Sprinkle beans with pecans. Slowly and carefully add beans to the hot oil, separating them as you go. Fry in small batches until each bean is golden and floating, about 2 minutes. Drain on paper towels and season lightly with kosher salt immediately after removing. (Keep a fine mesh skimmer on hand to remove excess batter and/or pecans from the oil, as these will burn and ruin the oil.) Repeat until you are out of beans. Serve with Cranberry Dijonnaise.
Cranberry Dijonnaise Chorizo Cornbread with Goat Cheese 1 small pack fresh Mexican chorizo 1 box Jiffy cornbread mix 1/4 cup thinly sliced scallions 1/2 cup fresh chevre cheese 1 stick softened butter Brown the chorizo over medium-high heat, using a wooden spoon to break it up into smaller bits as it cooks. Strain off fat and reserve sausage. Mix cornbread according to box instructions. Fold in the drained, crisped chorizo and the scallions. Bake in the vessel of your choice, either a large cast iron skillet or individual portions. Follow box instructions for cook times. Once golden brown, remove and let cool slightly. Freeze the chevre ahead of time to allow for easier crumbling (and less mess on your fingers). When the cornbread is still warm, crumble cheese over the top. Serve with softened butter.
Pecan Fried Green Beans with Cranberry Dijonnaise For the green beans: Select the best you can find. Younger green beans work best. Remove any strings from the beans before cooking 1 cup all-purpose flour 1 cup cornstarch 3 tablespoons creamy peanut butter salt and white pepper to taste 1 cup cheap vodka club soda as needed 1 cup raw pecans pulsed into a chunky powder in the food processor To make batter, combine flour, cornstarch and peanut butter in a large bowl; add salt and pepper to taste, then add vodka. Alcohol evaporates much faster than water, so this addition to the batter will make it super crunchy. Add club soda a little at a time until you reach a thick, creamy consistency. Heat peanut oil in a pot or countertop fryer to 350˚. Carefully dip the green beans into the batter. As you pull them out, hold them to drain excess batter. The Art & Soul of Wilmington
2 cups cranberry juice 1/2 cup Craisins 2 cups Duke’s mayonnaise 1/4 cup whole grain Dijon mustard chopped fresh chives to taste Put cranberry juice and Craisins on the stove in a small pot over mediumhigh heat. Bring to a boil, then remove from the heat to “plump” the Craisins (you’re essentially rehydrating them). After about 15 minutes, remove Craisins from juice and reserve. Place juice back on the heat and reduce over medium-high until reduced to around 2 tablespoons of syrup. Cool. Once the Craisins and syrup are cool enough to handle, place them in the food processor along with the other ingredients. Blend until smooth and uniform in color. Keep your batter extremely cold by nesting your mixing bowl in a larger, ice-filled bowl or by adding ice cubes to the batter so long as you use the batter quickly, before the ice melts.
Pumpkin Croissants with Orange Marmalade Butter 3 cans Pillsbury Crescent Rolls 1 can pumpkin pie filling 1/2 lb. unsalted butter, cut into cubes and softened 1 jar orange marmalade Open crescent rolls and unroll, laying them side-by-side on a piece of parchment or wax paper. Spread the entire surface of each triangle with pumpkin pie filling. Carefully roll them up, not using too much pressure (too much pressure will squeeze the filling out the sides of each triangle) Bake according to crescent roll instructions, then cool to room temperature. To make the Orange Marmalade Butter: Place softened butter in a mixing bowl, salt lightly with kosher salt, then spoon orange marmalade in. How much marmalade is up to your taste, but a 60/40 mix of butter to marmalade works well. Stir gently, then spoon into small crocks for serving. Keep at room temperature for easy spreading. b November 2013 •
The Art & Soul of Wilmington