practical, how making recipe Honey Pecan Coconut Crusted London Broil with 38 ingredients and 17 stages of easy cooking, which is easy and delicious.
Without fail recipe ultimate Honey Pecan Coconut Crusted London Broil easy, bouncy, practical. London broil beef cut is great for this slow cooker honey balsamic beef recipe. This slow cooker beef recipe is loaded with richness and goodness with he. Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa. All Reviews for Utokia's Pecan Coconut Crusted Fish. Combine pecans, coconut and bread crumbs.
Spread mixture on a sheet of wax paper.
Roll fish in coconut mixture, turning to coat evenly.
Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa.
Hi mother, now you can make recipe Honey Pecan Coconut Crusted London Broil with 38 ingredients and 17 steps. Below this is how to make it, please carefully carefully.
In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 38 ingredients and 17 stages of easy cooking Honey Pecan Coconut Crusted London Broil.
Ingredients all Honey Pecan Coconut Crusted London Broil
-
Prepare : London Broil.
-
Needed 2 lb : London Broil.
-
Needed 1/4 c : Honey (add more if needed).
-
Prepare 1/2 c : Panko Crumb.
-
Prepare 1/4 c : Coconut Flakes, unsweetened.
-
Prepare 1/8 c : finely chopped pecans.
-
Needed To taste : Salt and pepper.
-
Prepare : Pesto Bicuit.
-
Prepare 1 pkg : Flaky biscuit (baked according to directions).
-
Needed 2 c : fresh basil leaves, packed (can sub half the basil leaves with baby spinach).
-
Needed 1/2 c : freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces).
-
Needed 1/2 c : extra virgin olive oil.
-
Prepare 1/3 c : chopped walnuts.
-
Needed 3 : garlic cloves, minced (about 3tsp).
-
Prepare 1/4 tsp : salt, more to taste.
-
Prepare 1/8 tsp : freshly ground black pepper, more to taste.
-
Prepare : Salad.
-
Needed 1/2 cup : Mustard Greens, coarsest chopped, and rinsed.
-
Prepare 1/4 cup : Arugula, chopped and rinsed.
-
Needed 4 : Small Sweet Peppers, thinly sliced into rings.
-
Prepare 2 Cloves : Garlic, chopped.
-
Needed 1/8 c : Onion, diced.
-
Prepare 1 tbsp : Ginger, thinly chopped.
-
Needed 2 tbsp : Green Onion, chopped.
-
Prepare 1 c : cherry tomatoes, halved.
-
Needed 1/4 c : Pecans, roughly chopped.
-
Needed : Dressing.
-
Prepare 1 : lemon, juiced (approximately 3-4 tablespoons).
-
Prepare 1 tbsp : soy sauce.
-
Needed 3 tbsp : olive oil.
-
Prepare 2 : garlic cloves, minced.
-
Needed to taste : salt,.
-
Prepare : Scallops.
-
Needed 15 : large Scallops.
-
Needed : Salt and pepper, to season.
-
Needed 1 tbsp : Ginger, grated.
-
Prepare 1 Clove : Garlic, chopped.
-
Prepare 2 tbsp : Butter, unsalted.
Combine the pecans with the flour.
Honey Mustard Pecan-Crusted Chicken - tender chicken breasts are coated with a crispy panko pecan mixture, oven baked, then finished with a fair drizzling of honey mustard glaze.
Pecan has antioxidant properties and helps in weight management.
Other benefits of pecan include reduced risk of hypertension, diabetes, gallstone disease and cancer.
If all raw materials Honey Pecan Coconut Crusted London Broil it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Honey Pecan Coconut Crusted London Broil
-
Preheat smoker to 225° (usually it’s 180° but the smoker will have to get through the crust we are making). Pat the outsides dry with a paper towel. Season with salt and rub it all over and set for 10min to allow salt to meld in. Then coat the entire steak with honey and season again with pepper..
-
Mix panko, coconut, and pecans well and layer over the London broil (don’t be afraid to rub into the honey as it is the sticking agent. Place in smoker for 1 hour 10min..
-
The crust will not look cooked when it reaches 115-120°, but that is when you blast it to 300° for 10-15min or until inside temp is 120-125° and pull it out. Let rest 15min under aluminum foil to allow to maintain as much heat as possible..
-
Mix mustard greens and arugula together and season with salt and pepper.
-
For the dressing, in a small bowl or a jar fitted with a lid, whisk or shake together the lemon juice, soy sauce, olive oil and garlic. Set aside..
-
Prep your veggies.
-
Blanch asparagus by bring to boil in hot water, and letting cool down in an ice bath..
-
For the Basil Pesto, put basil and chopped walnuts in food processor and pulse a several times..
-
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula..
-
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor..
-
Stir in salt and freshly ground black pepper, add more to taste. Refrigerate until ready..
-
Pat dry your scallops. Don’t be afraid to lightly squeeze each one individually to get some of the excess water out (of previously frozen) and season with salt and pepper..
-
In a frying pan or skillet, under medium heat, toss in garlic and ginger. Let sauté for about 30-35sec and slowly add in onion (25-30sec) or until translucent, peppers, half the green onion, etc. Reduce heat and add to motors at the end to bring up to heat..
-
For the scallops, bring skillet to medium high heat, toss in butter and let melt. Place the scallops in a circular formation so you know where you started. Don’t move for about 2min. Check for browning at bottom and watch the sides for whitening. Flip each one as the brown (do not flip of it’s not browned (or it won’t cook properly). Toss in garlic and ginger on. The flip and repeat. Pull immediate when cooked..
-
For the cook the biscuits according to directions on packaging. Season asparagus with salt pepper and garlic salt. And toss in oven with the biscuits for the last 5min..
-
Plate the salad, and drizzle the dressing. Top with sautéed veggies and tomatoes. The halve the flakes biscuits and spread the pesto sauce over the opened ends. Take sliced (1/2”) London broil and place roughly 4-5 slices along the plate over lapping each other. Top with 3 asparagus. Add scallops at end of salad..
-
Note that each portion of the dish will overlap each other. Serve and enjoy!.
Serve the pecan crusted tenders with the honey mustard sauce on the side.
The recipe makes a fair amount but you'll be glad to have extra; they go quickly and leftovers are delicious the next day Easy and delicious!
London Broil is a lean, usually pretty tough cut of meat, hence, it's cheap.
The honeyed glaze on these sticky, nutty breakfast rolls is luscious and soft when warm, then turns nicely chewy when cool.
Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
That’s it method easy make with set recipes Honey Pecan Coconut Crusted London Broil, you also do look for more recipes cuisine other interesting on page us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to cuisine fatty, hard, spicy, sweet, salty acid is on our website. Thank you for reading the ultimate recipe Honey Pecan Coconut Crusted London Broil.