The NuttyBlog : Nutty News and Updates from JW Renfroe Pecan Co

From Chef Jim Shirley of The Fish House

• 4 green tomatoes sliced ½” thick
• 1 teaspoon white pepper
• 1 teaspoon cayenne
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup flour
• 1 cup Renfroe’s pecan pieces
• Oil for frying
• 1 egg, beaten
• 1 cup buttermilk
• 1 bottle Krug Sauvignon Blanc

For the sauce

• 1 cup mayonnaise
• 2 tablespoons capers
• 2 tablespoons jalapeño peppers
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced garlic
• 1 tablespoon minced red onion
• 1 teaspoon salt
• 1 tablespoon sherry
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Crack that bottle of Krug to take out the fear of frying, and then mix together the white pepper, cayenne, brown sugar, chili powder, onion powder, garlic powder and salt. Combine with flour. Toss all this in a food processor with the pecans and run for about 2 minutes on high. Transfer to a container and reserve.

Now toss all the sauce ingredients into the processor and run for about 1 minute. Reserve. Pour oil into a deep pan and crank to 350°. Mix the egg and buttermilk together. Dip tomato slices into egg mix and dredge through the pecan flour. Carefully drop into the oil and fry till golden brown. When all are done, drizzle with sauce, pour up the vino and sit down to a meal fit for a king.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Grease and flour two 8×4″ pans. Preheat oven to 325º. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: Our pecan meal is only a byproduct of the shelling process, thus it is not always available. When we have meal available, it is sold in 3 lb bags. Don’t need that much? Just drop some pecans into your food processor!

Main Entrees

Orange Pecan Glaze

• 1/3 cup concentrated orange juice
• 1 tablespoon brown sugar
• 3 tablespoons Pecan Meal

Mix glaze. Baste ham, chicken, or fish several times as cooking.

Meat Loaf

• Same idea for vegetarian loaves or patties.
• Substitute Pecan Meal for bread crumbs

Casseroles

• Sprinkle on top before baking.
• Add inside with other ingredients.

Other Ideas

• Add to stuffing’s
• Sprinkle with cinnamon on squash
• Mix in sweet potato dishes
• Use to fry or bake fish instead of corn meal.

Appetizers:

Pecan Spread & Cheese

• 1 cup grated cheese
• ½ cup Pecan Meal
• ½ cup mayonnaise
• 2 tablespoon minced onions

Blend well or put in food processor briefly. Spread on crackers, rye bread or celery sticks.

Pecan-Jalapeno Ball

• 8 oz cream cheese, softened
• 3 tablespoons jalapeno
• pepper jelly
• 2 tablespoons Pecan Meal

Mix together, chill, form into ball, roll in Pecan Meal to coat.

Use Pecan Meal to garnish deviled eggs.

Breakfast:

• Sprinkle on oatmeal
• Pecan butter - mix Pecan Meal with butter…great on toast
• Add to your French toast batter
• Substitute part of flour in pancakes ( or any cake recipe) with Pecan Meal.

While we have a recipe for oven roasted & salted pecans, some just prefer the good ole’ deep fry technique. All times listed below are based on a temperature of 360°, so you may need to adjust your times according to your fryer. Remember not to over-cook, the nuts will continue to brown after removal from the oil. Cooking them until they “look” done will burn them. According to your taste, drizzle with melted butter and popcorn salt while the nuts are cooling. As a substitute to salt, sprinkle on a cajun spice mix.

Pecans - 1 min - stir once
Almonds - 2 min - stir once
Brazils - 2½ min - stir once
Cashews - 1½ min - stir constantly
Filberts (hazel nuts) - 1½ min - stir constantly
Macadamias - 1½ min - stir constantly
Peanuts - 3 min - stir once

Thanks to the great coverage by the Pensacola News Journal, Queenie’s cookbook sold out (200 copies) in the first day and most of the 500 books on the first back order have now been reserved!