• 2 TBL balsamic vinegar
• 1 Tbl red wine vinegar
• 1 Tbl Dijon mustard
• 1 tsp light brown sugar
• 1 garlic clove, finely chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• 3/4 cup virgin pecan oil

Whisk the vinegars, mustard, brown sugar, garlic, salt and pepper until mixed. Gradually whisk in the pecan oil until smooth.

·         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.

Ingredients:

·         3 eggs

·         ½ cup Delta  Pecan oil

·         2 Tbl orange juice

·         2 tsp vanilla

·         2 cups flour

·         1 cup whole wheat pastry flour

·         ½ cup sugar

·         2 Tbl orange zest

·         1 Tbl baking powder

·         ½ tsp salt

·         1 cup Delta Pecans coarsely chopped

·         1 cup dark chocolate chips

Directions:

1.       Preheat oven to 350 F degrees. Line two baking sheets with parchment paper. In a medium bowl, beat together eggs, pecan oil, orange juice, and vanilla until well combined. In a separate bowl, whisk together both flours, sugar, orange zest, baking powder and salt. Add dry mix slowly to wet ingredients until mixture forms a ball. Turn out dough mixture onto a well floured surface and kneed a few times.  Fold in pecans and chocolate chips in alternating batches until evenly distributed.

2.       Divide dough into two pieces. Form each piece into a log about 9 inches long, then press flat until it is about half an inch tall and 3 inches wide. Transfer logs to baking sheets and bake for 20 to 25 minutes. Remove from oven and cool on wire racks for 20 minutes.

3.       Using a serrated knife, slice each log on the diagonal into ½ inch pieces. Return to oven and bake on each side for about 10 minutes. Slices should be golden brown. Remove from oven to cool. Yield 24 to 26 biscotti.

Compliments of Pecan South Magazine

DELTA PECAN CATFISH

·         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

DELTA PECAN OIL MEUNIERE 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.

DELTA SEASONING

·         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

• 1/2 cup Delta Pecan Oil
• 1/2 cup lemon juice
• 2 Tbl mustard
• 2 tsp honey
• 1 tsp pepper

Combine and add to your favorite salad!

• 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

• 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

Soft-Shell Crawfish in Praline Sauce

Serves 4

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

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.

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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