Kentucky Derby Favorite Foods

Kentucky cuisine centers around old fashioned, mouth watering southern style cooking: Fried chicken with cream gravy over mashed ‘taters with buttermilk biscuits, Catfish and Frog Legs fried in cornmeal batter with hush puppies, Burgoo Stew with meat and veggies, and, of course, the breakfast favorite Biscuits and Cream Gravy thick with breakfast sausage. Although Mint Juleps are the sacred tradition of the Derby, you won’t be ostracized if you order ice tea, as long as it’s Sweet Tea.

BEEFY TACOS AND TORTILLAS 

Yield: to fill 12 shells

Purchase a box of Old El Paso® Crunchy Taco Shells and Soft Tortillas (6 each)

1 pound lean ground beef

2 garlic cloves, minced

2 Fresno chili peppers (or of choice), minced

1 red onion, diced

1 tablespoon ground cumin

6 ounces tomato paste

1 tablespoon fresh lemon juice

1 ¼ cup (10 ounce can Campbell’s®) beef broth

2 large plum tomatoes, seeded and diced

Shredded iceberg lettuce

Package 8 ounces Mexican chopped 4-cheeses

Optional: Sliced black olives

1.      Put the ground beef in a heavy bottom pot and cook it in its own fat over medium heat until slightly brown, breaking it up as it cooks. Discard any excess fat.

2.      Add the garlic, chili peppers and onion and stir to combine. Stir in the cumin. Stir in the tomato paste and lemon juice.

3.      Stir in the beef broth, ¼ cup at a time, as sauce thickens.

4.      Bring to the bubbly stage, stirring. Reduce heat to medium-low and cook uncovered, stirring often, until sauce is thick. (10 minutes)

5.      Remove from the heat. Stir in the diced tomatoes. Allow sauce to stand 30 minutes or longer. Taste for seasoning. Reheat.

6.      Heat the tacos and tortillas according to package directions. Place a large spoonful of the sauce into each. Top with the shredded lettuce, chopped cheese and olives.

KENTUCKY MINT JULEP (photo)

Yield: 8 juleps

½ cup granulated sugar

½ cup water

12 or more tender mint leaves

Cracked or crushed ice

12 ounces Bourbon (or more to taste)

8 silver julep cups or hi-ball glassses

1.      Make simple sugar syrup: Heat the water. Stir in the sugar until it is dissolved. Remove from the heat. Refrigerate until cold or overnight.

2.      Place cups or glasses into the freezer 30 minutes to frost.

3.      Pour the sugar syrup into a glass or silver pitcher.

4.      Add the mint leaves. With a muddler or back of a long spoon, bruise the mint gently, blending it into the syrup by stirring and pressing. Do not crush the leaves, because they will release bitter juice.

5.      Pack the pitcher with cracked or crushed ice. Add the bourbon and swirl gently with a spoon, bringing the mint leaves up to the top.

6.      Pour into individual cups or hi-ball glasses. Insert a straw and garnish with fresh mint.

MEXICAN MARGARITA

Yield: Contents below make 1 drink.  Multiply for more.

1½ ounces tequila

½ ounce triple sec liqueur

3 ounces sour mix (For 4 drinks, combine 1¼ cup sugar with 1¼ cup hot water until sugar is completely dissolved. Add 1¼ cup fresh lime juice and 1¼ cup fresh lemon juice and refrigerate.

Lime wedge to garnish

Salt or sugar to rim the glass

Margarita or martini glasses

1.      Chill the Margarita glasses in the freezer.

2.      Combine the ingredients in a cocktail shaker. Fill with ice cubes and shake well.

3.      Pour salt or sugar or both into a bowl. Turn each glass upside down into the salt to coat the rim. (They should be moist from the freezer. If not, turn upside down into cold water before coating with the salt)

4.      Pour the drink with its ice into the glass. Garnish with lime.

sandwich bread, topped with another slice of bread. Cut into finger sandwiches.

GRILLED POBLANO PEPPERS WITH MANGO (Quesadillas)

6-10 inch flour tortillas

8 ounces cream cheese, softened

1 ripe mango, peeled and diced (peaches work during season)

1 poblano pepper, seeded and minced

4 tablespoons butter, melted

Preheat grill for medium heat.

1.      Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.

2.      Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.

Derby Pie™, a trademark dessert of Louisville's Kerns Bakery, is sinfully rich and delicious, filled with chocolate chips and pecans. The pie has long been a tradition enjoyed on Kentucky Derby Day, the first Saturday in May.

KENTUCKY DERBY PIE™

Kentucky Bourbon Chocolate Walnut Pie

Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie."

 This recipe is so simple!

½ cup flour

1 cup sugar

2 eggs, beaten

½ cup melted butter

2 tablespoons Kentucky bourbon

1 cup chopped walnuts

1 ¼ cup semi-sweet chocolate chips

1 teaspoon vanilla extract

Pinch of salt

1 ready-made piecrust

Preheat oven to 350°F.
Combine flour and sugar in a mixing bowl. Add the eggs and butter. Mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked piecrust. Bake for 40 to 45 minutes. Cool completely before slicing. 

SUMMER SALADS

 SUMMER SALADS 

Summer meals can be a challenge. Meat is too heavy for the scorching days we are suffering through. So are hot pasta dishes, and most men are not thrilled with cold pasta as an entrée. A diet based solely on vegetables can become boring unless one is a dedicated vegetarian. And, the thought of hanging over a hot stove at the end of the day is downright unappealing, to say nothing of being confronted with cleaning the dishes afterwards. Even the barbecue is just one more physical exertion when one is heat-beat.

Salad to the Rescue! Prepare it all in advance so you can relax with the rest of the family. Make ice tea or fruit punch and have beer or wine well-chilled in the refrigerator. Get the greens crispy-cold by washing, drying completely, and then, chopping and setting into the refrigerator, uncovered or lightly covered with a dish towel, so they will not gather moisture associated with plastic wrap, foil, and even plastic containers.  Put together the accompaniments in separate covered containers to stay fresh and cold. Salad dressings should also be stored in the refrigerator to toss into the salad when the family is ready to eat. A dressing left at room temperature will warm the other ingredients.

Cold shrimp, either alone with a dipping sauce as an appetizer or with other ingredients to comprise a complete meal, are a favorite choice of this foodie. For the best flavor and texture, purchase raw shrimp with or without their shells, either 21-25 or 26-30 per pound. Most shrimp come to the stores frozen and have a tendency to remain soft and only semi-cooked with a bit of a “fishy” flavor, particularly those in sealed plastic packages found in the case containing frozen fish. I discovered a solution one day when I was too lazy to boil them in a pot. Defrost the shrimp to the very cold stage. Set them on a foil covered baking sheet. Brush them with extra virgin or regular olive oil. You can sprinkle pepper, garlic or spices over, but no salt. (Shrimp are naturally high in sodium - Three ounces yield 119 mg or higher after being processed) Preheat the oven to 400°F. Bake uncovered, until the shrimp become very pink and are firm to the touch, approximately 10 minutes. (Cut one in half or sample it to test). Do not overcook. For a rosy, grilled appearance, toss them with paprika before placing them into the oven.

Enjoy your salad with whole grain or French bread. Make an easy dipping sauce with extra virgin olive oil and a heavy grinding of Alessi® Dipping Spices with the built-in grater. Remember to serve the bread hot, wrapping the whole loaf in foil and heating at 200°F for 10 minutes or setting it on a plate, uncovered, to heat quickly in the microwave for no longer than 15 seconds. You might have to cut the loaf in half to fit.

           

Blue Cheese Dressing

Marie’s® Blue Cheese Dressing (displayed with cold dressings)

Crumbled blue cheese or gorgonzola cheese - Lots of it

Several drops Worcestershire sauce

A tablespoon or more minced red onion

1.      Combine ingredients with a fork, leaving the cheese chunky. Refrigerate. Chop cold iceberg lettuce or leave it in old fashioned wedges. Slice or dice a ripe beefsteak tomato and baby cucumbers purchased in one of our artisanal markets. Spoon dressing over to serve.

Sesame-Ginger Dressing

Yield: Approximately 1 cup dressing

Yield: Approximately 6 side salads or first course salads

Note the absence of salt and pepper. The combination of sesame, soy, garlic, and ginger offers ample flavor without the addition of salt and pepper.

2 tablespoons sesame oil

2 tablespoons extra virgin olive oil

1 teaspoon tamari or soy sauce

1 tablespoon rice vinegar

1 teaspoon lime juice

1 tablespoon granulated sugar

1 clove garlic, crushed

2 tablespoons julienned crystallized ginger (Economical at Renninger’s Twin Markets)

Lettuce: Romaine or a combination of lettuce of choice

1 carrot, peeled and stripped with a peeler

½ cup canned Mandarin oranges or fresh tangerine segments

Chopped scallion greens to top

Optional: Sliced water chestnuts, toasted pine nuts, toasted sesame seeds, black olives, cherry tomatoes.

1.      Mix together the oils, soy, vinegar and lime juice with the sugar and garlic.

2.      Slice the ginger and stir into the dressing. Refrigerate several hours or overnight.

3.      Chop the lettuce into bite-size pieces. Toss with the carrot strips and oranges.

4.      Divide the lettuce mixture on the plates. Spoon some sauce over. Arrange the water chestnuts, pine nuts, sesame seeds, olives, and tomatoes on top to serve.

Veggie & Fruit Salad

Lettuce of choice or raw spinach 

Yellow crook neck squash or small green zucchini or both

Yellow grape tomatoes

Julienned bell pepper of choice

Dried cranberries (Craisins®)

Raspberry Walnut Vinaigrette- fat-free dressing of choice

Feta cheese chunks

Fresh raspberries

Pine nuts*

1.      Toss the lettuce, squash, tomatoes, peppers and dried cranberries with the raspberry dressing. Top with feta cheese and raspberries. Sprinkle pine nuts over.

Note: Pine nuts are costly. They can be exchanged for chopped or slivered almonds.

Shrimp with Mango and Avocado

Yield: Approximately 2 servings - A complete dinner

This is a delicate and colorful combination of ingredients. It is  important to slice the avocado directly before serving so it does not have time to discolor.

16 raw shrimp, peeled. U26-30 to the pound

1 tablespoon olive oil or melted butter or a combination

Paprika

1 fresh ripe mango, peeled and diced (or peaches in season)
1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 small purple onion, peeled and sliced very thin on the round

Chopped Romaine lettuce

Sesame-Ginger Dressing above (omit Mandarin oranges) or French Dressing recipe below.

Optional: Reduced balsamic vinegar to drizzle around edges of the plate*

2 ripe firm Hass avocados, peeled and sliced
2 tablespoons lime juice

1.      Preheat oven to 400°F. Toss the shrimp with paprika and oil and set them on a foil covered baking sheet. Bake 10 minutes or until firm. Do not overcook. Refrigerate.

2.      Chop the Romaine, reserving the green leafy tops.  Combine the peppers, onion and chopped Romaine in a bowl and toss with dressing. Refrigerate until very cold.

3.      Peel and slice the avocado and brush with lime juice so it will not discolor.

4.      Peel and dice the mango.

5.      Divide the salad for two or more servings, placing the green leafy tops around. Top with the avocado, mango and shrimp to serve.

*To reduce balsamic vinegar: 4 cups red balsamic vinegar, 1 tablespoon molasses. Bring to a full boil. Stir. Reduce heat just a notch so vinegar will not boil over. Boil continuously until reduced to 3 cups. Cool and fill a glass bottle. This will remain good indefinitely unrefrigerated.

French Dressing for Seafood Salads

Yield: Approximately 2 cups

½ cup extra virgin olive oil

3 tablespoons red wine vinegar (Regina®)

1 tablespoon chopped purple onion

Optional: 1 clove garlic, sliced

¼ teaspoon dried tarragon or ½ teaspoon chopped leaves

¼ teaspoon dried thyme or ½ teaspoon chopped leaves

1 teaspoon (or more to taste) granulated sugar

½ teaspoon Worcestershire sauce

1 tablespoon cilantro leaves

Salt to taste

1.      Several hours in advance, combine ingredients in a blender and purée. Refrigerate.

 Insalata Caprese

Yield: Approximately 2 servings

(Salad from the island of Capri from the Italian region of Campania)

6 thick slices from fresh beefsteak tomatoes (Remember, if it smells like a tomato, it will taste like a tomato. The secret of this recipe is a quality tomato found in our farmers’ markets)

6 slices fresh mozzarella cheese (¼ inch thickness)

1 small purple onion, sliced thin on the round

Freshly ground black pepper

Sprinkling of salt over all

8 fresh basil leaves (no substitutes)

Red balsamic vinegar (the best quality you can afford) to drizzle

Extra virgin olive oil to drizzle

1.      This Italian favorite never goes out of style. It is imperative that the ingredients be of the best quality.

2.      Slice the tomatoes, mozzarella and onion. Alternate 3 of each on individual plates, overlapping each other with a basil leaf in-between each. (If you are an onion aficionado, add a few extra slices) Grind fresh pepper over. Sprinkle with salt.

3.      Drizzle the balsamic over. Drizzle the olive oil over. The secret is frugality. If the tomatoes/cheese are swimming, the salad will be ruined.

4.      Place a basil leaf on top of each salad. Serve a pepper grinder and salt shaker on the side.

Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.