It is almost time for The Kentucky Derby and The Run For The Roses events. What a great time to cook some of the old favorite, tried-and-true special dishes that people have loved for so many years.
Let’s start with the traditional drink:
A SOUTHERN GENTLEMAN’S MINT JULEP
Ingredients:
4 fresh mint leaves
1 tsp. sugar
1-1/2 jiggers bourbon whiskey
Directions:
Coat the mint leaves with sugar and place them in a 12 ounce glass.
Fill the glass with crushed ice and whiskey. Stir until glass frosts.
Garnish the top with one mint sprig.
We can serve this up with a very special salad:
RACE DAY SPLIT-PEAR SALAD
Ingredients:
(The amounts here depend on how many guest you are serving.)
Choose perfect pears (one for each guest.)
Mixed Greens.
Arugula.
Pan Roasted Pecans (chopped).
Grapes,
Raisins,
Craisins,
Dried Cherries,
Dried Figs,
A Few Containers of Blue Cheese Crumbles,
Slices of Prosciutto,
A Jar of Fresh Honey,
A Jar of Extra Light Olive Oil,
Some Champagne Vinegar and Some Dijon Mustard.
Directions:
Mix ½ cup olive oil, 3 tablespoons champagne vinegar, 1 teaspoon honey, 1/8th teaspoon Dijon Mustard to form a vinaigrette topping. Set aside for later. Cook the prosciutto until crisp in a skillet. Cool.
Take a ripe pear, turn it on the side and cut the pear into rounds. Use an apple core to remove the core, except for the top part, leave the stem attached. Take a bowl and mix the greens, pecans, cheese and grapes. Toss the greens in the dressing you set aside.
Use the arugula for garnishing on the plates. Place the bottom of the pear on a plate (on top of the arugula bed) top this bottom layer with the salad mixture. Add a piece of prosciutto over the salad and add the next pear part to the stack.
Continue to build up the pear in this way ending with the stem on top. Cut one pear into slivers and fan several on a plate. Garnish with grapes and a piece of prosciutto. Drizzle with honey and serve cold.
This makes a beautiful presentation, but is not that complicated. You can prepare ahead and refrigerate until time to serve.
You could serve one of two options for the main course. Choose from either Beef Tenderloin with Henry Bain Sauce, and/or Creamy Bourbon Chicken. Or serve both and give your guests a choice.
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
(Henry Bain was the Head Waiter at Louisville’s Pendennis Club. He created this sauce which became a Derby Day special.)
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
Directions:
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 before and after.
(These can be served in large martini glasses, with the tenderloin slices placed artistically into the glasses and the Henry Bain Sauce drizzled over the top)
CREAMY BOURBON CHICKEN
Ingredients:
4 to 6 boneless chicken breast halves, skin removed, or about 3 to 4 pounds bone-in chicken pieces
1/2 cup all-purpose flour
salt and pepper, to taste
8 ounces sliced mushrooms
3 tablespoons butter
2 tablespoons olive oil
2 green onions, chopped
1/3 to 1/2 cup good bourbon
1 cup heavy cream
Directions:
Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and saute, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes.
While the chicken cooks, baste with a few spoons full of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan. When the chicken is cooked through and golden, transfer to a warm platter.
Add sliced mushrooms to the skillet and sauté; stirring constantly, for about 3 minutes. Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste. Pour the sauce over the chicken. Serves 4; so plan according to the number of your own guest.
Don’t forget dessert!
KENTUCKY DERBY PIE
Ingredients:
3/4 cups sugar
3 tablespoons flour
3 eggs, beaten
3/4 cups butter, melted
3 Tablespoons Bourbon Whiskey
1/2 tablespoon vanilla extract
3/4 cups chocolate chips, stir in
3/4 cups walnuts, chopped
Directions:
Combine ingredients and pour into an unbaked pie shell. Bake at 350°F for 30 minutes. These pies are best when served hot with a scoop of vanilla bean ice cream on the side.