Best Chile Roasted Pecans Recipes

Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

CHILE ROASTED PECANS image

Categories Nut

Number Of Ingredients 7

1/3 cup Kahlua liquor
1/4 cup Chimayo red chile powder
1/8 cup sugar
1 Tbsp salt
1/4 cup olive oil
2 lb shelled whole pecans
Additional sugar for sprinkling

Steps:

Preheat oven to 300 deg F In a medium bowl, combine first four ingredients Mix well then microwave 30 sec Mix again and microwave 15 sec Add in oil, mix, and microwave 15 sec Stir to ensure sugar has dissolved In a large bowl, combine pecans with the chile syrup Toss nuts to coat evenly and well. Spread on large flat baking trays in a single layer Sprinkle additional sugar on top Bake 20-30 min, turning and sprinkling with additional sugar every 10 min Let cool before enjoying