Entrees with Pecans
- Season a Midwestern-style ham loaf with brown sugar, sweet onion,
tomatoes and a pinch of cloves, then fold in chopped pecans.
- Encrust a pork tenderloin in chopped pecans and bread crumbs before
roasting. Serve with sweet potatoes and mushroom-garlic custard.
- Grind pecans into a paste with fresh ginger, olive oil, garlic and a
splash of vinegar. Smear atop tuna steaks and grill until medium-rare.
- Combine ground pecans with parsley and green onions, thicken with olive
oil and spread on salmon fillets before grilling. Serve with steamed new
potatoes.
- Toasted pecans add richness to a salsa of yellow tomatoes and mango you
serve atop grilled or baked grouper.
- In the style of the Low Country, season shrimp with red pepper, paprika
and salt, then pan-fry in butter or olive oil. Spoon atop steamed rice and
toasted pecans.
- Slice smoked chicken and fold into a wild mushroom cream sauce. Serve
atop fettucine with peppered toasted pecans.
- Chicken tettrazini is a classic. Don't forget the minced pecans and
chopped green olives.
- Before baking chicken breast tenders, brush them with olive oil, then
dredge in a mixture of bread crumbs, pecans and parmesan.
- Toss whole wheat linguine with French lentils, carrots and pecans.
- Crown baked polenta with tomatoes, chopped pecans and fontina cheese.
- For a meatless loaf, combine brown rice, onion, mushrooms, seasonings,
eggs and ground pecans.
- Fresh summertime pesto calls out for basil and ground pecans. Simply toss
with pasta, sprinkle Parmesan cheese, and serve hot or cold.
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