Chef Ted Walter of Passionfish in Pacific Grove shares a delicious recipe for curried vegetables with pear and apple chutney, Gorgonzola mousse and candied pecans. Check out some of Chef Ted's insider tips about Monterey County here.
Pacific to Plate, Recipe of Curried Vegetables
Candied Pecans
- 1/2 pound whole pecans
- 1/4 cup powdered sugar
- 1 tablespoon chopped garlic
- 1 tablespoon toasted curry powder
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- salt & pepper to taste
- 1/3 cup red wine vinegar
- 1/2 cup vegetable oil
- 1/4 cup coconut cream
- 2 teaspoons salt
- 1/2 teaspoon each ground cinnamon, clove, allspice, cayenne, paprika
- 1/4 cup garlic peeled & chopped
- 1/4 cup ginger fresh peeled & chopped
- 1 medium onion chopped
- 2 each apples, cubed
- 2 each pears, cubed
- 1/4 pound golden raisins
- 1 cup brown sugar
- 1 cup cider vinegar
- 1/4 pound Gorgonzola, whipped
- 2 oz cream
- 4 Carrots, sliced lengthwise
- 8 asparagus spears
- 12 snap peas