In the Kitchen With Shawnna Durrett

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Shawnna Durrett, a Weatherford resident, and originally appeared in the WeatherfordNOW September 2016 issue.

Candied Pecans

  • 1 egg yolk
  • 1 Tbsp. water
  • 1 tsp. kosher or sea salt
  • 1 tsp. cinnamon
  • 1 cup sugar
  • 1 lb. pecan halves
  1. Set oven to 250 F. Mix egg yolk and water until frothy. Mix remaining ingredients in a separate bowl.
  2. Toss pecans in egg yolk mix. Then toss in sugar mixture until covered.
  3. Place on 1-2 cookie sheets in a single layer. Bake for an hour, turning every 15 minutes.
  4. Remove from oven, allow to cool and enjoy.

 

Peach Cobbler Topped With Candied Pecans 

  • 1 stick unsalted butter
  • 8-12 peaches
  • 1 cup self-rising flour
  • 1 cup sugar
  • 1 cup milk
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  1. Set oven to 375 F, place butter in a 9×12-inch pan (glass preferred); place in oven.
  2. While the butter is melting, peel and pit the peaches.
  3. Mix together remaining ingredients to form a batter. When butter is melted, remove pan from oven. Pour batter in pan; add peaches on top.
  4. Top with Candied Pecans and bake for 45-60 minutes.
  5. Remove from oven and place on rack. Allow to cool, and then enjoy.

 

Prize-winning Peach Jalapeño Jam

This recipe won 1st place in Jams and Best of Show at the 2014 Peach Festival.

  • 3 lbs. or 4 cups finely chopped peaches
  • 2-3 jalapeños de-seeded or not, diced (add more for hotter jam)
  • 1 box Sure Jell
  • 2 Tbsp. lemon juice
  • 1/2 tsp. butter
  • 5 1/2 cups sugar
  1. Bring peaches, jalapeños, Sure Jell, lemon juice and butter to a boil on high heat. (Butter allows your jam not to foam as much or at all.)
  2. Bring to a rolling boil for 1 minute; add sugar, stirring constantly.
  3. Bring to a boil again for an additional 1 minute.
  4. Remove from heat and place in readied jars. Seal. Jam may be enjoyed as soon as completely cooled.

 

Bacon-wrapped Beefalo Meatloaf With Peach BBQ Sauce Glaze 

Peach BBQ Sauce: 

  • 1 sweet onion, diced
  • 3 oz. butter
  • 4 peaches, peeled and pitted
  • 3 ancho chili peppers, stem and seeds removed
  • 1 tsp. minced garlic
  • 3 oz. brown sugar
  • 1/2 tsp. red crushed peppers (optional)
  • 3 oz. bourbon
  • 12 oz. ketchup
  • 1/2 bunch cilantro leaves, chopped
  • Juice of 1 fresh lime
  • 2 cups (1 pint) chicken stock  
  • Salt and pepper, to taste

Meatloaf:

  • 1 Tbsp. vegetable oil
  • 1/2 medium onion, diced
  • 2 medium cloves garlic, minced
  • 1 tsp. fresh thyme leaves
  • 1/2 cup shaken buttermilk
  • 2 large eggs
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • Salt and pepper, to taste
  • 1 1/2 lbs. lean ground beef
  • 1 1/2 lbs. ground buffalo
  • 1/4 cup finely chopped Italian parsley leaves
  • 1 cup seasoned breadcrumbs
  • 12 strips bacon
  1. For sauce: Sauté onions in butter until soft. Add remaining ingredients and bring to a simmer for about 15-30 minutes.
  2. Blend well with a stick blender, and allow to cool.
  3. For meatloaf: Preheat oven to 400 F. Heat oil in a sauté pan. Cook onions, garlic and thyme until softened, about 3 minutes. Set aside.
  4. In large bowl, add buttermilk, eggs, mustard, Worcestershire, salt and pepper. Whisk until well mixed.
  5. Add all the meat, parsley, breadcrumbs and onion to egg mixture. Mix well, but don’t squeeze.
  6. With damp hands, place the meat mixture on a foil-lined baking sheet; form into a loaf. Top with Peach BBQ Sauce; place bacon over the meatloaf. 
  7. Tuck the ends of bacon under loaf to prevent burning. Bake until internal temperature of 155 F is reached, or about 55-65 minutes. Cool slightly before serving.