Tabasco Pecans and Raspberry Vinaigrette Recipe

Recipe: by Chef Rob Stevens, Chef Rob & Co.
Posted on April 29 2008 in category: Soups and Salads Side Dish Entrees

Tabasco Pecans

Ingredients
1/2 stick salted butter
1 cup pecan halves
1 cup brown sugar
4-5 dashes “Original Tabasco Sauce”

Procedure
In non-stick skillet over med-high heat, melt the butter then add the pecans. Stir for one minute then add the brown sugar. Continue to cook for another 3-4 minutes stirring occasionally. Add the Tabasco and cook for another 1 minute. Make sure you do this with good ventilation! Remove from heat and pour onto a cookie sheet lined with wax paper. Let cool for a minimum of 1 hr. Break apart into pieces and Serve as a garnish on a salad or just enjoy as a snack!


Raspberry Vinaigrette

Ingredients
1 cup Salad Oil
1/3 cup Raspberry Vinegar or Red Wine Vinegar
¼ cup honey
2 TB Dijon Mustard
1 cup fresh raspberries
Juice of ½ Lime (use the other ½ in your Corona )
Kosher Salt and Freshly ground black pepper to taste


Procedure
In food processor or blender – blend all ingredients together until incorporated – won’t take
very long. Drizzle over fresh baby greens or salad. Also great with raw veggies. Enjoy!!