The Menu: May 3rd Kentucky Derby Party!

Pimento Toasts with Homemade Bacon Jam

Deviled Eggs

Southern “Greens” Salad with Roasted Sweet Potato,
Apples & Good Ol' Southern Country Ham With a Buttermilk Dressing

Brisket with Peach and Kentucky Bourbon Glaze

Herbed Biscuits and Cheese

Fresh Corn Pudding

Authentic Kern's Kentucky Derby Pie

Pimento Toasts with Homemade Bacon Jam

  • 1 pound sliced Applewood Smoked Bacon or your favorite smoked
    bacon cherry smoked is nice to, cut  into 1/2-inch pieces
  • 1 large yellow onion, diced medium dice
  • 2 garlic cloves, minced fine 
  • 1/2 c brewed espresso 
  • 1/2 cup cider vinegar
  • 1/4 cup orange juice concentrate
  • 1/2 cup Bliss pure maple syrup aged in bourbon barrels 
  • 2 tbsp light brown sugar, packed
  • 2 tsp  fresh minced ginger
  • 1/8 tsp freshly ground black pepper, or to taste

Heat a large heavy skillet over medium-high heat. Cook bacon until it starts to brown, 10-12 minutes. With a slotted spoon so the fat drains off, transfer bacon to a paper towel and let sit until later. Remove off all but 3 tablespoons of the bacon fat.

Turn the heat down to medium. Add onions  and cook until onion begins to soften, about 5 minutes, add garlic cook 1 minutes longer  stirring frequently. add bacon back to the skillet and add espresso, vinegar, orange concentrate,  syrup, brown sugar, ginger and pepper. Reduce heat to low and simmer for 45 minutes. Transfer mixture to a food processor and pulse briefly until finely chopped. you  do want some texture. Return mixture to pan and cook  over low heat to thicken, stirring occasionally. 

If the mixture gets to thick you can add 2 Tbsp of water and remove from heat and let cool slightly. Refrigerated in an airtight container, bacon jam will keep for 3-4 weeks. Its a nice addition to many things. great on a BLT!

Pimento Cheese

  • 1/2 cups mayonnaise
  • 1- 8 oz package of cream cheese
  • 1- 4 oz. jar diced pimiento, drained
  • 1 tsp Worcestershire sauce
  • 1 tbsp finely grated onion
  • 1 medium jalapeno pepper, diced fine
  • 8 oz. block extra-sharp Cheddar cheese, finely shredded
  • 8 oz. block sharp Cheddar cheese, shredded

Mix all the ingredients in a bowl. This will keep in the fridge for 1 week. 

Deviled Eggs

Just let me say this, these deviled eggs are AWESOME! Easy – tasty – and almost everyone loves them. These little devils are not justrelish, mayo and yolks anymore. However, they are still easy and a great way ...

 Woodsy and full of flavor! This salad is a meal on it's own. Make it for your lunch and join us on Derby Day, May 3rd.

Woodsy and full of flavor! This salad is a meal on it's own. Make it for your lunch and join us on Derby Day, May 3rd.

Southern “Greens” Salad with Roasted Sweet Potato, Apples & Good Ol' Southern Country Ham With a Buttermilk Dressing

I wanted a twist on a old favorite and I thought this would be perfecto! Please do not

limit yourself to apples here. I am in the Midwest and that's what I see fresh right now.

By May 3rd we could have spring peaches and I may use some of those as well. Pears

would be great here to. Pomegranate seeds would add a nice pop of color on top for


serves 10 as a side


  • 10 cups of spinach, arugula, kale, mixed. Also turnip greens sliced fine would be nice ...
  • 3 cups sweet potato, cubed to about 1 inch in size
  • 4 tbsp extra virgin olive oil
  • 1 tsp dark brown sugar
  • 6 oz of a nice country ham, your choice, diced to about 1 inch in size
  • 3 tbsp mined shallot
  • 2 apples, sliced thin

Preheat oven to 425 degrees

Line a rimmed baking dish with parchment or use a Silpat. Toss potato with a 1 tbsp of

the oil and the brown sugar, s and p to taste. Put potato on the baking pan and roast for

25 minutes until lightly browned and tender. To avoid it burning move it around a few

times while it roasting.

In a large skillet add 1 tbsp of the oil. toss the ham around until it slightly browned. 1-2

minutes and drain. add the apples and shallot to the same pan 1-2 minutes tossing

around till shallot softens slightly. Remove apple and shallot to a large bowl and cool

slightly. Add the sweet potato and ham to the bowl and season with S and P if needed.

Combine with the greens and add small amounts of dressing until just coated lightly. Do

this right before serving. Dressing recipe follows.

Southern Buttermilk Dressing

Since I am watching what I am eating, you to will have to as well, or use your own

recipe, LOL. I took the Mayo out of this to help make it more healthy. It does not loose 1

ounce of flavor however.

  • 2 scallions, white and some of the green cut thin
  • 2 tbsp of fresh lemon juice
  • 2 tbsp of a great Dijon mustard
  • 2 tbsp of mayo, your favorite, this recipe usually uses 1/2 cup or more
  • 1 fresh clove of garlic finely minced
  • 1 tbsp extra virgin olive oil
  • 1 cup of buttermilk, I am using low fat, you use what you want.
  • S and P to taste
  • 2 tbsp fresh minced chives

Combine everything less the buttermilk in a bowl. whisk in the buttermilk until dressing is

smooth. S and P to taste again if needed. This dressing will go a long way. coat the

salad lightly and serve the rest of the dressing on the side for your guests to add more if

they want.

Brisket with Peach and Kentucky Bourbon Glaze

You will not be able to stop eating this brisket! Enough said! There are so many great brisket recipes out there. This one was inspired by 610 Magnolia in Louisville of course. Kentucky Derby Party Central!  

Serves 10

Brisket Rub:

  • 1 tbsp of kosher salt
  • 1 tsp fresh cracked pepper
  • 1/2 tsp smokey paprika
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp thyme


  • 1- 5 pound beef brisket, not to fatty
  • 2 tbsp extra virgin olive oil
  • 1 cup chopped sweet onion
  • 4 cloves of fresh garlic, smashed and rough chopped
  • 1-12 oz bottle of a good dark beer, your choice
  • 4 cup of a good organic beef broth
  • 1 cup of Kentucky Bourbon, your choice
  • 1/2 cup light brown sugar, packed
  • 1/2 cup soy sauce, low salt one preferred
  • 8 fresh sprigs of thyme
  • 2 large carrots, chopped
  • 14 oz can of organic diced tomatoes
  • 4 stalks of fresh celery, chopped
  • 2 tbsp apple cider vinegar

For the glaze:

  • 6 fresh peaches or 2 cups frozen peaches
  • 3/4 cup of a really good peach preserve or jam
  • 1 tbsp Kentucky Bourbon
  • 2 tsp dark brown sugar
  • S and P to taste

Mix all the rub ingredients in a bowl. Rub brisket all over using all the rub. Cover and chill in the fridge for at least 4 hours to overnight. Remove brisket from fridge for at least 1 hour before to come to room temp before starting. Room temp meat helps the meat to relax and not seize up over high temp searing.

Preheat your oven to 325 degrees

Heat 2 tbsp oil in a large pot over high heat. Add brisket fat side down and do not touch it for 5 minutes. This will help with that nice brown crust you want to achieve. Turn brisket over and cook another 5 minutes untouched. Remove brisket to a plate and turn down heat to medium. Add 1 tbsp oil and add onion, garlic and cook till onion is just brown, stir often about 5-6 minutes. Add the broth and all the remaining ingredients, bring to a simmer. Return the brisket to the pot and cover it  very tight. Put the pot in the preheated oven and braise until very tender approx. 4 1/2 hours. Brisket needs to be tender but still hold its shape. Every oven is a little different so pay attention to when yours is done. Transfer brisket to a plate keeping fat side up. Strain the braising liquid into a bowl and return the liquid to the pot. Bring to a simmer and reduce until you have about 2 cups of liquid left. This will take about 15 minutes.

Score the fat of the brisket across in several places and return to the pot fat side up with the reduced liquid. You can stop here  for up to 3 days ahead. Just cover pot and when you are at room temp, put it in the fridge. If you do this, rewarm brisket before continuing the recipe.

Making the Glaze: 

 When it comes to Kentucky Bourbon, there are lots of choices

When it comes to Kentucky Bourbon, there are lots of choices

In a blender add the jam, bourbon, peaches, dark brown sugar, 1/2 cup of the braising liquid and puree until smooth. Season with S and P  to taste.

Turn on your broiler and spread about a 1/2 cup of the glaze on the  top of the brisket. broil the brisket in the pot until it gets browned on top. Watch this very carefully, it can burn here if your not paying attention. It will take approx. 3-4 minutes.  Remove from pot to a cutting board and slice thin. Serve with the rest of the cooking liquid on the side. Add to your favorite biscuit, or just as it is. Enjoy!

Herbed Biscuits with Cheese

  • 2C all purpose flour
  • 6 tbsp nonfat dry milk
  • 1/4 c grated Parmesan or cheese of your choice
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 stick of chilled unsalted butter cut into 1/2 inch cubes
  • 3/4 c ice water or more if needed

preheat oven to 400 degrees

Put the first 8 ingredients in a food processor bowl.  Add the butter and pulse until you see a coarse meal. Transfer mixture to a chilled bowl and add the 3/4 C ice water.  toss until a sticky dough forms. It’s suppose to be sticky. Don’t be afraid of that. You may or may not need a few more tablespoons of ice water. Gather dough in to a ball. Sprinkle your work surface with flour and flour your hands as well to keep dough from sticking to them. Using your hand press dough into a 6 inch square and cut into nine 3 inch squares. Arrange on a ungreased baking sheet with sides touching. Bake in oven until golden on top about 30 minutes give or take.  Separate and cool for about 10 minutes and serve warm. 

Fresh Corn Pudding

If you cannot find any fresh corn for this you can make this with a nice organic frozen corn as well. This is Ina Garten's recipe with a couple of very small ingredient changes.


  • 1/4 pound (1 stick) unsalted butter
  • 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
  • 1 cup chopped yellow onion (1 onion)
  • 4 extra-large eggs1 cup milk1 cup half-and-half
  • 1/2 cup yellow cornmeal1 cup ricotta cheese
  • 1/2 cup diced roasted Poblano pepper
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

How to prepare:

Preheat the oven to 375 degrees. Grease the inside of a large baking dish. 

Melt the butter in a large saute pan and saute the corn and onion over medium-high heat for 5 minutes. Remove from heat and cool slightly. 

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the corn meal and then the ricotta. Add the Poblano pepper,sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar. 

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Also known as a water bath to keep the pudding moist. Bake the pudding for 40 to 50 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm. This is such a great side dish. Enjoy!

Authentic Kern's Kentucky Derby Pie

Here's where to get it --- better order fast!