Vegetable and Pecan Calzones
2 tsp olive 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 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 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 olive 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 pecans, divided
-
Salt, pepper to taste
Combine olive 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 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 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 olive 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 olive 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