Chocolate-Bourbon Pecan Pie

This is an elegant pie for company. It isnt difficult to make and tastes wonderful. Give it a try.

I piecrust

1-1/2 cups chopped pecans

1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated brown sugar

1/4 cup bourbon or water4 large eggs

1/4 cup butter, melted2 teaspoons cornmeal

2 tsp vanilla extract1/2 tsp salt
Fit piecrust into a 9-inch deep-dish pie plate and fold edges under, and crimp.
Sprinkle pecans and chocolate morsels evenly onto bottom of piecrust; set aside.Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat.
Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients.

Gradually whisk about 1/4 hot mixture into egg mixture; add to remaining hot mixture, whisking constantly.
Pour filling into prepared piecrust.
Bake at 325 for 55 minutes or until set; cool on wire rack.

Sephardic Red Lentil Soup

Lentil Soup is traditional for some Sefardim during the 9 days of Tisha B'Av (usually served with cheese bourekas) and since it is fast approaching I thought I would post my recipe for Lentil soup.


It is good any time of year. Lentils are a truly healthy and nourishing food. If you cannot afford much, believe me, lentils will keep you alive when all else is gone. Rich is protein and calories it is an amazing food . It is rich in folic acid, B vitamins , magnesium and heart healthy fiber. You can't go wrong with this wonderful food.





You will need the following:
1 1/2 cups of red lentils


1/4 cup of olive oil


3 or 4 large carrots cleaned and chopped well.


1 Bay leaf


3 Sweet Yellow Onions chopped nicely


1 cup of chopped parsley.. use Italian style.


4 stalks of celery chopped well.


2 heaping Tablespoons of tomato paste


About 8 cups of water.


lemon juice, cayenne red pepper(to your taste and it's optional) and cumin (about 1 or 2 teaspoons)


Salt and black Pepper to taste





Wash and select your lentils carefully. Watch out for tiny pebbles!


Let them soak in water for a couple hours while you do other things.


Saute the onion and celery in the olive oil til the onion is transparent.


Now add in the lentils, carrot and bay leaf and parsley and tomato paste and the water.


Bring to a good rolling boil then reduce to low and simmer it covered.


Simmer for about 1 to 1 1/2 hours.


When the lentils are tender add the cumin and cayenne if you like things spicy and hot.


Add a splash of lemon juice to wake up all the flavors.


Taste and see how it is.. and adjust seasoning as you like them.

Serve hot with fresh hot bread, salad .

Hope you enjoy.

Our Marinated Grilled Steak

This is one of our biggest hits and we know you will love it also. It is wonderful on a hot summer night when "thin" meals just won't cut it. You are hungry and you need filling food and steak is one of the best fillers there is!

We serve more of this in the summer than any other dish.






You will need the following ingredients:[ change to fit your crowd, this feeds 4 very hungry or 8 partially hungry people.. or 2 serious steak lovers]

Ingredients:

2-1/2 pounds steak.. you select the cuts you love. Make sure they are tender , however.
2 tablespoons minced garlic
5 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil plus additional for brushing
1 tablespoon plus 1 teaspoon Dijon mustard
7 cups assorted lettuces
1 cup grape tomatoes, halved
1/4 cup capers

Combine garlic, 3 tablespoons vinegar, and 1 tablespoon oil in a resealable plastic bag, season it with salt and pepper. Put in the beef and seal bag. Shake and rub bag to distribute marinade evenly. Let stand at room temperature for around 20 minutes.

Fire up the Grill at this point so its ready for your meat when things are done.

Whisk together mustard and remaining 2 tablespoons vinegar in a small bowl. Salt and pepper to taste. Add your remaining 5 tablespoons oil in a slow stream, whisking until thickened and emulsified.

Now in another bowl, combine lettuce, tomatoes, and capers. YUM!

Cook steaks on a lightly oiled rack over high heat, turning once, until medium rare, about 5 minutes, depending on thickness. Transfer your cooked steak to a plate and let stand for about 10 minutes.

Meanwhile, drizzle vinaigrette over salad, tossing to combine.

Place some salad on each plate. Arrange extra tomatoes around the side, or maybe some tiny carrots.. whatever you like.

Now slice up the steak on the bias making attractive small pieces and layer them onto the top of the salad.

This dish is wonderful served with grilled garlic bread and freshly brewed Iced Tea garnished with mint and lemon. Or our famous violet Iced Tea

Just add a few violet blossoms or.. non sprayed rose petals to your hot tea for a wonderful difference!Add your ice after the violets or roses 'steep' a bit.

Eat Hearty!