FRESH PECAN PIECES
Pecans |
In stock
Whether for baking or a snack, these kosher-certified fancy mammoth pecan pieces are sure to please any palate. One, three, five and 24 pound packages available. We ship our online retail orders within the U.S. For bulk pecan orders over 24 pounds and orders requiring international shipping, please call (229) 468-9473. Our team will be happy to help facilitate your order.
Special Recipe
Ingredients
Directions
Directions
SPICY PICKLED PEACHES WITH BLUE CHEESE, MACHÉ AND PECANS
4 small almost ripe peaches pits removed and thinly sliced
1 small Thai Red Chile, minced f that level of heat isn’t your thing, remove the seeds from the chili or use a Jalapeno or another milder peppe
1.5 cups good quality champagne vinegar
4 oz. soft Blue Cheese
3/4 cup Pecan Halves toasted or untoasted (your preference)
2 cups loosely packed Maché or baby arugula leaves, washed and dried thoroughly
Fresh Ground Pepper and Kosher Salt to taste
Serves 4 as a salad or fruit & cheese course.
4 small almost-ripe peaches, pits removed and thinly sliced
1 small Thai red chili, minced – if that level of heat isn’t your thing, remove the seeds from the chili or use a Jalapeno or another milder pepper
1 1/2 cups good quality champagne vinegar
4 ounces good quality soft Blue cheese – I used Rogue Creamery’s Smokey Blue
3/4 cup pecan halves, toasted or untoasted (your preference)
2 cups loosely packed Maché or baby arugula leaves, washed and dried thoroughly
fresh ground black pepper and kosher salt, to taste
For the peaches: In a medium mixing bowl, quickly whisk together the minced chili and the champagne vinegar. Mix in the sliced peaches and toss to coat thoroughly. Either cover tightly with plastic wrap or place peaches & liquid in a tightly sealed jar. Marinate 3 hours to overnight – this all depends on the texture of the peaches you like. I like mine still firm so I erred on the 3 hours side. Also, I shook the bowl gently to swish them around every hour or so.
To assemble the salads: Divide the peaches into 4 plates – I drained the pickling liquid off by fishing them out of the bowl with a slotted spoon. Arrange on your serving plates and crumble 1 ounce of Blue cheese on each. Evenly divide the loose greens and the pecans. Finish each plate with fresh ground black pepper and a sprinkle of kosher salt. Serve immediately.
