eGourmet Recipes

1 1/2 lbs large sea scallops
RUSSELL’S FAMOUS All Purpose Seasoning
1/4 cup all purpose flour
2 tablespoons butter
2 tablespoons finely chopped parsley
lemon wedges

Place scallops in a bowl and liberally season with RUSSELL’S FAMOUS All Purpose Seasoning.  Toss scallops to coat all sides with seasoning (more or less to taste).  Dip in flour, both sides, and saute in butter to brown both sides.  About 5 minutes or until slightly firm to the touch. Sprinkle with chopped parsley and serve immediately with lemon wedges.

Poaching Liquid
2 cups A Perfect Pear – Pear Balsamic Vinegar
1 cup Water
½ cup Sugar

In a three-quart saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium. Simmer for 25 – 30 minutes

NOTE: Poaching liquid can be kept refrigerated indefinitely! In fact, it gets better with age. If needed, simply add additional Pear Balsamic Vinegar, water and sugar in the same proportions.

Drizzle over fresh Strawberries and serve with whipped cream.

• 1 bell pepper (green)
• 1 bell pepper (red)
• 1 red onion
• 2 cloves garlic
• 4 medium sizes tomatoes
• ½ cup vinegar
• ½ cup Kinloch Plantation Pecan Oil
• 1 tablespoon oregano
• 1 tablespoon cumin
• ½ cup of ketchup
• 1 tablespoon of hot sauce 

 Chop the bell peppers, onion, garlic and tomatoes (without any seeds) in little squares. Whisk all ingredients in a bowl or process briefly in a blender.

 Use to baste steak while grilling or as a mix sauce to accompany any steak. Store in an airtight container in the refrigerator for up to 1 week.

• 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

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.