eGourmet Recipes

• 1 ½ cups cornmeal
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 (14-ounce) can cream-style corn
• 1 cup sour cream
• 2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
• 2 jalapeno peppers, seeded and chopped (optional)
• ¼ cup roasted pecan pieces
• ½ cup finely chopped onions
• ¼ cup finely chopped red and yellow bell peppers
• 8 ounces grated cheddar cheese
• 4 bacon slices

   

Preheat the oven to 375 degrees. Combine the cornmeal, baking powder, and salt in a large mixing bowl.  Stir to mix.  Add the eggs, corn, sour cream, 2/3 cup of the pecan oil, jalapenos, pecans, onions, bell peppers, and cheddar cheese. Stir to mix well.

 Add the remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet.  Arrange the bacon slices in the bottom of the skillet and heat over a medium-high heat.  When the bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven.

 Bake until golden brown, about 40 minutes.  Remove from the oven and cool for a few minute before cutting into wedges to serve.

Makes 8 servings

• 3 medium bananas, mashed

• ½ cup Kinloch Plantation Pecan Oil

• 2 eggs

• 1 cup sugar

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup chopped pecans or walnuts

Preheat the oven to 350 degrees. Liberally grease a loaf pan.

Combine all the ingredients in a large mixing bowl and mix well, but do not overmix. Pour into the prepared pan until a cake tester inserted in the center comes out clean, about 1 hour and 15 minutes. Turn out on a rack and cool before slicing.

Makes 1 loaf to serve 8 to 10

1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated Parmesan cheese

In a saucepan on low heat, slowly heat the butter and garlic until the butter has just melted. In a medium bowl, mix together the bread crumbs, grated parmesan cheese, dash of pepper and 1/2 teaspoon of salt. Season the chicken with 1 teaspoon of Oh Yeah!, 1/4 teaspoon of salt and a dash of black pepper. Dip the chicken pieces in the butter/garlic and then thoroughly coat the chicken with the bread crumb mixture. Carefully place on a baking sheet or large glass pan. Sprinkle the last teaspoon of Mitch’s Oh Yeah over the chicken and bake for 60 to 75 minutes at 350 until crispy.

4 sweet potatoes

¼ cup Kinloch Plantation Products Pecan Oil

1 or 2 cloves garlic, peeled and cut into slices

Mitch’s Oh Yeah Zesty Seasoning

Preheat oven to 400°.  Wash unpeeled potatoes and dry.  Cut ends off, but do not peel potatoes.  Set aside.  In medium bowl, add Pecan Oil and peeled garlic slices.  Allow the garlic to infuse or sit in the oil for about 10 minutes.  Cut unpeeled potatoes into chunks or ¼” slices.  Remove garlic and toss potatoes in the garlic-pecan oil.  Place in a single layer on baking sheet.  Sprinkle top of potatoes with Cajun seasoning or Herbes de Provence.  Bake @ 400° oven for 15 minutes.  Turn potatoes over, sprinkle other side with seasoning and continue baking for an additional 15 minutes or until tender on the inside.

Serves 10-12

To prepare the crust: Preheat oven to 375°. Line a 9-inch removable bottom tart pan with the crust and line with parchment. Fill with pie weights or dried beans and bake 15 minutes. Remove parchment and weights. Return to oven and bake 5-8 minutes more until golden. Cool.

To prepare the filling: Beat together the cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth. Spread mixture evenly over the bottom of the cooked and cooled crust.

To prepare the topping: Preheat the broiler. In a small saucepan or in the microwave, melt the preserves with the grated gingerroot. Thinly slice the bananas and arrange decoratively over the cream cheese filling. Brush with the preserve mixture and sprinkle with the macadamia nuts and coconut. Broil until nuts and coconut are golden, 2 to 3 minutes. Watch carefully, as the coconut can burn! Refrigerate tart and chill completely, about 2 hours. Slice with a sharp knife, wiping the blade between the cuts. Garnish with lemon slices and fresh mint. Store remaining tart in refrigerator.

Recipe courtesy Molly Fowler, The Dining Diva