In 2007, the Queen of England visited the Derby City and Churchill Downs. So track Chefs Gil Logan and David Larson got together in WAVE 3's kitchen to share recipes for some of the dishes that were served to the Queen herself.
Now you can enjoy them in the comfort of your home if you follow these simple recipes.
WOODFORD WILT SALAD
1 cup fresh corn kernels (about 2 ears) or frozen white Shoe Peg corn kernels
2 tablespoons cornstarch
2 tablespoons flour
1 cup drained hominy
2 tablespoons vegetable oil
3 slices bacon
1 tablespoon chopped shallots
1 teaspoon sugar 1 tablespoon Woodford Reserve bourbon
1 tablespoon vegetable oil
1 tablespoon cider vinegar
2 teaspoons sugar
6 cups mixed seasonal salad greens, such as watercress, escarole, arugula
2 tablespoons chopped red bell pepper
2 tablespoons sliced kalamata olives (optional)
salt and freshly ground pepper to taste
Blanch the corn in boiling water in a saucepan for one minute; drain. Mix the cornstarch and flour in a bowl and stir in the hominy.
Place the hominy mixture in a sleeve and shake to remove the excess flour mixture. Sauté the hominy in two tablespoons oil in a medium sauté pan over medium heat fro three to four minutes or until a crust forms; do not want a mushy consistency.
Fry the bacon in a skillet until brown and crisp. Remove the bacon reserving the bacon to a bowl and coarsely crumble, reserving the bacon drippings. Cool the drippings for several minutes and stir in the shallots and one teaspoon sugar. Cook for 30 seconds. Reduce the heat and stir in one tablespoon oil, the vinegar and two teaspoons sugar. Cook until heated through, stirring occasionally.
Toss the corn, hominy, bacon, salad greens, bell pepper, and olives in a bowl and drizzle with the warm dressing. Season to taste with salt and pepper and serve immediately. Add chopped grilled chicken for a nice entrée salad.
Wilted lettuce is a simple dish from the country that was used as a side salad, or served as the main dish in summertime with a pan of corn bread on the side. To do the latter, you can make this elegant version even heartier with the addition of grilled chicken strips.
SCALE HOUSE PASTA WITH CHARGRILLED CHICKEN BREASTS
3 tablespoons butter
8 ounces mushrooms, sliced
1 red bell pepper, chopped
¼ cup Woodford Reserve bourbon
1 pound boneless skinless chicken breasts, chargrilled and cut into strips
8 ounces penne, cooked al dente and drained ¾ cup heavy cream
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
3 tablespoons grated Romano cheese
salt and pepper to taste
Heat a large sauté pan over medium heat and add the butter. Saute the mushrooms in the butter for two minutes. Stir in the bell pepper and sauté for two minutes longer. Mix in the bourbon. Reduce the heat to low.
Simmer for five minutes, stirring occasionally. Stir in the chicken, pasta, heavy cream, parsley, thyme and oregano. Simmer for two minutes longer, stirring occasionally. Add the cheese, salt and pepper and mix well. Spoon the pasta mixture onto four serving plates and serve immediately.
1 pound pork sausage, cooked and drained
1 cup cooked white rice
1 medium onion (chopped)
2 stalks celery (chopped) 1 4oz jar pimentos (drained)
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
Mix all ingredients. Place in casserole dish and bake at 350 for 90 minutes
4 large skinless/boneless chicken breasts
¼ c. olive oil
Salt & pepper 1 large sweet onion
1 tablespoon crushed garlic
1# Kentucky Shitake or Oyster Mushrooms
½ quart heavy cream
1 cup chicken stock
Dust chicken with flour and sauté in 2 tablespoons olive oil until brown. Set aside.
Saute onions in 2 tablespoons olive oil.
Add garlic and cook for one minute.
Add mushrooms until brown. Add cream and chicken broth and reduce 1/3.
Pour over chicken and garnish with fresh thyme.
ARTICHOKE AND RICE SALAD
1 pound cooked rice
1 15 oz. can artichoke hearts quartered
1 8oz. can water chestnuts
2 cups Hellman's mayonnaise
1 cup sour cream
1 tsp. curry powder
2 large diced tomatoes
½ tablespoon roasted garlic
½ cup apple cider vinegar
Salt & pepper to taste
Cook and chill rice.
Toss all ingredients and salt and pepper to taste.
Garnish with chopped parsley, scallions or chives.
WOODFORD PUDDING WITH WOODFORD RESRVE BOURBON CARMEL GLAZE
Ingredients - Woodford Pudding:
1 cup brown sugar
1 stick butter, unsalted
2 large eggs
¼ cup all purpose flour
3 tbsp. sour cream
Pinch of salt
1 tsp. baking soda
1 tsp. each nutmeg, allspice and cinnamon
1 cup Windstone Farms Seedless Blackberry jam
¼ cup chopped pecans
Ingredients - Woodford Reserve Bourbon Caramel Glaze:
3 Tbsp. Woodford Reserve Bourbon
¼ stick butter, unsalted
20 carmel squares
Cooking Instructions - Woodford Pudding:
Preheat oven to 350.
Mix in order given and bake in greased dish until brown about 30- 45 minutes.
Serve warm with Woodford Reserve Bourbon Caramel Glaze.
Cooking Instructions - Woodford Reserve Bourbon Caramel Glaze:
Add bourbon to pan over medium heat and bring to light simmer.
Remove from heat and add butter.
Place over low heat and add carmel squares.
Stir constantly until smooth and drizzle over Woodford Pudding.
FINLANDIA OAKS LILY
1 oz. Finlandia Vodka
1 oz. sweet & sour mix
3 oz. cranberry juice
Splash of triple sec
When the ingredients are mixed, place the Oaks Lily in a tall glass with crushed ice, add a straw and garnish with an orange wedge and cherry.
WOODFORD RESERVE MINT JULEP
3-5 mint leaves
1 T. powdered sugar
2 T water
3 oz. Woodford Reserve Bourbon
Muddle (stir/gentle crush) four mint sprigs and sugar in the bottom of a julep glass. Add water and continue to muddle.
Add Woodford Reserve Bourbon. Pack the julep glass with crushed ice.
Add a mint sprig for decoration and sipping straw.