Stovetop Smoked Pecans Recipes
STOVE TOP SMOKER PECAN SMOKED LEG OF LAMB
A wonderful moist leg of lamb every time! From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Lamb/Sheep
Time 8h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the.
- marinade into the drip tray, place leg of lamb on rack, season and form.
- a foil tent to cover tightly.
- Smoke on medium heat for 1 hour using pecan wood chips.
- Remove foil, brush lamb with remaining marinade, and place into a 350º oven for approximately 1 hour. Serve with jalapeno jelly on the side.
Nutrition Facts : Calories 1004.6, Fat 60.1, SaturatedFat 23.2, Cholesterol 253.3, Sodium 233.9, Carbohydrate 41.3, Fiber 0.9, Sugar 29.2, Protein 70.5
SAUTéED SHREDDED BRUSSELS SPROUTS WITH SMOKED HAM AND TOASTED PECANS
Provided by Diane Morgan
Categories Side Sauté Christmas Thanksgiving Quick & Easy Low Cal High Fiber Dinner Ham Pecan Brussels Sprout Christmas Eve Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Trim root ends from brussels sprouts. Using sharp knife or processor fitted with coarse shredding disk, thinly slice brussels sprouts into shreds. DO AHEAD: Can be prepared 1 day ahead. Cover and chill.
- Melt butter with olive oil in large deep skillet over medium heat. Add ham; sauté until golden, about 3 minutes. Add garlic; stir 30 seconds. Add brussels sprouts and broth; sauté until crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to serving bowl. Sprinkle with pecans.
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