Celebrate Pecan Month With Sweet and Savory Dishes

Celebrate Pecan Month With Sweet and Savory Dishes

Say “pecans” and most people think of pies and other delicious desserts. But the rich flavor of the pecan makes it ideal for savory dishes, too. And since April is National Pecan Month, it’s the perfect time to enjoy these versatile nuts!Pecan tre...

Author

Lehman's

Ingredients

• Vegetable oil, for frying
• 1 1/3 to 2 pounds catfish filets
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten well, with a splash of milk
• 1 cup Italian seasoned bread crumbs
• 1 cup pecans, finely chopped
• 1/2 teaspoon nutmeg, freshly grated or ground
• 1 orange, zested (juice is used in dressing)
• Dressing – I serve it on the side so family and friends can put on the amount they choose
• 1/4 cup maple syrup
• 1/4 cup favorite barbecue sauce
• 1 navel orange, juiced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• Your family’s favorite green salad ingredients
• 1/3 chopped pecans
• 1 Tablespoon butter
• 1 cup brown sugar
• 2 eggs, beaten
• 1 1/2 cups half and half
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 1 vanilla bean seed – save the pod for flavoring sugar (optional)

Directions

1. Using a paper towel, blot fish filets dry.
2. Season catfish with salt and pepper.
3. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest.
4. Coat filets in batches in flour, then egg, then bread crumb mixture.
5. Fry filets in small batches 6 to 7 minutes.
6. Drain catfish on paper towels.
7. Combine maple syrup, barbecue sauce and orange juice in a bowl.
8. Whisk in oil and season with salt and pepper.
9. Combine green salad ingredients in a large salad bowl and serve along with fish (dressing on the side.)
10. In a small skillet over low heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3-5 minutes (watch out, they will burn easily).
11. Remove them from skillet and set aside
12. Whisk eggs in a mixing bowl and set aside.
13. Combine brown sugar and half and half in a sauce pan and mix well. Bring brown sugar mixture to a boil – over low heat, then remove from heat.
14. Place a small amount of the brown sugar mixture into eggs and blend, whisking as you do.
15. When egg mixture is warm whisk egg mixture into brown sugar mixture, whisking constantly.
16. Over low heat cook the custard, stirring occasionally until the custard will coat the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
17. Remove custard from heat and stir in cream, vanilla, vanilla bean, and pecans.
18. Allow custard to cool, then pour into ice cream maker and churn, following the manufacturer’s directions.