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Green Salad with Goat Cheese and Spicy Pecans


8 cups baby field greens 2 cups Sherry Vinaigrette (recipe follows) 1-pound goat cheese 3 cups Spicy Pecans (recipe follows) Salt to taste Freshly ground pepper to taste


Sherry Vinaigrette 6 Tablespoons roasted shallots (2 large shallots)


2/3-cup Sherry Wine Vinegar 1 egg


2 cups olive oil ½ teaspoon salt


1 teaspoon ground black pepper 2 Tablespoons squeezed lemon juice


Spicy Pecans 8 cups (2 pounds) pecan halves 12 Tablespoons melted butter 8 teaspoons Pasilla Powder 1 cup packed brown sugar


Preheat oven to 350 degrees. In large bowl, toss pecans and butter until all surfaces are coated. Sprinkle chile powder over nuts and combine well. Add sugar and toss using your hands to keep sugar from lumping. Dump entire mixture onto a sheet pan. Bake nuts for 20 minutes or until they begin to brown. The coating should be crunchy after nuts cool. When cool, store in airtight container.


Place greens in a large salad bowl and add dressing. Toss to distribute dressing evenly. Divide amongst 8 plates and drop teaspoons full of goat cheese around the edge of the salad, using about 1/3 of a cup for each serving. Sprinkle salad with pecans and season with salt and pepper.


Cream of Carrot Soup


8 carrots, coarsely chopped 1 onion, coarsely chopped 8 cloves garlic 3 cups chicken stock 5 cups heavy cream 2 teaspoons Pasilla Powder Salt to taste Freshly grated black pepper


Place the carrots, onion, garlic, and chicken stock in a saucepan. Bring to a boil and cook for 10-15 minutes or until carrots are tender. Remove from heat and puree in a blender. Place mixture back in saucepan and add cream and Pasilla Powder, simmer to reduce by ¼. Season with salt and garnish with black pepper.


Creamy Garlic Mashed Potatoes


4 Tablespoons unsalted butter 2 cloves garlic, smashed


1-1/2 pounds russet potatoes, peeled and cut into large chunks 1-1/4 teaspoons coarse salt 1/2-cup heavy cream


1/4 teaspoon ground white pepper


In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly. Chop garlic and return to saucepan. Add cream and warm over medium heat.


Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-


56 TEXAS LONGHORN JOURNAL i JAN/FEB 2018


cream mixture and continue mashing until smooth. Season with remaining ¼ teaspoon salt and white pepper; mix well. Keep warm until ready to serve.


French Onion Pot Roast


2-2-1/2 pounds beef chuck roast Salt


Ground black pepper 3 Tablespoons vegetable oil 2 large onions cut in half and thinly sliced 1 cup beef broth ½ cup brown ale 2 teaspoons packed brown sugar 1 cup grated Gruyere cheese


Generously season the roast with salt and pepper.


Heat 2 Tablespoons vegetable


oil over med-high heat in a deep skillet or Dutch oven. Add the roast and frown about 3 minutes per side. Remove roast to a platter and set aside.


Turn the heat to medium. Add the remaining I Tablespoon vegetable oil to the same pan. Add onions and cook stirring occasionally for 10 minutes until soft and translucent. Add ¾ cup beef broth, ale, and brown sugar, stirring to combine.


Return roast to pan and nestle onion and liquid mixture and bring to a boil. Reduce the roast to a simmer, cover, and cook for


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