Kentucky Mint Juleps By The Pitcher

There is absolutely no reason to make Mint Juleps by the drink. I have used this recipe for 30 years and still hear they are the best Mint Juleps around. Whoops, sorry you may have never heard of a Mint Julep.

It is the official drink of the Kentucky Derby, enjoyed by thousands as the thoroughbreds canter to the starting gate at Churchill Down to the strains of "My Old Kentucky Home" and a must have at any Kentucky Derby Party. It doesn't matter if drinks are being served in your Grandmother's drawing room, your patio or the in- field at Churchill Downs. There will be Mint Juleps. The whole secret to this drink is "brain freeze cold", and good Kentucky bourbon.

This is a sweeter drink, most people don't have but one or two. Have at least one just to get your host/hostess to shut up. Have a beaten biscuit with country ham with it. The salt in the ham helps cut the sugar in the julep.

Warning: Don't wait until the last minute to look for fresh mint. It will all be gone. I'm lucky that I have a big patch that grows on the bank of Goose Creek that runs right by my house. I have a supply from Derby Day to Thanksgiving.

Kentucky Mint Juleps By The Pitcher
5 juleps approximately

2 cups really good Kentucky bourbon
1 cup minted simple syrup (recipe below)
Crushed ice, lots and lots
Mint sprig, for decoration
Short straws for sippin'

Combine bourbon and minted simple syrup in a pretty pitcher or decanter. Chill overnight , or until needed. The mixture should be very cold. Fill julep cups with crushed ice, (packed down). What, you don't own any sterling silver mint julep cups. How'd your Mamma raise you? Okay use the rock glasses filled with crushed ice (pack down). Into each cup or glass pour the chilled minted bourbon. Decorate with mint springs. Sip through short straws, this way you will get a whiff of mint with each sip.

Simple Syrup: To make simple syrup, boil 1 cup of water with 2 cups sugar for five minutes. Cool. Add 1/2 cup packed mint leaves and let brew overnight or 12 hours, stirring once or twice. Strain syrup through a fine sieve, discarding mint. Makes 1 cup of syrup or enough for 5 juleps.

Mint Julep Ice Cream

This is not just for Derby Day. It is perfect all summer. Serve with your favorite pecan cookies.

Makes 8 servings
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1 cup sugar
1/2 cup water
1/2 cup good Kentucky Bourbon
2 cups whole milk
2 cups heavy cream
6 large egg yolks
8 large sprigs fresh min, plus several small springs for garnish

Combine the sugar, water, and the 8 mint sprigs in a small saucepan over medium heat and bring to a boil, stirring to dissolve the sugar. Cook for 2 minutes. Remove from the heat and let cool completely. Strain through a fine-mesh strainer, then add the bourbon.

Combine the milk and cream in a large nonreactive saucepan and bring to a gentle boil. In a small mixing bowl, whisk the egg yolks together. Whisk 1 cup of the hot cream mixture into the egg mixture. In a slow, steady stream, add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and let cool completely.

Whisk the bourbon mixture into the cream mixture. Cover with plastic wrap, pressing the wrap down against the surface of the mixture to keep a skin from forming, and chill in the refrigerator for at least 2 hours, longer if possible.

Remove from the refrigerator and pour the mixture into an ice cream machine. Churn according to the manufacturer's directions.

To serve, put a large scoop of the ice cream in the center of each serving dish and garnish with the remaining mint sprigs.

Pecan and Walnut Pie

You are right, another Derby recipe This is a wonderful pie to add to your dessert table along with Traditional Derby Pie. Pecan pie is wonderful, but Pecan and Walnut Pie is exceptional. It's also allowed at Christmas, Thanksgiving, The Fourth of July, or just because you want pie.

This can be made up to 1 day in advance; store covered at room temperature.

8 servings
print recipe

1 1/4 cups light corn syrup
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup pecan halves
1 cup walnut halves
1 piecrust (store bought refrigerated rolled or homemade), fitted into a 9-inch pie plate

Heat oven to 350 degrees F. In a large fowl, whisk together the corn syrup, brown sugar and granulated sugars, eggs, butter, vanilla, and salt. Mix in the pecans and walnuts.

Place the pie plate on a rimmed baking sheet. Fill with the nut mixture and bake until the center is set, 45 to 50 minutes. Let cool completely before serving.

Henry Bain Sauce

Most folks associate this sauce with Kentucky Derby parties. I have no idea why because it is fabulous any time you have beef, chicken or pork. If you are having Standing Rib Roast or Beef Tenderloin for your Christmas dinner give this simple and easy sauce a try. You will not be disappointed.

This has long been a favorite of all Kentuckians. Henry Bain, who during his 40 year career rose to headwaiter at the Pendennis Club which was established in 1881, in Louisville Ky. It was while he was headwaiter that he created his famous sauce.

For decades the Pendennis Club membership was only open to white males; although that policy has long changed. However the image of an elite, restricted club still is common in the minds of Louisvillians. The Pendennis Club is located on Muhammad Ali Blvd, Louisville, Ky., beautiful old building.

Once you try it you will not be without it in your house. Also makes a great marinade for chicken or pork. Add a 1/4 cup to your next meatloaf or hamburger patties. Stir some into your Kentucky Burgoo just before serving. You will find endless uses for this fabulous sauce.

Henry Bain Sauce
Lots
Print Recipe

17 ounce Major Grey's chutney, or homemade mango chutney
1/2 bottle pickled walnuts (optional)
1 14-ounce bottle Heinz Ketchup
1 10-ounce bottle A-1 Sauce
1 10-ounce bottle Worcestershire Sauce
1 12-Ounce bottle Heinz Chili Sauce or homemade
Tabasco sauce to taste, it takes more than you think

Pulse chutney with walnuts, if using, just a few pulses. Mix well with other ingredients. Store in sterilized bottles. Keeps indefinitely. Serve with any beef or chicken.

Cook's Note: Thinned with oil and herb vinegar it snuggles up nicely to Bibb Lettuce.

Hot Brown Panini With White Cheese Sauce

With the Kentucky Derby less than two weeks away, I'm in Derby mode. This may not be the traditional Hot Brown but it sure is good, and fun. Don't worry if you don't have a panini maker, these can be prepared in a preheated grill pan. Cook 2 to 3 minutes on each side over medium high heat until golden brown.

If you need additional recipes for the Derby search the blog for Kentucky Derby.


8 servings
print recipe

2 tablespoons melted butter
16 (1/2-inch-thick) Italian bread slices
1 cup (4 ounces) shredded Swiss cheese, divided
3 cups chopped cooked chicken or turkey
4 plum tomatoes,sliced
3 cups warm White Cheese Sauce, divided
13 cooked bacon slices, crumbled

1. Brush melted butter evenly on outsides of bread halves. Place, butter sides down, on wax paper.

2. Sprinkle 1 tablespoon Swiss cheese on 1 side of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm white Cheese Sauce. Sprinkle with bacon and remaining cheese; top with remaining bread slices, butter side up.

3. Cook sandwiches, in batches, in a preheated panini press 2 or 3 minutes or until golden brown. Serve with remaining 2 cups warm White Cheese Sauce for dipping.

White Cheese Sauce
3 cups

1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups milk
1 cup (4 ounces) shredded Swiss cheese
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground red pepper

1. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat; whisking constantly, until mixture is thickened and bubbly. Whisk in cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.

Derby Spread

This is from the archives, but some things never change. How wonderful that Derby Day is just around the corner, which means Spring really is here. Everyone in Kentucky gets Derby fever. It really doesn't matter if your entertaining is formal or casual, one appetizers you will always find on the menu is Derby Spread. When served on beaten biscuits or on hoe cakes, it is as close to the spirit of traditional Kentucky as we can get in an appetizer.

Derby Spread
serves lots
printed version

1 pound unsalted butter
1 pound good Roquefort or bleu cheese
1/2 cup good bourbon - you will need the rest for Mint Juleps

Cream butter and cheese; add bourbon slowly. Shape into a ball. Refrigerate 24 hours. Serve with crackers, beaten biscuits, or tiny hoe cakes.

How easy was that!

Kentucky Burgoo For A Crowd

Today is a very special day. Today is Joyce@OctoberFarm's birthday. She is turning the "new forty". Please drop by and wish her a Happy Birthday. Check out her new ring while you are there. Beautiful! She truly is one of the best people I have known in my life, not to mention a fabulous friend and cook. We all know when she cooks she feeds the neighborhood, so I thought this would be an appropriate dish.

This is Mr. J.E. Wuersch's recipe that he used for his annual burgoo dinners over 50 years ago. That information is from the Kentucky Federation of Women's Clubs 1976 Cookbook. You do the math. This is really an old recipe.

To prepare this you will need a large iron kettle, 12 to 15 gallon capacity. It should be placed outside over a wood fire-hickory wood, if possible.

144 servings(that is correct 144 servings)
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5 large soup bones with meat
several marrow bones
3 pounds bacon
2 large chickens
10 pounds potatoes
3 pounds onions
4 pounds, navy or great northern beans, soaked overnight
2 pounds dried lima beans, soaked overnight
1 pound dried split peas, soaked overnight
2 cans peas
3 pounds apples
2 bunches celery
1 pound green beans
1 medium heat cabbage
3 or 4 bunches carrots
1 dozen ears corn or 3 large cans corn
1 bunch turnips
2 gallon tomatoes or 14 no. 2 cans
4 green peppers
4 red peppers
1 or 2 cups okra
parsley salt, pepper, cayenne pepper, a few hot pepper pods

Cook meat and bones for 3 or 4 hours in water. White meat is cooking, cup up the vegetables. Remove meat and bones from water. Cut meat and chicken from bones and put back in kettle. Add vegetables and seasonings. Cook, stirring often to prevent sticking, for 4 or 5 hours. If it thickens too much, add more hot water. The longer it cooks the better the flavor.

Pecan Caramel Clusters

You still have time to make your sweetie candy for Valentine's Day. This is a favorite of mine.

This recipe is from my friend Janice Price, Lexington, Kentucky and was published in Taste of Home Magazine and their annual cookbook. I am so impressed. I've never known a published author before. Janice is a dear person and a fabulous cook.

Pecan Caramel Clusters
approx. 2 pounds
print recipe

1 package (14-ounces) caramels
2 tablespoons water
2 tablespoons butter
2 cups coarsely chopped pecans
4 ounces white candy coating, coarsely chopped
4 ounces dark chocolate candy coating, coarsely chopped

In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans.

Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.

In a microwave safe bowl, combine candy coating, Microwave, uncovered, on high for 1 - 2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Yield: about 2 pounds or 1-1/2 pounds to give and 1/2 pound to eat while you wait for them to set up.

Happy Kentucky Derby Day 137

There really is nothing like Derby Day in Kentucky. The television coverage starts about 8:30 a.m. and runs until after the derby, about 6:30 p.m. The hats are beautiful and outrageous. Everyone parties all day, either in homes, clubs, restaurants or at Churchill Downs. Did I mention this party thing has been going on for two weeks.

This derby day will be pretty special for me. I have been ask to do a telephone interview for the KSRO Good Food Hour in northern California. Of course it's about derby food. Steve Garner and Chef John Ash have been doing this show for 25 years.

I'm sorry to say I don't know that much about Steve, except he was raised in Kentucky and has been in the communications field in California for years. He seems to be a great all around guy.

I am a huge fan of Chef John Ash's cook book From the Earth to the Table. John is a chef, cookbook author, cooking teacher, and food writer and is on the faculty of the Professional Wine Studies Program at the Culinary Institute of America at Greystone. He has written for Bon Appetit and Fine Cooking magazine. John was also on the Food Network for two years. I'm sure I have left lots of things out.

Do you think I might be just a little excited to have been ask to do this! It is my understanding that if you want to see me make a fool of myself you can go to KSRO.com and hear this live. This should happen today, May 7, 2011, about 2:15 p.m. EST, 11:15 a.m. Pacific. Anything in between you will have to figure out for yourself.

I am so excited that I got a haircut today. You know you have to look your best for a telephone interview. Wish me luck! I'm so happy no one else could do the show.

Benedictine Spread

Many Kentucky communities had their noted confectioneries and restaurants. Of them all none are more highly regarded than Miss Jennie Benedict's in Louisville, Ky. Miss Jennie began her culinary career as a cateress but in 1900 took over a forty-year old business on Fourth Street and opened her own dining room and soda fountain. In 1911 her business had grown to such an extent that she moved to larger quarters on the same street, where her meals were rivaled only by her "decorative candy" pieces and her cakes, which were shipped to all parts of the United States and many foreign countries. Discerning vistors thought their stay in Louisville incomplete without luncheon or dinner at Miss Jennie's, and many a housewife relied upon her Blue Ribbon Cook Book, first published in 1904 and reissued in revised edition.

This recipe originated in the 1920's by Jennie Benedict. The spread became a regular feature at cocktail hours and weddings, and still is, and a must have for an appetizer at your Kentucky Derby Party. You can use this as a dip, but traditionally it is used as a filling for finger sandwiches.

It is said that Miss Jennie's mayonnaise was made of three ingredients, lemon juice, olive oil, and egg yolk. I'm more along the line of Hellmann's.

Benedictine Spread
print recipe

Grate on the large holes of a box grater
1 medium cucumber, peeled and seeded
1/2 medium onion
Chop
1 small green onion

Measure 1/4 cup each of the cucumber and regular onion and combine in a medium bowl. Add in the chopped green onion. Wrap in cheese cloth or towel and squeeze to remove excess moisture.

Add:
8 ounces cream cheese, softened
1 tablespoon good mayonnaise
Pinch of ground red pepper (1/8 of a teaspoon)
Salt and pepper to taste (white pepper is nice)

Combine with wooden spoon or process.

Cut crust off bread, spread with Benedictine Spread, cut into 4 ribbons per sandwich. Make sure you have good bread, homemade or a good bakery bread.

COOK'S NOTE: You will find recipes calling for a dab of green food coloring. That's fine for St. Patrick's Day, but not for Derby Day. Miss Jennie would just die.

Chocolate Chip Cake

This cake is so easy one of the kids could make it. You can frost this with your favorite frosting if you like. I really like it simply dusted with powdered sugar and garnished with those big beautiful sweet strawberries that are coming in season now.

Chocolate Chip Cake
12-14 servings
print recipe

1 (18 1/4-ounce) yellow cake mix
1 (3-ounce) package instant chocolate pudding
1 (3-ounce) package instant vanilla pudding
4 eggs
1 1/2 cup water
1/2 cup oil
1 (6-ounce) package chocolate chips
Frosting, powdered sugar or strawberries (optional

Combine the cake mix and puddings in a large bowl; stir until mixed. Add the eggs, water and oil; blend well. Beat for 2 minutes at medium speed. Add the chocolate chips and stir, using a spoon. Pour into a greased and floured bundt pan. Bake at 325 degrees F for 1 hour, or until tested with a toothpick. Cool before removing from pan. Ice or not, your choice, but I would do the strawberries.

Country Ham with Red-Eye Gravy

Does anyone know how Red-Eye Gravy got its name, or who named it? It's someone you will all recognize. I'll tell you later if no one knows.

Skillet-fried country ham topped with rich, dark re-eye gravy is doubtless the South's most famous breakfast dish. You will always see this at a Kentucky Derby breakfast. This dish is usually served wit hot buttered grits and biscuits.

Country Ham with Red-Eye Gravy
4 servings
print recipe

1 1/2 pounds country ham, cut 1/4-inch thick
1/3 cup bacon drippings or lard
Freshly ground black pepper to taste
2 tablespoons all-purpose flour
2/3 cup strong black coffee
1 cup canned beef broth, or homemade brown stock

Score the fat edges of ham slices at several points to prevent curling. Heat bacon drippings or lard in a heavy 12-inch skillet over medium heat. Add ham slices and sprinkle liberally with pepper; cook, turning often, until golden brown on both sides, about 8 minutes. Remove ham from skillet; keep warm. Add flour to skillet all at once and stir to blend with the drippings. Cook , stirring constantly, 2 to 3 minutes. Stir in coffee, scraping up all browned bits from the bottom of skillet. Boil over medium-high heat until reduced to a thick glaze, about 4-5 minutes. Add stock and again cook until thicken, about 5 minutes. To serve top hot ham slices generously with gravy.

Kentucky Beer Cheese or "Snappy Cheese"

This is from the archives, but well worth a second look because it's SUPER BOWL again.

There are no words to describe how wonderful this stuff is. I love digging through old boxes and books of recipes. You find a recipe you haven't seen in years and it's like running into an old friend on the street. The first time I enjoyed this was in the early 70's at Hall's Restaurant on the Kentucky River. From my understanding it is a lot older than that, and definitely an old bar food.

This weekend I'm going to whoop (Why doesn't spellcheck recognize that word.) up a generous batch of one of my favorite guilty pleasures. There are few things in life better to eat than this.

Kentucky Beer Cheese or "Snappy Cheese"
Yield: Plenty
print recipe

2 pounds good quality Sharp Cheddar Cheese (don't buy that already grated stuff)
2 cloves garlic, minced (roasted or regular)
1 tablespoons Worcestershire Sauce
1 teaspoon dry mustard
1 teaspoon Tabasco Sauce (more if you like)
1/4 teaspoon celery salt
1/4 teaspoon cayenne pepper (more if you like)
1-12 ounce bottle lager beer, room temperature (regular beer works fine, not lite)

Grind together the cheese and garlic in a blender or food processor. Mix in all other ingredients, except beer. Add in beer starting with only half the bottle, add more a little at a time until the mixture is at a good spreading consistence. You may not need all the beer.

Put the Beer Cheese into small crocks or glass containers and refrigerate, tightly covered, until ready to serve.

Some folks like this on crackers or party rye bread. Everyone I know swears by celery, radish or carrot sticks, with an appropriate beverage of course.

COOK'S NOTE: I like using 1 pound sharp cheddar cheese and 1 pound extra sharp. Adjust your seasoning to your taste. Use a little of this on your next cheese or chicken quesadillas before browning.

Trademark Pie

Remember a few weeks ago I said I had gotten in trouble with the Trademark/Copyright police. Well, this is the recipe they were so upset about. Not the recipe but the name.

We are not allowed to call this "Derby Pie" or "Kentucky Derby Pie" because of trademark/copyright issues. The original recipe from the 20's was created at the Melrose Inn in Prospect Ky. Sometime along the way the rights to the name were bought. See why we have to be careful. These people write nasty emails.

This recipe was given to me by my dear friend Doris Mauldin in the late 70's. I bet they're having Derby Pie and Hot Browns in heaven all year round.

Not having Derby Pie the first Saturday in May would be like not having eggnog for Christmas. I also make these for Christmas. Yes, I still call them Derby Pies.

Kentucky Derby Pie
6-8 servings
printer version

3/4 cup of white sugar
1/4 cup brown sugar, packed
1/2 cup flour
2 eggs, slightly beaten
1 cup English walnuts( I use half English and half black walnuts)
1 cup semi-sweet chocolate chips
1 teaspoon pure vanilla extract
1/2 cup melted butter (1 stick)
1 unbaked 9-inch pie crust

Mix flour and sugar; add eggs, and butter; add nut, chocolate chips and vanilla extract. Mix thoroughly.

Pour into unbaked pie crust

Bake in a preheated 350 degree F. oven for 45-60 minutes. Test with toothpick, pie should be chewy but not runny - Bake longer if necessary.

Top with slightly sweetened whipped cream before serving.

Cook's Note: If I remember I soak my walnuts overnight in bourbon. If I don't remember I pour about a teaspoon of bourbon over each slice before I top it with the whipped cream. It is also allowed to add a teaspoon or two of bourbon to your whipped cream.

Country Ham Cheese Ball

Don't save this recipe just for Derby Parties. This is fabulous at any gathering, from cocktails in the parlor to BBQ and beer in the backyard. The combo of cream cheese, country ham and walnuts is a wonderful party food

Country Ham Cheese Ball
approx 3 cups
print recipe

1 (8-ounce) package cream cheese
1 (8-ounce) package Colby cheese, crumbled or shredded
1/4 cup butter
1/2 cup chopped cooked country ham
1/2 cup chopped black olives, drained
1/4 cup chopped green onions
1/2 teaspoon crushed red pepper flakes
1//2 cup chopped walnuts
parsley for garnish (optional

Place cream cheese, Colby cheese and butter in a large bowl; let stand until room temperature. Beat cheese and butter with electric mixer on low speed until smooth. Stir in country ham, olives, onions and red pepper. Cover and chill for at least 3 hours. Shape into balls or logs. Chill

To serve, roll in chopped nuts. Garnish with parsley, if desired.

Great served with assorted crackers and apple slices

Bibb Lettuce with Benedictine Dressing

It is said by gourmets that Bibb lettuce is the finest in the world, with crisp, deep green leaves that cluster like rose petals. John B. Bibb, born in 1789 in Prince Edward County, Virginia, moved with this family to Russellville, Kentucky, as a young boy. Jack moved to Frankfort in 1845 and built Gray Gables at the corner of Wapping Street and Watson Court. He was not interest in the social life of the city or in a career in public life. Instead he embarked on adventures in his lovely garden that rolled down to the Kentucky River. There he evolved the salad head that bears his name. In his eighties he began giving lettuce plants and seed to friends and neighbors. Otherwise it might have been lost. Bibb lettuce is now available throughout the world.


This may not be an old traditional Kentucky Derby salad, but it sure has all the requirements. By the first Saturday in May Bibb lettuce is fresh and growing in every ones garden and therefore is normally found in your Derby salads. Of course we know what Benedictine Spread is, and the dressing for this salad is just a modern version of Benedictine Spread.


It is way to early for home grown tomatoes in May, in Kentucky, I suggest grape or cherry tomatoes for garnish.

Bibb Lettuce with Benedictine Dressing
6 servings
print recipe

1 small English cucumber
1/2 medium white or yellow onion
1/4 cup parsley, chopped
1/4 cup oil oil
1/2 cup cream cheese softened
1/2 cup sour cream
1/4 cup good mayonnaise
1/4 cup cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2-3 heads of Bibb lettuce
Tomato wedges, cherry or grape tomatoes and toasted pecans for garnish

Grate the cucumber (skin and all) and the onion by hand or with a food processor. Place the grated vegetable in the center of a clean dish towel, draw up ends and squeeze out all of the excess moisture. You should be able to extract at least a half cup of liquid, maybe not, and discard.

Make the dressing in a blender by first pureeing the parsley and olive oil until smooth. Add the remaining ingredients, except the lettuce, and blend well.

Arrange cleaned dry lettuce leaves on a large platter and drizzle with the dressing. The salad may be garnished with tomato wedges and toasted pecans if desired. These may also be arranged on individual chilled salad plates.

Kentucky Wines

And you thought I would forget about the wine for your Kentucky Derby Party, never. Kentucky may be best known for bourbon, but there is a prospering wine industry in Kentucky that is just as unique to our culture as the Kentucky Derby.

Home to the first commercial vineyard in the U.S. Kentucky once produced more than half of the nations grapes.

There are more than 50 vineyards and winery's in Kentucky. Most would love for you to stop by for a tour and a sample. Google, Kentucky Wines and plan your tasting day.

I have certainly not visited all of the vineyards but a few of my favorites are:

Broad Run Vineyards and Winery - Louisville, Kentucky
Chrisman Mills Vineyards and Winery - Nicholasville, Kentucky
Equus Run Vineyards and Winery - Midway, Kentucky
Seven Wells Vineyard and Winery - California, Kentucky
Talon Winery and Vineyard - Lexington, Kentucky

If you are not sure about wines for your party ask your favorite liquor store person to help. They should be trained to make suggestions, but for your derby party ask for a Kentucky wine, you ask for Kentucky bourbon don't you?

Do your liquor and wine shopping early before the crowds arrive and the selection is limited. Have a wonderful party.

Kentucky Burgoo

Of all the men famed for skill in the art of burgoo making, the greatest, perhaps, was Gus Jaubert, who once, in 1895, provided thirty thousand gallons of the delection for more than two hundred thousand members of the Grand Army of the Republic at Louisville. Jaubert was known as "the Burgoo King", and when he died in 1920 his title and one of his huge kettles were inherited by J.T. Looney. It was for Mr. Looney that Colonel E. R. Bradley named the chestnut colt, Burgoo King, which won the 1932 Kentucky Derby.

When you start to make your first batch of Kentucky Burgoo there are a couple of things to be grateful for. First you don't have to go out and shoot your wild turkey, rabbits, squirrels and coon to make this. Originally that would have been the meats used in burgoo. Second you don't have to make this all in one day, or cook it outside over glowing oak and hickory wood for 24-36 hours. We have come a long way baby. But most important you can make it a month ahead of the party and freeze it.

Please don't stand there and measure all the vegetable, if it looks about right put it in. It's a stew, plain and simple.

Kentucky Burgoo
10 servings
print recipe

3 tablespoons vegetable oil
2 pounds beef shank trimmed of excess fat
2 pounds lamb shoulder, trimmed of excess fat
1 (3-4-pound) chicken or hen cut into 1/8's
Emeril's Essence
Salt, Pepper, and garlic powder (House Seasoning)
2 medium onions, quartered plus 2 cups chopped onion
4 whole cloves of garlic, peeled and crushed, plus 2 tablespoons minced garlic
1 medium fresh hot red pepper, quartered
3 bay leaves
3 quarts of water

6 slices of bacon, diced
2 cups medium diced carrots
1 cup medium diced green bell peppers
2 cups canned peeled, seeded and chopped tomatoes
1 pound Idaho potatoes, peeled and diced
2 cups fresh lima beans
1/4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 cups fresh corn kernels
1/2 cup finely chopped fresh parsley leaves

Cheesy Garlic Grits Casserole,recipe later

Emeril doesn't, I do, season all the meat with salt, pepper, garlic, powder (House Seasoning)and Essence, cover and refrigerate overnight.

In a large heavy pot heat the oil over medium-high heat. Season the meat with Essence, salt and pepper. This is only if you didn't do the overnight thing. Add in batches to the pot, searing on all sides. Add the quartered onion, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling off the bones, about 2 hours.

Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat. This is a good place to stop if you want to finish tomorrow. Return chopped meat to broth and refrigerate, or
continue.

Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring until soft, 4 minutes. Add the chopped garlic, and cook, stirring for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.

When cool you can refrigerate or freeze. If planning on using in the next few days just refrigerate and let those flavors mingle.

Remove from the heat and serve with Cheesy Garlic Grits casserole and hot biscuits or corn bread or both.

Cheesy Garlic Grits Casserole

These are the grits that go with your Kentucky Burgoo. To be honest these grits go with anything, from breakfast right through supper.

This is an Emeril Lagasse recipe from New Orleans Cooking. I swear I have not changed one thing.

Cheesy Garlic Grits Casserole
serves 6
print recipe

6 tablespoons unsalted butter
3 3/4 cups water
1 teaspoon salt
1 cup old fashioned or quick cooking grits (not instant)
3/4 cup heavy cream
1 cup grated cheddar cheese
3 tablespoons mashed roasted garlic puree
2 large eggs beaten
3/4 teaspoon paprika

Preheat the oven to 350 degrees F.

Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.

In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.

Remove from the oven and serve hot.

Bright's Inn Hoe Cakes

You need a little history with this wonderful little morsels of joy. Hoe cakes date back to the pioneer days. This recipe is from Bright's Inn, built in 1815 by Captain John Bright. Located a little over a mile from Stanford, Kentucky, in Lincoln County on the Wilderness Road. Bright's Inn was a stage coach stop where weary travelers could find rest and excellent food. A meal was 25 cents, with whiskey free. The likes of Isaac Shelby, George Rogers Clark, and Henry Clay were among the many guests of the inn.

Hoe cakes, cooked over hot coals in the fireplace, were one of the specialties of Bright's Inn. They are wonderful with roast beef or turkey and gravy. My personal favorite is to serve them with a big pot of bean soup.

Since we are talking about Derby Parties we are going to make them a little bit small to use as a base for your Derby Spread. Form them into 1-inch balls instead of the normal 2-inch balls.

Bright's Inn Hoe Cakes
yield- depends on the size
print recipe

2 cups coarse-ground (grist) cornmeal
3/4 cup cold water
milk

Mix meal and water and let stand until water is absorbed. Thin with enough milk for easy handing. Form into 2-inch balls,1-inch is using for appetizers, in hand, flatten with fingers to a thickness of about 1/4-inch, and bake in a little grease (bacon grease is good) on a hot griddle until brown on both sides. Serve with butter or gravy or Derby Spread.