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Jamaican Jerk Catfish Salad

  • 2 US Farm Raised Catfish Fillets
  • ¼ cup PECAN OIL
  • 2 TBL Jerk  seasoning
  • 1 bag salad greens
  • ½ mango, sliced
  • ½ red bell pepper, finely diced
  • 1 plantain, sliced in this strips and fried

Combine PECAN OIL and Jerk seasoning in small bowl. Toss fillets with mixture to coat. Cover bowl with plastic wrap; marinate 30 minutes or overnight.  Preheat grill. On hot grill, place catfish serving side down. Cook 4 minutes, turn and cook another 4 minutes or until done.  Remove from grill and set aside to cool. Slice on the bias into 1-inch strips.

Place salad greens on plate. Add layer of sliced mango, grilled catfish and red bell pepper. Drizzle with Jamaican Dressing and top with plantain strips.

Jamaican Dressing

  • ¼ cup canned chipotle in adobo sauce
  • 1 lime juiced
  • 1 ½ tsp sugar
  • 2 TBL water
  • ¼ cup sour cream
  • 2 TBL fresh cilantro, chopped

Puree adobo, lime juice and sugar in blender. Slowly drizzle in pecan oil white running. Next, drizzle in water while running. Add sour cream and blend until smooth. Add cilantro and pulse a few times to blend.

The Catfish Institute, Madison MS

Shrimp with Orange & Basil


·         1 pound raw shrimp

·         ¼ tsp salt

·         ¼ tsp ground turmeric

·         1 TBL pecan oil

·         1 orange – peeled and cut into ½ inch cubes

·         1 white onion thinly sliced

·         ¼ cup finely chopped basil leaves


Toss shrimp with salt and turmeric. Heat pecan oil in a non stick skillet and place shrimp in single layer. Cook until turn salmon-pink, about 1 minute. Flip and cook 1 more minute. Add orange, onion and basil, stirring until shrimp is just cooked about 1-2 minutes.

Pecan Baked Catfish

  •  4 (5 oz ) catfish fillets
  •  ¾ cup finely chopped Delta Pecans
  • 2 Tbl milk
  • 1 egg, beaten
  • 3 Tbl Dijon mustard
  • Lemon wedges for garnish


Preheat oven to 400 F. Rinse catfish in cold water and pat dry wit paper towels. Sprinkle pan with Delta Virgin Pecan Oil.

Place chopped pecans in a shallow dish. In another shallow dish combine milk, egg and mustard Dip catfish in milk mixture, turning to coat, then roll in pecans to coat. Place catfish on baking pan. Season with salt and pepper to taste.

Bake 10 to 12 minutes or until fish flakes easily with fork. Garnish with lemon wedges and serve.

Serves 4 – Per serving: 212 calories, 14g fat, 2 g saturated fat, 70 mg cholesterol, 325 mg sodium, 3g carbohydrate, 1 g fiber, 20 g protein

Bourbon Sweet Potatoes

  • 4-5 sweet potatoes
  • 1 cup sugar
  •  3 eggs
  • 1 stick butter melted
  • 1  small can evaporated milk
  • 1 tsp vanilla
  • 1 oz bourbon


Cook  & mash sweet potatoes. Mix all ingredients together. Pour into well greased casserole dish.Bake 40 minutes at 350 degrees. Bake potato mixture about 30 minutes more after adding topping or until brown & bubbly.


  • 1 cup pecans chopped
  • 1 cup brown sugar
  • 1 cup flour
  • 1 stick butter room temperature


Mix all ingredients together until crumbly. Sprinkle over sweet potatoes. 

Compliments of Susan Cox 

Salmon with Basil Tapenade

 Heat oven to 450 degrees.

1.       Mince 4 tablespoons basil and set aside; zest and juice 1 lemon and set aside. 

2.       In a small bowl, stir together 4 tablespoons black olive tapenade, 2 tablespoons minced basil, ½ the Lemon juice and ½ the lemon zest; season with pepper.  Spoon all but 1 generous tablespoon tapenade mixture into small Ziploc bag; seal and snip off a small corner to use as a piping bag. Reserve remaining tapenade for later use.

3.       Lay 4 salmon fillets (center cut, skin on) on a clean work space. Working with one fillet at a time, cut two slits, each about 1 inch wide, near the plump middle of the salmon. Holding the filled Ziploc bag, squeeze a bit of tapenade into each slit. Season fillets lightly with salt and pepper. 

4.       Heat 2 tablespoons of PECAN OIL in a large ovenproof skillet over high heat, then slip the fillets into pan, flesh side down. Cook for 2 minutes, turn, cook for 2 more minutes, then slide the skillet into the oven. Roast for 4-6 minutes, or until fillets give just slightly in center. Remove from heat, cover skillet with foil and let fish rest 5 minutes. 

5.       To make sauce, stir 3-4 tablespoons pecan oil into reserved tablespoon tapenade mixture. Add remaining lemon zest and remaining 2 tablespoons minced basil and season with salt and pepper to taste. Drizzle sauce over each fillet and serve immediately. 

Adapted from Around my French Table by Dorie Greenspan


 Fillet of Venison

  • 1 whole deer tenderloin, 1-3 lbs
  • 1 Tbl Delta Pecan Oil
  • 1-2 Tbl butter
  • Garlic and Black pepper to taste
Madeira Game Sauce
  • 3 Tbl butter
  • 1 cup venison stock
  • 2 Tbl Madeira wine
  • 3 Tbl flour
  • 2 Tbl currant jelly

 In small saucepan, melt butter over medium low heat. Stir in flour, blend in stock. Cook over medium heat until thickened and bubbly after 5-7 minutes. Add jelly, stir until melted. Add Madeira wine and heat just to boiling. Serve sauce warm.

In medium skillet, melt butter in pecan oil over medium low heat. Add one inch fillets and cook quickly at high temperature, turning once. Serve with Madeira Game Sauce

Pecan Baked Catfish
  • 4 (5 oz) catfish fillets
  • 2 Tbl Delta Pecan Oil
  • 3/4 cup finely chopped Delta Pecans
  • 2 Tbl milk
  • 1 egg, beaten
  • 3 Tbl Dijon mustard
  • Lemon wedges for garnish
Preheat oven to 400F. Rinse catfish in cold water and pat dry with paper towels. Coat a rimmed baking pan with Delta Pecan Oil. Place chopped Delta Pecans in a shallow dish. In another shallow dish combine milk, egg and mustard. Dip catfish in milk mixture,  turning to coat, then roll in pecans to coat. Place catfish on baking pan. Season with salt and pepper to taste. Bake 10 to 12 minutes or until fish flakes easily with a fork. Garnish with lemon wedges, and serve.

Mediterranean Tilapia

  • 1 Tbl Pecan Oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine
  • 14.5 oz diced fresh tomatoes
  • 1/2 cup kalamata olives, pitted and sliced
  • 2 Tbl chopped fresh parsely
  • 1 cup finely chopped roasted salted Delta Pecans
  • 1 1/4 pounds tilapia fillets
  • sea salt
  • freshly cracked pepper
In a large skillet heat pecan oil over medium heat. Add onion and garlic; saute until softened. Add wine, tomatoes, olives and parsley; simmer 5 minutes. Add fillets to skillet; simmer 5 minutes or until fish turns white and flakes easily with a fork. Season to taste with salt and pepper, garnish with pecans.

  • 8 oz ground beef
  • 8 oz lean ground pork
  • 2 TBL red wine vinegar
  • salt and pepper
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 green chile, finely chopped
  • 1 pound tomatoes, peeled, chopped
  • 1/3 cup raisins
  • 1/2 cup finely chopped PECANS
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 2 TBL tomato paste
Mix meats together with vinegar, salt and pepper. Heat pecan oil in a large skillet, add onion, garlic and chile and cook 3 minutes, stirring frequently. Add meat mixture and stir over high heat until beginning to brown. Drain off fat.
Stir in tomatoes, raisins, pecans, cloves, cinnamon and tomato paste. Simmer 15 minutes, uncovered,or until mixture is thick and well blended. Use hot as a filing for tortillas, enchiladas, chimichangas, burritos or tacos, or use cold as a filing for empanadas.


  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pound tomatoes, peeled, chopped
  • 1 green chile
  • 1 TBL tomato paste
  • 1 tsp finely chopped cilantro
  • salt & pepper to taste
Heat pecan oil in a skillet, add onion and garlic and cook 5 minutes until soft but not brown. Add tomatoes, chile, tomato paste ad cilantro; season with salt and pepper. Simmer 20 minutes or until thick. Remove the chile. For a hotter sauce chop the chile and retun to sauce. Makes 2 cups.


·         1 cup chopped Vidalia onion

·         1 cup diced cooked ham

·         2 Tbls DELTA PECAN OIL

·         2 Tbls chicken  broth

·         1 red bell pepper, seeded and finely chopped

·         2 cups cooked field peas

·         1 tsp hot pepper sauce

·         ½ tsp salt

·         ½ tsp ground black pepper

·         ¼ tsp ground white pepper

·         3 cups hot cooked brown rice

In a large skillet, cook onion, ham, oil, broth, and bell pepper over medium high heat until begetables are tender, approximately 6 minutes. Add field peas, hot pepper sauce, salt and pepper. Bring mixture to a simmer. Cook an additional 2 minutes. Serve with hot rice.



·         4 Tbls DELTA PECAN OIL, divided

·         2 Tbls unsalted butter, divided

·         4 ½ cups diced Vidalia onion

·         2 cups chopped carrots

·         1 cup chopped celery

·         2 pounds duck breasts

·         6 cups low-sodium chicken broth

·         1 cup each diced green, yellow and red bell pepper

·         1 (8 oz) package sliced baby portobello mushrooms, diced

·         ½ fresh habanero pepper, seeded and minced

·         1 pound hot pork sausage, cooked and crumbled

·         1 ½ cups Delta Rice

·         1 tsp orange zest

·         2 Tbls fresh orange juice

·         2 Tbls chopped fresh parsley

·         2 tsp salt

1.       In a large Dutch oven, heat 2 tablespoons of Delta Pecan Oil and 1 tablespoon butter over medium high heat. Add 2 ½ cups onion, carrots, and celery. Cook until onions are translucent, approximately 6 minutes.

2.       Add duck breasts and checking broth. Bring to a boil. Cover, reduce heat, and simmer until duck breasts are very tender, approximately 3 hours.

3.       Remove duck from pot and set aside to cool. Strain liquid, reserving broth and discarding vegetables. Carefully skim fat from broth. Shred cooled duck breast meat, and set aside.

4.       Wipe out Dutch oven. Add remaining 2 tablespoons Delta Pecan Oil and 1 tablespoon butter. Cook over medium high heat until melted. Add remaining 2 cups onion, bell peppers, mushrooms, and habanero. Cook until onions are translucent, approximately 6 minutes.

5.       Add 3 cups reserved duck broth, shredded duck meat, cooked sausage, rice, orange zest, orange juice, parsley, and salt, stirring until combined. Cover reduce heat, and simmer for 20 to 25 minutes, stirring occasionally. Remove from heat. Let stand, covered, for 10 minutes. Serve hot.




Sweet Potato Souffle

·         2 ½ cups cooked mashed sweet potatoes (about 3 sweet potatoes)

·         6 Tbl butter, melted

·         1 cup sugar

·         ½ cup whole milk

·         2 large eggs

·         1 tsp orange extract

·         1 tsp vanilla extract



·         1 cup firmly packed light brown sugar

·         1 cup chopped pecans

·         ½ cup all purpose flour

·         4 Tbl butter, melted

Preheat oven to 350 degrees. Lightly spray a 13x9 inch baking dish with nonstick cooking spray. Set aside. In a large bowl, combine sweet potatoes, butter, sugar, milk, eggs, and extracts, beating at medium speed with an electric mixer until well blended. Pour sweet potato mixture into prepared baking dish. In a small bowl, combine brown sugar, pecans, flour and butter for topping. Sprinkle pecan mixture evenly over sweet potato mixture. Bake until topping is lightly brown, approximately 35 minutes.

Compliments of Taste of the South Magazine, and Mary Lynn Van Gelderen

Roasted Cauliflower with Pecans and Browned Butter

·         2 heads cauliflower

·         ¼ cup extra virgin Pecan Oil

·         ½ tsp salt, divided

·         ½ tsp ground black pepper, divided

·         4 Tbl butter

·         ½ cup chopped pecans.

Preheat oven to 350 degrees. Spray 2 rimmed baing sheets with nonstick cooking spray. Set aside.  Slice cauliflower vertically into 1 inch thick slices. (Some florets will fall away from slice) Spread in a single layer on prepared baking sheets. Drizzle cauliflower on each baking sheet with 2 Tbl pecan oil. Sprinkle each with ¼ tsp salt and ¼ tsp pepper.

Bake until cauliflower is cooked through and edges are golden, turning once, 40 to 45 minutes. In a small skillet, melt butter over medium heat. Add pecans, and cook, stirring frequently, until pecans begin to brown, 4 to 5 minutes.

To serve, place roasted cauliflower on a serving dish. Spoon pecans and butter over cauliflower. Serve immediately.

Compliments of the Taste of South Magazine


·         1 cup shelled cranberry beans

·         1 tsp Dijon mustard

·         2 Tbl sherry vinegar

·         1 Tbl pecan oil (available at

·         2 Tbl grapeseed oil, plus more for brushing

·         1 tsp minced shallot

·         1 tsp finely chopped tarragon

·         1 tsp finely grated lemon zest

·         Salt and freshly ground pepper

·         1 ¼ pounds small zucchini, sliced lengthwise 1/8 inch thick on a mandolin

·         8 mint leaves, torn

·         2/3 cup shaved Parmigiano-Reggiano cheese ( 2 oz)

·         ¼ cup pecan halves

1.       In a medium saucepan of boiling water, cook the cranberry beans until tender, about 20 minutes; drain

2.       In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the pecan oil and the 2 Tbl of grapeseed oil. Whisk in the shallot, tarragon and lemon zest and season with salt and pepper. Add the warm beans to the dressing and toss.

3.       Preheat a grill pan. Lightly brush the zucchini with oil; season with salt and pepper. Grill over high heat, turning once, until the zucchini is crisp-tender, about 2 minutes. Transfer the zucchini to the beans, add the mint and toss. Mound the zucchini on plates, top with the cheese and pecans and serve.

Compliments of Food & Wine – Recipe by Monica Pope


·         3 Tbl Delta Pecan Oil

·         4 boneless chicken breasts

·         Sea Salt and freshly ground white pepper

·         1 large red bell pepper, stem and seeds removed, thinly sliced

·         1 large yellow bell pepper, stem and seeds removed, thinly sliced

·         4 cloves garlic, chopped

·         1 Tbl tomato paste

·         1 cup balsamic vinegar

·         2 Tbl clover honey

·         2 cups low sodium chicken broth

·         ¼ cup chopped fresh flat leaf parsley

·         ½ cup chopped Delta Pecans


1.       Heat pecan oil in a medium Dutch oven over high heat until it shimmers. Pat the chicken dry with paper towels; season with salt and pepper. Place chicken in the pan, top side down. Cook until golden brown. Turn over, continue cooking approximately 3 minutes. Remove chicken to a plate.

2.       Add peppers and cook stirring occasionally, until slightly soft, about 5 minutes. Add garlic and cook for 1 minute. Add tomato paste and cook for 1 minute. Add the vinegar and cook until reduce by half. Add honey and broth, season with salt and pepper, cook for 5 minutes.

3.       Return the chicken and accumulated juices to the pot. Reduce heat to medium, cover the pot, and cook until the chicken is tender, about 15 minutes. Remove the chicken to a platter. Cook sauce until slightly reduced, about 5 minutes. Stir in parsley and chopped pecans and pour sauce over the chicken.



·         ¾ cup Delta pecan halves

·         ¾ cup all purpose flour

·         2 ½ tsp Delta Seasoning (recipe follows)

·         2 large eggs

·         ½ cup milk

·         4 (6 to 8 oz) Mississippi Farm Raised catfish fillets

·         ½ cup PECAN OIL

·         1 recipe Pecan Oil Meuniѐre Sauce (recipe follows)


1.       In a food processor combine pecans, flour and 1 ½ tsp Delta Seasoning. Pulse until smooth. Place mixture in a large shallow dish. Beat eggs and milk together in a large bowl.

2.       Season both sides of catfish with remaining 1 tsp Delta Seasoning. Dip fish into egg mixture, one fillet at a time, shaking to remove any excess. Dredge in pecan-flour mixture, pressing to coat well.

3.       In a large iron skillet, heat ¼ cup pecan oil over medium high heat. Add 2 catfish fillets and cook until golden brown, approximately 3 minutes on each side. Transfer fish to paper towels to drain. Repeat with remaining fillets and oil.

4.       Serve catfish drizzled with Delta Pecan Oil Meuniѐre Sauce


·         5 Tbl Delta Pecan Virgin Pecan Oil

·         ¼ cup minced mixed green, red, and yellow bell peppers

·         2 Tbl minced shallot

·         ¾ cup Delta pecan halves

·         4 sprigs fresh thyme

·         2 medium lemons, halved

·         ½ tsp mild hot pepper sauce, such as Tabasco

·         ½ tsp Worcestershire sauce

·         1 tsp Delta Seasoning (recipe follows)


1.       Drain oil from skillet and wipe it clean with paper towels. Return skillet to medium high heat. Add Delta Pecan Oil, bell peppers, and shallot and cook, stirring, for 1 ½ minutes. Add Delta Pecans and thyme and cook, stirring, until fragrant and light toasted, 2 to 3 minutes.

2.       Squeeze lemon juice into skillet and add squeezed lemon halves, hot pepper sauce, Worcestershire, and Delta Seasoning. Cook, stirring for 4 minutes. Remove thyme sprigs and lemon halves.




·         1/3 cup Garlic salt

·         ¼ cup paprika

·         ¼ cup onion powder

·         ¼ cup rosemary garlic seasoning

·         ¼ cup freshly ground black pepper

·         ¼ cup freshly ground white pepper (optional)

·         1 Tbl plus 1 tsp dried thyme

·         2 tsp dried oregano

·         1 tsp ground cayenne pepper to taste

Combine all ingredients in a bowl and store in an airtight container



Chicken Pecan Quiche
  • 1 cup all purpose flour
  • 1 cup (4 oz) shredded sharp Cheddar cheese
  • 3/4 cup chopped Delta pecans
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1/3 cup vegetable oil
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1/4 cup mayonnaise
  • 3 eggs, beaten
  • 2 cups chopped roasted or smoked chicken
  • 1/2 cup (2 oz) shredded sharp Cheddar cheese
  • 1/4 cup minced onion
  • 1/4 tsp dried whole dill weed
  • 3 drops of hot sauce
  • Delta pecan halves
Preheat the oven to 350 degrees. Combine the flour, 1 cup cheese, chopped Delta pecans, salt and paprika in a bowl and mix well. Add the oil and stir until crumbly. Reserve 1/4 cup of the crumb mixture. Press the remaining crumb mixture over the bottom and up the side of a 9 inch quiche pan. Prick the bottom and side with a fork and bake for 10 minutes. Remove from the oven and reduce the oven temperature to 325 degrees.
Whisk the sour cream, broth, mayonnaise and eggs in a bowl until blended. Stir in the chicken, 1/2 cup cheese, the onion, dill weed and hot sauce. Spoon the chicken mixture into the baked crust and sprinkle with the reseved crumb mixture. TopDelta  with pecan halves and bake for 45 minutes. Serves 6 to 8.
Compliments of Dallas Dish, Junior League of Dallas

Pork Tenderloin with Bourbon-Pecan Sauce
2 pork tenderloins (about 1 1/2 to 2 pounds)
1/8 cup pecan oil
1 Tbl poultry seasoning
2 Tbl butter
1 cup chopped Delta pecans
1/2 tsp salt
2 Tbl bourbon
2 cups heavy cream
Preheat oven to 400 degrees. Combine olive oil and poultry seasoning. Brush half of the pecan oil mixture on each pork tenderloin. Place the tenderloins on the rack of a roasting pan, and roast in oven until an instant-read thermometer registers 160 degrees. This should take about 50 minutes. Remove tenderloin from oven and loosely cover with aluminum foil to keep warm while making sauce.
In a large skillet over medium heat on stovetop, melt butter. Add Delta pecans and salt; cook about 5 minutes, or until light brown, stirring constantly. Remove skillet from heat and add bourbon. Return skillet to heat and add heavy cream. Reduce heat to low and let sauce simmer until thick and creamy.
Slice port tenderloins into 3/4 inch thick medallions. Drizzle with sauce. Yields 6-8 servings.
Compliments of Taste of the South Magazine - Winter 05.

Vegetable and Pecan Calzones
2 tsp pecan oil
1/2 cup chopped onion
1/2 tsp dried oregano
16 oz bag frozen mixed vegetables
Salt and black pepper
1/2 cup plus 4 tsp shredded Parmesan cheese
2/3 cup chopped toasted Delta Pecans
10 oz tube refrigerated pizza dough
Heat oven to 375 degrees F. Lightly oil a large baking sheet. In large skillet, heat pecan oil over medium heat; add onion and saute 5 minutes. Stir in oregano, then mixed vegetables, and salt and pepper to taste. Cook, sitrring occasionally, until vegetables have thawed - about 10 minutes. Stir in 1/2 cup cheese and the Delta pecans.
Remove dough from package and spread to about 14 1/2 inch square. Divide dough into 4 equal squares. Transfer 1 square to baking sheet and top with a heaping cupful of vegetable pecan mixture. Fold over one corner of dough to meet opposite corner; pinch and roll edges together to enclose fililing, creating a triangle turnover shape. Lightly brush top with water, sprinkle with a teaspoon of remaining Parmesan and some black pepper. Make two small slashes in top. Set aside on baking sheet and repeat to make 3 more calzones. Bake calzones 15-20 minutes or until well browned. Cool slightly before serving.

Penne Pasta with Asparagus and Pecans
  • 1 Tbl pecan oil
  • 1 Tbl butter
  • 1 lb asparagus, cut into 2" pieces
  • 1 yellow bell pepper, diced
  • 1 red bell pepper diced
  • 1 tsp minced garlic
  • 1 3/4 cups chicken broth
  • 1 lb penne pasta, uncooked
  • 1 1/2 Tbl minced fresh basil
  • 2/3 cup Parmesan cheese, divided
  • 3/4 cup toasted Delta pecans, divided
  • Salt, pepper to taste


Combine pecan oil and butter in a large skillet; add asparagus and cook until lightly browned, stirring constantly, about 6 to 7 minutes. Stir in peppers and garlic and cook about 1 minute. Add chicken broth, bring to a boil. Reduce heat and add pasta and basil. Simmer 7 to 9 minutes. Stir in half the Parmesan cheese and half the pecans. Add salt and pepper to taste. To serve, transfer to a warm bowl and sprinkle with the remaining cheese and pecans. YIELD: 4 to 6 servings.

Soft-Shell Crawfish in Praline Sauce

Serves 4

• 12 soft shelled crawfish
• 1 can artichoke bottoms (14 oz), drained
• 1 cup buttermilk
• ½ tsp salt
• ½ tsp pepper
• 2 cups all purpose flour, seasoned with salt and pepper
• 6 Tbs unsalted butter
• Praline Sauce (see accompanying recipe)
• 2 Tbs chopped Delta pecans for garnish

Remove heads from crawfish. Soak crawfish and artichoke bottoms for 30 minutes in buttermilk that has been seasoned with salt and pepper. Drain and dredge in seasoned flour. Pan fry crawfish and artichoke bottoms in butter until golden brown, about 5 minutes each side, and drain on paper towels. On individual plates, arrange crawfish atop artichokes. Spoon over Praline Sauce, garnish with pecans, and serve immediately.

Praline Sauce – Yields 1 ½ cups

• 1 Tbs minced shallots
• 1 Tbs minced garlic
• ¼ cup clarified unsalted butter
• ¼ cup pecans, chopped
• 3 sprigs fresh thyme ( ½ tsp dried)
• 1 ½ tsp black peppercorns
• 4 sprigs fresh mint, whole
• 1/3 cup dry white wine
• 2 Tbs praline-flavored liqueur
• 2 cups heavy cream
• 2 sprigs fresh mint, chopped

Sauté shallots, and garlic in butter over medium heat until golden. Add pecans, thyme, peppercorns, and whole mint sprigs and sauté 1 minute. Add wine and cook 1 minute, stirring. Heat liqueur in a small pan over low heat, until warm. Ignite and pour quickly over shallot mixture. Boil until reduced by half. Stir in cream and reduce by half again. Add chopped mint sprigs and keep warm to serve immediate or store refrigerated.


Seared Salmon Salad with Delta Pecans

A salad can be so much more than just a pre-courser to a meal or a bland diet food. Dishes made from leafy greens make a delicious, and healthy, main attraction of any meal.

Seared Salmon over Mixed Greens

  • 4 salmon fillets
  • 2 Tbl PECAN oil
  • Salt and pepper to taste
  • ½ cup dried cranberries
  • ¼ cup thinly sliced scallions
  • ½ cup crumbled feta cheese
  • ½ cup Delta Honey Roasted Pecans
  • ¼ cup Wine Vinaigrette
  • 1 package Spring Mix salad blend

Season the salmon with salt and pepper. Heat 2 Tbl pecan oil in a large pan. Sear salmon, skin side up, until the meat is well browned. Flip over and cook until the fish is medium rare, or desired temperature. While the salmon is cooking, toss the salad blend with cranberries, scallions, feta cheese, pecans and dressing. Season with salt and pepper to taste. Divide the salad among the individual plates. Place salmon fillet on top of the salad mixture. Serve immediately – Serves 4 as a main course.

Compliments of MidSouth Living Magazine – May 06