Posted by Sara on Apr 27, 2010 in
Cooking,
Kentucky,
Travel 
In honor of the 136th Kentucky Derby this coming Saturday, I thought I would pull this post from the 2009 archives of my life.
If you visit Louisville, Kentucky in the winter, stay at the Brown Hotel if you can swing it. The city’s legendary hotel knows how to beat away the endless dark and cold of Louisville’s winter with luxurious down bedding and hot warm-your-bones comfort food.
The Brown Hotel is famous for the Hot Brown Sandwich. Bubbly cheese sauce drenches bacon and turkey piled on thick white toast. Tart tomatoes add balance to the overwhelmingly rich dish.
Read more…
Tags: Brown Hotel, Kentucky Hot Browns, Louisville
Posted by Sara on May 22, 2009 in
Cooking,
Kentucky,
Southern Cuisine 
When I was young my family lived in Louisville, Kentucky. I wanted to race in the Kentucky Derby. I had a rather vivid imagination, so I named my horse and painted pictures of my silks. Too bad I was already taller than most jockeys. Oh…and did I mention I have no idea how to ride a horse?
So, since my racing career never made it out of the starting gate, I now opt for the next best thing. Every May on Derby weekend I make a Kentucky Derby Pie. My recipe is courtesy of an old Southern Living clipping. Although I cheat and use a refrigerated pie crust, the filling is rich with Kentucky’s Maker’s Mark bourbon and the chocolate and pecan topping is decadent.
Is it a winner? You bet.
CHOCOLATE PECAN PIE a.k.a. Kentucky Derby Pie (Southern Living)
1/2 (15 oz) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 oz) semisweet chocolate morsels
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup dark corn syrup
1/4 cup bourbon (or substitute water)
4 large eggs
2 tspn cornmeal
1/2 tspn salt
1/4 cup butter or margarine, melted
2 tspn vanilla extract
FIT piecrust into a 9-inch pieplate according to package directions, fold edges under and crimp.
SPRINKLE chopped pecans and chocolate morsels evenly onto the bottom of the piecrust, set aside
COMBINE sugars, corn syrup and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes, stirring constantly.
WHISK together eggs and remaining ingredients. Gradually stir about one-fourth hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust.
BAKE at 325 degrees for 55 minutes; cool.
Tags: Kentucky Derby Pie, Maker's Mark Bourbon
Posted by Sara on Mar 2, 2008 in
Cooking,
Kentucky,
Southern Cuisine 
Collard greens are a staple of Southern cuisine, yet I’ve never been brave enough to try them until tonight. The idea of wet, wilty, cooked leaves was not particularly appealing; but the end result…delightful! Read more…
Tags: collard greens, Cooking, leather britches, salt pork, shucky beans, Southern Cuisine
