PECAN BUTTER
Ingredients:
1 1/2 cups ground pecans
1 tablespoon sugar
1 tablespoon pecan oil
Directions:
To make pecan butter: toast pecans and grind very fine. Add 1 tablespoon sugar and 1 tablespoon pecan oil per 1 1/2 cups ground pecans. Mix well.
BAKED PECAN OATMEAL
Ingredients:
1/2 cup pecan oil
1 cup brown sugar
2 eggs
1 cup chopped pecans
3 cups quick oatmeal (uncooked)
1 tablespoon baking powder
1 cup skim milk
Nutmeg, cinnamon to taste
Directions:
Combine oil, sugar, eggs and pecans in a large bowl. Mix well. Add oatmeal, baking powder and milk. Pour into a lightly greased 13x9x2-inch pan. Sprinkle lightly with nutmeg and cinnamon. Bake 350? for 30 minutes. Cut into squares, serve hot or cold, with milk or fruit. YIELD: 8 to 10 servings.
Servings: 8
TEXAS PECAN COUNTRY CHICKEN
Ingredients:
4 boneless, skinless chicken breasts
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces fresh mushrooms, chopped
1/2 small onion, diced or 6 green onions
2 tablespoons pecan oil
4 ounces cream cheese, softened
1 tablespoon French style mustard
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme
1/2 cup butter, melted
1 1/2 cups finely diced Texas pecans
1 cup fine bread crumbs
1/4 cup minced fresh parsley
Directions:
On hard surface with meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper. Saut? mushrooms and onions in pecan oil. Cool. Mix with cream cheese, mustard and thyme. Divide into 4 equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in a bowl. Dip chicken in butter, then into crumbs, turning to coat. Place on greased baking sheet seam side down. Bake at 350 degrees for 35 minutes or until done.
Makes 4 servings. Serve with rice.
SALMON FILLETS WITH COUNTRY HERB CRUST
Ingredients:
4 six-ounce fresh salmon fillets
COUNTRY HERB CRUST
1/2 cup toasted pecans
1 1/2 teaspoons minced fresh herb leaves (basil, oregano, dill or tarragon)
1 tablespoon pecan oil
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Directions:
Rinse salmon fillets and pat dry. In food processor, coarsely chop pecans. Add fresh herb, pecan oil, seasoned salt and pepper. Pulse process until all ingredients are mixed and a solid mixture forms. Place salmon fillets skin side down on lightly greased baking pan. Top each fillet with nut mixture patting it on to form crust. Bake in preheated 400 degree F oven for 12 to 15 minutes. Salmon is done when meat flakes easily and is evenly colored. The salmon will continue to cook after it’s removed from the oven.
Nutrients per serving: calories 370; protein 40g; iron 2mg; carbohydrates 4g; fat 22g; calcium 58mg; cholesterol 74mg; fiber 2g; sodium 356mg.
PORK LOIN WITH PECAN CREAM SAUCE
Ingredients:
5-7 lb. pork loin
1/4 cup pecan oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped pecans
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream
Directions:
Mix pecan oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions. Eat and enjoy!rn
PECAN RED SNAPPER
Ingredients:
4 fish fillets, cleaned and left whole
3 tablespoons pecan oil
1/4 cup of flour, seasoned with 1/4 teaspoon salt and a pinch of pepper
SAUCE
2-3 tablespoons of butter
4 tablespoons chopped pecans
juice of 1/2 lemon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
1 teaspoon chopped fresh herbs, such as chives or thyme
Directions:
Measure the thickness of each fillet. Roll each whole fish in the seasoned flour. Heat a frying pan or skillet. When hot, add the butter. When the butter foams, add the fish and brown on both sides, turning once. Allow about 10 minutes per inch of the total thickness, half the time on each side (5 minutes). Do not worry if the butter browns. Do not add all the fish at one time because that reduces the heat in the pan and the fish will not cook as fast. If necessary, cook each fish individually. Place the cooked red snapper on a plate.
To make the sauce: Wipe the skillet or frying pan with paper towels, add the butter and pecans and cook slowly until the butter is nut brown and pecans look “crunchy.” Add the lemon juice, seasonings and parsley and other herbs to the pan at once, heating quickly, then pour the foaming butter sauce over the red snapper.
Note: for this dish use only fresh herbs; dried herbs will spoil the flavor. Serves 4.
Servings: 4
PECAN CRUSTED FISH (OR CHICKEN)
Ingredients:
4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped pecans
1/2 cup dried bread crumbs
Salt and pepper to taste
1-2 tablespoons pecan oil
Directions:
Season fillets and set aside. Combine pecans and bread crumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.
Orange Sauce
2-3 tablespoons pecan oil
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste
Heat pecan oil in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.
Servings: 4
HONEY PECAN PORK CHOPS
Ingredients:
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour
Salt, pepper to taste
2-3 tablespoons pecan oil
1/4 cup honey
1/4 cup chopped pecans
Directions:
In a shallow dish, mix together flour, salt and pepper. Dredge cutlets in flour, shaking off excess flour. In a large skillet, heat pecan oil over medium heat. Add cutlets cook 3-4 minutes per side or until brown. Transfer to a warm plate. Add honey and pecans to dripping in pan. Heat over medium heat, stirring constantly, until pecans are lightly browned. To serve: place cutlets on a serving platter and top with sauce. YIELD: 4-6 servings.
Servings: 4
CRUNCHY TURKEY ITALIA
Ingredients:
1 package (about 1 pound) fresh turkey breast slices
3/4 cup ground pecans
1/4 teaspoon garlic powder
1/2 teaspoon dried basil leaves
2 tablespoons pecan oil
1 large tomato, cut in 1/2 inch slices
Directions:
Coat turkey on both sides with mixture of pecans, garlic powder and basil. Heat 1 tablespoon pecan oil in non-stick skillet on medium. Add half of turkey. Cook 3 minutes, turn and cook 2 minutes more. Place turkey on platter; cover to keep warm. Repeat with remaining olive oil and turkey. Cover. Add tomato to oil remaining in skillet. Heat 1 to 2 minutes, turning once. Serve with turkey. Makes 4 servings. Calories per serving 354.
Servings: 4
CRISPY OVEN FRIED CHICKEN
Ingredients:
1 cup prepared biscuit mix
1/2 teaspoon salt (or seasoned salt)
2 teaspoons paprika
1/2 teaspoon poultry seasoning
1 cup finely chopped Texas pecans
2 to 4 lbs. of chicken pieces
1/2 cup evaporated milk
1/2 cup pecan oil
Directions:
Combine biscuit mix, seasonings and pecans. Dip chicken pieces in evaporated milk, then coat well with dry mixture. Place in a 13x9x2-inch baking dish. Pour pecan oil in the bottom of pan. Bake at 375 degrees for 1 hour.
Pecan Oil-Nature’s Gift to Health
The nutritional benefits of the pecan have long been known and pecan oil provides you with the opportunity to enjoy those benefits on a daily basis.
Achukma Pecan Oil is low in saturated fat, compared to many other cooking and salad oils. It is high in poly- and mono-unsaturated fats, which provide many benefits to many body systems. See the chart below to see a comparison breakdown of our oil compared to other published oil values:
| Type of Oil | SaturatedFat Total % |
Mono- Unsaturated Omega 9 Fat% |
Poly-Unsaturated Omega 3&6 Fat% |
Smoke Point Fahrenheit |
| Achukma Pecan Oil | 8.0% | 42.8% | 32.9% | 470⁰F |
| Olive Oil | 13.5% | 73.7% | 8.4% | 320⁰F |
| Butter | 66.0% | 30.0% | 4.0% | 300⁰F |
| Corn Oil | 12.7% | 24.2% | 58.7% | 450⁰F |
| Peanut Oil | 16.9% | 46.2% | 32.0% | 450⁰F |
| Soybean Oil | 14.4% | 23.3% | 57.9% | 450⁰F |
| Canola Oil | 7.1% | 58.9% | 29.6% | 400⁰F |
| Grape Seed Oil | 9.0% | 76.0% | 76.0% | 485⁰F |
| Coconut Oil | 92.0% | 6.0% | 2.0% | 350⁰F |
Achukma Pecan Oil is cold pressed and filtered to maintain the natural properties of the oil. No chemicals are used in the processing and temperature is continuously monitored to assure the oil is not degraded or damaged. The oil is then filtered to remove any solids that made their way through the pressing process. All processing is mechanical utilizing food grade equipment and materials.
The result is a high grade, high smoke point oil that is 100% natural. Achukma Pecan Oil will have a very moderate pecan flavor and aroma. Many of our customers tell us they have found it does an excellent job of bringing out the natural flavor of the foods they are using it with. Pecan oil is a great substitute for butter or any other cooking oil, but you may want to adjust your recipe, as we have found that pecan oil can be used at about half the required amount of other oils to achieve the same result.
Saturated fats are considered the ‘bad’ fats that tend to raise levels of LDL(bad) cholesterol, while mono- and poly-unsaturated fats are ‘good’ fats that help reduce LDL cholesterol. All the fatty acids, as well as omega-3’s, -6’s, and -9’s are important in a healthy diet. However, omega -3’s and -6’s are considered essential because our bodies cannot produce these and, therefore, they must be obtained from food or supplements. The body generally produces sufficient omega-9 (American Heart Association, 2011).
It is important that a diet has a balanced intake of the three types of fatty acids and we feel pecan oil provides an excellent proportionate balance of the three. Not only is pecan oil well balanced with fatty acids, it is also a great source of Vitamin E. The anti-inflammatory properties of Vitamin E are a key component to alleviating and/or preventing degenerative diseases.
FAQ
How do I use Achukma Pecan Oil? It might be easier to answer with the ways it should not be used, of which we can’t come up with any.
Our pecan oil is an excellent cooking oil for pan frying, sautéing, or any type of cooking where butter or oil is used. It is also great for baking, topping a salad, or making a meat rub. Our customers continue to find new and inventive ways to use this healthy oil.
Not only that, we now have many customers who use the oil as a skin conditioner to soften and moisturize. Some have even found that an application to a skin area before applying a topical ointment or medicine helps the medicine to penetrate better. If that’s not enough, check out our pecan oil based leather treatment products for treating saddles and tack.
Why is Achukma Pecan Oil more of a golden color than some other pecan oils? We do not put our oil through any refining process and, therefore, it maintains its natural color and components. Some other oils are de-winterized to remove waxes that cause the oil to turn cloudy when refrigerated. We are able to filter out enough of the waxes during our processing to keep the oil from turning cloudy. Some oils are also deodorized and this process removes many of the pigments that give the oil its natural color. This may help the shelf life, but does not really provide any other benefits to the oil.
How long will my Achukma Pecan Oil last on the shelf? As with any premium grade oil, the life of the oil is affected by heat, light, and oxygen. Each of these three factors will reduce the life of the oil before it will start becoming rancid, or have a bad odor. Our pecan oil should keep for 12-15 months on a shelf out of direct sunlight or about twice that long when kept in the refrigerator. The good news is, we think you will enjoy your Achukma Pecan Oil so much that shelf life will not be an issue, because you will use it up way before its time. And that’s no problem, we will make you more fresh oil to keep you supplied with the perfect cooking oil.