Thursday, April 15, 2010

PlaceTile Designs Derby Dinner

The trees are in bloom, the sun is shining (for the most part), and the horse races are upon us!  From steeplechases on the East Coast like the Grand National, Hunt Cup, and Gold Cup to the world famous Triple Crown, the horses are the unofficial welcoming of Spring.  It's our very favorite time of year and in honor of it, we're bringing you a traditional Kentucky Derby Menu!  Set up your tail gate in style with our Horse MessageTile and PlaceTile

Mint Juleps
(8 servings)

2 c. Granulated Sugar
2 c. Water
1/2 c. tightly packed mint leaves, chopped
32 oz Kentucky Bourbon
8 ea. Mint sprigs (garnish)

In a small pot, combine sugar, mint leaves and water. Bring to a boil stirring occasionally. Make sure all sugar is dissolved. Allow to cool and strain through a fine sieve. Freeze your favorite cocktail glasses or silver goblets and add crushed ice to fill. Pour 4 oz bourbon and 1/4 cup of simple syrup over ice and garnish each with a sprig of mint. For a nice touch, serve on silver trays with a cocktail stirrer.

Benedictine Finger Sandwiches
(10-12 servings)

8oz Philly Cream Cheese, room temp
1 tbsp Mayonnaise
3 tbsp Cucumber, grated and drained by squeezing juice out with towel
1 tbsp green onions, chopped
1 tsp tabasco
1 drop green food coloring
1/4 loaf white bread (preferably fresh baked)

In a food processor combine all the ingredients. Be sure to reserve the cucumber juice in case mixture is too stiff so you can drizzle back in as needed. Continually scrape down the bowl to assure all ingredients are harmonious. Season with salt and pepper as needed. Slice crust off of bread and spread the mixture over bread. Top the sandwich with another slice and cut into desired shapes.

Kentucky Burgoo
(serves 10-12)

1 3-4 lb. Chicken, quartered
1 1/2 lbs. Small Cubed Beef Chuck
5 tbsp Vegetable oil
3 c. Chicken Stock
2 c. Beef Stock
2 c. Water
1 1/2 tsp Ground Black Pepper
1/2 tbsp Cayenne Pepper
24 oz Tomato Puree
12ea small Fingerling or white Potatoes (whole)
2 c. Onion, Diced
4 c. Green Cabbage, finely Shredded
45 oz. canned diced tomatoes
5 ea. white corn, off the cobb
1 lb carrots, sliced into coins
1 c. fresh okra, sliced into coins
1 c. fresh Lima beans
2 green peppers, small dice
1/3 c. Worcestershire Sauce
Salt To Taste

In a large soup pot, add in veg oil. When almost smoking, add in the chicken and beef pieces. Sprinkle in black pepper and cayanne. Turn heat to medium and brown on all sides being careful not to burn. Add in stocks and water. Gently simmer for 45 minutes, turn heat off and remove the chicken. Pull the meat off the bone and dice. Return chicken and the rest of the ingredients to the broth. Cook on a low simmer for 2 1/2 hours, stirring often making sure nothing is sticking to the bottom. Traditionally this soup, dating back to the Civil War, was thick enough to stand a spoon in. If a more fluid consistency is desired, then simply add water during cooking process. Finish with salt as needed.

Kentucky Chocolate Walnut Pie
(serves 10)

1/2 c. All Purpose Flour
1 c. Granulate Sugar
2 eggs, beaten
1/2 c. Melted Butter
2 tbsp Bourbon
1 c. Walnuts, Chopped
1 1/4 c. semi sweet Chocolate Chips
1 tsp Vanilla Extract
1 pinch Salt
1 ready-made Pie Crust

Preheat oven to 350 degrees. In a medium sized mixing bowl combine flour, sugar and mix well. Add in the beaten eggs and butter stirring until combined. Add in bourbon, walnuts, vanilla, chocolate chips and salt. Pour mixture into the pie crust and bake for 40 minutes or until the pie does not giggle when shaken. Let cool and slice into desired sized wedges.

Recipes courtesy of Chef Christopher Paternotte

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