Pecan Oil Recipes

Kinloch Plantation Products Pecan Oil has many wonderful uses. Pecan Oil is a heart-healthy oil that can be used as a butter substitute which makes it wonderful for baking. It is great for stir-frying, sautéing, brazing and can be used in any recipe that calls for butter or oil. When used as a butter substitute, applications will vary. Generally, less than half of the amount of butter will be substituted with Pecan Oil, but add a small pat of butter to distribute the butter flavor. Try one of our delicious Pecan Oil recipes today!

Please Email us if you have a pecan oil recipe you'd like to share.
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VINAIGRETTE DRESSING

1/2 teaspoon dried parsley 1 clove crushed garlic
¼ teaspoon dried basil 1 teaspoon dried mustard
¼ teaspoon dried chives ¼ cup white wine vinegar
¾ teaspoon salt ¾ Kinloch Pecan Oil
½ teaspoon pepper

Mix ingredients thoroughly by shaking in closed jar or other container and chill. Shake well before serving.

Thanks, “Marg”!
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HEART HEALTHY MAYONNAISE

1 cup Kinloch Plantation Products Pecan Oil
1 egg
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
1 tablespoon lemon juice

Place all ingredients in a beaker. Place the bottom shaft of blender over egg yolk flat on bottom and begin to blend. When it starts to emulsify gently raise the shaft to the top of the mixture and back down to incorporate the rest of the oil. In approximately 20 seconds you will have mayonnaise. A BRAUN hand mixer was used.
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SPICY EGG DRESSING/DIP

2 egg yolks
½ teaspoon fresh lemon juice
3 cloves garlic, minced or mashed
Tabasco or other hot sauce to taste
¾ cup Kinloch Pecan Oil
Salt & pepper to taste
½ teaspoon white vinegar
Ooh La! La! Seasoning to taste

Beat egg yolks until very thick and lemon colored.
Add garlic, salt, pepper and Ooh La La and beat again, adding Pecan Oil drop by drop. As mixture thickens, add vinegar and lemon juice, then continue adding Pecan Oil very slowly, beating until thick emulsion is formed.
Add hot sauce to taste.

I used an electric whisk
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KINLOCH PLANTATION ROASTED RED PEPPER DIP

3 ½ Tablespoon Kinloch Plantation Pecan Oil
1 teaspoon butter
3 medium onions, chopped
3 large sliced roasted peppers (any color)
2 Tablespoon tomato paste
Juice of 1 medium fresh lemon
1 Tablespoon freshly minced thyme or 1 teaspoon crumbled dry thyme
½ Cup Ricotta Cheese
½ Cup freshly grated parmesan cheese

Place Pecan Oil and butter in medium heavy skillet. Heat over low heat until the butter melts. Add onions and cook over low/med-low heat until the onions are a soft delicate golden brown. Do not turn up the heat, this should take about 30 minutes, but stir occasionally to evenly brown. Add peppers, tomato paste, lemon juice and thyme to the onions and mix well. Stir frequently and cook about 5 minutes. Let the mixture cool to room temperature, then place in a blender or food processor and process until smooth. Add ricotta and parmesan cheese and process until the mixture is uniformly mixed and smooth. Serve at room temperature or chilled. May be made up to 2 days ahead.
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RASPBERRY SPINACH SALAD
From: The Holly Clegg Trim & Terrific Cookbook:
More than 500 Fast, Easy and Healthy Recipes

The subtle sweet dressing paired with fresh fruit and the crunch of nuts make this an outstanding salad selection. Strawberries can be substituted for raspberries.

3 tablespoons raspberry vinegar
3 tablespoons raspberry jam
1/4 cup Kinloch Pecan Oil
8 cups fresh spinach, washed, stemmed, and torn into pieces
1/4 cup coarsely chopped macadamia nuts
1 cup fresh raspberries
3 kiwis, peeled and sliced

Combine vinegar and jam in food processor or blender. Add Kinloch Pecan Oil in a thin stream, blending well; set aside. Carefully toss fresh spinach, nuts, raspberries, and kiwis with dressing. Serve immediately.

Makes 8 servings
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MARDI GRAS SALAD
From: The Holly Clegg Trim & Terrific Cookbook:
More than 500 Fast, Easy and Healthy Recipes

Get in the spirit with this festive salad enhanced with Mardi Gras colors and a sensational slightly sweet dressing. Make the dressing ahead of time and have the salad ingredients ready to mix together and toss when ready to serve.

2 teaspoon finely chopped onion
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon ground dry mustard
¼ cup Kinloch Pecan Oil
1 head red tip lettuce, washed, drained and torn into pieces
1 (10-ounce) package baby spinach, washed and drained
1/2 cup chopped red onion
2 (11-ounce) cans mandarin oranges, drained 1 1/2 to 2 cups mandarin orange slices
1/3 cup shredded carrots
4 slices center cut bacon, crisply fried and crumbled

In a small bowl, whisk together the onion, vinegar, sugar, mustard and Kinloch Pecan Oil. Refrigerate until ready to toss salad. In a large salad bowl, combine lettuce, spinach, red onion, mandarin oranges, carrots and bacon. Toss dressing with salad when ready to serve.

Makes 8 to 10 servings.
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PASTA SALAD WITH HERB DIJON VINAIGETTE

From: The Holly Clegg Trim & Terrific Cookbook:
More than 500 Fast, Easy and Healthy Recipes

One of my personal favorite pasta salads and sometimes I even toss in other veggies from my refrigerator.

2 cups snow peas
1 bunch broccoli, flowerets only
1 (12-ounce) package tri-colored pasta
1 (6-ounce) package tri-colored stuffed tortellini
1/2 pound fresh mushrooms, cut in half
1 cup cherry tomatoes, cut in half
1 red bell pepper, seeded and cut into strips
1/3 cup grated Romano cheese
Herb Dijon Vinaigrette (recipe follows)

Cook snow peas and broccoli in microwave until crisp tender. Drain and set aside. Cook pasta and tortellini according to directions on package, omitting oil and salt. Drain and set a side. Combine snow peas, broccoli, pasta, tortellini, mushrooms, tomatoes, red pepper, and cheese in a large bowl. Toss with Herb Dijon Vinaigrette.

Herb Dijon Vinaigrette

1 bunch green onions (scallions), sliced
1/2 cup red wine vinegar
1/3 cup Kinloch Pecan Oil
2 tablespoons chopped parsley
3 cloves garlic, minced
2 teaspoons dried basil leaves
1 teaspoon dried dill weed leaves
1/2 teaspoon dried oregano leaves
Salt and pepper to taste
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard

Combine green onions, red wine vinegar, Kinloch Pecan Oil, parsley, garlic, basil, dill weed, oregano, salt and pepper, sugar, and mustard together, mixing well. Pour over pasta salad. Refrigerate.
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A TRULY DIFFERENT CHICKEN SALAD

8 Skinless chicken breast
1 Tablespoon lemon juice
½ teaspoon salt
¾ Vinaigrette Dressing (recipe follows below)
1 Cup mayonnaise
2 teaspoon fresh, chopped tarragon or 1 teaspoon dried
Zest of 1 whole fresh lemon
1 head of your favorite lettuce (we suggest, Boston, butter or red –tip)

Place chicken breast into a shallow baking pan or Pyrex dish. Mix lemon juice, salt and pepper, pour over chicken and cover. Bake for 30 minutes @ 400 degrees.

Let chicken cool, cut into small bite size pieces or use food processor. Marinate chicken in Vinaigrette Dressing for about 3 hours @ room temperature.

Drain marinated chicken and combine with mayonnaise, tarragon and lemon zest. Chill and serve on large lettuce leaf.
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KINLOCH PLANTATION BAKED EGGPLANT

Eggplant
Kinloch Pecan Oil
Salt & pepper (to taste)
Garlic (to taste)
Progresso Italian bread crumbs

Peel Eggplant and slice. Place eggplant on wax paper and allow to sweat for approx 1 hour. Brush eggplant slices with Kinloch Pecan Oil, add pepper and garlic salt to taste. Coat each slice of eggplant with Progresso Italian bread crumbs. Place on baking sheet and bake at 400 degrees for approx 10 – 15 minutes on each side

Will keep until next day and makes a great eggplant and Swiss or provolone cheese sandwich!

Thanks Scott!
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LEMON RICE PILAF
Yield: 8 Servings

5 Tablespoons Kinloch Pecan Oil
½ Cup Fresh Lemon Juice
1 ½ Cups Minced Onions
1 ½ Tablespoons Grated
Lemon Zest
3 Cups Uncooked Long Grain White Rice
¾ Teaspoon Pepper
3 (14 oz) Cans Chicken Broth
Salt to Taste

Heat Kinloch Pecan Oil in a large heavy saucepan over medium heat. Add the onions and sauté for 10 minutes or until tender. Add the rice and sauté for 2 minutes. Stir in the broth, lemon juice, lemon zest and pepper. Bring to a boil, stirring occasionally. Reduce the heat to low and cover. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Removed from the heat and let stand for 5 minutes. Season with salt.
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SAVORY BAKED SWEET POTATOES

4 sweet potatoes
¼ cup Kinloch Plantation Products Pecan Oil
1 or 2 cloves garlic, peeled and cut into slices
Seasoning (Tony Chachere’s Creole or Herbes de Provence)

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.

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FILET IN BRANDY SAUCE

4 fillets of beef cut 1 inch thick
1Tbs butter
¼ cup Kinloch Pecan Oil
½ tsb rosemary
½ tsb salt
1/8 tsb pepper
1 ½ Tbs Lea & Perrins
1tsb on Dijon mustard
2Tbs brandy

Trim fillets. Melt butter and Kinloch Pecan oil in a heavy skillet. Add rosemary. When butter is slightly brown add the fillets and cook over high heat for 2 – 3 minutes on each side or to desired doneness. Season each side with salt and pepper. Mix Lea & Perrins, mustard and brandy. Pour into the skillet and cook fillets one minute more in sauce, turning once. Remove meat and place on hot serving platter. Cook sauce over high heat, stirring constantly, for 1 minute. Pour sauce over meat and serve immediately.

Courtesy of Bobbie Dailey.
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SPICE RUBBED SALMON

Toasting the spices in a dry frying pan before grinding them intensifies their flavor. Keep a close eye on them and stir constantly so they don’t burn.

Ingredients:
1 `tsb. coriander seeds
1 tsp. cumin seeds
½ tsp. fennel seeds
1 tsp firmly packed light brown sugar
1 tsp kosher salt
2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed
2Tbs. Kinloch Plantation 100% Pure Pecan Oil

Directions:
Heat a small fry pan over medium-heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Grind the spices in a spice grinder or in a mortar with a pestle. Transfer to a small bowl and stir in the brown sugar and salt.

Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.

Preheat an oven to 400° F.

In a large ovenproof fry pan over medium-high heat, warm the Kinloch Plantation Pecan Oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.

Transfer the salmon to warmed plates and serve.
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KINLOCH PLANTATION SIZZLING SEARED SHRIMP IN PECAN OIL

1 Lb medium shrimp – peeled and deveined
Seasonings to taste
Kinloch Plantation Pecan Oil
Fresh lemon or lime

Combine shrimp with seasonings. Add 2 Tbs of Kinloch Plantation Pecan Oil to a large skillet on medium-high heat. Add shrimp and cook until light pink. Turn once. Be careful not to overcook.

Serve as an appetizer with cocktail sauce, catsup and/or Remoulade Sauce. They are delicious without any sauce too!!
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BLANCHE’S SAUTÉED CHICKEN BREAST KINLOCH PECAN OIL

Chicken Breasts or tenders
Kinloch Plantation Pecan Oil
Garlic to taste (I use about 1 Tablespoon of minced)
Ooh! La! La! Seasoning to taste (or you other favorite seasonings)
Salt & Pepper (to taste)
1 fresh lime

Lightly coat the bottom of a skillet with Kinloch Pecan Oil, sauté garlic in Kinloch Pecan oil at 350 degrees. Place chicken in large skillet and add seasonings to chicken. Squeeze ½ of lime on top of chicken and seasonings. Sauté for about 3 to 4 minutes on each side depending on size of chicken breast or tenders (less if using tender strips). After cooked, squeeze juice of remaining half of lime over chicken to bring out full flavor. Enjoy!

Thanks to Tommy & Eleanor for showing me how to cook healthy!
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HEART HEALTHY BONELESS, SKINLESS CHICKEN BREASTS

Cover the bottom of a heavy skillet with Kinloch Plantation Pecan Oil. Season to taste with salt, pepper, garlic powder, lemon pepper and Cavender’s All Purpose Greek Seasoning.

Brown chicken breast on each side at medium, to medium high taking care not to overheat the chicken.

Cook three to five minutes on one side, turn over and cook for two to three minutes. Turn down fire and cook three minutes on each side. Remove and drain any excess Pecan Oil and enjoy.

The chicken breasts also make a great addition to a vegetable stir-fry.
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JUNE & JOHNNY’S SUNDAY MORNING RAINBOW COALITION EGGS
(Something from Every Tradition)

Kinloch Pecan Oil (The South – Winnsboro, Louisiana to be exact)!
2 Large eggs (“Down on the Farm”)
1/3 cup chopped purple onion (The South)
2 Tablespoons each chopped red & yellow bell pepper (Southwest)
½ teaspoon oregano, basil & thyme (The World)
1 clove crushed garlic (Italy)
Pinch of red pepper (Cajun)
½ cup white wine (The French & Johnny’s special touch)
¼ cup medium salsa (Southwest)
1 Tablespoon fresh parsley (The World)
1 thin slice sandwich ham – torn in pieces (Mid-west)
1 slice of sandwich Swiss cheese - torn in pieces (Switzerland)
Parmesan cheese (Italy)

Cover medium size skillet in thin layer of Kinloch Plantation Pecan Oil. Sauté onion & bell pepper in Kinloch Pecan Oil over medium heat. Break eggs in bowl, add oregano, basil, thyme, crushed garlic and salsa. Fold just enough to mix ingredients (“don’t over-do it”). Pour egg and seasoning mixture in skillet over onions and peppers – do not stir. Pour white wine on top of eggs. Add ham, Swiss cheese and red pepper. Top with parsley, thin sprinkle thin layer of parmesan cheese. Cover and let set for approx. 1 minute. Move to oven and broil for approx 2 minutes (until barely firm). Garnish each plate with a slice of orange and spring of rosemary. Serve with grits, hash browns and/or your favorite breakfast meat. Enjoy the Sunday paper and a cup of coffee!!

Anyone who knows “Mr. Johnny’s” cooking knows all of these measurements are guesses – use your own sense of adventure!!

Special thanks to June for her inspiration to bring Kinloch Pecan Oil to “The World”.
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FUDGE PIE
(Substitute Kinloch Plantation Pecan Oil in place of Butter)

Ingredients:

Little less that ¼ Cup of Kinloch Plantation 100% Pure Pecan Oil (in place of ½ cup butter)
About 1 TSB butter (just for butter flavor)
2 Squares unsweetened chocolate
2 Eggs
1 Cup sugar
¼ Cup all-purpose flour
Pinch salt

Melt butter and choc together over warm water. Beat eggs in a bowl, gradually blend in sugar. Add flour and pinch of salt, and then combine with choc. Mixture. Pour into greased (with Pecan Oil) 8-inch pie plate. Bake at 350° for 20 – 25 minutes. Cool, and then freeze.