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Kentucky Hot Brown, Kentucky Burgoo and Mint Juleps – Recipes

It’s Derby time and the event is filled with tradition. Here are a few time-tested dishes for the big race.

 


Ingredients – Hot Brown for Two (you can multiply this recipe for more)

2 large slices good quality bread
1 stick of slightly softened butter
2 TB of flour
a splash of white wine or sherry
2 cups of milk
1/2 cup of white cheddar
1 cup of grated parmesan
1/4 lb of Westphalian ham, sliced thinly
1/4 lb of rotisserie chicken
I jar of sliced pimento
2 crispy slices of cooked bacon

Ingredients – Kentucky Burgoo (this one feeds many)

3 lbs of country-style pork ribs (those are the boneless ones)
2 1/2 to 3 lbs chuck roast
the rest of the rotisserie chicken not used for the Hot Brown, shredded
2 TB olive oil
1 large can (28 oz) of fire-roasted diced tomato
1 large carton of chicken stock (I think it’s 40 oz or more)
1 lb pkg of frozen organic corn
1 12 oz pkg of lima beans
1 very large Idaho potato or 2 medium ones
1 bay leaf
1 tsp minced garlic
sea salt and white pepper

Method – Hot Brown

Preheat oven to 400 degrees F. Spread the bread on both sides with butter. Saute over medium low heat until the bread is golden on both sides. In a medium saucepan over medium high heat, melt the rest of the butter. Add the flour and incorporate with a whisk. Add a splash of white wine or sherry. Take off the heat and add the cheese. Stir with a wooden spoon to incorporate. Place back on low heat and stir until the cheese is melted.
In an oven safe dish, place the slices of toasted bread. Add a few slices of ham and 3 – 4 oz of shredded chicken. Generously ladle the sauce on top. Put some slices of pimento decoratively on top. Crumble the crispy bacon over the top. Bake uncovered for 7 – 10 minutes or until bubbly.

Method – Burgoo

Cut the pork and chuck into 2 inch pieces, removing any extra fat. In a large pot, heat the olive oil over high heat. Sprinkle the meat with sea salt and pepper (a total of a couple of teaspoons of salt and about 1/2 a tsp of pepper). Put the meat in the pot in batches to brown on both sides. Don’t move it around too much, so it can brown. When the last batch is brown, add the tomatoes with the juices, garlic and bay leaf. Add enough stock to cover. Simmer for about 1 1/2 hours, or until the meat is tender enough to break up. Peel and dice potato and add to the pot along with the corn and lima beans. Add a little more stock if necessary. Simmer for another 10-20 minutes until potato is fork-tender. Add the shredded, cooked chicken. Adjust seasoning with salt and pepper. Serve in deep bowls with crusty bread and butter.

Mint Juleps

I bunch of mint
1 large bottle of good quality bourbon
1 cup of sugar

Chiffonade almost the entire bunch of mint (leaving a few leaves for garnish). Soak the chiffonade of mint in 1 cup of bourbon for an hour. Strain the mixture, keeping the bourbon and discarding the mint. While the mint is soaking, combine 1 cup of sugar with 1 cup of water in a saucepan. Heat until the sugar is dissolved. Chill this mixture. In a chilled glass filled with shaved ice, add about 1/2 simple syrup, a couple of teaspoons of the bourbon soaked with mint and fill the rest of the glass with bourbon. You can change the proportions for a stronger or weaker drink. Please drink responsibly.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News, Sunday morning at 8 on both  WAMT AM1190 News and WIXC AM1060 News. You can read her articles and hear previous shows on her podcastpage on the Food Nation Radio Network website and on Facebook.

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