It's the season for Georgia Pecans - FOX 10 News | myfoxphoenix.com

It's the season for Georgia Pecans

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Sure, Georgia is known for its peaches-- but since the late 1800s, we've led the nation in pecan production.  This month, farmers are busy making sure this year's crop is ready for the holidays, so we sent Good Day's Paul Milliken out to supervise (translation: taste).

CLICK ON THE VIDEO ABOVE TO WATCH PAUL'S REPORTS FROM PEARSON FARM!

More info:
Pearson Farm
Zenith Mill Road, Fort Valley
Open weekdays from 9 a.m. - 5 p.m.
Pecan season runs through April
LINK: Pearson Farm website




Here are the recipes Chef Virginia Willis shared with you on Tuesday's Good Day!

Gluten Free Pecan-Crusted Turkey Tenderloin
Serves 4


Brining the turkey in buttermilk, salt, and sugar for 30 minutes helps insure the turkey stays moist and tender. The cutlets are seared in a minimum of oil in the skillet then baked over a wire rack so the flavorful pecan crust cooks crispy and delicious.

1 pound turkey tenderloin, cut crosswise into 4 equal portions
2 cups nonfat buttermilk,
2 tablespoons kosher salt
1 tablespoon sugar
2 large egg whites
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 teaspoon freshly ground pepper
1 cup gluten free Kellogg's® Rice Krispies®, crushed
1/2 cup finely chopped Georgia Pecans
2 tablespoons canola oil, divided

Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch. (It will be about the size of your hand.)  

Pour the buttermilk in a bowl. Add salt and sugar; seal and stir to dissolve. Add the turkey and submerge. Cover and refrigerate to marinate for 30 minutes (but no longer or it may be too salty).

Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.

Combine egg whites, mustard, paprika, and pepper in a shallow dish. Combine cereal and pecans in a 2nd shallow dish. Remove the turkey from the marinade and discard the marinade. Using tongs dredge the turkey in the egg mixture, allowing the excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the cereal mixture, pressing the crumbs onto each piece to evenly coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place 2 of the pieces in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve immediately.


Butternut Squash Gratin with Herb Georgia Pecan Crumble
Serves 4 to 6


Sweet, nutty butternut squash is one of fall's most delicious vegetables and pairs wonderfully with pecans, one of fall's most delicious nuts! If you want to take a serious shortcut for this dish, you can substitute one 29 ounce can pumpkin puree, which is actually a winter squash like butternut squash called calabaza. The Herb Pecan Topping tastes equally great with both.

For the squash
1 tablespoon olive oil, more for the baking dish
1 shallot, finely chopped
3 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon firmly packed dark brown sugar
Pinch of freshly grated nutmeg
2 1/2 cups homemade chicken stock or low-fat reduced-sodium chicken broth
Coarse kosher salt and freshly ground black pepper

For the herb crumble topping
1/2 cup coarsely chopped Georgia Pecans + ¼ cup whole Georgia Pecans
1/2 cup unbleached all purpose flour, more for your hands
2 tablespoons freshly grated parmesan
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons low fat milk
1 tablespoon olive oil
1 tablespoon chopped fresh sage

To cook the squash, in a large saucepan, heat the oil over medium-low heat. Add the shallot and cook until translucent, about 3 minutes.

Add the squash cubes, brown sugar, and nutmeg. Add chicken stock and season with salt and pepper. Bring to a boil over high heat then reduce the heat to simmer. Cover and simmer until the squash is tender, about 30 minutes.

Meanwhile, brush a 1-quart shallow baking dish with oil. Set aside. When the squash is almost tender, prepare the herb crumble topping: In a small bowl combine the chopped and whole Georgia Pecans, flour, parmesan, baking powder, salt, and pepper.  Stir to combine. Add the milk, oil, and sage. Stir until well combined. Set aside.

Heat the oven to 350°F. Drain the squash and return it to the saucepan. (Reserve the cooking liquid for another use or discard.) Smash the squash with a potato masher until chunky. Taste and adjust for seasoning with salt and pepper.

Transfer the squash to the prepared baking dish. Lightly flour your hands and crumble the topping in small cherry size pieces on top of the squash. Transfer to the oven and bake until golden brown, about 30 minutes. Serve immediately.

MORE INFO: www.GeorgiaPecans.org

 

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