Kentucky Derby Pie Bars

Crust

 1 ½ cup flour

1 stick softened butter

¾ cup dark brown sugar

Beat with a mixer until crumbly. Press into a greased 9x13 pan, and bake at 350° F for 12-15 minutes. Take out of the oven.

Filling

3 beaten eggs

¾ cup light or dark corn syrup

¾ cup sugar

2 tablespoons melted butter

1 teaspoon vanilla

2 tablespoons bourbon

1 ½ cup chopped pecans

12 oz. package chocolate chips

Whisk eggs, corn syrup, sugar, butter, vanilla, and bourbon until smooth. Stir in pecans and chocolate chips, and pour into the crust. Bake for another 25-30 minutes. Cool and cut into tiny squares.

Sarah

Baja Light Fish Tacos

1 tablespoon ancho chile powder

2 teaspoons dried Mexican oregano

¼ teaspoon kosher salt

¼ teaspoon pepper

1½pounds boned skinne Pacific cod

1 tablespoon olive oil

12-14 corn tortillas (5-6 inches, warmed on grill or skillet)

Cabbage and Cilantro Slaw

Chipotle Tartar Sauce

1. Heat grill to high 450° to 550°F. Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.

Sarah and Jason

Cabbage & Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
¼ teaspoon red chile flakes
½ teaspoon kosher salt
1 bag (10 oz.) very finely shredded cabbage
⅓ cup chopped fresh cilantro

Put lime juice, vegetable oil, chile flakes, and kosher salt in a large bowl. Just before serving, toss with cabbage and cilantro. 

Sarah

Chipotle Tartar Sauce

2 tablespoons canned chipotle chiles, seeded, deveined, and rinsed

8 ounces (1 cup) plain lowfat Greek yogurt

¼ cup sweet pickle relish

¼ cup chopped onion

Purée all ingredients in a blender. Chill until used.

Sarah