Saturday Evening Tailgate: The Kentucky Derby (Special Edition)

Why the long face?

This weekend marks the 140th Kentucky Derby--the "Run for the Roses," "The Greatest Two Minutes in Sports," the first jewel in horse racing's Triple Crown. That means there will be plenty of big hats, rose garlands, and mint juleps. It also means that one of the twenty three-year-old thoroughbred entrants will be putting its name in the history books.

I'll be the first to admit that I'm not expert on horse racing. I do watch the "big three" each year, but mostly I pick my winners based on which horse seems spunkiest at the start, and mostly I get it wrong. Still, I did call one race correctly this year already, so we'll see if I can keep my hot streak going this weekend. More importantly, the Derby means lots of great down-home southern cooking, and that's something I do know a thing or two about. (At least, for a yank!)

---

---

Run for the Roses Shooters

Corn chowder isn't exclusively a Kentucky food (or even necessarily limited to the south), but when you add a little bourbon and some brown-sugared bacon, it's the perfect early spring soup, and one that's sure to please your guests. In keeping with a finger food theme, I've gone ahead and turned this soup into a shooter, serving it in a small tasting glass at a comfortable temperature. Yes, it is acceptable to "drink" this soup directly. No spoons necessary!

• 6-8 slices of Candied Bacon, crumbled (recipe below)
• 4 TBSP Butter
• 1 Yellow Onion, diced
• 2 (12 oz.) Cans of Creamed Corn
• 4 oz. Bourbon (I prefer Bulleit for a true Kentucky whiskey)
• 4-6 shakes Tabasco Sauce
• 1/2 c. Chicken Stock (you may use low sodium)
• 1/4 tsp. Nutmeg
• Pinch of Thyme
• Pinch of Turmeric
• 1 tsp. Kosher Salt
• Black Pepper, to taste
• 8 oz. Shredded Cheddar
• 1/2 c. Heavy Cream
• Fresh Parsley, to garnish

Saute the onion in butter for 5 min. until soft, then stir in the creamed corn.

In a small separate pan, heat the bourbon. Ignite it with a match and let it flame out. Then pour the bourbon over the corn mixture and stir well. Stir in hot sauce, chicken stock, nutmeg, thyme, salt, pepper, and cheddar, and heat through (about 20 min.).

Slowly add in heavy cream, stirring constantly to thicken.

Serve in tasting glasses or snifters; garnish with the crumbled candied bacon and parsley.



Candied Bacon

• 6-8 slices of Bacon
• 4 oz. Cider Vinegar
• 1/4 c. Brown Sugar

Mix the vinegar and brown sugar and brush over bacon pieces (both sides). Cook bacon according to directions until crisp. Let cool and harden. Then break into pieces.

---

---

Deviled Deviled Eggs

What's the perfect picnic snack? Deviled eggs. And what's the quintessential southern sandwich spread? Deviled ham. In this devilish recipe, we bring both together to create a fun and filling finger food.

• 6-8 Hard-boiled Eggs, halved, with the yolks scooped out and reserved
• 1/4 lb. thinly sliced Smoked Ham, shredded
• 1/8 c. Mayonnaise
• 1/2 TBSP Dijon Mustard
• 1/4 tsp. Worcestershire Sauce
• 2-3 drops Tabasco Sauce
• 1 tsp. Dehydrated Onion (re-hydrated in 1 tsp. cider vinegar)
• 1 tsp. Sweet Pickle Relish
• 1 tsp. Fresh Parsley, chopped
• Paprika, for garnish

To Hardboil the Eggs: Put the eggs in a boiling pan and cover with cold water one inch above the top of the eggs. Heat on high until the eggs reach a boil. Then remove the pan from the heat and immediately cover it. Let it sit for 15 minutes. Then drain the hot water out, pouring in cold water as you do so. Let the eggs sit in ice water for 20-30 minutes before drying them off and moving them to the refrigerator or peeling them. To peel, tap both ends on the counter and roll the egg in your hands until the shell becomes loose enough to peel off.


Combine the reserved egg yolks with the rest of the ingredients in a food processor until smooth. Spoon into egg whites. Sprinkle with paprika.

---

---

Crostini "Derby Hats"

As any Derby fan will tell you, this event is all about hat-i-tude. Men and especially women attend the pre-race parade to show off their head wear. The hats are colorful, and often unusual, and always big. In this dish, we're using crostini as our base, and topping them with two traditional southern spreads: Pimento Cheese and Benedictine. It's a fun twist on the old high-society tea sandwich.

• 1 French Baguette--sliced, buttered, and toasted

Pimento-Cheese Spread:

• 8 oz. Shredded Cheddar
• 4 oz. Whipped Cream Cheese
• 2 oz. Mayonnaise
• 1 (2 oz.) jar Pimentos, chopped and drained
• 1/8 tsp. Tabasco sauce
• Salt and Pepper to taste

Mix all ingredients in a food processor.



Benedictine:

• 1 small Cucumber (you may only use half)
• 3-4 Scallions, chopped
• 4 oz. Whipped Cream Cheese
• 1 oz. Mayonnaise
• Salt and Cayenne Pepper to taste

Peel cucumber. Sliced lengthwise and scrape out seeds. Grate cucumber into bowl. Add remaining ingredients and mix thoroughly.


***


Top half of the baguette slices with a small mound of pimento-cheese spread (use a spoon to shape the "hat") and broil in oven for about 2 min. (these can also be eaten cold). Garnish with a strip of roasted red pepper, or a sprig of parsley or dill.

Top the other half of the baguette slices with a small mound of Benedictine (again, using a spoon to shape it) and serve cold. Garnish with a sprig of parsley or dill.

---

---

Sweet Potato Salad

Potato salad is a great side dish for spring and summer picnics, but this recipe switches things up a little by using sweet potatoes instead of white, and substituting a honey vinaigrette for the traditional mayonnaise-based dressing.

• 2 large Sweet Potatoes, peeled and sliced into rounds
• 3-4 TBSP Olive Oil
• Sea Salt, to taste
• 1 Carrot, shredded
• 1 can Chick Peas, drained
• 1 jar of Brown-Sugar Glazed Pecans
• 1/2 Red Onion, chopped
• Feta Cheese, for garnish
• Parsley, chopped for garnish

Honey Vinaigrette:

• 1 TBSP Honey
• 1 TBSP Yellow Mustard
• 1 tsp. Lemon Juice
• 1/4 c. Cider Vinegar
• 1/2 c. Olive Oil
• 1 tsp. Ginger Paste
• Pinch of Crushed Red Pepper
• Fresh Parsley, to taste

Mix together the dressing ingredients and let them blend in the refrigerator over night.

Brush the potato rounds with olive oil and season with salt. Grill for about 8 min. The flip and grill for 8 min. more. Let them cool completely before chopping them into chunks.

Combine the chopped sweet potatoes, shredded carrots, chick peas, pecans, and chopped onion. Toss with the dressing, and chill for a few hours before serving.

Top with feta cheese and parsley before eating.


Note: This recipe works best when you eyeball the ingredients. Add as much carrot, chick pea, pecan, feta, and dressing, as suits your taste preferences.

---

---

Marinated Asparagus Spears

Asparagus is a side that looks as great as it tastes. If you marinate it the night before, it takes on a great flavor and works as an excellent side dish.

• 1 bundle of Asparagus (about 1 lb.)
• 1/2 c. Olive Oil
• 8 TBSP Lemon Juice
• 4 cloves of Garlic, minced
• 6 tsp. Dill, chopped
• Salt and Red Pepper Flakes, to taste

Remove the woody bottoms of the asparagus stems. Mix the remaining ingredients together and pour over the asparagus. Let it sit, covered, in the refrigerator for at least 8 hours, turning halfway.

Grill over high heat for 2-3 min. until tender but still crunchy.

---

---

Kap's Fried Chicken

And finally, the jewel in our Tailgating Triple Crown, my famous fried chicken recipe. This quintessential southern specialty takes a little work, but the payoff is entirely worth it! Colonel Sanders may have had his secret recipe of spices, but I'm happy to share the flavors that go into making this chicken so flavorful. The key is in the overnight brine.

• 4-6 boneless, skinless Chicken Breast halves
• Peanut Oil, enough for frying

Buttermilk Brine:

• 3 c. Buttermilk
• 1/4 c. Kosher Salt
• 2 cloves Garlic, finely chopped
• 1/8 c. Honey
• A few dashes of your favorite Hot Sauce (such as Texas Pete or Frank's Red Hot)
• 1 Bayleaf

Breading:

• 2 c. Flour or Chicken Breader (I prefer House-Autry Chicken Breader)
• 1 tsp. Oregano
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried Thyme
• 1/2 tsp. dried Tarragon
• 1 tsp. Chili Powder
• 1 tsp. Ground Sage
• 1 tsp. Dried Basil
• 1 tsp. Dried Marjoram
• 1 tsp. Black Pepper
• 1 tsp. Mustard Powder
• 2 tsp. Season Salt
• 2 TBSP Paprika
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• Pinch of Cayenne Pepper
• Pinch of Ground Cinnamon

Wash off the chicken breast halves and place them in a container with the buttermilk brine. Cover and let sit in the refrigerator overnight. Then discard the brine.

Heat peanut oil to 400 degrees--you only need enough oil to wet the skillet (between 1/8 and 1/4 inch). We're not deep frying this chicken, so you don't need to go overboard.

Mix together the breader with the spices (add extra paprika, if necessary, for color). Put it into a clean brown paper bag.

Pat chicken dry (this is very important). Then put the chicken into the bag one piece at a time, and shake it until the chicken is thoroughly coated.

When all chicken is coated, reduce the oil temperature to 360 degrees and fry the pieces in the heated oil for 10 to 12 min. Then flip the chicken, and fry it for 10-12 min. more. (In other words, you should fry the chicken for about 20 to 25 min. total.) Your goal is to cook the chicken until it is adequately browned on the outside and cooked through so that there is no pink in the middle.

Drain the chicken on a rack over a sheet pan lined with paper towels. Do not store in a tight container while still warm or the coating with become soggy and slip off.



Note: The best way to reheat this chicken is to bake it in the oven at 360 degrees until heated through (about 10-12 min.)

---

---

Bourbon Bread Pudding

Most traditional bread puddings contain raisins, but to kick this dish up a notch, derby-style, the raisins have been marinating in bourbon. Oh, and did I mention these are golden raisins? After all, some horse is going to emerge victorious today.

• 2 TBSP Butter, plus some extra to grease the baking dish
  
• 10 c. cubed Tuscan Bread (about a loaf)
  
• 1 c. Pecans, chopped
• 1 c. Bourbon-soaked Raisins (recipe below)
• 4 c. Half-and-Half
• 1 c. Whole Milk
• 5 eggs, beaten
• 1 c. Brown Sugar, packed
• 3 TBSP Bourbon (I used Four Roses Small Batch Kentucky Straight Bourbon)
• 2 tsp. Vanilla extract
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Nutmeg

Grease a 13 x 9" baking dish, and put the bread cubes in it. Sprinkle the pecans and the raisins over top.

Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.

Pour the custard mixture over the bread and stir to make sure all the bread gets covered. Let the pudding sit for at least 1 hours, so the bread can fully absorb the custard.

Preheat the oven to 350-degrees. When ready, put the dish in the oven and bake for 50 min. until set. Remove, and let stand for 10 min. before serving.

This goes well with whipped cream or ice cream. (We paired it with Turkey Hill Sweet Potato Pecan Pie Ice Cream!)



Bourbon-Soaked Raisins:

• 1 c. Golden Raisins
• 1 1/2 c. Bourbon

Cover the raisins in the bourbon and soak for 12-24 hours.

---

---

Drink Recommendations

Beer: Stella Artois

Cocktail: Easy Mint Julep


These two were no brainers, as Stella is the official beer of the Kentucky Derby and Mint Juleps are the official cocktail (and, quintessentially southern). For the Julep, I cut a few corners this time. (Hey, I've been in the kitchen all day!) I bought Plantation Style Mint Julep soda and combined it with my bourbon to create a quick cocktail solution. Purists will be unhappy, I am sure, but this is a very refreshing drink, nonetheless, and you can make it in seconds.

• 1 oz. Bourbon (I used Bulleit Kentucky Whiskey)
  
• Plantation Style Mint Julep Soda
  

Mix well over ice and enjoy!

---

---

PREDICTIONS:

As I mentioned earlier, I'm not much of a horse racing buff. That said, I've been reading up on the ponies, and I'm going to give this my best shot.


Win! -- Wicked Strong
Wicked Strong is . . . well . . . wicked strong. And if he wins, a portion of the winnings will be donated to the One Fund, established in the wake of last year's Boston Marathon bombing. Currently second in odds, this horse is a good distance racer and will pose a real threat to the field.


Place -- California Chrome
Chrome has shined in his past four races, winning by a combined 24 lengths, which is why he's the heavy favorite going into the derby. That said, though California has many good tracks and trainers, only three horses from the state have gone on to win the Derby (and none in over 50 years). This won't be the year that changes that trend. 


Show -- Danza
This colt is relatively inexperienced, and he comes from a sprinter pedigree, but he has recently shown that he's capable of running with (and beating) top competition on longer tracks. He'll peak at the Derby, but it won't be enough to show the rest of the field who's the boss.

Danza

California Chrome

Wicked Strong

---

All recipes listed above come from my own imagination unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell me how it goes. And, of course, share your modifications, enhancements, improvements, etc.