Pecan Oil

Not only are pecans themselves healthy nuts to eat (high in fiber, low in saturated fat) but the oil they produce is healthy as well. Pecan oil is gaining recognition as a healthy alternative to other cooking oils with only 9.5% saturated fat compared to olive oil at 13.5% and peanut oil at 17%, and butter with an amazing 66% of saturated fat. Pecan oil is one of the most heart healthy oils on the market today. Its favorable nutritional qualities challenge many of the popular oils such as canola, grape-seed, and the ever- popular olive oil. Pecan oil has a light and nutty, yet neutral flavor which allows it great versatility to be used with most foods. And pecan oil has the unique ability to lightly enhance the flavor of the foods instead of overpowering them like most oils and it does not leave any greasy aftertaste. Also, with a high smoke point of 470 degrees, pecan oil allows for great sautéing, brazing, and stir frying and the ability to brown meats without burning. And, Pecan Oil is a great oil base for your favorite salad dressing recipe.

Kinloch Kitchen Vinaigrette:

* 3 ounces Kinloch Plantation Pecan Oil
* 1 ounce wine vinegar
* ¼ tsp salt
* ¼ tsp pepper

Select vinegar that will complement the foods it will dress. Combine vinegar, seasoning, and any other flavorings in a bowl. Whisk in Kinloch Plantation Pecan Oil. Allow the finished dressing to rest a few hours at room temperature before using – this allows the flavors to blend. Re-whisk immediately before use.


Sizzling Seared Shrimp:

* 1 lb medium shrimp – peeled and veined
* 1 tbsp of herb seasoning of your choice. (depending on taste, add more salt and pepper to taste or garlic powder or fresh garlic to taste)
* 2 tbsp Kinloch Plantation Pecan Oil
* Fresh lemon or lime slices

Combine seasonings with 2 tbsp of Kinloch Plantation Pecan Oil and place in a large skillet or on a griddle at 350 375 degrees. Add the shrimp and cook until light pink. Turn once. Be careful not to overcook. Serve as an appetizer with seafood cocktail sauces, catsup, and/or remoulade sauce.

Roasted Cauliflower with Pecan Oil

Ingredients
1 large head cauliflower
1/2 cup or so fragrant Pecan oil
salt and freshly ground pepper to taste
Directions
Remove green leaves from cauliflower and slice vertically into one inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 -- 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature.

Chicken and Pasta with Black Olives
· 1 fryer chicken, about 3 ½ pounds
· 1 tablespoon salt
· ¼ teaspoon cayenne pepper
· 3 tablespoons Kinloch Plantation Pecan Oil
· 3 tablespoons all-purpose flour
· 1 cup chopped onions
· ¼ cup chopped celery
·1 tablespoon chopped jalapeno peppers (optional)
· ¼ cup sliced black olives
· ¼ cup chopped green olives
· ½ pound pasta, such as thin spaghetti or linguine, cooked and drained
· Grated Parmesan cheese

Put the chicken in a large, heavy pot with the salt and pepper. Add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the chicken is very tender, about 45 minutes. Remove the chicken from the pot and reserve the stock. When the chicken is cool, remove the meat from the bones, discarding the skin and bones. In a heavy saucepan, combine the pecan oil and flour over medium heat and whisk to blend. Add the onions and celery and cook, stirring, for about 2 minutes. Gradually add the chicken stock, a little at a time, whisking constantly to make a creamy, thick mixture. (You will probably not use all the stock, perhaps about 1 ½ cups.) Add the chicken pieces, jalapenos, and olives and stir to mix. Put the cooked and drained pasta in a large casserole and pour the chicken mixture over it. Sprinkle with Parmesan cheese. Bake until heated through and bubbly, 15 to 20 minutes. Serve warm.