Each year for the Kentucky Derby many of us throw parties at our homes and entertain guests with food and drink as they enjoy the Run for The Roses and the pageantry that is involved. For over 20 years my primary career was as a highly respected professional Chef. My love of horses took over and it’s been a life long passion of mine to be a part of an industry that was so much a part of my childhood and my years growing up.
I still have an eye for food and an eye for talent. I have trained many very well-respected people in the culinary industry that have gone on to become very big names. I wanted to recognize someone who is a part of horse racing twitter. Not only is she one of the kindest people I have ever encountered in my life, she also happens to be highly talented in the kitchen. The only woman I ever met that has twitter in a traffic jam over a cheese pull, @Sak_Shoes.
One of the things that I have always been able to recognize or detect is the amount of passion someone has for creating dishes and perfecting them. Sakya has the “it” factor when it comes to being creative as well as making any occasion welcoming and even more festive. I reached out to my special friend and asked her to create an ideal Kentucky Derby menu. Not only did she respond she literally “killed” it as they say.
Our goal was to create ideas that were easy to reproduce along with a special signature drink to accompany your derby day festivities. Hopefully we were able to give you some different ideas for your Kentucky Derby party. Please enjoy and of course may the horse be with you!
Ree Drummond’s Quick & Easy Mini Biscuits
6 cups self-rising flour, sifted, plus more if needed
1 1/2 teaspoons salt
3/4 cup lard, shortening or a mix of butter and shortening
3 cups buttermilk
Melted butter, for brushing biscuit tops
Preheat the oven to 475 degrees F.
Sift the flour and salt together into a bowl
Add the lard and cut together with a pastry cutter.
Use a fork to stir in the buttermilk gently.
Gently knead the dough a few times, adding more flour if you need to.
Roll out the dough and cut out biscuits with a small round cutter.
Place on baking sheets and bake for 10 minutes.
Brush with butter when you remove them from the oven.
Shea Goldstein’s Jalapeno White Cheddar Pimento Cheese
1 cup Cabot White Cheddar – or your favorite white cheddar, shredded
1 cup mild cheddar cheese, shredded
1 cup mayo
4 oz cream cheese, softened
4 oz pimentos, chopped finely
1 fresh jalapeno, diced
1 tbsp. cayenne pepper
To taste Salt and pepper
Mary’s Heavenly Deviled Eggs
14 large, hard-boiled EGGS
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives
CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves and set aside.
MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
SPOON 1 heaping tablespoon yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors. SPRINKLE with paprika just before serving, if desired.
Bobby Flay’s Shrimp & Grits
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
1 large clove garlic, minced
Bring water to a boil. Add salt and pepper. Add grits and cook until water is
absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain
well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice,
chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Easy Fried Green Tomatoes From Pinch and Swirl
3 medium green tomatoes about 12 ounces
1 large egg
1/2 cup buttermilk
1/2 cup all-purpose flour divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch ground cayenne pepper
avocado oil or other high heat oil, for frying
flaky sea salt such as Maldon, for finishing
Slice tomatoes into 1/4-inch thick rounds.
Whisk egg and buttermilk together in a shallow bowl.
Scoop 1/4 cup flour onto a medium plate.
To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal until evenly coated and transfer to plate. Repeat with remaining tomato slices.
Line a plate with paper towels; set aside.
In a heavy skillet (ideally cast iron) heat 1/4-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 1/2 to 2 minutes per side, until golden brown.
Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt.
Repeat with remaining tomatoes. Serve hot.
Banana Pudding – A Southern Classic From Saving Room For Dessert
1/2 cup cornstarch
1/8 teaspoon salt
2 1/2 cups whole milk
1 (14-ounce) can sweetened condensed milk
2 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe bananas sliced about 1/2 inch thick
1 box Vanilla Wafers
1/2 cup water
1 cup sugar
4 egg whites
pinch of salt
1/2 teaspoon cream of tarter
1/2 teaspoon vanilla extract
- Mix the cornstarch and salt together in a large sauce pan. Whisk in the whole milk and sweetened condensed milk to the cornstarch mixture. Whisk in the egg yolks. Cook over medium heat, stirring constantly with a
wooden spoon until the mixture thickens, about 10 minutes. Remove the pan from the heat and add the vanilla. Set aside while preparing the meringue.
- Combine the water and sugar in a small sauce pan. Bring it to a vigorous boil over medium-high heat. Allow the sugar mixture to boil for 5 minutes, then remove from the heat and set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-low until frothy, about 1 minute. Add the cream of tarter and salt. Continue beating on medium-high speed until soft peaks form. With the mixer running on medium-low, carefully pour the hot syrup in a slow stream into the egg whites. Add the vanilla and beat on medium-high until the meringue has cooled a bit and fairly stiff, glossy peaks form. This will take about 10 minutes.
- To assemble the banana puddings, layer the bottom of your dish(es) with sliced bananas. Top with a dollop of pudding enough to cover the bananas. Top with enough vanilla wafers to cover the pudding. Repeat the layers starting with bananas, then pudding, then vanilla wafers. Top each with any banana slices left over. Using a rubber spatula, top each pudding with a dollop of meringue and swirl in a decorative manner. Using a kitchen or culinary torch, lightly brown the meringues. Serve immediately.
Key Lime Pie Shots From Domestic Superhero
4 ounces 1/3 less fat cream cheese
14 ounces sweetened condensed milk
3 limes zest and juice set aside
15 graham crackers
whipped cream for topping
- Using a stand mixer or electric mixer, combine cream cheese and condensed milk until well mixed. Add lime juice and half the lime zest; mix to combine.
- Transfer to bowl and refrigerate for at least 2 hours, up to overnight.
- Using your shooter glasses, layer dip/graham crackers, until you reach the top. Add whipped cream*, and lime zest. Garnish with lime wedge if desired. Repeat with all shooter glasses.
- Refrigerate until serving, up to 6 hours before serving*
2 ounces Angel’s Envy rye
½ ounce grapefruit juice
¼ ounce raspberry syrup
Shake all ingredients together in a shaker with ice. Shake, then strain into a chilled cocktail glass and garnish with a grapefruit twist.