In the Kitchen: Go Nuts Over Pecans!

October 18, 2016 raguirre

PecansRich in vitamins, nutrients, and heart healthy fats, pecans are great for both snacking and cooking. Plus, the pecan’s rich, slightly sweet flavor gives it a leg up on its cousin the walnut. From oils to beer floats, check out some of our favorite ways to incorporate our beloved local nut into every course of a meal.

Pecan Jalapeño Cheese Spread

PecansThe Pecan Parlor, a family owned and operated mobile vending business, is the brainchild of Natalie and Clara Salopek. They use North Valley pecans in their products, which include chocolate and butterscotch covered pecans; roasted and spicy nuts; and an array of preserves and syrups.

Visit their website,, to find out where they’ll be selling next (they debuted at this year’s Southern NM Wine Festival), or head out to Big Star ACE Hardware to buy items off the rack.

Try out this simple and tasty appetizer courtesy of one of their Facebook fans. “Perfect little appetizer. Easy peasy and delish! Cream cheese, crackers and The Pecan Parlor Jalapeño Pecan Jelly,” writes Las Crucen Stephany Trego.

Find it at: The Pecan Parlor 4501 N. Valley Dr. (Inside Big Star ACE)


Pecan Sour

Pecans 1.5 oz. Piehole Pecan Pie
1.25 oz. Sour Mix
1 dash of Angostura Bitters
1 splash of Orange Juice Lemon wedges

Any whiskey drinkers in the house? Slice off a shot of Piehole Pecan Pie. This inventive liqueur draws inspirations from Grandma’s favorite pie recipes (it’s also available in Cherry Pie and Apple Pie), offering up aromas of toasted nutty pecans with background notes of bourbon vanilla extract, dark brown sugar, and baked pie crust. Serve it straight up in a shot glass with a dollop of whipped cream on top, or offer your guests this new twist on the classic Whiskey Sour.

Find it at: Kelly Liquors | 3850 E. Lohman Ave. | 575-522-4646


Touted as the “Healthy Oil for the Everyday Gourmet,” tasty and super heart-healthy Kinloch Pecan Oil boasts a great flavor that pecan enthusiasts will love. Add a new dimension to your favorite recipes by swapping it in for your standard olive, almond, or coconut oil. Use it to sauté, stir-fry, or brown meats; or whip up a salad dressing with a touch of nutty richness.

Pecan Encrusted Chicken Breasts

PecansLooking to impress with dinner tonight?
Try out this nutty take on breaded chicken breasts.

½ cup milk
½ cup all-purpose flour
1 tsp salt
1 tsp black pepper
4 boneless skinless chicken
¾ cup ground pecans (finely ground for breading and coarsely ground for decoration)
¼ cup Kinloch Plantation Pecan Oil with a pat of butter added to oil for flavor

Pour milk into a shallow bowl. In another shallow bowl, combine flour, salt, and pepper. Dip chicken in milk then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. Cook chicken over medium heat for 5-6 minutes on each side until juices run clear.

Find it at:
Legacy Pecans | 1800 Avenida de Mesilla (inside Lulu) |
Mesilla Valley Store | 2350 Calle de Principal, Mesilla |
The Pecan Parlor | 4501 N. Valley Dr (Inside Big Star ACE) |

Baked Salmon in Pecan Crust

If you need a night off, call up Lynn Linde, aka Big Red Chef. She specializes in catering for special events or more intimate cocktail and dinner parties. She also offers full-service meal preparation services—a great alternative to fast food and a unique gift idea. And she hosts regular, hands-on cooking classes with intriguing course names like The Way to Your Lover’s Heart and The Well Traveled Chicken.

Want to try out one of her favorite pecan recipes? This satisfying fish dish has a bit of crunch, a hint of sweet, and a whole lot of flavor.

4 wild salmon fillets, skinless
2 Tbsp. Dijon mustard
2 Tbsp. butter, melted
4 Tbsp. honey
2 slices soft white sandwich bread
½ cup pecans, lightly toasted (just until fragrant)
4 Tbsp. fresh parsley, chopped
Salt & fresh ground pepper, to taste

Preheat oven to 375 degrees, and place oven rack in the upper 1/3 of the oven. Lightly butter a baking sheet or spray with cooking spray; set aside.

Rinse salmon fillets, pat dry and set aside. Mix together mustard, melted butter and honey in a small bowl; set aside.

Cut sandwich bread in cubes. Put cubes in the work bowl of a food processor; pulse until you have coarse crumbs.

Pour crumbs into a small mixing bowl. Put toasted pecans in same work bowl, and pulse. Bread crumbs and pecans should be roughly the same size. Mix pecans together with bread crumbs and parsley. Brush fillets, on both sides, with honey- mustard mixture; sprinkle with salt and pepper. Pat both sides of fillets with pecan- bread crumb mixture.

Place on prepared baking sheet. Bake salmon, uncovered, for about 5 minutes, flip and bake for another 3-6 minutes, or just until salmon is cooked through and begins to flake with a fork. Tent lightly with foil if breading starts to get too dark. (Baking time will vary depending upon size and thickness of fillet.)
Remove from oven and serve immediately with your choice of sides.

Find it at: Big Red Chef, LLC

Sweet Endings

Pecan Beer Float

This adults-only concoction is made just like a classic root beer float—just sub out the root beer for Pecan Grill & Brewery’s signature Pecan Beer. Their perfect blend of pecan extract and D’s Amber Ale pairs just right with creamy vanilla ice cream, and a topping of whipped cream and chopped pecans.

Order this off-menu special next time you’re in the restaurant, or pick up a six-pack of Pecan Beer at Celebrate, Toucan Market, Pic Quick, or another area distributer (see full list at pecangrill. com/beer) and mix it up at home.

Find it at: Pecan Grill & Brewery | 500 S. Telshor Blvd.

Double Chocolate Pecan Cookies

Heather Salopek, owner of gourmet gift company Legacy Pecans, knows a thing or two about turning pecans into sweet treats that your guests won’t be able to stop munching on. Turn to page 30 to read all about her business, then try out this recipe for her “absolute favorite” cookies.

1 cup butter
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla extract
1 package instant chocolate pudding
2 eggs
2¼ cup all-purpose flour
1 tsp. baking soda
1 package milk chocolate chips
1 cup chopped pecans
Preheat oven to 375 degrees. In a large bowl, combine butter, sugars, vanilla, and pudding mix. Beat until creamy, then add eggs. Mix in flour and baking soda. Fold in chocolate chips and pecans. Drop by spoonful onto a baking sheet and bake for 8 to 10 minutes.

Find it at: Legacy Pecans | 1800 Avenida de Mesilla (inside Lulu) |

Homegoods We’re Nutty About


Serve your pecans—candied, spiced, or plain—in this adorable Mud Pie Nut Bowl.
Horse N Hound
991 W. Amador Ave

Breakfast just got a whole lot more decadent thanks to this trio of Pecan- Flavored Syrups made with local pecans.
The Pecan Parlor |

The post In the Kitchen: Go Nuts Over Pecans! appeared first on Las Cruces Magazine.

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