This week's recipe isn't tried and true, but it is what I'll be making for my Valentine sweetie this year. Last Friday night, we went out to dinner with our good friends, D & L, to announce our good news and to celebrate. We went to a new restaurant that was amazing. For some reason, it's hard to find good seafood in the midwest. I don't understand why as it's all frozen as soon as it's caught. There is no reason why we can't have good seafood here, but we generally don't. If we do find a place that prepares it well, we have to consider a second mortgage just to eat there.
The restaurant we ate at on Friday night proved to be the exception. We had an appetizer of grilled shrimp that was very nicely done, followed by one of the prettiest salads I've seen in a long time. For me, the piece de resistance was the lobster & filet entree. The lobster was just heavenly. The filet was good. And to make it even better, it was very reasonably priced. So reasonably, I'd order it again even if we weren't celebrating the best news ever!
The winner for Jim was the dessert. We never order dessert, so it was unusual to see him order such a rich, gooey dessert. He loved it so much, he ordered a second slice packed to go and enjoyed it again a few days later. I don't have their recipe, but I found this Southern Living version. I'm sure it will be great!
Chocolate-Bourbon Pecan Pie
Prep: 10 min.
Cook: 5 min.
Bake: 55 min.
1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt
Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
Sprinkle pecans and chocolate 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 one-fourth 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.
Go visit Overwhelmed with Joy for more Super Bowl-inspired recipes!
Past FIF recipes:
Sausage con Queso and Ro-tel Cheese Dip
Blueberry Multigrain Coffeecake
Old-Time Beef Stew
White Chocolate Snack Mix
Tex-Mex Chicken Taco Soup
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Pulled Pork BBQ