A new food and lifestyle program is coming to RFD-TV this week: Twisted Skillet is an original series where restaurant inspiration meets cowboy culinary creativity, bringing a straightforward, hands-on approach to food television. Host and Texas chef Sean Koehler joins us in studio to share a great recipe: the 4-ingredient Jalapeño–Pecan Pesto.
———
Four-Ingredient Jalapeño–Pecan Pesto
INGREDIENTS
· 2 jalapeños stems removed (seeded for mild, seeds left in for heat)
· 1/2 cup pecans
· 1/2 cup finely grated Parmesan cheese
· 1/2 cup sour cream
COOKING INSTRUCTIONS
1. Remove stems from the jalapeños. Remove seeds for a milder pesto or leave some seeds for more heat.
2. Add jalapeños, pecans, Parmesan cheese, and sour cream to a food processor.
3. Pulse until smooth or slightly textured, scraping down the sides as needed.
4. Adjust consistency if needed: add more pecans or Parmesan to thicken, or more sour cream to loosen.
Cook’s Tip: The best texture is achieved when slightly underprocessed. Works well as a spread, sauce, or dip.
Chef Sean Koehler
A rich, old-fashioned bread pudding made with brandy, raisins, and vanilla—baked until golden and full of warm Southern flavor, just like Justin liked it!
Tender beef shanks slow-baked with carrots, potatoes, and onions in a wine-spiked Cajun sauce—sealed in a cooking bag to lock in every bit of bold, savory flavor.
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
Justin Wilson’s Apple Cobbler is pure Southern comfort—sweet, spiced, pecan-crusted, and baked until bubbly and golden. It’ll knock your socks off, I garontee!
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
