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

Kourabiedes

1 cup butter, softened
2/3 cup sifted powdered sugar
1/2 teaspoon baking powder
1 egg yolk
2 tablespoon brandy or orange juice
1/2 teaspoon vanilla
2¼ cups all-purpose flour
2/3 cup finely chopped nuts
whole cloves
sifted powdered sugar

Beat butter for 30 seconds. Add 2/3 cup powdered sugar and baking powder. Beat until combined. Beat in egg yolk, brandy, and vanilla until combined. Using a wooden spoon, stir in flour and nuts.

Shape dough into 1-inch balls. Place on an ungreased cookie sheet. Insert stem of whole clove into the center of each cookie.

Bake at 325° F for 15 to 20 minutes or until bottoms are lightly browned. Transfer cookies to wire rack; cool.  Sprinkle with powdered sugar. Makes about 60.

Sarah

World's Best Chocolate Fudge

2½ cup sugar
1/2 cup (1 stick) butter
1 5-ounce can evaporated milk
1 7-ounce jar marshmallow creme
1 12-ounce package chocolate chips
1 teaspoon vanilla

Line a 9-inch square pan with wax paper so that it extends over the sides of the pan; spray lightly with cooking spray.  In a large saucepan, combine sugar, butter, and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly.  Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in vanilla.  Pour into wax-lined pan. Cool to room temperature and score fudge into squares. Refrigerate until firm. Remove fudge from pan by lifting wax paper. Cut through scored lines. Store in refrigerator.

Sarah

Fudge Pie

3 1-ounce unsweetened chocolate
1/2 cup (1 stick) butter
4 eggs, lightly beaten
3 tablespoons light corn syrup
1½ cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 unbaked 9-inch pie shell

Melt chocolate and butter together and cool.  Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter mixture. Beat until well-blended. Pour into shell. Bake at 350º F for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipped cream. Filling may also be used to make 30 1½-inch tarts.

Sarah (Paula)

Fabienne's Fabulous Fraise Fantasy

Crust
7/8 stick butter
1½ cup flour
1/2 glass water

Mix. Let rest. Spread in pie or tart pan.  Arrange slices of fruit (apples, strawberries, peaches, etc) on crust.

Custard
2 eggs
3 oz. sugar
2-2½ cup milk
1 tablespoon flour

Pour custard over fruit slices. Bake at 375º F for about 35 minutes – custard should not be liquid anymore.

Suggestion to fix the custard via my friend Lynne:
3 whole egg plus 3 egg yolks
2 cups milk
2 tablespoons creme fraiche (substitute 2 tablespoons sour cream or 1 tablespoon Greek yogurt)
3 ounces sugar
1 tablespoon flour

Sarah

Carrot Soup

This recipe uses the entire carrot with carrot top pesto, a healthy and thrifty choice. Modified slightly from original.

3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*

Heat 1 tablespoon of oil in a medium pot over medium heat.  Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.

Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.

Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.

Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.

*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.

Sarah

Triple Green Salad

1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens

Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.

Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.

Sarah

Garlic Potatoes

4 pounds new potatoes
salt and 1/4 teaspoon pepper
2 teaspoon minced garlic
1/3 cup olive oil

Put potatoes in salted water; cover and boil 10-15 minutes. Drain. In a bowl, combine garlic, pepper, and oil. Place potatoes in a bowl and coat with oil. Skewer potatoes and grill for 9 minutes, turning every 3 minutes and brushing with oil mixture.

Sarah (Duddie)

Springtime Lemony Meatballs with Pasta

Originally from Sunset, 2012, slightly modified.

Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves

Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.

Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper

16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley

Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.

Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.

Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.

Sarah 

Lime-Glazed Chicken

6 half chicken breasts (or three whole)
salt and pepper
oil or cooking spray
1/3 cup chicken broth
1 lime, juiced
2 tablespoon butter
1/2 teaspoon chives, minced
1/2 teaspoon dill weed

Sprinkle both sides of the chicken with salt and pepper. Sauté chicken in oil or cooking spray approximately 5 minutes per side, until lightly browned. Cover and reduce heat to low. Cook for 15 minutes or until juices run clear. Remove chicken to heated serving platter and keep warm. To pan, add lime juice and broth; cook over low heat until bubbling. Add butter, chives, and dill weed; heat until boiling. Spoon sauce over chicken.

Sarah and Jason

Kay's Curried Turkey Burgers

Glaze
1 tablespoon mango chutney
2 tablespoon Dijon mustard
1 teaspoon curry powder

Burgers
2 teaspoon vegetable oil
1 cup chopped onion
4 medium garlic cloves, minced
1 pound ground turkey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh ginger, minced
4 teaspoon curry powder
4 whole wheat Kaiser rolls

In a bowl, stir together chutney, mustard, and 1 teaspoon curry powder. Set aside.

Heat oil in a non-stick skillet over med-high heat until hot. Add onion; cook 2-3 minutes or until softened, stirring frequently.  Add garlic, ginger, and 4 teaspoon curry powder; cook and stir 1 minute. Transfer mixture to medium bowl and cool completely.

Meanwhile, heat grill. Add ground turkey, salt and pepper to cooled onion mixture, mix well. Shape into 4 patties. (Patties can be made ahead, individually wrapped and refridgerated up to 8 hours or frozen up to 3 months).

Lightly brush grill rack with oil. Grill patties over med-high heat. Cook 10-14 minutes, turning and brushing with glaze every 4 minutes or until juices run clear. Serve burgers with mango salsa if desired.

Sarah

Low-Country Hoppin' John

1 pound black-eyed peas
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste

Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl.  Add bourbon and stir with a fork.

For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.

Sarah (Dudley)

Chicken and Corn Chili

From AllRecipes iPhone app - submitted by Sarah Jane

4 skinless, boneless chicken breast halves

1 16-oz jar of salsa

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chili powder (I use chipotle powder for a smokier taste - Laura)

salt to taste

ground black pepper to taste

1 11-oz can Mexican-style corn

1 15-oz can pinto beans

Garnishes

Chopped green onions

Shredded cheese

Chopped cilantro

Sour cream

Flour tortillas

Serve on the side; add to the chili.

Place chicken and salsa in the slow cooker the night before you want to eat the chili (or in the morning).  Season with garlic powder, cumin, chili powder, salt, and pepper.  Cook 6-8 hours on low setting.

About 3-4 hours before you want to eat, shred the chicken with two forks.  Return to the pot, and continue cooking.

Before serving, stir in the corn and the pinto beans.  Simmer until ready to serve.

Sarah 

Bourbon or Rum Balls

2 1/4 cup vanilla wafer crumbs
1 cup finely chopped pecans
1/2 cup bourbon (or rum)
3 Tablespoons cocoa
2 Tablespoons white corn syrup
1 cup confectioner's sugar

Combine wafer crumbs and pecans. Put remaining ingredients in a bowl and beat. Pour over dry ingredients and mix well. Roll into 1-inch balls, then roll balls in powdered sugar or finely chopped nuts. Makes 40-48.

Sarah & Jason

Saucy Short Ribs

3 ½ - 4 lbs beef short ribs, cut into 2 inch pieces
1 bottle Heinz Barbeque sauce with onions
¼ cup honey
¼ cup orange or pineapple juice
2 slices pineapple, drained and cut into small pieces, or 1 Tbsp orange rind

Brown ribs in preheated 500°F oven, uncovered, for 30 min. Pour off fat.

Sprinkle with salt and pepper. Combine barbeque sauce with remaining ingredients and pour over ribs. Cover and return to 350 degree oven for 45 minutes. Baste well. Continue to bake an additional 15 minutes or until very fork tender.

Uncover, place under broiler for 5-10 min, turning frequently until well glazed and crusty.

If making ahead, remove ribs from the sauce after baking and chill separately. Then remove layer of fat that forms on top of sauce. Reheat meat in sauce for 15 minutes before serving. Serves 4-6.

Sarah & Jason

Lamb Osso Bucco from Piccolo Piccolo Ristorante

Piccolo Piccolo was a favorite Pittsburgh restaurant, now closed. This recipe brings memories of Frank greeting us at the door, great meals, then Eddie, the grouchy bartender, serving grappa at the bar afterward.

1 ½ cups chopped carrot
1 ½ cups chopped celery
2 Tbsp margarine
¼ cup vegetable oil
1 (1 ½ - 2 lb) large lamb foreshank or 2 lamb hindshanks (can sub veal)
2 tsp salt
2 tsp fresh ground pepper
2 tsp garlic powder
1 cup flour
1 cup beef stock
1 cup dry red wine, preferably Burgundy or Chianti
1 cup marinara
1 long stem of fresh Rosemary, cut in half
1 tsp chopped fresh Italian (flat-leaf) parsley, plus garnish
2 cloves whole garlic, smashed with side of knife

In a pan, sauté carrots and celery in margarine until they begin to soften. Set aside. Heat oven to 300 degrees.

Pour vegetable oil into a skillet large enough to hold the shanks and heat on high until it is hot, but not smoking. Sprinkle lamb with salt, pepper, and garlic powder; dust with flour and sear on all sides in the skillet until golden brown. Place shanks in a roasting pan that will allow the liquid to be halfway up the side of the pan when it is added.

Reduce heat to medium and add sautéed vegetables and beef stock. Add the red wine and deglaze the pan, scraping up any brown bits on the bottom. Add marinara and blend. Put the resulting sauce in the roasting pan with the shanks. Add half piece of Rosemary, 1 tsp parsley, and the garlic cloves.

Cover and cook in the oven for 4 hours, basting every half hour. When lamb is tender, skim the oil from the drippings. Place shanks on a plate and garnish with defatted drippings, a pinch of parsley, and the remaining half piece of Rosemary. Serve with roasted potatoes or risotto. Serves 2.

Sarah & Jason

Marinated Mozzarella Brochettes

1 lb marinated mini mozzarella balls*
½ lb (about 25) brine-cured black olives, pitted and halved (can sub Kalamatta olives)
8-12 oz jar roasted red peppers**, cut into ¾ inch squares
wooden party picks or toothpicks

Thread an olive half, a roasted pepper square, and a mini mozzarella ball onto each of the wooden picks. Arrange brochettes on a platter garnished with leaf lettuce or parsley.

*If marinated mozzarella is unavailable, combine ¼ cup extra-virgin olive oil, 1 minced garlic clove, 1 Tbsp white wine vinegar, ½ tsp dried oregano, ½ tsp dried basil, and ¼ tsp dried thyme and marinate plain mozzarella balls or fresh cubes chilled overnight.

Sarah & Jason