This gem is from Sue Raasch, who uses her own pecans—either native or papershells—for everything from soup to nuts. I love this particular recipe, which is so simple to put together and so great to
have on hand. Use it on freshly steamed green beans, cauliflower, broccoli, or even turnips or Brussels sprouts. Try it on rice, grains, or grilled steak or fish, or tucked under the skin of poultry that you intend
to roast. It enhances nearly everything!
Makes 1½ cups (325 ml)
Ingredients:
½ pound (225 g) slab bacon, without skin, cut into ¼-inch (.6-cm) pieces
3 scallions or spring onions, trimmed of half their green stalk and diced (¼ cup)
¼ cup (30 g) pecan pieces, lightly toasted
12 tablespoons (1½ sticks/180 g) unsalted butter, at room temperature
Fine sea salt and freshly ground black pepper
Note: You may use “pecan pieces,” which are broken pieces of pecan that have all the flavor of a good, whole pecan. They are often more reasonably priced than whole pecans. Whatever form you buy, make sure they are fresh and do not look brown or oily, and check the “sell by” date, too. If you cannot find slab bacon, buy thick-sliced bacon. This butter will keep in the refrigerator for three to four days. Alternatively, you can freeze it.
Directions:
1. In a medium, heavy skillet over medium heat, fry the bacon until browned on all sides, 8 to 10 minutes. Remove from the pan and let cool. Discard any fat given up by the bacon.
2. Place the bacon with the scallions and pecans into a food processor and pulse until combined. Add the butter and continue to process until all the ingredients are well blended. Season with salt and pepper to
taste.
3. To store any excess, shape the butter into a log, wrap in parchment paper or plastic wrap, and refrigerate for up to 1 week or freeze— preferably in portion sizes, so you can remove just one portion at a time—for up to 3 months.
