eGourmet Recipes

• 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

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.

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.