eGourmet Recipes

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.

Filling Ingredients
6 slices pancetta, chopped
2 tbsp extra-virgin olive oil
1 small shallot, finely chopped
2 teaspoons sugar
2 tbsp Pear Balsamic Vinegar
1 bunch, about 10 ounces, flat-leaf spinach
Salt and pepper

In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain.

Reduce heat to medium. Add oil and shallots to the pan and let the shallots sauté 2 minutes.

Add sugar and cook sugar with shallots 1 minute.

Add pear balsamic vinegar to the pan, scraping up pan drippings.

Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette.

Add crisp pancetta to the salad, toss and remove from heat.

Place salad on a platter for service.

• 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

• ½ cup dry white wine

• 1 tablespoon soy sauce

• 1 teaspoon hot sauce

• 1 tablespoon minced garlic

• 2 tablespoons finely chopped parsley

• 2 tablespoons Kinloch Plantation Pecan Oil

• 1 tablespoon fresh lemon juice

• 1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes

• Salt and freshly ground black pepper

Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.

Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator.
Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.

Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.

Makes 4 to 6 main dish servings