Derby Recipes



1ea 7oz Raw Pounded Chicken Breast 
4oz Flour Seasoned 
4oz Egg Wash 
5oz Bread crumbs"Pulsed" w/  Italian Seasoning 
3 cups  Spaghetti Noodles Cooked 
2 cups Fresh Tomato Marinara 
1 cup Basil Chiffonade 
1 cup Chopped Garlic 
5oz Olive Oil 
1 White Wine 
1 cup  Fresh Parmesan 
2 slices  provolone cheese 
Dredge Chicken in flour, egg wash and then bread crumbs to evenly coat. Heat skillet with 3oz olive oil and saute bread until golden brown on each side. Place in oven for 4 minutes at 350 degrees or until chicken has reached an internal temperature of 165 degrees. Add provolone cheese to the top of the chicken and place back into oven for 2 minutes.

In another saute pan at medium heat add 2 oz of olive oil, garlic and basil, and saute.

White wine - hold for 1 minute and then add fresh marinara.

When the marinara is heated, add the spaghetti noodles and toss. Place cooked chicken above twirled noodles, top with more marinara, Chiffonade of basil and parmesan cheese.


1ea Duck Breast 7-8oz  
3pcs Jumbo Peeled Asparagus, Blanched  
4pcs Yellow Beets, Peeled Blanched  
4oz Bourbon  
1oz Mint Chutney  
3 cups Fingerling Potatoes (Cut in Half, Blanched)  
2oz  Parsley   
1oz Basil Oil

Pan sear the duck breast on a medium head, rendering and caramelizing the skin to a crisp. Turn over and place in the oven for 5 minutes at 350 degrees. While Duck is in the oven, in the same pan, deglaze the pan with bourbon and add mint chutney. Remove from heat. In a saute pan, saute Asparagus, beets and fingerling potatoes until heated. Add Parsley.

Pull Duck out of the oven, place on plate with vegetables and ring plate with Basil oil and Bourbon Chutney Sauce.


2pcs  Mozzarella Log Triangles (3oz portions) 
4oz Flour Seasoned 
4oz Egg Wash 
5oz Bread crumbs"Pulsed" w/  Italian Seasoning 
4oz  Olive oil 
4 cups Yellow marinara 
1 square plate Fried Leeks 
4oz Tomato Chutney 
2oz Balsamic reduction 
From a whole mozzarella log add cut 4 oz slice square vertically and then cut in half to for a triangle. Dredge these two triangles in flour, egg wash and season bread crumbs and hold.

In a saute pan at medium heat, add olive oil and pan sear the mozzarella to a golden brown on each side. Place in oven at 325 degrees for 4 minutes.

Heat up Yellow Marinara and mirror this sauce on the bottom of the plate. Place the pan fried cheese atop the marinara and top with the fried leeks, tomato chutney.

Ring the plate with balsamic reduction and serve.


7oz Seabass   
1 cup Diced Yellow Tomato  
1 cup Basil Chiffonade   
1oz Capers  
2oz  Caper Berries  
1 cup  White Wine  
.5oz  Anchovies  
1/2 cup Diced Fingerling Potatoes  
pinch Salt and Pepper  
1/2 cup cubed butter  
1/2 cup Fried Leeks  
1oz  Shallots diced  
Pan sear the Seabass on one side until golden brown, turn over and place in oven for 6 minutes at 350 degrees.

In the same pan used to saute the Seabass, return to heat, add shallots, diced tomato, capers, caper berries, anchovies, fingerling potatoes and basil. Saute for 3 minutes at medium high heat and degalzed with white wine.

Simmer the white wine and reduce by half, add the butter and remove from heat. Whisk in the butter and hold warm.

Remove Seabass from the oven and place atop vegetables and sauce.

Garnish with fried leeks.

Derby Cocktails

Maker's Mark® Summer Breeze

1.5 parts Maker's Mark®
Orange liqueur
Ginger ale
Orange wedge

Fill rocks glass with ice. Add Maker's Mark, a splash of orange liqueur, and a squeeze of fresh orange. Top off with ginger ale. Garnish with an orange wedge.

Kentucky Bubbly

1 part Maker's Mark®
3 parts chilled sparkling apple cider such as Martinelli's
Maraschino cherry

Add Maker's Mark to a champagne flute, and then fill with chilled sparkling apple cider. Add a maraschino cherry.

The Redhead

1.5 parts Maker's Mark®
Soda water
Splash of cranberry juice
Lime wedge

Fill rocks glass with ice. Add Maker's Mark, fill with soda water and add a splash of cranberry juice. Garnish with a lime wedge.

Grand Derby

1 part Maker's Mark®
½ part orange liqueur
½ part fresh lemon juice
½ part fresh orange juice

Shake and strain into a sugar rimmed martini glass. Garnish with an orange twist.

Maker's Mark® Peach Tea

1 part Maker's Mark
½ part peach schnapps
Unsweetened iced tea

Fill tall glass with ice. Add Maker's Mark and peach schnapps. Top off with unsweetened iced tea. Garnish with a peach or lemon slice.

"The Perfect Mint Julep" A Kentucky Derby Tradition ... made by the bottle

The mint julep drink was originally a morning tonic made from rum, sugar and water or fruit juice, is thought to have its roots in Virginia. Since many Kentucky farmers owned stills, (which they used to make corn whiskey or what is now called Bourbon), Bourbon was substituted for the rum.

1-liter Maker's Mark®
Lots of fresh spearmint leaves
1-cup Distilled water
1-cup Granulated sugar
Powdered sugar for garnish
Mint sprigs for garnish

1. To prepare the mint extract, remove about 40 small mint leaves - wash and place in a small mixing bowl. Cover with 3 ounces of Maker's Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

3. To prepare the mint julep mixture, pour 3 cups of Maker's Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker's Mark.

4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste - generally about 3 tablespoons.

5. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.

6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Then serve.



1 lb. - 13-15 Shrimp
4 oz BBQ Spice
2 oz Whole butter BBQ SPICE
4 oz Paprika
1/2 oz Sugar
1 oz Salt
1/2 oz Garlic powder
1/2 oz Cumin
2 oz Chili Powder
1/4 oz white pepper
1/4 oz Cinnamon
1/4 oz Cayenne pepper
1/4 oz Black pepper
Mix well

Preparation Instructions:
Over medium heat melt your butter.

Lightly toss the shrimp in the bbq spice and place in the melted butter and cook until done throughout.

Drunken Berries:

2 pints Raspberries
2 pints Blackberry
2 pint Blueberry
2 pounds Sliced Strawberries 12 oz granulated sugar
1 bunch Mint leaves
Pinch Of allspice
1/2 cup Woodford Reserve Bourbon

Preparation Instructions
Macerate the all the berries and the sugar together until the berries release moisture and place over a medium High heat in a sauté pan.

Add the Woodford Reserve Bourbon and flame with fire. Chop the mint leaves right before serving and add to berries with the allspice Serve with sweet biscuits.

Pickled Shrimp Salad:

4 lbs Broken Shrimp
Old bay seasoning
3 Jars Rebecca Grace Pickled Corn Relish

Preparation Instructions
Poach the shrimp in boiling water and shock immediately in ice water.

Drain the shrimp from the Ice water and season with the Old Bay Seasoning.

Add the shrimp to the Rebecca Grace Pickle Relish and toss until the shrimp and the relish are mixed well.

Serve by itself or over mixed greens.

Frisee and Arugula salad with Persimmons and Smoked Onion Vinaigrette:

2 ea. head of frisee
1 lb Arugula
1 ea. Julienned Red Onion
1 lb Bacon diced
8oz Blue Cheese
4 ea persimmons
2 ea Vidalia onions
½ cop Cider Vinegar
½ cup Rice Wine Vinegar
3 cup Canola Oil
Salt and pepper to taste
Hickory Wood Chips for smoking
Preparation Instructions
Soak the Wood Chips in water.

Place the wood chips in a bottom of a deep pan and place over a fire (a grill or inside burner on a stove top) Place Vidalia onions in or on a perforated pan and place inside the pan with the wood chips and cover and smoke for10-15minutes.

Once the onions are smoked chop and place in a food processor with the different vinegars and puree.

Once pureed slowly add the oil in the processor mixing the vinegars and the oil together add salt and pepper to taste.

Wash and chopped the frisee and mix it with Arugula and the other ingredients then toss with the vinaigrette. Serve.

4 Roses Single Barrel

From Four Roses / Leo "Rose Julep" contest
2008 winner: Jessica French of Varanese restaurant

Organic Mint Simple Syrup
Concentrated Chai Tea
Lemon Juice
Fresh Mint
Fresh Basil
Crushed Ice

Preparation Instructions
Start by muddling equal parts of fresh mint and fresh basil with a small amount of crushed ice. Next, add a splash of lemon juice and two splashes of concentrated Chai tea, continue to muddle the ingredients for another minute. Then add two parts 4 Roses Single Barrel and 1 part Organic Mint Simple Syrup, shake to mix ingredients. Finally, strain cocktail over crushed ice and enjoy!

Blue cheese and toasted walnut crostinis with Kentucky sweet sorghum

6 to 8 oz crumbled blue cheese
2 oz walnut pieces
Bourbon Barrel Foods brand Kentucky Sweet Sorghum
1 baguette sliced into rounds

Preparation Instructions
Preheat oven to 375
Mix cheese and nuts and portion onto bread rounds
Drizzle sorghum on top and toast until melted and slightly browned
Garnish with fresh herbs or fruit
Can be served warm or at room temp
Should keep 2 days in sealed container

Goat Cheese crusted with Bourbon Smoked Paprika

2 to 3 ounces of goat cheese
2 Tablespoons of Bourbon Barrel Foods brand Bourbon Smoked Paprika

Preparation Instructions
Form goat cheese with hands and roll in paprika
Chill before serving and garnish with fresh basil

Serve with warm bread or crispy crackers

Kentucky Spiced Pecans with Bourbon Vanilla Flavored Sorghum

Sheet of parchment paper
3 tablespoons Bourbon Barrel Foods brand Bourbon Vanilla Sorghum
1 Tablespoon natural sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preparation Instructions
Preheat oven to 325°F and line baking sheet with parchment paper or non-stick spray. Combine Sorghum and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool.

Can be made 3 days in advance

Store airtight at room temperature

Make these as part of cheese tray or as a snack with cocktails

Kentuckyaki Glazed Lamb Chops

1 cup Kentuckyaki
1 bunch scallions
1 rack of lamb cut into chops (approx. 8)

Preparation Instructions
Reduce Kentuckyaki in a sauce pan to ¼ cup and cool
Reserve 2 Tablespoons for garnishing
Season chops with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper
Place chops on broiler pan and brush with glaze
Cook 3 to 4 minutes, turn, glaze and cook for another 3 to 4 minutes
Transfer to serving plate and drizzle with reserved glaze
Garnish with chopped scallions

Derby 133 Recipes: