Bobby Flay's Kentucky Derby Delights

He's Already In Homestretch Of Preps For Parties For The Big Race!

(CBS) 

Green Onion Slaw

Serves: 8

1-1/2 cups green onions, coarsely chopped
1/4 cup plus 2 tablespoons red wine vinegar
2 serrano chiles
3 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 large head purple cabbage, thinly shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

1. Blend the green onions, vinegar, 1/2 cup water, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified.
2. Place the cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Let the slaw sit for 15 minutes before serving.

Blackberry & Toasted Pecan Cobbler

Serves: 8

6 cups fresh blackberries
3 tablespoons sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
2 cups flour
1/2 cup plus 2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2 cups cold heavy cream
3/4 cup toasted pecans, coarsely chopped

1. Preheat oven to 375 degrees.
2. Combine the blackberries, sugar, lemon juice and cornstarch in a large bowl and gently mix to combine. Let sit 10 minutes at room temperature.
3. Transfer the berries and their juices to a 10-inch x 10-inch x 2-inch baking dish.
4. Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse several times to combine. Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal. With the motor running, add the heavy cream and pulse just until the mixture comes together, the mixture will be somewhat moist.
5. Spoon the mixture over the fruit and sprinkle with the sugar and pecan. Bake until the top is golden brown and the juice is bubbling, 35-45 minutes. Remove to a baking rack and let cool for at least 30 minutes before serving. Best served warm.