Kentucky Derby

The first Saturday in May is a biggie in our house!  It's the Run for the Roses and marks a particularly huge milestone in my husband's and my relationship.  He's a native Kentuckian and shortly after we started dating I jokingly told him he should take me to the Derby.  Well, just two months later, he did, and also took me to meet his parents for the first time.  I'll let you read more of the story as you look through these recipes and plan your own Derby Party!  Enjoy!

Kentucky Hot Browns

Mint Juleps

Fried Green Tomatoes with Green Goddess Dressing

Bourbon Balls

Derby Pie

A few more Kentucky-inspired recipes...

Bourbon BBQ Sauce

I once read somewhere that southern BBQ is like European wine; no two regions taste the same.  (You may have read that on this blog before).  Well, it's true!  My favorite BBQ sauce is both sweet and spicy, but not too much to either side of that spectrum.  This sauce is just right.  I made it on a whim one night, mostly because I was trying to use up some things in my pantry.  I'm so glad I did!  This recipe made enough sauce to baste six chicken breasts and still fill a mason jar to use later on (which I have, as you can see from the picture).  Try it; it's a winner!

2 tablespoons olive oil

1 medium onion, coarsely chopped

4 cloves garlic, chopped

1/2 cup plus 2 tablespoons bourbon

1 1/4 cups ketchup

1 heaping tablespoon Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 canned chipotles in adobo, chopped

2 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon smoked sweet paprika

1/4 teaspoon cayenne

1 tablespoon honey

1 tablespoon molasses

salt and pepper to taste

Heat oil in a medium saucepan over medium-high heat.  Add the onion and garlic and cook 1 minute.  Add the 1/2 cup bourbon and cook until completely reduced.  Add the ketchup and 1/2 cup water.  Bring to a boil, then simmer 5 minutes.  Add mustard, vinegar, Worcestershire, chipotles, brown sugar, chile powder, paprika, cayenne, honey, and molasses.  Simmer, stirring occasionally, until thickened.

Transfer mixture to a blender or food processor and puree until smooth.  Season with salt and pepper.  Pour into a jar, add the remaining 2 tablespoons bourbon, and cool to room temperature.

Works wonderfully to baste chicken, brisket, or pork chops while grilling out!

Recipe adapted from Bobby Flay's Throwdown, by Bobby Flay.

Bourbon Slush

This summer, my husband and I made a pact that we'd spend more time out back enjoying the patio we had installed last summer.  And what better way to enjoy the fireflies lighting up the night and the crickets singing their summer lullaby than by enjoying a refreshing drink out by the fire pit?  I've seen recipes similar to this floating around the internet lately, and needed to try my hand at this Southern cocktail.  I did a little research, found a few different versions, but none worked really well for a sour-of-the-moment happy hour on the deck.  I came up with this version that doesn't require squeezing fresh fruit or overnight freezing before it's ready.  Not only would this drink be fabulous served as a signature cocktail at your next cookout, but it's a great tailgate drink too.  Make it to go by serving in a Mason jar!  Cheers!

2 1/2 cups water

2 tea bags (black tea works best)

1 12-ounce can frozen orange juice concentrate

1 12-ounce can frozen lemonade concentrate

2 cups bourbon

crushed ice

fresh mint

cherries

Bring water to a boil and steep tea bags about 5 minutes.  Combine brewed tea, frozen juice concentrates, and bourbon in a large pitcher.  Stir until concentrates are thawed and ingredients are combined.

Fill glasses completely with crushed ice.  Garnish with mint and cherries.

Makes nearly half a gallon.

Beef Tenderloin with Bourbon Dijon Sauce

I first made this dish as the kick-off to Derby Weekend, since both my husband and bourbon hail from Kentucky.  Not only did the sauce knock our socks off, but as we sat at the table licking our lips, we were both pondering just how long we'd have to go before making this meal again!  Actually, just a couple of weeks before I tried this recipe, my mom served us a Blackberry BBQ flank steak recipe (that she made me promise not to share) that was so good I decided that someday we need to have a cook-off to determine which recipe is better!  Perfect for summer grilling, fabulous to serve guests, this steak is amazing 100% of the time and I promise you will not regret making it.  The bonus is that the marinade doubles as the sauce, so you don't feel as if the ingredients are going to waste!  Enjoy...and send me a dinner invitation when you decide to make this!

1/2 cup bourbon

1/2 cup soy sauce

1/2 cup Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup packed brown sugar

4-6 green onions, white and light green parts finely chopped

1 teaspoon salt

pepper to taste

1 3-4 pound beef tenderloin (I used a 2-pound sirloin steak and it was fabulous)

1 teaspoon cornstarch (optional)

Mix the bourbon, soy sauce, mustard, Worcestershire, brown sugar, onions, salt, and pepper in a large sealable plastic bag.  Add the beef and seal the bag.  Marinate in the refrigerator 6-10 hours, turning the bag occasionally.

Preheat the grill.  Drain the beef, reserving the marinade.  Grill to 145 degrees on a meat thermometer for medium-rare, 160 for medium, or 170 for well done.  Let stand 10-15 minutes before slicing.

Bring the reserved marinade and cornstarch to a boil in a saucepan, stirring constantly.  Cook until thickened, stirring constantly.  Cut the beef diagonally across the grain into thin slices.  Serve the sauce over the beef or on the side.

Serves 6-8.

Recipe adapted from My Mama Made That, by the Junior League of Hampton Roads.

Mint Juleps

Mint Juleps are the official drink of the Kentucky Derby.  And, as my husband is a native of Louisville, we pull out all the stops for Derby Day!  As part of our wedding registry five years ago, we received eight pewter julep cups, and every year they grace our table perfectly frosted and totally in keeping with the spirit of the Run for the Roses!  Mint Juleps are sweetly Southern, wonderfully refreshing, and delicious no matter how you like your bourbon.  Enjoy!

Minty Simple Syrup

2 cups sugar

2 cups hot water

6-8 large sprigs fresh mint

Mason jar with lid (or other airtight container)

Boil sugar and water together for five minutes.  Remove from heat and pour over mint sprigs until just wilted (this goes quickly, so don't walk away!).  Pour mint-infused syrup into a Mason jar and let cool.  Once at room temperature, put the lid on and chill the syrup overnight.

For the Juleps:

Mint-infused simple syrup

Bourbon

Torn mint leaves

Crushed ice

Fill julep cup with crushed ice and allow to frost.  Place a tablespoon or two of torn mint leaves over the ice.  Pour bourbon over the mint and top of with a splash of simple syrup (I started with 2 shots bourbon and 3 tablespoons syrup).  Stir to combine, adjust ingredient ratios to taste, and garnish with a sprig of mint!  Serve ice cold.

Kentucky Hot Browns

Happy Derby Day!!!  My husband is a native of Louisville, Kentucky, "the land of beautiful horses and fast women" so the first Saturday of May is a special day for us.  The annual Run for the Roses brings back wonderful memories from the beginning of our courtship for me, and I enjoy celebrating those cherished moments with a festive meal!  Let me take you back a moment...  We started dating just before Thanksgiving 2005.  By Valentine's Day, Hubs was transferred to Columbus, Ohio, and I was still stationed in Norfolk, Virginia (we were both active duty Navy at the time; now it's just my husband).  One night, before he moved, we were hanging out in my apartment and I jokingly told my then-boyfriend that he should take me to the Derby since I'd never been.  He replied that that was a great idea and I didn't think any more of it; I kinda thought he was joking, since the event was months away, our relationship was new, and he was about to move...I didn't want to get my hopes up since I didn't know how serious we really were.  Well, he was serious, and a couple of months later, I was on a plane to Ohio, where he'd pick me up and then we'd drive to his parents house in Kentucky.  I'd meet them and we'd spend the weekend, go to the races, and then I'd fly back to the East Coast.  Let me be clear:  I had no idea how big a deal the Derby was.  I didn't get a big hat (didn't know I needed one).  I didn't realize just how expensive it was to be anywhere but the in-field.  I didn't know anything about horse races, Secretariat, the lyrics to My Old Kentucky Home, or mint juleps.  I learned quickly, though!  Apparently my now-husband called his mom at the last minute to let her know he was bringing me home and taking me to the Derby.  She scrambled and called in favors of everyone she knew to get us seated tickets.  She also arranged a pre-race brunch at a high-falutin' country club, which included gourmet boxed lunches to take to the racetrack.  We had great seats, drank juleps all day, bet on nearly every race, and had a wonderful time!  And so, now every year on Derby Day, I remember our first big event as a couple and celebrate by making Kentucky Hot Browns, Derby Pie, and Mint Juleps!  Now...on to the recipe!!

2 tablespoons butter

2 tablespoons flour

2 cups half and half

1/2 cup Pecorino Romano Cheese, plus 1 tablespoon for garnish

Salt & pepper

14 oz. thick-sliced roasted chicken breast

2 slices thick bread (I use sourdough)

4 slices fried bacon

2 Roma tomatoes, quartered

Paprika

Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a roux. Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk half-and-half into the roux and cook over medium heat until the it begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in cheese until the sauce is smooth. Add salt and pepper to taste.

Place bread in an oven-safe dish and cover each with 7 ounces of chicken. Take the tomatoes and set them alongside the base of each sandwich. Pour half the sauce over each sandwich to completely cover each Hot Brown. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Serve with Fried Green Tomatoes, Roasted Asparagus wrapped in Prosciutto, Mint Juleps, and Derby Pie.

Serves 2.

Recipe adapted from The Brown Hotel at www.brownhotel.com.

Fried Green Tomatoes with Buttermilk Green Goddess Dressing

Anyone remember reading (or watching) Fried Green Tomatoes at the Whistlestop Cafe?  I've always loved both the movie and the book, but for the life of me, I committed a sin to all Southerners: I'd never tasted a fried green tomato in my entire life!  That is, until my husband and I were visiting family in Kentucky and went out to dinner with his best friend and his wife.  K ordered some fried green tomatoes and insisted I try one!  Oh my word was I hooked!  I couldn't wait to make up my own batch, so when I saw this recipe in a magazine, I couldn't wait to try it!  Living in California, green tomatoes are hard to come by; luckily, tomatillos are available year-round!

For the tomatoes:

1/2 cup well-shaken buttermilk

1 large egg

1/3 cup flour

1/2 cup cornmeal

2 tablespoons sugar

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

canola oil for frying

4 large green tomatoes (or tomatillos) cored and sliced into 1/2-inch thick rounds

For the dressing:

1/2 cup well-shaken buttermilk

1/4 cup mayonnaise

1 small cucumber, peeled and chopped

2 tablespoons fresh chives

2 tablespoons fresh tarragon

2 teaspoons Dijon mustard

Juice of 1/2 a lime

5 fresh basil leaves

Salt and freshly ground black pepper

Preheat the oven to 200.  Line a rimmed baking sheet with a brown paper bag or parchment paper.

Place the buttermilk and egg in a shallow bowl and whisk to combine.  Combine the flour, cornmeal, sugar, salt, and pepper in a separate shallow bowl and stir to mix.

Pour canola oil into a large skillet to just barely cover the bottom and place over medium-high heat until sizzling hot.

One at a time, dip the tomato slices in the buttermilk and then in the flour mixture to coat both sides, shaking off excess.  Working in batches to avoid overcrowding the skillet, carefull place 4-6 tomato slices in the hot oil and fry until the undersides are golden brown, about 2 minutes.

Use tongs or a slotted spatula to transfer the fried tomatoes to the prepared baking sheet to drain.  Place in the oven to keep warm and repeat the process with the remaining tomato slices.

Season with additional salt and pepper and serve warm with the dressing drizzled over the top or on the side.

Make the dressing:  Place all ingredients in a blender or food processer and puree until smooth.  Season with salt and pepper.  Refrigerate in an airtight container until ready to use or for up to one week.  Makes about a cup.

Serves 6-8.

Recipe adapted from Southern Kitchen, by Sara Foster.

Bourbon Balls

My husband is from Louisville, Kentucky, home of the Derby, the Slugger, and, or course, bourbon!  Yes, bourbon is a type of whiskey, but to be bourbon, there are several distinctions.  I'll let you do your own research, since my post has nothing to do with the differences between whiskey and bourbon.  My post has to do with Christmas, and how my mother-in-law makes Bourbon Balls every year for Christmas.  In the past, I've been lazy and only made a few dozen sugar cookies (from gasp! a store-bought mix) and called it a day.  Last year, when we were all alone for the first time on Christmas, I went all out, making all the family favorites and trying to make things extra festive so we wouldn't feel like everyone was so far away.  Well, that, and I was hosting a Bunko party and needed some extra sweets to serve!  My point is that I found a recipe for Bourbon Balls that were a huge success and put a smile on my husband's face!  So this month I'll be featuring our favorite Christmas cookie recipes (well, except my very favorite since that recipe is a closely guarded family secret...sorry).  I hope you enjoy them as much as we do!

10 Tablespoons good Kentucky bourbon (my husband warns to not use Tennessee whiskey!)

6-8 ounces pecan halves (one for each ball)

2 pounds powdered sugar

1/2 cup melted butter

16 ounces unsweetened chocolate

paraffin (if you buy the box with the paraffin divided into 1/2-inch "cakes" you'll need one)

Soak the pecans in 4 tablespoons bourbon for 4 hours.

Cream butter and sugar until smooth. Add bourbon by the tablespoon until you have a smooth fondant. Using a tablespoon as a scoop, roll fondant into balls. Lay balls in a single layer on wax paper (separate layers with wax paper between) and chill for 4 hours or overnight for easy dipping.

Melt chocolate and paraffin over a double broiler. Dip chilled balls into chocolate, using a fork to lift the balls out of the hot mixture. Place each piece on wax paper to dry, pressing a pecan half into the chocolate before it sets.

Keep bourbon balls chilled.

Makes 60-80 small pieces or about 3-3 1/2 dozen using a tablespoon-sized scoop.

Recipe adapted from The Congressional Club Cookbook, by The Congressional Club.

Derby Pie

Not my photo...ours was eaten before I could take a
shot of an individual slice!

Marrying a Kentuckian introduced me to some wonderful food traditions: Bourbon Balls, Hot Browns, Mint Juleps, and Derby Pie! I'm no stranger to yummy Southern foods, being a Virginian myself, and since my mama went to college in Kentucky, I'd certainly heard of all the goodness the Bluegrass State had to offer. The simple (and sad) fact of the matter was that I'd never been lucky enough to taste any of it! So, when the first time my husband took me home to meet his parents, and attend my first Kentucky Derby, my (then future) mother-in-law served up my first Derby Pie and I was hooked. This takes the Southern Staple Pecan Pie to a whole new level and is now a fixture on our Thanksgiving table...and also on Derby Day, of course!

1 pie crust (make your own, or buy one ready-made)

2 eggs

1/2 cup flour

1/2 cup firmly packed dark brown sugar

1/2 cup sugar

1 teaspoon vanilla

1 stick butter, melted and cooled

1 cup pecan halves

1 cup semi-sweet chocolate chips

Whipped cream, for garnish (optional)

Nutmeg, for garnish (optional)

Preheat oven to 350. Place pie crust in pan and crimp edges. Chill for 30 minutes.

Whisk together all ingredients except whipping cream and nutmeg and pour into chilled pie shell.

Bake pie for 35-40 minutes or until filling is golden brown. Cool until just warm. Serve with a dollop of whipped cream and a sprinkling of nutmeg. Pie can be served at room temperature, but my family prefers it warm (so the chocolate is slightly gooey) with Cool Whip or Whipping Cream on top. Additionally, this pie is very rich, so large slices are not necessary!

This one is my photo, from Thanksgiving, along with my
first ever Apple Pie!