Pecan Gravy Recipes

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
• Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
• Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

Steps:

• In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
• In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• Mix butter, salt and sugar in a standing mixer on low speed for 1 minute. Add flour and mix on low speed just until ingredients come together. Add 6 tablespoons water and mix only until dough comes together; if it doesn't come together right away, add another tablespoon water. Do not overmix. Scrape mixture out onto a sheet of plastic wrap and flatten into a square. Wrap well and refrigerate overnight.
• Very lightly butter a 9-inch pie dish. Divide dough into two equal pieces. Refrigerate one piece while you roll out the other. Ease the dough into the bottom edges of the pan and crimp the top edge. Pierce the bottom in several places with a fork. Refrigerate uncovered for several hours or overnight. (Other dough half may be rolled out and frozen for up to 3 months.)
• Heat oven to 325 degrees. Line crust with parchment and fill with pie weights. Place on a baking sheet and bake for 15 minutes. Remove from oven and carefully remove pie weights and parchment. Return crust to oven and bake 15 to 20 minutes, until lightly browned. Let cool completely.
• Increase oven temperature to 350 degrees. Cream butter in a standing mixer fitted with the paddle, or in a food processor. Add honey and golden syrup and cream together until smooth. Scrape down bowl and beater. Add vanilla, rum, nutmeg and salt and mix. Add eggs, one at a time, beating each one until incorporated before adding next.
• Fill pie shell with pecans and smooth them out to make an even layer. Scrape in butter and egg mixture, using a rubber spatula to scrape the bowl clean. Place on a baking sheet and bake 30 to 35 minutes, until nuts are lightly browned and filling is just about set. The filling will puff up and may be bubbling, but it will settle as it cools. Do not overbake; if you leave it in too long, it will crack. Remove from oven and cool on a rack. Serve with whipped cream or vanilla ice cream.