Caribbean Curried Pecans Food

CURRIED PECANS

Steps:

• In a large bowl, combine the butter, curry and salt. Add pecans and toss to coat. Transfer to a foil-lined 11x7-in. baking pan., Bake at 350° for 15-20 minutes or until toasted and crisp, stirring three times. Cool on a wire rack. Store in an airtight container.

CARIBBEAN CURRIED CHICKEN

Steps:

• Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

CANDIED CURRIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a large-rimmed baking sheet with aluminum foil.
• Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
• Heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. Remove saucepan from heat and add spice mixture. Toss to evenly coat pecans. Spread coated pecans in an even layer on the prepared baking sheet.
• Bake in the preheated oven until pecans are dry and toasted, about 40 minutes. Remove from oven and cool completely. Separate pecans.

CURRY CHICKEN AND CHICKPEAS WITH CILANTRO SLAW

Steps:

• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add the curry powder and half of the garlic. Cook, stirring, until the garlic softens slightly, about 1 minute.
• Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
• Meanwhile, puree the remaining garlic, the cilantro, 2 tablespoons olive oil, the lime juice and vinegar in a mini food processor or blender until a paste forms. Heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the cilantro paste; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
• Top each serving of the chicken curry with the slaw mixture, some hot pepper sauce and cilantro. Serve with the naan.

CURRIED PECANS

Steps:

• Preheat oven to 250°F.
• In a medium bowl, mix egg white with water until a bit frothy.
• Stir in the pecans and mix until pecans are well coated with egg white mixture.
• Combine sugar, orange rind, seasoned salt and curry powder in a Ziploc bag.
• Remove pecans from egg white bowl,and add to the bag. Discard any remaining egg white mixture.
• Seal up the bag and shake vigorously to coat pecans with spices.
• Spread nuts onto two baking sheets and place in oven. I line mine with parchment paper.
• Bake pecans for 20 minutes, then remove from oven and stir and spread out on pan again.
• Turn off oven, place pecans back in the oven, and crack oven door. Let them remain there for 45 minutes to 1 hour, or until they are crisp.
• Enjoy!

CARIBBEAN CURRY

Steps:

• Heat the canola oil over medium heat in a saucepan.
• Add onions, garlic and ginger; cook, stirring for about 5 minutes. Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
• Add the curry powder, stir and continue to cook until the curry turns a dark golden colour (about 1 minute).
• Add the chicken, salt and black pepper. Stir and continue to cook for about 10 minutes.
• Add the potatoes, carrots, green beans, baby corn, scotch bonnet pepper, chicken broth, and coconut milk to the pot.
• Cover the pot and cook the curry for about 35 minutes on low-medium heat or until the potatoes and carrots are softened to your liking.
• Serve with rice and beans.

BBQ-SPICED PECANS

Steps:

• Preheat oven to 300°F with racks in upper and lower thirds. Whisk egg whites in a large bowl until foamy. Whisk in barbecue sauce, sugar, salt, and pepper until smooth. Add pecans; stir to coat. Divide nuts between 2 rimmed baking sheets lined with parchment paper and spread in an even layer. Roast until pecans appear dry, about 40 minutes, stirring once halfway through cook time. Let cool on baking sheets for 30 minutes.

CARIBBEAN CURRIED PECANS

Steps:

• 1. Heat oven to 350.
• 2. In large bowl combine butter, curry powder and salt; add pecans.
• 3. Spread on 15x10x1-inch jelly roll pan.
• 4. Bake, stirring occasionally, 10-12 minutes or until lightly toasted.
• 5. Spread on cooling rack.
• 6. Cool completely.
• 7. Add tropical fruit mix; toss to combine.

CARIBBEAN COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
• Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
• Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.

CARIBBEAN CURRY

Steps:

• Make one or all three of the fillings below to enclose in a soft roti envelope.
• Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
• In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
• Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
• Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
• Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
• Add chick-peas, green onions and remaining water; bring to boil.
• Reduce heat and simmer for 5 minutes or until chick-peas are softened.
• Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
• Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
• Stir in tomato, and salt and pepper to taste; cook for 1 minute.

CANDIED CURRIED PECANS

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
• Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat; remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
• Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans. (Can be made 1 week ahead. Store airtight at room temperature.)