Archive for the ‘Pecan Chefs Summit’ Category

Rib Eye with Pecan Red Pepper Sauce

June 21st, 2017 by chutchinson

Recipe from Josh Butler, US Foods This traditional Spanish sauce gets richness from toasted pecans and smokiness from the fire roasted tomatoes and peppers. It’s the perfect compliment to a juicy steak…but just as good on a slice of bread!   Ingredients: • 1/2 cup pecan pieces • 1/2 cup roasted red pepper • 1/4 […]

Recipe from Seth Freedman, PeachDish and Stacy Little, SouthernBite.com The warm spiciness of these Spiced Pecans is perfect with the sweet tanginess of the Strawberry Vinaigrette. You’ll want to make a batch just to snack on.   Ingredients: • 1 cup pecans halves • 1 egg white • 1 ½ tablespoons Pecan Spice Blend (recipe follows) […]

Chilled Spanish Pecan Soup

June 21st, 2017 by chutchinson

Recipe from Maximo Lopez May, Hyatt Hotels A few simple ingredients are transformed into a creamy, delicious, traditional chilled Spanish soup. It’s almost like drinking a pecan smoothie!   Ingredients: • 1 head garlic • 2 slices of day old sourdough bread, crust removed • 2 cups vegetable stock • 1 cup chopped pecan nuts […]

Asian Lettuce Wraps

June 21st, 2017 by chutchinson

Recipe from Josh Butler, US Foods These winning Asian lettuce wraps are fresh and full of flavor. Easy to make…think tacos with the lettuce on the outside!   Ingredients: • 1 lemongrass stalk, finely minced or 2 tablespoons grated lemon or lime zest • 4 cloves garlic • 1/2 bunch fresh cilantro • 1 large […]

Pecan Granola Parfait

May 16th, 2017 by chutchinson

Recipe from Michael Coble, Aramark Start your morning right.  Creamy, fruity and crunchy…this breakfast parfait will keep you going all day.   Ingredients: 2 cups Greek yogurt 4 tablespoons honey 2 cups strawberries, sliced 1 cup pecan nut crunch (recipe follows)   Preparation: In a medium bowl, mix together the Greek yogurt and honey until […]