Bacon Tomato Dip & Sugared Pecans

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by Chef Maggie Norris

azfamily.com

Posted on January 26, 2012 at 10:10 AM

Updated Thursday, Jan 26 at 9:01 AM

Bacon Tomato Dip
Yields: 1 ½ cups

10 slices bacon, cooked crisp, drained and cooled
3 large tomatoes, peeled, seeded, and chopped
1 cup mayonnaise
1 tablespoon Dijon Mustard
¼ cup minced green onions
 ¼ cup minced fresh parsley
6 drops Tabasco sauce

Combine bacon, tomatoes, mayonnaise, mustard, onions, parsley, and Tabasco in food processor.  Process until chopped, but not pureed, preserving some of the texture.  Adjust seasonings.  Serve with crisp, fresh vegetables or melba toast.

Sugared Pecans
Yields: 1 pound pecans

½ stick butter
1 pound pecan halves
3 egg whites
1 cup sugar
pinch of salt

Preheat oven to 375. 

Place butter on sheet tray lined with foil.  Put it in the oven to melt butter.

In the bowl of an electric mixer with a whisk attachment, beat egg whites to soft peaks.  Mix in sugar and salt.

Stir in pecans and mix with butter right on baking sheet.

Place in oven and roast for 30 minutes tossing after 15 minutes.

 

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