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GO TEXAN
Pecan Recipes
A
Delectable
Delight
C o m m i s s i o n e r T o d d S ta p l e s
Texas Department of Agriculture
Appetizers
Chicken Bocaditos with Habanero,
Pecans and Agave
Lamb Pops with Pickled Jalapeño,
Pineapple, Mustard and Pecans
Pecan Stuffed Jalapeños
Salads
Ribeye Salad with Pecans, Roasted Corn
and Queso Fresco
Spinach Beet Salad with Goat Cheese
and Caramelized Pecans
Entrees
Coffee Marinated Venison with
Pecan Sweet Potatoes and
Horseradish Crema
Pecan Crusted Tilapia with Parsley
and Lemon
Pork Tacos with Guacamole and Pecans
Roasted Chicken with Pecan Serrano
Pesto and Angel Hair Pasta
Turkey Burger with Chipotle and
Pecan Mayo
Desserts
Cappuccino Cheesecake with Texas
Pecan brittle
Chocolate Pecan Bread Pudding
A Delectable Delight – GO TEXAN Pecans!
Any proud Texan will tell you, it’s easy to find a peck of
prized pecans when you live in the Lone Star State.
The word pecan comes from the Algonquin
word meaning “a tough nut to crack.”
Native Americans knew they weren’t only
delicious but also essential for survival.
Native pecan trees grow along almost
every river in Texas. In addition to native pecans,
there are more than 1,000 improved varieties of
pecan trees. The Texas Legislature made the pecan tree the
official state tree in 1919.
The United States produces at least 80 percent of the
world’s pecans, typically ranging between 300 and 400 million pounds with Texas producing an average annual crop
of about 60 million pounds.
Recent studies have shown pecans aid in lowering
high cholesterol levels and even reversing Type 2
diabetes in women. In fact, the Food and Drug
Administration has recognized that pecans may have the
ability to reduce the risk of heart disease.
Pecan Orange Cake with Blueberries
Pecan Pie Shortbread Cookies
Praline Pecans and Cranberries
Pecan Stuffed Jalapeños and Praline Pecans
and Cranberries recipes provided by Texas
Pecan Growers Association
All other recipes created by Chef
David Garrido of Garrido’s in Austin, Texas
Pecans are used to create many delicious and healthy snacks,
appetizers, entrees and desserts. Texans have passed down
pecan family recipes for generations, and many restaurants
serve their own homemade pecan creations. In this recipe
book, you will find delicious recipes made with the finest
pecans in the world: GO TEXAN Pecans!
Appetizers
Chicken Bocaditos with Habanero, Pecans and Agave
Lamb Pops with Pickled Jalapeño, Pineapple, Mustard and Pecans
Makes 16 bocaditos
Serves 6 to 8
Ingredients for Habanero Agave Mayo
3/4 cup Mayo
1/4 tsp. Garlic, chopped
2 T.
Agave
1/2
Habanero pepper, seeded and stemmed
1-1/2 T. Lemon juice
1 cup Texas pecans, roasted
Ingredients for Chicken Bocaditos
1 cup Chicken meat (cooked), diced
2 T.
Celery, finely diced
2 T.
Carrots, finely diced
2 T.
Red Onion, finely diced
2 T.
Cilantro, chopped
Salt and pepper to taste
Cilantro leaves for garnish
Ingredients for the Lamb
2
Lamb racks
(cut into 14 to 16 chops)
1/4 cup Canola oil
Salt to taste
Pepper to taste
Ingredients for the Pickled Jalapeño
Mustard Sauce
2 T.
Ground mustard
1/3 cup Pickled jalapeños, chopped
1/2 cup Pineapple, diced
2 T.
Agave
1/3 cup Texas pecans, roasted
Salt to taste
In a blender, combine mayo, garlic, agave, habanero pepper and lemon juice, and purée until
smooth. Transfer to a bowl and add 1/2 cup of the pecans and fold them into the mayo.
To prepare pickled jalapeño mustard sauce: Mix all ingredients in a bowl, except pecans and
keep refrigerated until ready to use.
Mix all ingredients in a bowl, adding enough Habanero Agave Mayo to coat the chicken well.
Add salt and pepper to taste.
To prepare lamb: Coat lamb chops with oil and season with salt and pepper. Heat up the grill.
Mark lamb chops on the grill and transfer to a baking sheet and bake for 4 to 6 minutes or until
medium or desired temperature. Transfer chops to a platter and top with jalapeño mustard sauce.
Garnish with roasted pecans.
Place chicken salad on tortilla chips and garnish with cilantro leaves and the remaining pecans.
Serve immediately.
Appetizers
Salads
Pecan Stuffed Jalapeños
Ribeye Salad with Pecans, Roasted Corn and Queso Fresco
Serves 8
Serves 6 to 8
Ingredients
16
Fresh Texas jalapeños (small to medium size; or 8 large ones)
8 ounces Cream cheese
3/4 cup Texas Pecans, finely chopped
1/4 cup Brown sugar
8
Bacon slices
Ingredients for the Ranch Dressing
1/2 cup Sour cream
1/4 cup Mayo
1/4 tsp. Garlic
1/4 cup Buttermilk
1-1/2 T. Lemon juice
1 T.
Fresh thyme, finely chopped
Salt to taste
Fresh ground black pepper to taste
Combine cream cheese and pecans. Place jalapeño halves on a jelly roll pan and fill them with
cream cheese.
Place the brown sugar on a plate. Cut bacon slices in fourths and dip in brown sugar. Wrap bacon
slices around each jalapeño and place back on pan. Bake at 450º F until bacon is browned.
Optional: Sprinkle additional chopped pecans on top of bacon-wrapped jalapeños before baking.
Ingredients for the Salad
1 T.
Canola oil
2 cups Corn kernels
2
Ribeye steaks (8 ounces each)
2 T.
Parmesan cheese
8 cups Loosely packed mixed greens
1 cup Tomato, diced and seeded
1 cup Queso Fresco
3/4 cup Texas pecan pieces, roasted,
2
Avocados, quartered, seeded and sliced
1 cup Ranch dressing (see recipe)
Salt to taste
To prepare dressing: Combine all ingredients in a bowl and refrigerate until ready to use.
To make salad: In a medium sauté pan combine canola oil and corn, and cook over low heat for
10 to 14 minutes. Adjust the heat to low so the corn doesn’t turn brown.
To cook ribeye: Season steak with salt and pepper. Grill in a medium sauté pan over medium
heat. Cook steaks with the remaining canola oil for 5 to 7 minutes on each side or until medium, or
desired temperature. Set aside and wait 5 minutes before slicing. Slice and remove the fat. When
the corn is done, mix with Parmesan cheese and set aside.
In a bowl, toss mixed greens with just enough dressing to coat the leaves. Divide onto six to eight
plates and garnish with sliced ribeye, corn, diced tomato, queso fresco, avocado and pecans.
Salads
EntrEes
Spinach Beet Salad with Goat Cheese and Caramelized Pecans
Coffee Marinated Venison with Pecan Sweet Potatoes
and Horseradish Crema
Serves 6 to 8
Ingredients for the Salad
2
Red beets, cooked, peeled and sliced
8 cups Loosely packed baby spinach leaves
1/2 cup Goat cheese
3/4 cup Caramelized Texas pecans, whole
1/4 cup Dried cherries, finely diced
1 cup Balsamic dressing
Ingredients for the Balsamic Dressing
1/4 cup + 1 T. Balsamic vinegar
1/4 tsp. Garlic, finely chopped
1/2 cup Red beets, cooked, chopped
1/2 cup Texas extra virgin olive oil
Salt to taste
To cook beets: Place beets in boiling water and cook for 20 to 30 minutes or until cooked
through like a potato. Remove beets from the water and let them cool for 20 minutes. Remove
the skins using a paper towel. Refrigerate until ready to use.
To prepare the caramelized pecans: Heat pecans in medium sauté pan in sugar, butter, water
and salt mixture and cook until water has evaporated. Transfer to a baking sheet and bake in 275°
F. oven for 15 minutes or until very crunchy. Yields 1 cup.
To prepare salad: In a bowl, toss spinach with just enough dressing to coat the leaves.
Divide onto six plates and garnish with dollops of goat cheese, sliced beets, Texas pecans and
dried cherries.
Serves 4
Ingredients
1
Gold or russet potato, peeled and cut in small pieces
2
Sweet potatoes, peeled; one cut in small pieces,
the other one sliced
3/4 cup Sour cream
3 T.
Heavy cream, warm
3 T.
Butter
1 T.
Chipotle purée
4 T.
Texas olive oil
4
Texas venison filets (5 ounces each)
3 T.
Heavy cream, warm
3 T.
Butter
1 T.
Chipotle puree
2 T.
Horseradish
1/2 tsp. Worcestershire sauce
1/2 cup Texas pecan pieces,
roasted
Salt to taste
Pepper to taste
Cook diced potato and diced sweet potato in boiling water for 10 to 12 minutes or until soft. Transfer
potatoes to a mixing bowl and add 1/4 cup of sour cream, heavy cream, butter and chipotle. Mash until
mixed and season with salt. Set aside.
In a small plate put 2 tablespoons of olive oil and coat the sliced sweet potato and season with salt.
Grill each side for 2 minutes, turning as needed until potato is cooked through. Set aside.
Coat venison filets with remaining olive oil and coat with coffee and season with salt and pepper. On
a medium-hot grill, cook venison filets for 3 to 4 minutes each side or until medium rare or desired
temperature.
While the venison cooks, combine in a bowl 1/2 cup of sour cream, horseradish and Worcestershire
sauce. Season with salt and pepper.
Divide mashed potatoes onto 4 plates, place a venison filet on each plate and garnish with roasted
pecans and grilled sweet potato slices.
To prepare chipotle purée: Buy chipotles in adobo, place in blender, and purée until smooth.
Refrigerate until ready to use.
Entrees
Pecan Crusted Tilapia with Parsley and Lemon
Pork Tacos with Guacamole and Pecans
Serves 4
Makes 8 tacos
Ingredients
1-1/2 cups Texas pecan pieces
1/2 cup Panko bread crumbs
4
Texas tilapia filets (five ounces each)
3/4 cup Buttermilk
1/4 cup Canola oil
2 cups
Rice, cooked
1 T.
Butter
1/4 cup Parsley, chopped
2
Lemons cut in half for garnish
Salt to taste
Pepper to taste
Preheat oven to 350° F.
To prepare Texas pecan panko mixture: In a food processor, combine 1 cup of Texas pecan
pieces with panko breadcrumbs and grind for 20 seconds. Set aside.
Ingredients
2 T.
1-1/2 pounds
3/4 cup
1/4 cup
1 T.
2 cups
8
Salt to taste
Texas olive oil
Pork loin, raw, sliced
(1/4 inch slices)
Texas pecans, chopped
Ancho chile, finely chopped
Butter
Guacamole
Corn tortillas
Ingredients for the Guacamole
2
Ripe avocados, pitted, skinned
1/4 cup 1015 onion, diced
1 T.
Lemon juice
1 T.
Serrano chile, finely diced
2 T.
Cilantro, chopped
Salt to taste
To prepare tilapia: Season tilapia with salt and pepper. Coat tilapia filets with buttermilk and then
transfer the tilapia filets to the Texas pecan panko mixture and coat the filets on both sides. Set
aside.
To prepare the pork: In a medium pan, heat Texas olive oil over medium heat. Season the pork
with salt. When the oil is hot, add the pork and cook about 4 to 6 minutes on each side or until
medium well. Transfer the pork to a cutting board and cut into small pieces.
Cooking tilapia: Heat the canola oil in a large sauté pan over medium heat and cook tilapia filets
for 1 minute on each side, or until golden brown. Transfer to a baking sheet and cook for 4 to 6
minutes or until done. Remove tilapia filets from the oven and set aside.
To prepare the ancho pecans: In a small sauce pan over low heat, cook the pecans with the
ancho chiles and the butter for 3 to 4 minutes. Season with salt and set aside.
While the fish cooks, heat the rice in a medium sauté pan over low heat with butter, Texas pecans
and parsley for 2 to 4 minutes or until hot. Season with salt and pepper. Divide the rice into 4 plates
and place the tilapia filets on top of rice. Garnish with parsley sprigs and 1/2 lemon.
To prepare the guacamole: Mix all ingredients in a small bowl 10 minutes before serving.
Divide the pork onto 8 tortillas and garnish with guacamole and ancho pecans.
Entrees
Roasted Chicken with Pecan Serrano Pesto and Angel Hair Pasta
Turkey Burger with Chipotle and Pecan Mayo
Serves 4
Serves 6
Ingredients for the Chicken
2
Whole chickens
4 T.
Texas olive oil
1 T.
Chili powder
1/2 pound Angel hair pasta
Salt to taste
Pepper to taste
Ingredients for Pecan Serrano Pesto
3/4 cup Extra virgin Texas olive oil
1/2 cup Parsley, chopped
1 to 2
Serrano peppers stemmed and seeded
(for mild use 1 serrano)
1/2 T.
Garlic, chopped
1/2 cup Parmesan cheese
1/2 cup Texas pecan pieces, roasted
To prepare the chicken: Preheat oven to 350° F. Rinse chickens in warm water and pat dry with
paper towels. Coat chickens with Texas olive oil and season with salt, pepper and chili powder.
Place chickens in a baking pan and cook for 25 minutes. Cover with foil and cook the chickens for
another 35 minutes or until done. Set aside.
To prepare the pecan serrano pesto: In a food processor, combine extra virgin Texas olive oil,
parsley, serrano peppers, garlic, Parmesan cheese and purée until smooth. Fold in pecan pieces.
Season with salt to taste.
To prepare the pasta: In a large pot of boiling salted water, add pasta and cook, following instructions on the package. When the pasta is ready, transfer to a bowl and toss with enough pesto to
coat.
Divide pasta onto 4 plates. Cut chickens in quarters, removing the backbone. Place 1/2 chicken on
top of each plate with pasta and garnish with a little extra pesto on top.
Ingredients for the Chipotle and Pecan Mayo
3/4 cup Mayo
2 T.
Chipotle puree
1/2 tsp. Ketchup
1 tsp.
Horseradish
1 tsp.
Dijon mustard
1/2 cup Texas pecan pieces, roasted
Salt to taste
Ingredients for the Turkey Burgers
2 pounds Ground turkey
1/2 cup Texas onion, finely chopped
1Egg
2 T.
Canola oil
4
Foccacia buns
4
Leaves of red leaf lettuce,
washed and dried
8
Tomato slices, ripe
Salt to taste
To prepare the chipotle and pecan mayo: Mix all ingredients in a bowl and keep refrigerated
until ready to use.
To prepare the turkey burgers: In a stainless steel bowl, mix turkey with onion and egg, and
season with salt. Divide into six, five-ounce patties. In a large sauté pan, heat canola oil. When the
oil starts to lightly smoke, add turkey patties and reduce the heat to medium. Cook patties 3 to 5
minutes on each side or until well done. Remove from the pan and keep aside.
Preheat oven to 350° F. While the patties cook, cut foccacia buns in half and place in the oven for
3 to 4 minutes or until hot. Divide buns onto four plates. Put mayo on top of each half and place a
turkey patty on each bun. Garnish with lettuce and tomato.
Serve with French Fries and ketchup.
Desserts
Cappuccino Cheesecake with Texas Pecan Brittle
Chocolate Pecan Bread Pudding
Serves 6
Serves 8
Ingredients for Cappuccino Cheesecake
1/2 cup Whipping cream
2 T.
Espresso coffee
2 pounds Cream cheese
1-1/4 cups Sugar
4Eggs
1 tsp.
Vanilla extract
2 T.
Flour
Ingredients for Texas Pecan Brittle
1/4 tsp. Butter
2 cups
Sugar
3 T.
Water
3/4 cup Texas pecan pieces
Preheat oven to 325° F.
To prepare the cappuccino whipping cream: Combine the whipping cream and the coffee
in a small saucepan and heat for 3 minutes or until the coffee dissolves. Strain through a fine
strainer. Set aside.
To prepare the cheesecake: In a mixer, combine cream cheese and sugar and mix for 8 minutes. While mixer is still on, add all 4 eggs, one egg at a time. Add remaining ingredients and mix
well. Divide the cream cheese mixture into 6 ramekins and bake in a water bath in a baking dish
for 30 to 40 minutes or until done. Set aside and let cool for 1 hour. Refrigerate until ready to use.
Ingredients for Custard
3/4 cup
Whole milk
1-1/2 cups Heavy whipping cream
1 tsp.
Vanilla extract
3/4 cups Sugar
1Egg
5
Egg yolks
Ingredients for Bread Pudding
6
Slices of toasted white bread
1
Recipe of custard
2/3 cup
Chocolate sauce
3/4 cup
Caramelized pecans
Ingredients for Chocolate Sauce
6 ounces Fine-quality bittersweet
chocolate, chopped
3 T.
Water
1/4 cup Heavy cream
3 T.
Sugar
Ingredients for Caramel Pecans
1 cup
Pecans
1/2 cup Sugar
1-1/2 T. Butter
2 T.
Water
Pinch of salt
Preheat oven to 325° F.
To prepare the custard: Combine milk, cream, vanilla and sugar in a small pot or sauté pan and
cook until sugar is dissolved. Place egg and yolks into a bowl and whisk. Slowly add in the warm
cream mixture, while whisking the eggs to keep them from curdling.
To prepare the Texas pecan brittle: Butter a sheet pan and set aside. In a medium sauce pan,
combine sugar and water and cook until sugar starts turning to a light brown color. Add pecans
and heat for about 30 more seconds until mixture starts turning a medium brown color.
To prepare the bread pudding: Soak bread in custard in a bowl and transfer to a baking dish.
Bake for 30 to 45 minutes or until cooked thru. Remove from the oven and keep warm. While the
bread pudding bakes, make chocolate sauce.
Transfer pecan brittle onto a sheet pan and break brittle into small pieces. Divide cheesecake onto
6 plates and garnish with cappuccino whipping cream and brittle.
To prepare the chocolate sauce: Combine all ingredients in a bowl and place the bowl over a
pot with simmering water and stir until chocolate is dissolved and mixed well. Transfer chocolate
sauce into a small container and keep warm until ready to serve.
To prepare the caramelized pecans: Heat pecans in medium sauté pan in sugar, butter, water
and salt mixture, and cook until water has evaporated. Transfer to a baking sheet and bake in 275°
F. oven for 15 minutes or until very crunchy. Yields 1 cup.
Serve the bread pudding warm and
top with the chocolate sauce and
caramelized pecans.
Desserts
Pecan Orange Cake with Blueberries
Pecan Pie Shortbread Cookies
Serves 6
Makes 24 cookies
Ingredients for the Pecan Orange Cake
Ingredients for the Whipping Cream
6 T.
Butter, room temperature
1 cup
Heavy whipping cream
1 cup
Cake flour
1/4 cup Sugar
3/4 cup Sugar
2Eggs
1-1/2 tsp. Orange Vanilla
3/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 cup Texas pecans, whole, roasted for garnish
1 pint
Texas blueberries, for garnish
Zest of 2 oranges
Ingredients for the Cookies
1 cup
Soft brown sugar, packed
3/4 cup Unsalted butter, softened
1Egg
1 tsp.
Vanilla extract
2 cups
Plain flour
1 tsp.
Baking powder
Preheat oven to 325° F.
Butter and flour a 9-inch baking pan. In a mixer, combine butter and sugar. Mix for 3 minutes, adding 1 egg at a time and then add orange vanilla, flour, baking powder and baking soda. Transfer to
baking pan and bake for 25 minutes or until done.
Ingredients for the Pecan Filling
1 cup
Pecans, chopped
1/2 cup Soft brown sugar
1/4 cup Whipping cream
1 tsp.
Vanilla extract
Preheat oven to 350° F.
Line 2 baking trays with parchment paper and set aside. In a large mixing bowl, beat the brown
sugar, butter, egg and vanilla extract together until creamy. Beat in the flour and baking powder
until well mixed. Shape the dough into 1-1/4 inch balls. Place 2 inches apart onto baking trays.
Make an indentation in each cookie with your thumb; rotate thumb to hollow out slightly.
To prepare pecan filling: Mix all pecan filling ingredients in small bowl.
To prepare the whipping cream: In a bowl, whip cream until stiff and fold in sugar.
Fill each cookie with 1 rounded teaspoon of filling. Bake for 8 to 12 minutes or until lightly
browned. Cool for 1 minute before removing from cookie sheets.
Divide cake evenly onto 6 plates and garnish with whipped cream, pecans and blueberries.
These cookies can be made ahead of time and frozen for up to 1 month.
Desserts
Praline Pecans and Cranberries
Makes 5 cups
Ingredients
3-1/2 cups
1/4 cup
1/4 cup
2 T.
1 tsp.
1/4 tsp.
1-1/2 cups
Pecan halves, toasted
Light corn syrup
Light brown sugar
Butter or margarine
Vanilla
Baking soda
Dried cranberries
Preheat oven to 250° F.
Line large cookie sheet with foil and set aside. Grease 9x13 pan, spread pecans in single layer.
Combine corn syrup, sugar and butter in 2-cup glass measuring cup and microwave on high for 1
minute. Stir. Microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and
baking soda.
Drizzle syrup mixture evenly over pecans and stir with a wooden spoon until evenly coated. Bake
1 hour, stirring every 15 minutes to 20 minutes. Transfer to cookie sheet, spreading pecans evenly
with lightly greased spoon. Allow to cool completely. Break pecans apart. Combine pecans and
cranberries in a bowl.
Store in airtight container at room temperature up to 2 weeks.
Pecans Provide Nutrition
Pecans are not only packed with taste, but with
powerful nutrition as well:
• 90 percent of the fats in pecans are unsaturated
(about 60 percent monounsaturated/30 percent
polyunsaturated) .
• A serving of pecans (30g) provides about 25
percent more oleic acid than a serving of olive oil
(one tablespoon).
• Pecans are cholesterol-free.
• Pecans are sodium-free.
• Pecans are fiber-rich.
• Pecans are a valuable plant protein source.
• Pecans have more than 19 vitamins and minerals.
• Pecans are an excellent source of gamma
tocopherol, an important type of vitamin E.
• Pecans contain concentrated amounts of natural
plant sterols, touted for their cholesterol-lowering
ability.
• Pecans contain a variety of phytochemicals that
tests show may promote health and reduce the
risk of chronic disease.
• Nuts are recommended by the American Heart
Association and U.S. Dietary Guidelines as a
desirable source of heart-healthy unsaturated fat.
Information provided by the
National Pecan Shellers Association
Learn more at www.ilovepecans.org.
Texas Pecan Growers Association
4348 Carter Creek Parkway, Suite 101
Bryan, Texas 77802
Phone: (979) 846-3285
Fax: (979) 846-1752
www.tpga.org
Texas Department of Agriculture
P.O. Box 12847
Austin, Texas 78711
Phone: (877) 99-GOTEX
Fax: (888) 223-8638
www.gotexan.org
C o m m i s s i o n e r T o d d S ta p l e s
T e x a s D e pa r t m e n t o f A g r i c u lt u r e
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