25
26
Spiced Caramelized Pecans
Makes 2 cups
INGREDIENTS
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar
METHOD
1.
In a deep-fryer or a deep pot, heat the oil to 350
°
F. (A deep- frying
thermometer can be clipped to the side of the pan so that you can tell
when the proper temperature has been reached).
2.
Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add
the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all
excess water. Sprinkle the salt and cayenne pepper over the nuts and then
coat with the confectioners' sugar, a little at a time, allowing the sugar
to melt into the pecans. Toss the nuts by shaking the strainer, adding
a little more sugar each time, until all the sugar is used and all the nuts
are coated. Do not use hands or a spoon to toss. The nuts should have a
glaze of sugar.
3.
Carefully add the nuts to the heated oil, keeping the oil at 350
°
F. Cook
until golden brown, about 3 minutes, stirring occasionally. Remove with a
slotted spoon to a baking tray to cool.
Tortilla Soup
4-5 Servings
INGREDIENTS
2 ears of fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed and quartered
1 small jalapeño pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
6 cups chicken stock
GARNISH
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup grated cheddar cheese
1/4 cup chopped fresh cilantro leaves
METHOD
1.
Using a large knife, carefully scrape the kernels off the cobs and set aside,
reserving cobs.
2.
Using a food processor fitted with the steel blade, or a large knife,
coarsely chop the garlic, onion, jalapeño pepper and corn kernels.
Reserve.
3.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes
with the lid off.
4.
Add the oil to the pressure cooker.
5.
When oil is hot, add tortilla squares. Cook over low heat until slightly
crisp. Stir in chopped vegetables and simmer just until vegetables are
coated with oil. Do not brown.
6.
Add tomatoes, tomato paste and 2 teaspoons of the cumin. Continue to
simmer for about 10 minutes to maximize flavor. Slowly pour in the stock
and add the corn cobs; secure lid.
7.
Set Pressure Release Device to SEAL and reset timer to 15 minutes.
8.
When cooking is complete, let pressure release naturally.
9.
Remove lid, discard corn cobs and purée the soup with an immersion
blender set on low until desired consistency is reached. Taste for salt,
pepper or additional cumin.
10.
Prepare the garnish: Preheat oven to 350
°
F. Cut tortillas into thin strips
and arrange on a small baking tray. Bake until strips are crisp, 10 to 15
minutes. Peel and dice avocado. Cut chicken into thin strips.
11.
To serve, add chicken and avocado to soup and reheat over low heat.
Ladle the soup into 6-8 warm bowls and garnish with the baked tortilla
strips, cheddar cheese, and chopped cilantro. Serve immediately.
For a very smooth consistency, pass soup through a fine strainer after
pureeing.
