Enjoy the ‘most exciting’ minutes in sports

It’s time for the greatest two minutes in sports.

The 152nd Kentucky Derby will take place at Churchill Downs in Louisville, Ky., the first leg of horse racing’s Triple Crown that features the most promising 3-year-old thoroughbred horses from around the world.

The derby is part of a week-long celebration that includes a wide variety of tasty foods and drinks that showcase Southern comfort foods and bourbon-infused delicacies — especially the iconic mint julep, made with bourbon, simple syrup, crushed ice and mint.

Among the featured foods are Kentucky hot brown, an open-faced turkey and bacon sandwich covered in Mornay sauce; Benedictine spread, a green, creamy cucumber-and-cream-cheese spread served in sandwiches or as a dip; pimento cheese in sandwiches, with crackers or as a filling for deviled eggs; country ham and beaten biscuits; burgoo, a  thick, slow-cooked stew containing pork, beef, chicken and vegetables; and derby pie, a trademarked chocolate-walnut tart frequently featuring bourbon.

So put out a plate of derby treats, wear your brightest colors, adjust your springtime hats and get ready to enjoy this year’s derby.

As of late last week, Renegade was the favorite to win, based on his class, form and recent Arkansas Derby victory.

But remember, being the favorite doesn’t mean Renegade’s a sure bet. The betting favorite hasn’t won the derby since 2018.

Following are some derby recipes from www.kentuckyderby.com.

 

 

Old Forester Mint Julep

2 ounces 86-proof bourbon

3/4 ounce simple syrup

8 to 10 mint leaves

3 mint sprigs, for garnish

Pack julep cup with crushed ice.

In a mixing glass, combine bourbon, syrup and mint leaves. Lightly bruise the mint leaves with a muddler, then strain into julep cup. Garnish with three sprigs of mint and insert a straw into ice near mint.

 

 

Caprese Sandwich on Focaccia

2 large focaccia loaves

4 large heirloom tomatoes, sliced

1-1/2 pounds fresh mozzarella

1/2 cup basil leaves

1/2 cup balsamic glaze

Olive oil

Salt

Lightly grill focaccia with small amount of olive oil and salt. Layer with mozzarella, then tomato, salt and basil.

Drizzle with balsamic glaze and olive oil. Slice into equal pieces and serve at room temperature.

 

 

Brown Sugar Glazed Roasted Carrots and Dill Sorghum Butter

4 pounds carrots, peeled, 1-inch stem left on

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons brown sugar

For dill sorghum butter:

1/2 cup unsalted butter, softened

2 tablespoons sorghum

2 tablespoons fresh dill, finely chopped

Pinch of Maldon salt

Toss carrots with oil, salt and pepper. Roast in a 400-degree oven 20 minutes. Sprinkle evenly with brown sugar, then roast 10 to 15 minutes, until caramelized.

Mix butter, sorghum, dill and salt until smooth. While carrots are hot, toss with two to three tablespoons dill sorghum butter, reserving the extra butter to serve on the side.

 

 

Char-Grilled Short Ribs With Pomegranate and Fennel

6 pounds boneless short ribs

2 tablespoons kosher salt

1 tablespoon black pepper

2 tablespoons olive oil

For glaze:

1 cup pomegranate juice

2 tablespoons balsamic

2 tablespoons honey

For fennel salad:

2 fennel bulbs, shaved thin

Juice of 1 lemon

2 tablespoon olive oil

Salt to taste

Pomegranate arils

Season ribs with salt, pepper and oil. Refrigerate overnight.

Place glaze ingredients in a saucepan and cook until reduced to a syrup.

Roast ribs, covered, in a 325-degree oven for 2-1/2 to three hours, until tender.

Combine shaved fennel, lemon juice, olive oil and salt. Set aside.

Grill or broil ribs to char them, then brush with glaze. Top with fennel salad and  pomegranate arils.

 

 

Honey Bourbon Grilled Chicken With Roasted Peach Chutney

For chicken:

10 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt

Pepper

For glaze:

1/2 cup bourbon

1/2 cup honey

2 tablespoons Dijon

1 tablespoon apple cider vinegar

For chutney:

6 peaches, diced

1/2 red onion, diced

1/4 cup brown sugar

1/4 cup apple cider vinegar

1/2 teaspoon red pepper flakes

 

Simmer glaze ingredients five minutes. Set aside.

Combine peaches, onion, brown sugar, vinegar and pepper flakes. Roast in a 400-degree oven 20 minutes, then simmer 10 minutes.

Grill chicken six to seven minutes per side, brushing with glaze during the last two minutes.

Spoon chutney over top and serve.

 

 

Green Goddess Pasta Salad

3 pounds fresh tri-colored cheese tortellini

2 cups cherry tomatoes, halved

1/2 cup thin sliced red onion

12 ounces fresh mozzarella pearls

1/2 cup fresh basil, chiffonade

For pesto:

1 cup packed basil

1/2 cup grated Parmesan

2 garlic cloves

1/2 cup olive oil

2 tablespoons lemon juice

Salt

For dressing:

1 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons chopped chives

2 tablespoons chopped parsley

1 small garlic clove

Salt

Pepper

Cook tortellini in salted water. Drain and cool.

Blend pesto ingredients until smooth.

Blend dressing until creamy.

Toss pasta with pesto, then fold into three-quarters of the dressing, adding more if desired. Fold in tomatoes, onion, mozzarella and basil. Chill one to two hours before serving.

 

 

Cheese Pavlovas With Bourbon Cheddar Cream

For bourbon cheddar cream:

3 cups heavy whipping cream

6 ounces maple bourbon cheddar cheese, shredded

2 tablespoons minced fresh mint

1/3 cup honey

3 tablespoons bourbon

For pavlovas:

6 extra-large egg whites

1-1/2 cups sugar

2 teaspoons cornstarch

1-1/2 teaspoons white wine vinegar

1 teaspoon vanilla extract

1/4 teaspoon salt

Fresh raspberries

Sliced fresh strawberries

Edible roses

Fresh mint leaves

Bring cream to a gentle boil in a large saucepan over medium heat, stirring constantly. Reduce heat to low and gradually whisk in cheddar until melted. Whisk in mint. Remove from the heat, cover and let steep 30 minutes.

Pour cream through a fine mesh strainer into a large bowl and discard mint. Cool completely. Cover and refrigerate four hours or overnight.

Place egg whites into a large bowl and let stand 30 minutes at room temperature.

Line baking sheets with parchment paper. Using biscuit or cookie cutters, trace 15 two-inch circles, eight one-inch circles and seven half-inch circles onto the papers. Flip papers over.

Combine sugar and cornstarch in a small bowl. Add white wine vinegar, vanilla and salt to egg whites and beat on medium speed until soft peaks form. Gradually beat in sugar mixture, two tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.

Pipe meringue onto the traced circles. Using a spoon or measuring spoon, press a small indention into the center of each to build up edges. Place in a 275-degree  oven, reduce temperature to 250 degrees and bake 40 to 45 minutes,until outsides are crisp and lightly browned. Turn off the oven and leave meringues inside with the door cracked open to cool completely, at least one hour.

Beat cheddar cream, honey and bourbon in an extra-large bowl until stiff peaks form.

Carefully remove meringues from parchment papers. Pipe whipped cream into the center of each meringue, then arrange meringues in a horseshoe shape on a large serving platter. Top with berries and roses. Garnish with mint. Serve immediately.

 

 

Grilled Beef Tips With Kentucky Peppercorn Sauce

1-1/2 to 2 pounds beef sirloin or tenderloin tips

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable or olive oil

1 tablespoon unsalted butter

For sauce:

1 shallot, finely chopped

2 garlic cloves, minced

2 tablespoons bourbon

1 tablespoon coarsely crushed black peppercorns

1/2 cup beef stock

1/2 cup heavy cream

1 teaspoon Dijon mustard

Salt

Pat beef tips dry with paper towels, then season with salt and pepper.

Melt one tablespoon oil and one tablespoon butter in a large skillet over medium-high heat. When butter is foamy, add beef in a single layer, working in batches if necessary, and sear two to three minutes per side, just until browned.

Transfer browned beef to a plate and keep warm.

Reduce heat to medium and place chopped shallots and garlic in pan. Sauté one to two minutes, stirring frequently, until softened and fragrant. Add bourbon and use a wooden spoon to scrape any browned bits from the bottom.

If desired, ignite bourbon with a long match to burn off the alcohol, taking proper safety precautions. Let the flames subside naturally.

Stir in crushed peppercorns and beef stock, then bring to a gentle simmer. Add heavy cream and whisk in Dijon mustard. Simmer two to three minutes, until reduced slightly and thickened.

Taste, adding a pinch of salt if needed.

Place beef tips and any accumulated juices into the skillet and simmer  in the sauce one to two minutes, until heated through and sauce coats the beef.

For an extra silky finish, swirl  in one tablespoon cold, unsalted butter just before serving.

Transfer beef tips and sauce to a serving dish or ladle over mashed potatoes, rice or buttered noodles. Top with chopped parsley or freshly cracked pepper.

 

 

Prosciutto and Pimento Cheese Cups

6 ounces thinly sliced prosciutto or deli Black Forest ham

12 ounces pimento cheese spread

2 green onions, thinly sliced

Cut prosciutto into 24 squares, about three-inches each. Press squares into ungreased mini-muffin cups.

Bake in a 375-degree oven for 12 to 15 minutes, until lightly browned. Cool in pans five minutes before removing to paper towel-lined wire racks to cool completely.

Pipe or spoon one tablespoon pimento cheese into each cup. Garnish with green onions.

 

 

Mini Hot Browns

1 17.3-ounce package frozen puff pastry, thawed

1 large egg, lightly beaten

1 tablespoon plus 1-1/2 teaspoons butter, cubed

1 tablespoon plus 1-1/2 teaspoons flour

1 cup milk

1/8 teaspoon cayenne pepper

4 ounces cheddar cheese, shredded

Salt

Pepper

8 ounces thinly sliced deli turkey breast

3 medium Roma tomatoes, cut into 1/4-inch slices

12 bacon strips, cooked and crumbled

Snipped fresh chives

Unfold one sheet puff pastry onto a lightly floured surface and roll into a 12-inch square. Cut pastry into 16 squares, three-inches each. Transfer pastries to two 15-by-10-inch baking pans lined with foil. Repeat step with remaining pastry.

Brush pastries with egg, then bake in a 400-degree oven for 12 to 15 minutes, until golden brown. Cool slightly on a wire rack.

Melt butter in a saucepan over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and cayenne pepper, then bring to a boil. Cook, whisking, two minutes, until thickened.

Reduce heat to low. Gradually whisk in 1/3 cup cheddar until melted. Remove from heat. Season with salt and pepper to taste.

Cut turkey slices in half. Top pastry squares with turkey and tomatoes. Spoon about 1-1/2 teaspoons cheese sauce over each bite. Sprinkle with remaining cheddar. Broil three to four inches from the heat for one to two minutes, until cheese is melted. Sprinkle with bacon and chives.