Pecan Tassies in Cream Cheese Pastry

 

Ingredients

Ingredient Checklist

• Pastry:
• 1 cup flour
• 1 tablespoon  sugar
• Dash of salt
• ¼ cup (2 ounces)  cream cheese, softened
• 2 tablespoons butter  softened
• 2 tablespoons milk
• Cooking spray
• Filling:
• ⅓ cup finely chopped pecans
• ½ cup packed brown sugar
• ⅓ cup light-colored corn syrup
• 1 teaspoon vanilla extract
• 1/8 tsp salt
• 1 large egg
• 1 large egg white

• Directions

  Instructions Checklist

  • Step 1

    Preheat oven to 350°.

  • Step 2

    To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

  • Step 3

    Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

  • Step 4

    To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

  • Step 5

    Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Pressure Cooker Black Beans

1 lb. dried black beans, rinsed and odd beans removed
1 small white onion, diced
3 cloves garlic, whole
3 cloves garlic, diced
1 jalapeno, seeds removed and diced
1 teaspoon cumin
1 teaspoon oregano, optional
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
6 cups chicken stock
cilantro

Add all ingredients to pressure cooker and cook at high pressure for 50 minutes. For extra-tender and creamy beans, allow pressure to release naturally. For firmer beans, use quick-release valve. Remove lid and discard whole cloves and bay leaves. Season to taste with salt and serve. Sprinkle with fresh cilantro at the table.

Cilantro Chimichurri

• 1 cup packed fresh cilantro, washed and dried
• 5 medium cloves garlic, peeled
• 2 tablespoons fresh oregano leaves
• ½ cup avocado oil
• ¼ cup red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper
• 1/4 teaspoon red pepper flakes

In food processor, pulse cilantro, garlic, and oregano until finely minced (scraping down bowl as needed). Add oil, vinegar, salt, pepper and red pepper flakes and stir until combined and cohesive.

Fried Shrimp

from Donald Link's Real Cajun

Southern-Fried Shrimp 

2 dozen large shrimp, peeled1/2 teaspoon plus 1 1/2 tablespoons salt (I thought this was too salty so will cut back to 1 Tbsp next time)1/4 teaspoon plus 1 tablespoon ground black pepper2 cups all-purpose flour2 teaspoons cayenne pepperPeanut oil, for frying1 cup well-shaken buttermilk2 teaspoons Creole (or whole-grain) mustard 


Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate bowl, whisk together the flour with the remaining salt, pepper, and the cayenne.

Heat 3-4 inches of oil in a large pot until very hot, about 350 degrees F.

Pour the buttermilk (and mustard, if using) over the seasoned shrimp and combine. Working in batches, use a slotted spoon to remove the shrimp from the buttermilk and transfer to the seasoned flour. Using a separate dry spoon or your fingers, toss to evenly coat. Carefully slip the battered shrimp into the fryer and fry until golden brown and crisp, about 5 minutes; drain on paper towels. (Don’t overcrowd the fryer with too many shrimp, as this will lower the temperature of the oil and the shrimp won’t crisp up as quickly or nicely as they should.)