Janos Wilder, Chef/Owner Janos Restaurant and J BAR, 3770 East Sunrise Street Tucson AZ 85718 520/615-6100

Sauteéd Beet Greens with Mesquite Bacon and Candied Pecans Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989 Yield: 12 portions 1 lb. Mesquite smoked bacon, diced and fried until fairly crisp (Reserve 1/2 the rendered grease to cook the greens in) 5 Large bunches of beet greens, stems removed, well washed and cut into 1" thick strips 3 T Raspberry vinegar 1 T Garlic, crushed 1/2cup Chicken stock 2 cups Whole candied pecans Salt and pepper to taste Sauté the garlic and beet greens in the bacon fat, coating well. Add the chicken stock and cover with a lid for about 2 minutes until the greens are well wilted, then toss well adding the raspberry vinegar, the crisp bacon and the candied pecans. Place in a serving bowl and serve hot. Candied Pecans Yield: 2 cups 2 1/2 cup Water 2 1/2 cup Sugar 2 cup Whole shelled pecans Bring the water and the sugar to a rolling boil for 2 minutes. Toss the nuts into this syrup and bring back to a boil for 1 minute. Drain the nuts well and spread on a sheet pan lined with parchment paper and sprinkled with granulated sugar. Sprinkle more sugar on the nuts and let dry for 2 to 3 hours. Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California. [Tips]  [Cream of Green Onion Soup]  [Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]  [Maple Syrup Gravy]  [Gingered Jalapeno Orange Cranberries]  [Sauteed Beet Greens, Mesquite Bacon and Candied Pecans]  [Roasted Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]  [Spicy Red Wine Poached Pears and Pumpkin Ice Cream]  Turkey Tips 1999 Home

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