheat oven to 325° F. Butter and flour a 9-inch baking pan. In a mixer, combine butter and sugar. Mix for 3 minutes, adding 1 egg at a time and then add orange vanilla, flour, baking powder and baking soda. Transfer to baking pan and bake for 25 minutes or until done. Ingredients for the Pecan Filling 1 cup Pecans, chopped 1/2 cup Soft brown sugar 1/4 cup Whipping cream 1 tsp. Vanilla extract Preheat oven to 350° F. Line 2 baking trays with parchment paper and set aside. In a large mixing bowl, beat the brown sugar, butter, egg and vanilla extract together until creamy. Beat in the flour and baking powder until well mixed. Shape the dough into 1-1/4 inch balls. Place 2 inches apart onto baking trays. Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly. To prepare pecan filling: Mix all pecan filling ingredients in small bowl. To prepare the whipping cream: In a bowl, whip cream until stiff and fold in sugar. Fill each cookie with 1 rounded teaspoon of filling. Bake for 8 to 12 minutes or until lightly browned. Cool for 1 minute before removing from cookie sheets. Divide cake evenly onto 6 plates and garnish with whipped cream, pecans and blueberries. These cookies can be made ahead of time and frozen for up to 1 month. Desserts Praline Pecans and Cranberries Makes 5 cups Ingredients 3-1/2 cups 1/4 cup 1/4 cup 2 T. 1 tsp. 1/4 tsp. 1-1/2 cups Pecan halves, toasted Light corn syrup Light brown sugar Butter or margarine Vanilla Baking soda Dried cranberries Preheat oven to 250° F. Line large cookie sheet with foil and set aside. Grease 9x13 pan, spread pecans in single layer. Combine corn syrup, sugar and butter in 2-cup glass measuring cup and microwave on high for 1 minute. Stir. Microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda. Drizzle syrup mixture evenly over pecans and stir with a wooden spoon until evenly coated. Bake 1 hour, stirring every 15 minutes to 20 minutes. Transfer to cookie sheet, spreading pecans evenly with lightly greased spoon. Allow to cool completely. Break pecans apart. Combine pecans and cranberries in a bowl. Store in airtight container at room temperature up to 2 weeks. Pecans Provide Nutrition Pecans are not only packed with taste, but with powerful nutrition as well: • 90 percent of the fats in pecans are unsaturated (about 60 percent monounsaturated/30 percent polyunsaturated) . • A serving of pecans (30g) provides about 25 percent more oleic acid than a serving of olive oil (one tablespoon). • Pecans are cholesterol-free. • Pecans are sodium-free. • Pecans are fiber-rich. • Pecans are a valuable plant protein source. • Pecans have more than 19 vitamins and minerals. • Pecans are an excellent source of gamma tocopherol, an important type of vitamin E. • Pecans contain concentrated amounts of natural plant sterols, touted for their cholesterol-lowering ability. • Pecans contain a variety of phytochemicals that tests show may promote health and reduce the risk of chronic disease. • Nuts are recommended by the American Heart Association and U.S. Dietary Guidelines as a desirable source of heart-healthy unsaturated fat. Information provided by the National Pecan Shellers Association Learn more at www.ilovepecans.org. Texas Pecan Growers Association 4348 Carter Creek Parkway, Suite 101 Bryan, Texas 77802 Phone: (979) 846-3285 Fax: (979) 846-1752 www.tpga.org Texas Department of Agriculture P.O. Box 12847 Austin, Texas 78711 Phone: (877) 99-GOTEX Fax: (888) 223-8638 www.gotexan.org C o m m i s s i o n e r T o d d S ta p l e s T e x a s D e pa r t m e n t o f A g r i c u lt u r e Original Opt1. Opt2. Opt3.
© Copyright 2018