Worldly Cooking with Georgia Pecans: It's Not Your Mother's Menu Anymore

ATLANTA – Open the door of your pantry and chances are the contents look much different than the pantry of your childhood. Sure the staples are the same, like flour, sugar and potatoes. But there are probably also a score of foods that, like new kids on the block, represent how culturally diverse America and its home cooking has become. Regional foods are now transported far and wide, allowing cooks to choose from a vast selection of American ingredients, such as crunchy, versatile Georgia pecans.

There was a day when plentiful regional products defined the cooking in every neighborhood kitchen. In the Midwest, fine beef, sweet golden corn and an abundance of dairy products were mealtime staples. In the cornucopia of the Southeast, tables groaned with cured ham, shrimp, rice and dishes laced with sweet Georgia pecans, whereas in the Rocky Mountain states, a steady supply of elk, venison and other wild game were regulars on the menu. From the local markets in the Pacific Northwest, cooks could count on a unique harvest of fresh salmon, Dungeness crabs and scores of wild berries.

These regional culinary treasures form the roots of American cooking laid down generations ago, and they continue to be the pride of our markets. But now, rather than being confined to one small part of the national map, it's no surprise to find fresh Alaskan salmon in New York City or crunchy Georgia pecans in Hawaii. A multitude of local foods crisscross the states every day. Where we once shopped for meals steered by practicality and availability, home cooks have now moved onto a path of bounty and experimentation.

According to Georgia Pecan Commission Chairman Charles M. “Buddy” Leger, the nation is beginning to discover what Georgia pecan growers already know: that pecans are versatile and add texture, crunch and flavor to a variety of traditional and ethnic-inspired fall recipes.

“November is Georgia Pecan Month, and Georgia historically grows more pecans than any other state in the nation,” Leger says. “It is estimated that we grow an average of 88 million pounds of pecans each fall.”

With the fall crop offering a steady supply, Leger thinks the fall holidays are a great time to experiment with pecans. “Cooks are discovering the versatility of pecans, and they are trying them in different and new types of recipes, such as salads, side dishes and entrees, and not just desserts,” Leger adds.

Because America’s culinary tastes have broadened to all points of the globe, adventurous palates are exploring foods and flavors from virtually every ethnic influence. At ethnic restaurants we savor the authentic dishes of these countries prepared in traditional ways, but when it comes to home cooking most of us experiment with new flavors simply by incorporating them into everyday recipes.

We might make a salad of familiar greens with toasted pecans, for instance, but pair it with a ginger-based dressing and sliced duck to give the dish Asian flavor. Likewise, an easy side dish of rice can be cooked with coriander, and then tossed with pecans and dried fruit to lend it an Indian identity. For a simple African improvisation, greens, such as collards or spinach, simmered with smoked bacon and hot pepper make a tasty bed for pecan-crusted grits. Borrowing from the Latin invention of empanadas, which are hand-held beef pies, American cooks can add a healthy twist to the theme by substituting ground turkey, chopped pecans and spinach in the filling.

Experimenting with new global seasonings works best on American foods that are versatile and easily partnered with other flavors. Earthy and rich-tasting, pecans are the perfect enhancement for the great variety of spices, herbs and textures found in ethnic foods. The nutty crunch and slightly sweet flavor marries well with soft grains, subtle herbs and most any vegetable, but pecans can also stand up to bold spices and hearty meats.

“The best time to buy Georgia pecans is during the fall harvest, when fresh and most plentiful,” Leger says. “With proper storage, pecans can be used and enjoyed year-round. You can refrigerate shelled pecans in airtight containers for up to nine months, or freeze them in zipper-lock freezer bags for up to two years. Unshelled pecans can be stored in airtight containers in a cool, dry place for three to six months.”
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Side Bar #1:

The Pecan Passport: According to the Georgia Pecan Commission, cooks can easily explore a world of flavors without ever leaving the kitchen by adding pecans and exotic seasonings to simple, everyday foods. Here's how:

For every serving suggestion listed below, combine ˝ tablespoon of vegetable oil, a pinch of salt and 1 teaspoon of the particular spice (listed in bold) in a small skillet over medium-low heat. Add 1 cup pecan halves and heat, stirring occasionally, for 5 minutes. Remove from heat and set aside to cool slightly before using.

- Grill chicken and serve it with a topping of salsa and cumin-flavored pecans.
- Make a great autumn salad with mixed greens, curry-toasted pecans and chopped apple.
- Jazz up plain broiled fish with a generous sprinkle of chopped fresh ginger-spiced pecans
- Use allspice and 1 teaspoon sugar to create a delicious Jamaican-styled pecan topping for French toast, rice pudding or simply for snacking.

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Side Bar #2:

Pecans – A Good Taste of Health: There was a time when it seemed that health experts deemed nearly all tasty foods as taboo. Now we know otherwise, as numerous studies report that even fat, especially certain kinds, is an important part of a healthy diet. The Georgia Pecan Commission wants you to know that pecans are one food being rediscovered by nutritionists because they have a great supply of monounsaturated fats, which can help lower blood levels of LDL cholesterol. Another bonus: since pecans are a plant product, they do not contain cholesterol. In addition, pecans add essential fiber, vitamin E, copper and magnesium to the diet, as well as flavor and texture.

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EDITOR’S NOTE: November is Georgia Pecan Month. For more information and recipes featuring Georgia pecans, visit the Georgia Pecan Commission’s Web site at www.georgiapecans.org.