Kentucky Recipes
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Thoroughbred Pie
This is Beaumont Inn's Pastry
Chef , Cathy Nichols, version of our regional classic pie.
Crust
2 1/2 Flour, all purpose
1
tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water Mix all except water
in food processor until crumbly.Slowly add ice water until mixture just holds
together.Wrap in a flat circle in plastic wrap; Chill overnight.Form into pie
pan.Filling
1/2 cup Butter, unsalted, melted
2 Eggs
1 cup Sugar
1/2 cup Flour
1 cup Semi-sweet chocolate bits
1 1/2 cups Pecans, chopped
2 Tbl Bourbon Beat eggs with cooled butter.
Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate
& bourbon. Add mixture to pie shell. Bake at 350 for appox. 30 minutes.
Serve with fresh whipped cream.
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Kentucky Cheese Garlic Grits
A wonderful dish that is a
favorite for Derby Day ( or anyday ) Brunch.
1 cup Quick grits
4 cups
Water, boiling
1 tsp Salt
4 oz Butter
12 oz Cheddar cheese, sharp
1 Egg
1 Tbl Garlic powder
3/4 cup Milk
dash Frank's Red Hot
Sauce Cook grits in boiling water until thick. Remove from heat. Stir in butter
& 1/2 the cheese. Beat egg with garlic powder, milk & hot sauce. Add to
grits. Pour into buttered 2 Qt casserole. Top with rest of cheese. Bake 1 hour
at 350.
Benedictine
This spread can be used as a
dip or a sandwich & canape ingredient. It was made popular at Louisville's
Benedict's restaurant earlier in this century.
1 lg Cucumber
8 oz Cream
cheese, softened
2 Tbl Onion, grated
1/4 tsp Salt
1 Tbl Mayonnaise
dash Green food colororing (optional) Pare, grate & drain cucumber.
Combine all ingredients in food processor.Serve as is as sandwich or canape
spread. Thin with sour cream to make a dip for vegetables.
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Kentucky Mint Julep
There are many, many recipes
for mint juleps. This is one I have served in several restaurants around the
state. It is traditionaly enjoyed when served in a silver julep cup. It's also
very good in a glass!
Syrup
1/4 cup Fresh
mint leaves
2 cups Water, heated
2 cups Sugar Heat water. Whisk in
sugar. Remove from heat. Add mint & allow to steep for at least 20
minutes.Add cracked ice to glass. Add 1 1/2 oz Bourbon. Add 2 1/2 teaspoons
syrup. Stir lightly. Garnish with fresh mint leaf. Traditionaly served with two
short straws.
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Kentucky Hot Brown (Submitted by JoanG1st )
1 stick butter
3
Tablespoons flour (regular)
2 cups milk
1 cup Colby cheese (grated)
1/2 box Parmesan cheese (grated)
Chicken or turkey
Country ham or
baked ham
Bacon, fried to a crisp
Tomato slices
Paprika
Tabasco
hot pepper sauce (5 dashes or more to taste)
2 egg yolks
In a 4-quart, heavy sauce
pan, melt butter. Mix in flour until mixture is smooth. Add milk in small
amounts at a time; cook until sauce is thick. Add Tabasco sauce and Parmesan
cheese. Remove from heat. Take out 1/2 cup sauce and add the two beaten egg
yolks. Mix well and return to the remainder, stirring constantly. Add Colby and
American cheeses. Remove from heat.Toast six slices of bread on both sides.
Slice each piece in half and place on a heat-resistant plate. Layer with chicken
or turkey, ham of your choice, sauce, tomato, and 2 slices of bacon. Top with
paprika. Bake at 400 degrees for 10 to 15 minutes
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KENTUCKY BURGOO (Submitted by JoanG1st )
1 pounds pork shank
2
lbs veal shank
2 lbs beef shank
2 lbs breast of lamb
1 four
pound hen
8 quarts water
1 1/2 lbs potatoes, diced
1
1/2 pounds onions, diced
1 bunch carrots diced
2 green peppers diced
2
cups diced okra
1 cup diced celery
2 cups chopped cabbage
2 cus whole
corn, fresh or canned tabasco
2 cups lima beans
2 pods red pepper
1
quart tomato puree
salt and cayenne
A - 1 sauce
Worcestershire
sauce
chopped parsley
Put all the meat into cold water and bring slowly to a boil. Simmer until meat is tender enough to fall from the bones. Remove meat from stock. Cool and chop the meat. Returning meat to stock, add vegetables. Simmer until thick. (Burgoo should be very thick but still soupy). Season along but not too much until it is almost done. Add chopped parsley just before stew is served. Stir frequently with a long handled wooden spoon during the first part of the cooking and almost constantly after it gets thick. Yield: approximately 25 portions
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