Suzanne Corbett

Article written for Arnold Patch.com, May 4, 2012

The race is on at Churchill Downs for more thn the thoroughbreds abd jickeys rinding in this yer’s 138th Kentucky Derby. Churchill Downs’ chefs are racing to finish last minute preparations to serve the 160, 000 hungry fans expected during Derby Day. Overseeing this year’s food service is Churchill Down’s Executive Chef Jo-Jo Doyle who designs the menus served throughout the track.

Menus vary depending on where you are. About 9,000 people will eat in the premium dining areas including Millionaires Row where you can bet Churchill Downs famous Barbecue Shrimp and Cheddar Grits will be serve.Nachos and pulled pork sandwiches are Infield favorites. Other Derby culinary specialties defining race day are the Derby Pie and the quintessential Kentucky Mint Julep.

Derby Pie, a rich combination of walnuts and chocolate is a registered trademarked recipe and product of Kerns Kitchens. The recipe was invented in the 1950s by George Kern, the restaurant manager at the Melrose Inn in Prospect Kentucky and is now baked in Louisville. More than 25,000 of Kern’s Derby Pies® are sliced and served at Churchill Downs on Derby Day in addition to the thousands Kern’s ships across the country for Derby parties.

An original southern libation dating to the 18th century, the mint julep is synonymous with the Kentucky Derby. The prefect julep is made with only four ingredients; sugar, water, mint and genuine Kentucky bourbon. To be disignated as bourbon, federal law states bourbon must contain 51% corn and must be aged in new charred oak barrels for at least two years. Of the 120,000 plus mint juleps mixed at Churchill Down’s on Derby Day most will be made using Early Time Bourbon, the Derby’s official bourbon brand.

Woodford Reserve (a hand-crafted small batch bourbon and a sister brand of Early Times) is used as the base for the Derby’s famed $1,000 julep. These juleps are made using mint imported from Ireland, spring water ice cubes from the Bavarian Alps, sugar from Australia and served in gold- plated cups with silver straws. Yep, you get to keep the cup and straw. Proceeds from these ultra premium juleps are used to support charitable causes dedicated to retired race horses.

Other Kentucky foods found on and off the track this weekend are country style ham served on beaten biscuits and Benedictine tea sandwiches. Country style ham’s drier, saltier flavor is an acquired taste for many non-southerners. To cut the salty flavor, slice these hams ultra-thin and spread with sweet mustard or fruit chutney. Benedictine is a cucumber cream cheese spread developed by Louisville caterer Jennie Benedict in the late 1800s. The recipe is considered “common knowledge” throughout Kentucky and pairs nicely with mint juleps.

Post time isn’t until Saturday afternoon so there’s still time to plan a last minute Derby throw-down.

The Kentucky Derby Mint Julep

(Courtesy Churchill Downs Chef Jo Jo Doyle)

• 2 cups sugar
• 2 cups water
• 16-ounces Kentucky bourbon
• crushed ice
• Fresh mint sprigs

To make the simple syrup: In a 1 1/2-quart saucepan combine sugar and water bring to a boil for five minutes. Remove from heat and add a few mint sprigs; cover and cool to room temperature. Keep mint syrup refrigerated until ready to use.

To make the julep fill glasses with crushed ice and top with a tablespoon of the mint flavored simple syrup and 2-ounces of bourbon. Stir and garnish with a mint sprig.  Recipe makes enough for 8 mint juleps

Churchill Downs Barbecue Shrimp with Cheddar Grits

(Courtesy Churchill Downs Chef Jo Jo Doyle)

• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup light olive oil
• 1 tablespoon minced garlic
• 1 stick unsalted butter, cold and quartered
• 1 1/4 cups white wine
• 1/2 cup Louisiana Hot Sauce
• 3 ounce Worcestershire sauce
• 1 –2 green onions, cut on bias for garnishing

Heat oil I a large sauté pan over a medium high heat. Add shrimp and cook until shrimp turns light pink – about three minutes. Add garlic, and then stir in wine. Cook until wine has reduced by half. Stir in hot sauce and Worcestershire sauce and stir to combine. Remove shrimp to a serving platter. Continue to cook sauce for another minute or two. Remove form heat and whisk in butter, one piece at a time. Pour sauce over shrimp and garnish with green onion.

Cheddar Grits

• 2 cups quick cooking grits
• 4 cups water
• 1 teaspoon slat
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 stick butter

Combine grits and water in a large sauce. Bring to a boil, stirring occasionally until grits thicken. Add salt, cream, cheeses and butter. Remove form heat and stir until cheese melts.  Makes 10 servings.

Editor’s note: If grits become too thick thin with a little, milk or water. Recipe can be successfully cut in half.

Benedictine

( A traditional Kentucky recipe, courtesy Suzanne Corbett) 

• 1 medium-sized cucumber
• 12-ounce package cream cheese
•  2 tablespoons grated onion
• 2 tablespoons real mayonnaise
• 1 drop of green food coloring
• Kosher salt and cayenne pepper to taste

Peel, grate and drain cucumber. Place grated cucumber in the work bowl of a food processor. Add cream cheese, onion, mayonnaise and food coloring. Process for a few minutes. Season to taste with salt and white pepper. Serve as a spread on crackers or as a sandwich spread. Thin with a little sour cream to make a Benedictine Dip.

The Derby Pie® recipe and name is trademarked by Kerns Kitchens. However, other pie recipes circulate as this one from Heaven Hill Distilleries.

Beaten Biscuits

(18^th century recipe updated by Suzanne Corbett)

• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups flour, sifted
• 1/3 cup lard
• 1/2 cup milk or water

Mix dry ingredients together, cut in lard and just enough milk to make a stiff dough/ Knead on a floured board until dough becomes soft and pliable.

Using a wooden mallet or rolling pin beat dough until it blisters, keeping edges turned into the center. This takes about 30 minutes.  Roll out dough to 1/2-inch thickness, cut with a biscuit cuter, prick top with a fork. Place on a greased baking sheet and bake at 350 degrees for 30 minutes or until golden ivory brown.  Serve with thinly sliced country ham. Makes about 1 1/2 dozen biscuits.

First-Saturday-in-May Pie

(Recipe courtesy Evan Williams, Heaven Hill Distilleries)

Crust:

• 1 1/2 cups flour
• 1/2 teaspoon kosher salt
• 6 tablespoons lard or vegetable shortening
• 3 – 5 tablespoons ice water

Filling:

• 1 stick butter, melted
• 1 cup sugar
• 1 cup white corn syrup
• 4 eggs, beaten slightly
• 1 1/2 tablespoons Evan Williams Bourbon
• 3/4 cup chocolate chips
• 1 cup chopped pecans
• whipped cream

To make pie-crust: In a large mixing bowl blend together flour ad salt. Cut in lard or shortening until the mixture resembles coarse corn meal. Add water a tablespoon at a time until stiff dough forms.  Gather dough into a ball and wrap in plastic and refrigerate for 30 minutes or until well chilled. Roll our dough to fit a 9-inch pie pan.

To make filling: Mix together melted butter, sugar, corn syrup, eggs and bourbon. Sprinkle chocolate chips and pecans on bottom of pie shell. Pour filling mixture over top. Bake at 350 degrees for 45-60 minutes.  Serve garnished with shipped cream. Makes 1 pie. To serve, cut into 6 – 8 slices.

Bakers tip: Use a glass pie plate for a better, crisper crust.