Cucumber Salad

 

There are no hard rules with this one.  You can do cucumbers only or toss in what every your garden has plenty of.  Just wait to mix the dressing to your veggies at the very end of the process and serve immediately.

 

1 large cucumber

1 tsp coarse sea salt

1 Tbsp light sour cream

1 tsp finely chopped onion

1 tsp fresh dill, chopped

1 tsp vinegar

1 tsp sugar

 

I don't peel my cucumbers but you can if you like.  Slice cucumber into thin slices, place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside. 

 

Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.

 

Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.

 

Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.  Toss dressing with cucumbers and serve.

Inpromptu Kentucky Derby Menu

With less than two hours notice:  This can be done!

2 lbs pulled pork (Trollinger's BBQ from Paris, TN)
Trollinger's BBQ Sauce or Allegro BBQ Sauce (both from Paris, TN)
2 cups Cole Slaw (deli is fine or make your own)
King's Hawaiian Rolls

There's no secret to this...Warm the BBQ and add the sauce of your choice!  I choose Tennessee Bar B Que and Tennessee Sauce (but y'all should have guessed that by now!). 

BBQ plus good cold slaw are legendary in Tennessee.  I may live in Kentucky but I AM from Tennessee! 

Side dishes included Macaroni Salad, Potato Salad and Baked Beans.  Dessert - Marbled chocolate cake with hot fudge sauce! 

In less than two hours notice...we made, served and enjoyed!

Woodford Reserve Mint Julep

 

It's Kentucky Derby Day!  Raise your silver cups with the finest Kentucky Bourbon, Woodford Reserve Mint Juleps!  To The Post!!!

 

2 oz Woodford Reserve Bourbon Whiskey
1 oz water

1 tspor cube white sugar
4 fresh mint sprig

Muddle 3 mint sprigs, sugar and water in bottom of Julep cup or highball glass and fill with crushed ice. Fill with bourbon, stir. Dust 4th mint sprig with powdered sugar for garnish. Serve with straw.

Derby Pie

 Ingredients

 1/2 (15-ounce) package refrigerated piecrusts

1 1/2 cups chopped pecans

1 cup (6 ounces) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar                

1/2 cup firmly packed brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter or margarine, melted

2 teaspoons cornmeal

2 teaspoons vanilla extract

1/2 teaspoon salt

Preparation

1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
3. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
5. Bake at 325° for 55 minutes or until set; cool on wire rack.

The Legendary Hot Brown Recipe

 

2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Paprika
Parsley

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

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. 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.

Males 2.

Kentucky Grilled Beef Tenderlloin with Henry Bain's Sauce

Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef.  This sauce is also amazing with burgers for a less formal affair.

 

 

Ingredients:

1 beef tenderloin

1 cup Major Grey's chutney

2 oz pickled walnuts, optional

1 cup ketchup

2/3 cup A-1 sauce

1/4 cup Worcestershire

3/4 cup Chili sauce

dash Tabasco

Preparation:

Grill tenderloin to desired temperature. Slice and serve hot or cold.  Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.

CHURCHILL DOWNS BARBECUE SHRIMP & CHEDDAR GRITS

It's Derby Week in Kentucky - EVERYBODY PARTY!

This is the true recipe from Churchill Downs.  I hope you enjoy this southern classic.


Shrimp:
2 lbs. jumbo shrimp, peeled, deveined, tail on
2 oz. light olive oil
1 Tbsp. garlic
1/4 lb. unsalted butter, cold and quartered
10 oz. white wine
4 oz. Louisiana Hot Sauce
3 oz. Worcestershire Sauce
1 green onion, cut on bias for garnish

Grits:
2 cups quick-cooking grits
4 cups water
1 tsp. salt
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup Parmesan cheese
1/2 stick butter

Shrimp: Add oil to a large saute pan, on high heat. Add shrimp and cook until very light pink on one side, about three minutes. Add garlic to the pan and stir. Then add white wine and cook until wine has reduced by half. Stir in hot sauce and Worcestershire. Remove cooked shrimp from pan and arrange on serving dish. Continue to reduce the sauce for about 1 minute longer. Remove pan from heat and add the chunks of cold butter. Swirl butter until the sauce develops a velvety texture. Pour sauce over shrimp on plate and garnish with green onion.

Grits: Add grits and water to a four-quart saucepan. Bring water to boil and allow grits to thicken, stirring occasionally. Add salt, cream, cheddar, Parmesan and butter and remove from heat. Stir until all of the cheese is melted. Serves 10.