The excitement of the Kentucky Derby is generated by the traditions of fine Thoroughbreds, specialty cuisine and a stylish millinery showcase. This year’s race includes a “white” Thoroughbred. For fun, I recommend serving delicious brownies with one square of white chocolate hidden in the stack as a representation of the “white” horse. Burgoo is also a classic culinary favorite. Gather your friends and enjoy the race!
Derby Day Brownies
3/4 cup flour, 1/4 tp. salt, 1/2 cup butter, 3 oz. unsweetened chocolate, 1 cup sugar, 2 eggs, 2 Tbl. Kentucky bourbon, 8 oz. chocolate chips and 6 to 8 oz. chopped pecans.
Preheat the oven to 350 degrees. In a small bowl combine the flour and salt. In a double-boiler, combine the butter and unsweetened chocolate. Cook over a low heat, stirring constantly until the chocolate is smooth and melted. Remove from the heat, add the bourbon and cool. In a large bowl, combine the sugar and eggs. Beat well. Stir in the chocolate mixture and the flour. Add the nuts and chocolate chips. Pour into a greased dish. Bake 20 to 24 minutes.
Burgoo Triple Crown Stew
* Note* Never Mix cooked bones with uncooked bones when preparing a dish. Never mix pre-cooked meats with uncooked meats for one dish. This recipes requires all 3 proteins to be cooked the day before creating the Burgoo stew. By cooking the proteins (meats) the day before the assembly goes faster, which leaves more time for creating specialty items such as drinks and desserts.
The day before bake or boil a hen. When cooked, de-bone and remove the chicken skin. Marinate and refrigerated the chicken pieces overnight in a mixture of Kentucky bourbon, molasses, a dash of soy sauce and ground pepper. If the chicken is boiled, reserve and refrigerate the chicken stock.
The day before braise a beef roast with an onion and a green pepper. Refrigerate the cooked roast, removing the onion and green pepper. Reserve and refrigerate the beef stock.
The day before bake at least 2 veal chops with the rib bones. I marinate my chops in fresh garlic at least 1 hour prior to browning on the stove and then baking. Refrigerate after cooking if done the day before.
The Burgoo Triple Crown Stew
In a large stew pot on the stove, brown in olive oil diced onion, diced celery and diced green peppers. Add 3 slices of bacon and cook completely. Remove the bacon. Add 1 – 6 oz. can of tomato paste, stirring to incorporate. Season with a touch of red pepper. Add 2 crushed garlic cloves. Add 1/4 cup of Kentucky bourbon and a dash of Worcestershire Sauce. Stir to incorporate. Add 1 cup of the skimmed chicken broth. Add 1 cup of the skimmed beef broth. Add 1/2 cup of Malbec wine. Stir well. Add peeled carrots and chunks of tomatoes. Cook for 1 hour. Add salt to taste. Fresh herbs can be added, including fresh mint. Add small new potatoes or chucks of peeled potatoes. (Option: Cooked lima beans can be added.)
Add the cooked, de-boned and marinated chicken (discarding the marinate that is left over from the night before). Add stew size pieces of the cooked roast. Then, add the cooked veal chops. Lightly top off the Burgoo with more refrigerated chicken stock, more refrigerated beef stock and Malbec wine as needed. Cook for at least 1 more hour. The Burgoo needs to be served thick and hot. Serve with cornbread made with creamed corn. Offer Farmer’s Chutney and hot sauce on the side.