Pecan Pie

For 2:

7 eggs beat with 1/2 cup of white and brown sugars (each)

1/2 tsp salt

1 cup dark corn syrup

1 cup light corn syrup

1 stick butter melted

2 tsp vanilla

Beat above together.

Add 2 cups chopped pecans

1/4 cup cream on top (somewhat optional)

Bake at 350 for 1/2 to 1 hour.

Chipotle Aioli

1 cup mayo

2 T finely chopped chives

2 minced garlic cloves

2 t fresh lime juice

1 t chipotle chile powder or chipotle hot sauce

salt and pepper.

Whisk all together. Chill until ready to serve.

Lemon Pasta Salad with Tomatoes and Goat Cheese

Makes 8 side dish servings

2 bunches scallions

7 T extra virgin olive oil

4T fresh lemon juice

3 T whole grain mustard

2 garlic cloves minced

2 t grated lemon peel

12 oz. penne pasta

2 cups small cherry tomatoes halved

1.5 cups chopped red bell peppers

1.5 cups crumbled goat cheese

1 cup chopped grilled scallions

Whisk oil, lemon juice, mustard, garlic and lemon peel in small bowl to blend. Season dressing with salt and pepper.

Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.

Black Bean Salad

1 Red, green, yellow bell pepper diced
1/2 cup diced red onion
1 can corn
1 can black beans
1 clove garlic
1 st or more cilantro
1/4 cup olive oil
4 T red wine vinegar
1 tsp lime juice (fresh)
Mix first ingredients
Add 2nd mixture
Serve with tortilla chips

Chocolate Frosting

2 1 ounce squares of bakers chocolate
1/2 cup butter
6 T milk
3 1/2 cup confectioners sugar
1 pinch salt
1 tsp vanilla

In saucepan over medium heat, combine first three ingredients. Bring to boil, stirring frequently. Remove from heat and beat in sugar, salt and vanilla. Beat until smooth and adjust with milk or sugar.

(To substitute backing squares, you can use 6 T cocoa powder and 2 T veg oil)

Tequila Lime Chicken

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 T chili powder
1 T minced fresh jalapeno pepper (1 pepper seeded)
1 T minced fresh garlic (3 cloves)
1 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat grill. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper and gril them skin side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Tuna Tartare

3/4 lb very fresh tuna steak
4 T olive oil
Grated zest of 1 lime
3 T freshly squeezed lime juice
1/2 tsp. wasabi powder
1 1/2 t soy sauce
6 dashes Tabasco
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup minced scallions, white and green parts (2 scallions)
2 tsp minced fresh jalapeno pepper, seeds removed
1 ripe Hass avocado
1 tsp toasted sesame seeds (optional)
Cut the tuna into 1/4 inch dice and place it in a medium bowl. In a small bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, Tabasco, salt and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocado in half, remove the seed and peel. Cut the avocado into 1/4 inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds if using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to blend. Serve on crackers.
Barefoot Contessa

Stewed Lentils and Tomatoes

2 t olive oil
2 cups large diced yellow onions (2)
2 dups large-diced carrots (3-4)
1 T garlic (3 pods)
1 28 oz. can whole plum tomatoes
1 cup French green lentils
2 cups chicken stock
2 tsp mild curry powder
2 tsp chopped freh thyme leaves
2 tsp kosher salt
1/4 teaspoon freshly ground black pepper
1 T good red wine vinegar
Heat the oil in a large saucepan. Add the onions an dcarrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, place the canned plum tomatoes, including the juice, int he bowl of a food processor and pulse several times until the tomatoes are coarsley chopped. Rinse and pick over the lentils to make sure there are no stones in the apckage.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise heat to allow boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquit is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

Old Fashioned Potato Salad

3 lbs. small red potatoes
kosher salt
1 cup good mayo
1/4 cup buttermilk, milk or white wine
2 T Dijon
2 T whole grain mustard
1/2 cup medium diced celery
1/2 cup small diced red onion.
Place the potatoes and 2 T salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over hte empty pot off the heat and cover with a clean dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
Meanwhile in a small bowl, whisk together mayo, buttermilk and mustards, dill, 1 t salt, and 1 t peper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in large in a large bowl and pour enough dressing over them to moisten. As the salad sits, you may need to add more dressing. Add the celery and red onion, 2 tsp salt and 1 tsp pepper. Toss well, cover and refrigerate fora few hours to allow the flavors to blend.
Barefoot Contessa

Hoisin BBQ Chicken

1/2 cup hoisin sauce
3T rice or white wine
2 T ketchup
1 T soy sauce
2 T minced garlic - 12 small cloves
4 bone in, skin on chicken breat halves
1. In a large bowl, combine hoisin sauce, wine, ketchup, soy sauce and garlic. Place chicken in bowl. Toss to coat and refrigerate about 10 minutes.
2. Preheat oven to 350. Cover a pan with foil, arrange chicken skin side up, spooning marinade on top. Bake until juices run clear and thermometer inserted into cenber of breast reads 170, 40 to 50 min.

Sweet Potato Stew

3 tbsp best-quality olive oil
2 cups sweet onion, chopped
3 cloves garlic, minced
3/4 cup low-sodium vegetable
1/2 tsp tumeric
1 tsp cinnamon
3/4 tsp curry powder
1/4 tsp cumin
1/4 tsp ground nutmeg
1/4 tsp garam masala
3/4 tsp sea salt
3/4 tsp freshly ground black pepper
4 sweet potatoes, peeled and cut into 2 inch cubes
1 large red bell pepper, seeds and ribs removed, coarsely chopped
1 purple eggplant cubed
2 chicken breasts, cooked and cut into 1 inch cubes
2 cups canned chickpeas, rinsed and drained
3 cups canned, diced plum tomatoes
3/4 cup raisins
fresh cilantro

Heat olive oil in large saucepan. Place onions and garlic in heated oil and cook, covered until translucent, about 8 minutes. Remember to add a little chicken stock to keep vegetables from sticking. Stir in all spices. Continue cooking for 3 minutes. Add all vegetables and cooked chicken and bring to a boil. Reduce heat to a simmer and cook for 5 more minutes. Add chickpeas, tomatoes and raising. Simmer until sweet potatoes are tender. Ladle into bowls and garnish with chopped cilantro before serving.