Burgoo
1 lb. of mixed, cooked
meats (beef, lamb, pork, chicken and/or game)
1/2 gallon chicken stock
1/2 gallon beef stock
1 oz. Worcestershire sauce
1 cup tomatoes, diced
1 large onion, diced
1 stalk of celery, diced
1 small green bell pepper, diced
1 large potato, diced
2 large carrots, diced
1/4 cup green peas
1/2 cup okra
1/4 cup lima beans
1/2 cup yellow corn
2 tsp. garlic, minced
salt and pepper to taste
Combine all ingredients,
and bring to a boil. Reduce heat and simmer for two hours,
skimming off the top as needed.
Bourbon Balls
1 stick butter
1 lb. box powdered sugar
1 cup chopped pecans
4 Tbsp. bourbon
4 oz. semi-sweet chocolate
4 oz. bittersweet chocolate
May require more chocolate for dipping. Suggest you have some
semi-sweet chocolate chips on hand.
One day ahead: Cream the butter and sugar. Add the chopped
pecans, mixing well. Add the Bourbon. Shape into balls using
about 1 tsp. of the mixture for each ball. (You may need to let
the batter sit in the fridge for an hour or two before you can
easily roll it into balls.) Refrigerate overnight.
Next day: Melt semi-sweet and bittersweet chocolate in a large
microwave safe bowl until smooth. Dip the chilled balls in the
chocolate and place on waxed paper in the refrigerator to
harden.
Kentucky Hot Brown
Hot brown sandwiches are
open-faced hot turkey sandwiches with bacon that are the
signature dish of one of the Brown Hotel in Louisville.
1/2 cup butter
1/2 cup flour
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons Parmesan cheese
2 tablespoons whipped cream
Salt and pepper to taste
Slices of roast turkey
8 to 12 slices toast (trimmed of crusts)
8 to 12 slices cooked bacon
Melt butter and add flour,
stirring with a whisk or spoon to make a thick roux. Add milk
gradually and whisk to blend completely before adding more. As
the sauce thins you can add milk more quickly. Bring to a boil.
Beat a little of the hot mixture with the egg. Remove sauce from
heat and beat in the egg mixture. Add cheese and stir. Fold in
whipped cream. Season to taste. For each Hot Brown, place 2
slices of toast on a flameproof dish. Cover with a liberal
amount of turkey. Pour a generous amount of sauce over the
turkey and broil about 6 inches from the heat until the cheese
sauce begins to bubble. Sprinkle with additional Parmesan
cheese. Place dish under broiler until sauce is speckled brown
and bubbly. Remove from broiler and top with a 2 pieces of
bacon. Garnish with tomato slices, if desired. Serves 4 to 6.
Horse Race Pie
1 9-inch unbaked pie shell
2 eggs, beaten
1 cup sugar
1/2 cup melted butter
2 tablespoons bourbon or 2 teaspoons vanilla
1/4 cup cornstarch
1 cup chopped pecans
1 cup semisweet chocolate morsels
Whipped cream
Heat oven to 350 degrees.
Beat eggs briefly. Add sugar, butter, bourbon and cornstarch
until well blended but not foamy. Pour nuts and morsels into pie
shell. Pour egg mixture over the top. Bake 45 minutes. Cool 1
hour. Best if served warm with whipped cream. Serves 6 to 8.
Cheese Garlic
Grits
1 cup quick grits
4 cups boiling water
1 tsp. salt
4 ounces butter
12 ounces sharp cheddar cheese
1 egg
1 Tbsp. garlic powder
3/4 cup milk
dash hot sauce
Cook grits in boiling water
until thick. Remove from heat. Stir in butter and half of the
cheese. Beat egg with garlic powder, milk and hot sauce. Add
mixture to grits. Pour into buttered, two-quart casserole dish.
Top with the rest of the cheese. Bake one hour at 350 degrees.
Bread Pudding
With Bourbon Sauce
1 pound French style bread
3 1/4 cups milk
3 eggs
2 tsp. vanilla
3/4 cup granulated sugar
1/4 tsp. cinnamon
1/4 cup pecans
1/4 cup raisins (optional)
Sauce:
1 cup granulated sugar
6 Tbsp. butter, melted
1/2 cup buttermilk
1 Tbsp. bourbon
1/2 tsp. baking soda
1 Tbsp. white corn syrup
1 tsp. vanilla
Tear bread into medium
pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs
and vanilla. Add to bread mixture. Place half of the mix in a
casserole dish. Layer pecans and raisins, if used. Top with the
rest of the mix. Bake at 350 degrees for 30 minutes. To make
sauce, combine all ingredients in a saucepan. Bring to a boil
for one minute. Serve warm with warm bread pudding.
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