Sunday, October 20, 2013

Nuts for Pecans



Do you say “PEE-can” or “puh-KAHN”? I believe it’s true that Southerners know best what to do with this tasty nut. San Saba, Texas is the self-proclaimed Pecan Capitol of the World. This unassuming town, located 30 miles from Seguin, boasts several pecan orchards and many home industries in pecan related products. In 1919, the 36th Texas Legislature made the pecan tree the state tree of Texas.
     Pecans are available year round but the months of October and November are when the harvest is at its peak. If you are driving around and see people hitting a tree with a tall cane pole and the kids running around on the ground below, they are probably picking up pecans.
     Pecans, like many nuts, are healthful and nutritious. They have antioxidant power, they offer cholesterol control, improved brain power and are heart healthy. Beyond all that, they are a source of vitamin E.  



     This native North American food source comes to us in all forms from raw to cooked.    Your first thought maybe of pecan pie, but that is just the beginning of a taste adventure. Next is probably a candy bar and then on to assorted cookies and desert treats or just a go-to snack. Recently we have been offered caramelized pecans as toppings and additions to salads along with fruits such as blueberries or strawberries.
     For years we heard about almond-crusted fish, but now we see pecan-crusted chicken and fish on more progressive restaurant menus. This also offers an alternate method of preparation, as these are baked or broiled.
     Pecans keep for months in the shell but once released they should be processed or frozen. Because of the natural oils in nuts they will become rancid over time. Store in airtight containers such a freezer bags or resealable cans with plastic lids. I have found that coffee cans work quite well. Be sure to mark containers with the date before placing in the freezer and remember to rotate and use the oldest container first. To use in baking you just remove them from the freezer chop or process whole -- no thawing needed.

Caramelized Pecans with Spinach Salad
1Tbsp olive oil
1/2 cup pecan halves
1 Tbsp granulated sugar
1 bag of salad green mix with baby spinach
1 pint of strawberries or fruit of your choice, such as blueberries, Mandarin oranges, etc.
4 Tbsp of extra virgin olive oil
4 Tbsp or raspberry or balsamic vinegar
Salt and pepper

Sauté nuts in oil on medium heat for 1 to 2 minutes, sprinkle with sugar and continue for 1 minute more. They will turn a golden color. Be careful not to burn. Allow to cool.
Place desired amount of salad greens for all servings into one bowl. Whisk oil slowly into vinegar and add salt and pepper. Toss greens in dressing and top with fruit and caramelized pecans.
     If you want to serve a wine with this course, an Italian Prosecco pairs nicely. It is hard to choose wines for salads because of the acid in vinegar used in dressings. Prosecco is the Italian version of sparkling wine and I have never had a bad one.
   

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