Abingdon Manor: Coconut Rice Pilaf

Kevin Barron • October 11, 2012 • Comments (0)

Chef Patty Griffey

I promised last month I would give you this recipe which we paired with the grilled shrimp and scallop kabobs. Moist and flavorful with a little crispness from the addition of some diced water chestnuts, this rice is a standout. It is slightly asian with the use of the coconut milk, it pairs well with all kinds of seafood. Give it a try soon and let me know how you like it.

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Our friend and exceptional photographer, Benton Henry has done several food photo shoots recently so look to see some great photography soon on our website, gift cards and other items at the Inn.

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To good times with great food!

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Print

Abingdon Manor: Chocolate Covered & Brown Sugar and Spice Pecans

Ingredients

*** Ingredients For Chocolate Pecans ***
2 cups of pecans (halves and/or pieces)
4 tablespoons butter
salt to taste
12 oz almond bark (or chocolate bark)
1 & 1/4 cups semi-sweet chocolate chips
*** Ingredients Sugar & Spice Pecans ***
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 egg white
2 & 1/2 tablespoons water
8 cups pecan halves or pieces
3/4 teaspoon edible gold leaf powder

Instructions

*** Instructions for Chocolate Pecans ***

Melt the butter and pour over the pecans and coat well. Arrange on a baking sheet and spinkle with salt to taste. Bake at 275 degrees for 25-30 minutes. Cool.

Melt the almond or chocolate bark with the chocolate chips in the microwave on high for 2 minutes. Remove and stir until welll combined (there may be a few lumps). Return to microwave for an additional 15-30 seconds. Don't overcook or chocolate will taste burnt. Stir until completely smooth.

Place toasted pecans in a mixing bowl and pour chocolate over and stir to cover completely.

Drop by spoonful onto alumimum foil. They should be set in 15 to 30 minutes. Store in an airtight container.

*** Instructions Sugar & Spice Pecans ***

Combine first 8 ingredients in a bowl and stir well. Add the pecans and stir until evenly coated. Spread in a lightly greased, foil lined jellyroll pan. Bake at 275 degrees for 50 to 55 mintues, stiring occasionally.

Remove pecans from the pan and cool on wax paper. Place in a ziplock bag and add the gold leaf powder and shake the bag to coat the pecans. Store in an airtight container.

http://pdfoodie.com/wordpress/2012/10/11/abingdon-manor-coconut-rice-pilaf/

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About Chef Patty Griffey

As part of our Chef Series of recipes, PeeDeeFoodie.com™ is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Abingdon Manor in Latta, South Carolina. Chef Griffey is also a contributing blogger here on our blog. This month’s recipe is from Chef Griffey’s recipe of the month collection. It is republished with here permission.

For this months recipe, click on this link: Recipe Collection. For this months cooking show click on this link: Patty’s Cooking Shows. For the calendar of entrees, click on this link: Monthly Entrees. Guests have the opportunity to select the night’s entree when making their reservations. If the entree says FIXED, it has already been selected by a guest and is the entree for the evening, if not, it may be changed to another entree if available. Dietary restriction and food allergies can be addressed and vegetarian options are always available

For dates for cooking school for 2012 click on this link: Cooking Class Schedule. For special packages, click on this link: Packages

Category: Abingdon Manor, CONTRIBUTORS

About the Author

Kevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.

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