Archive for the ‘Pecan Chefs Summit’ Category

Chocolate Pecan Pie

May 16th, 2017 by Diane Jackson

Recipe from Maximo Lopez May, Hyatt Hotels This traditional German dessert is actually a twist on the All-American classic…Pecan Pie. Which just goes to show you the whole world loves a good Pecan Pie!   Ingredients: For the Dough 10 tablespoons unsalted butter 6 tablespoons demerara or granulated sugar 1 egg yolk 1 ½ cups […]

Butternut Squash and Pecan Chili

May 16th, 2017 by Diane Jackson

Recipe from Seth Freedman, PeachDish and Stacy Little, SouthernBite.com Hearty and healthy, this vegetarian chili gets its meaty rich texture from pecans. It’s so full of flavor…you won’t believe you’re eating something so good for you!   Ingredients: 2 tablespoons pecan oil 4 cloves garlic, minced 1 bunch green onions, chopped (white and green parts […]

Pecan and Sautéed Onion Soup

November 23rd, 2015 by Jennifer Stone

This pecan and sautéed onion soup recipe from Chef Leif Benson, CEC, AAC – Chef Emeritus with Pro Chefs Oregon is one for the (recipe) books!   Ingredients: 3 Tbsp pecan oil 1 Cup sweet onion, diced 3 Cloves fresh garlic, crushed 6 Oz tomato paste 1 ½ quarts chicken stock 2 Cups half & half 2 […]

Fresh Pecan Topped Salad

November 22nd, 2015 by Jennifer Stone

Chef Trent Page, Chef de Cuisine at Bon Appetit created this fresh pecan topped salad for the Google, You Tube Headquarters Cafeteria. Ingredients: Miso (Red)                      2 Tbsp Rice Wine Vinegar        ¼ Cup Honey                                 2 tsp Juice of ½ lemon Pecan Oil                        ¼ Cup Shichimi Pepper               1 Tsp (or substitute chili flake) Pecan Pieces (small)   4 Tbsp Salt […]

Pecan Smoked Trout Spread

November 22nd, 2015 by Jennifer Stone

This pecan smoked trout spread was created by Chef Trent Page, Chef de Cuisine at Bon Appetit @ Google, You Tube Headquarters Cafeteria and can be added to top a crustini or any type of cracker.   Ingredients: 1  Trout, cleaned and scaled and filleted 1/4 Cup  Mascarpone 1 Tbsp.  Preserved Lemon (or Lemon Zest) 1 Tbsp.  Tarragon 1 Tbsp.  Shallots, minced […]