Recipe: Barbara Barta's Kailua Chicken Salad (Barbara Jean's Restaurant) and Chocolate Cobber (copycat recipe)

There were very few recipes mentioned on the Internet. She rarely gives out recipes it seems. I also found that Barabara Jean's has two cookbooks published but am not sure if they include restaurant recipes or not. See the link for information for ordering the cookbooks.
http://www.barbarajeans.com/cookbook.html

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BARBARA BARTA'S KAILUA CHICKEN SALAD
Source: Water's Edge Magazine
Serves 4 (generously)

Barbara Barta doesn't give out recipes to just anyone. To prove it, she has two framed requests from both Gourmet and Bon Apetit magazines hanging in the St. Simons restaurant, asking for her she crab soup and chocolate stuff recipes. She didn't reveal any secrets, though. "Just having them requested was enough for me," she says.

Understandably, we feel privileged to pass on her recipe for Kailua Chicken Salad.

1 1/2 cups mayonnaise
1 tablespoon curry powder
1/2 teaspoon salt
4 cups cooked and diced chicken
2 cups thinly diced celery
2 cups canned pineapple tidbits, drained
2 cups canned mandarin oranges, drained
1/2 cup thinly sliced green onion
1 cup plus 4 tablespoons chopped pecans, divided use

In a small bowl, mix mayonnaise, curry powder and salt. Set aside.

In a large bowl, toss the chicken, celery, pineapple, oranges, onions and 1 cup of the pecans. Add the curried mayonnaise and mix gently.

Place 2 scoops of chicken salad on each plate lined with Romaine lettuce leaves and garnished with tomato wedges. Sprinkle remaining 1 tablespoon pecans on top and enjoy.

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Several reviewers said this recipe was similar to the the "chocolate stuff" or cobbler recipe served at the restaurant.

CHOCOLATE COBBLER
Adapted from source: dylansmom / Allrecipes
Servings: 8

"Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!"

6 tablespoons butter
1 cup self-rising flour
1 3/4 cup white granulated sugar, divided use
1 1/2 tablespoons plus 1/4 cup unsweetened cocoa powder, divided use
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups boiling water
Ice cream (for serving)

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.

In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa powder. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.

Stir together the remaining 1 cup sugar and remaining 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour 1 1/2 cups boiling water over the top of the mixture.

Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.