Get Down N’ Derby
Original Recipes
Team Rose
January 31, 2015
Kentucky’s Famous Hot Brown Bites
Yield: 8 bites
Serving Size: 1 piece; 9 ounces
URL:
http://moveablefeastscookbook.blogspot.com/2012/05/kentuckyhot-brown-bites-for-derby-day.html
Ingredients:
 1 tablespoon unsalted butter
 1 tablespoon all-purpose flour
 1 cup milk
 Pinch of freshly ground pepper
 Freshly grated nutmeg, to taste
 1/2 cup coarsely grated Gruyère or Swiss
 1 can refrigerated crescent rolls
 2 slices bacon, chopped
 1 tomato, diced
 1/4 cup grated Parmesan cheese
Preparation Directions:
1. Preheat oven to 350 degrees
2. Melt butter in a heavy-bottomed saucepan over medium-high
heat. Stir in flour, and cook, stirring constantly, about 1 minute.
(Do not let mixture brown.)
3. Add milk, whisking constantly. Bring to a low boil, and cook,
stirring constantly, about 2 minutes more.
4. Season with salt, pepper, and nutmeg. Remove from heat, and
stir in cheese. Allow to cool slightly.
5. Combine Finely chopped turkey with the mixture
6. Spray a mini muffin pan with non-stick cooking spray.
7. Unroll crescent rolls and press dough into one large rectangle.
Cut rectangle into 8. Press dough squares into muffin cups and
shape up around the edges.
8. Fill each muffin cup with some of the turkey mixture. Top each
bite with some diced tomato, bacon and Parmesan cheese
9. Bake 13-15 minutes or until lightly browned
Churchill Downs Pimiento Mac and Cheese
Yield: 8 portions
Serving Size: Approximately 5 ounces per serving
URL: http://www.tasteofthesouthmagazine.com/mac-pimientocheese-recipe/
Ingredients:
 16 ounces medium elbow macaroni
 3 tablespoons butter
 3 tablespoons all-purpose flour
 3½ cups whole milk
 2 teaspoons garlic salt
 1½ teaspoons onion powder
 ¼ teaspoon Cayenne pepper
 4 ounces Velveeta cheese, chopped
 10 ounces shredded Cheddar cheese
 1 (7-ounce) jar diced pimientos, drained
 1-cup Japanese bread crumbs (panko)
 1 teaspoon smoked paprika
Preparation Directions:
1. Preheat oven to 350°. Spray a 13x9-inch baking dish with
nonstick cooking spray.
2. Bring a large pot of salted water to a boil over mediumhigh heat. Add macaroni, and cook until tender,
approximately 11 minutes. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat.
Add flour, and cook approximately 3 minutes. Whisk in
milk, garlic salt, onion powder, and cayenne pepper. Cook
until thickened, approximately 5 minutes. Add Velveeta,
and whisk until completely melted, approximately 4
minutes. Add 2 cups Cheddar in small handfuls, letting
cheese melt between additions. Stir in pimientos.
4. Pour cheese sauce over cooked macaroni, stirring to coat.
Pour into prepared baking dish.
5. Stir together breadcrumbs, paprika, and remaining ½ cup
Cheddar. Sprinkle breadcrumb mixture over macaroni.
6. Bake until top is golden brown and cheese is bubbly,
approximately 10 minutes
Winning Colors Veggie Skewers
Yield: 8 skewers
Serving Size: 1 skewer
URL: http://www.gimmesomeoven.com/rainbow-veggie-skewersrecipe/
Ingredients:
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1/8 cup olive oil
1 tablespoons white wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
8 grape tomatoes
1/2 red bell pepper, cored and cut into 1-inch squares
1/2 orange bell pepper, cored and cut into 1-inch squares
1/2 yellow squash, halved and cut into 1/2-inch thick slices
1/2 zucchini, halved and cut into 1/2-inch thick slices
1/2 large red onion, peeled and quartered then cut into
bite-sized pieces
Preparation Directions:
1. Whisk together olive oil, vinegar, garlic, salt, and pepper to
make the vinaigrette
2. Add vegetables to a large bowl, and toss with the vinaigrette
until combined. Cover and refrigerate for at least 10 minutes, or
up to 8 hours. If you are using wooden skewers, be sure to also
soak them in water before grilling.
3. When you are ready to cook the vegetables, heat your grill to
medium heat. Thread the vegetables onto skewers, in rainbow
order if desired. Sprinkle with additional salt and pepper if
desired. Then place the skewers on an oiled grill and cook for 57 minutes per side, or until cooked through. Remove and serve
immediately.
Bubbling Over Hot Apple Cider
Yield: 8
Serving Size: 6 ounces
URL: http://www.bettycrocker.com/recipes/hot-spicedcider/d3493337-14c1-4afb-bf8e-f1793d615405
Ingredients:
 6 cups apple cider
 ½ teaspoon whole cloves
 ¼ teaspoon ground nutmeg
 3 cinnamon sticks
 8 additional cinnamon sticks to garnish
Preparation Directions:
1. In 3-quart saucepan, heat ingredients to boiling over medium-high
heat. Reduce heat; simmer uncovered 10 minutes.
2. Before serving, strain cider mixture to remove cloves and
cinnamon, if desired. Serve hot.
Millionaires Row Mint Julep
Yield: 8 servings
Serving Size: 8 ounce
URL: http://southern.food.com/recipe/kentucky-mock-mintjulep-32766?scaleto=8&mode=null&st=true
Ingredients:
 3 1/4-4 mint sprigs
 1 1/4 cups sugar
 1 5/8 cups cold water
 5/8 cup lemon juice
 1 1/4 quarts ginger ale
 8 mint sprigs to garnish
Preparation Directions:
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Rinse mint and discard stems. Mix sugar, water, and juice in medium bowl. Stir in mint leaves. Let stand 30 minutes. Fill large pitcher with ice. Strain liquid over ice. Add
ginger ale.
5. Serve in tall glasses with mint to garnish.
Triple Crown Baked Sweet Potato Fries
Yield: 4 servings
Serving Size: Approximately 4 ounces
URL: http://www.foodnetwork.com/recipes/paula-deen/bakedsweet-potato-fries-recipe.html
Ingredients:
 2 Tablespoons olive oil, for tossing
 5 sweet potatoes, peeled and sliced into 1/4-inch long slices,
then 1/4-wide inch strips, using a crinkle cut knife
 1 tablespoon House Seasoning (recipe follows)
 1/2 teaspoon paprika
House Seasoning:
 1 cup salt
 1/4 cup black pepper
 1/4 cup garlic powder
Preparation Directions:
1. Preheat oven to 450 degrees F.
2. Line a sheet tray with parchment. In a large bowl toss sweet
potatoes with just enough oil to coat. Sprinkle with House
Seasoning and paprika. Spread sweet potatoes in single layer on
prepared baking sheet, being sure not to overcrowd.
3. Bake until sweet potatoes are tender and golden brown, turning
occasionally, about 20 minutes. Let cool 5 to 10 minutes before
serving.
Finger Licking Fry Sauce
Yields: 4 servings
Serving Size: 1.5 ounce
URL: http://iamafoodblog.com/best-burger-recipe/
Ingredients:
 1/2 cup mayonnaise
 1 tablespoon ketchup
 4 slices kosher dill pickles
 1/4 teaspoon garlic powder
 1/4 teaspoon paprika
 Pinch cayenne pepper
Preparation Directions:
1. Combine ingredients in a blender or food processor and blend until
smooth.
The Infield House Salad
Yields: 8
Serving Size: 1 salad;2 ounces
Ingredients:
 8 ounces Mixed Greens
 16 slices of cucumbers
 24 Cherry Tomatoes
 32 slices of Red Onion
 8 ounces Croutons
Preparation Directions:
1. Slice cucumbers and red onions.
2. Place greens in in the middle of the plate. Top with 2 slices
cucumber, 3 tomatoes, 4 slices red onion, and 1-ounce croutons.
3. Serve with 1 ounce of dressing.
Honey Dijon Vinaigrette
Yields: 1 cup/ 8 servings
Serving Size: 1 ounce
URL:http://culinaryarts.about.com/od/oilvinegardressings/r/honey
dijonvin.htm
Ingredients:
 3/4 cup extra virgin olive oil
 1/4 cup white wine vinegar
 1 tbsp. dijon mustard
 1 tbsp. honey
 Salt and White Pepper to taste
Preparation Directions:
1. Combine the mustard and vinegar in a glass or stainless steel
bowl and whisk them together briefly.
2. Place the mustard-vinegar mixture along with the oil, honey
and seasonings in a blender and mix for about 10 seconds or
until fully combined.
3. Transfer to a glass bowl and let stand for 30 minutes to let the
flavors meld. Give the dressing a good whisk immediately
before serving.
Louisville Lip-Smacking Pork Barbecue
Yield: Approximately 8
Serving Size: 8 ounces
Source: A Taste of Music City
Ingredients:
 5 lbs. Pork Butt
 1/4 Cup of Smoked Paprika
 1/4 Cup of Salt
 1/4 Cup of Pepper
 1/4 Cup of Light Brown Sugar
 8 oz. of Coke
Preparation Directions:
1. Mix together the smoked paprika, salt, pepper, and brown
sugar into a bowl. Cover the whole entire pork butt with the
mixture. Place the pork into a baking dish and pour the 8 oz.
of coke into the bottom of the pan. Cover the pan with tin
foil.
2. Place the pork into the oven on 250 degrees Fahrenheit for 7
hours.
3. When done the pork should fall off the bone.
Polenta Cake
Yield: 8 servings
Serving Size: Approximately 6 ounces
Ingredients:
 1-Teaspoon Salt
 2 Tablespoon. Unsalted Butter
 2 Cups Yellow Polenta (Italian coarse-grained yellow cornmeal)
 1 Cup Fresh Grated Parmesan Cheese
 2 Cups Freshly Minced Green Onions
 6 Cups of Water
Preparation Directions:
1. Bring water and salt to a boil.
2. Slowly sprinkle the polenta into the boiling water. Stirring
constantly.
3. Cook over low heat, stirring almost constantly. The polenta will
become thick and start to pull away from the sides. This will
take about 20-30 minutes.
4. Stir in Parmesan and chives and additional salt to taste.
5. Spread on wax paper lined cookie sheet to your desired
thickness. Cool and cut.
Creamy Coleslaw
Yield: 6
Serving Size: 3 ounces
URL:http://southernfood.about.com/od/coleslawcabbagesalads/r/r
80731b.htm
Ingredients:
 6 cups shredded cabbage
 1 carrot, shredded
 2/3 cup mayonnaise
 2 tablespoons vinegar
 2 tablespoons vegetable oil
 2 1/2 tablespoons sugar, or to taste
 1/2 teaspoon celery salt
 1/4 teaspoon salt, or to taste
Preparation Directions:
1. Toss cabbage in a large bowl with the carrots.
2. In a bowl, whisk together the remaining ingredients.
3. Pour the mixture over the cabbage and carrots and toss to coat
thoroughly. Refrigerate until serving time.
My Old Kentucky Veggie Burgoo
Yields: 8 servings
Serving Size: 9 ounces
URL: http://www.chow.com/recipes/29192-basic-vegetarian-chili
Ingredients:
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1 onion, medium dice
1 carrot, medium dice
1 tablespoon vegetable oil
2 garlic cloves, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bell pepper, medium dice
1 zucchini, medium dice
2 teaspoons ground cumin
2 tablespoons plus 1 teaspoon chili powder
2 (15-ounce) cans dark kidney, drained and rinsed
1 1/2 cups water
1 (28-ounce) can chopped tomatoes
Shredded cheddar cheese for garnish
Preparation Directions:
1. Heat the oil in a large heavy-bottomed pot with a tightfitting lid
or a Dutch oven over medium heat until shimmering. Add the
onions, carrots, and garlic and season with salt and pepper.
Cook, stirring occasionally, until the onions have softened,
about 5 minutes.
2. Add the bell pepper and zucchini to the pot and season with salt
and pepper. Add the cumin and chili powder and stir to
incorporate. Cook, stirring occasionally, until the carrots are
knife tender, about 8 to 10 minutes.
3. Add the beans, water, and tomatoes with their juices and stir to
combine. Increase the heat to high and bring to a boil. Reduce
the heat to low and gently simmer until the vegetables are soft
and the flavors have melded, about 15 minutes. Taste and
season with additional salt and pepper if necessary. Serve and
garnish as desired.
Run for the Roses Derby Pie Bars
Yields: 15 bars
Serving Size: 1 bar
URL: http:// www.halfbakedharvest.com/kentucky-derby-piechocolate-chip-cookie-bars/
Ingredients:
For the cookie Crust:
 2 1/2 cups all-purpose flour
 1-teaspoon baking soda
 1-teaspoon salt
 2 teaspoons water
 1 cup (2 sticks) butter, softened
 1/4 cup granulated sugar
 3/4 cup packed brown sugar
 1-teaspoon vanilla extract
 2 large eggs
 1 cup chocolate chips
For the filling
 1 + 1/2 sticks (12 tablespoons) unsalted butter, softened
 3/4 cups sugar
 3 eggs
 3/4 cup all-purpose flour
 1/8 teaspoon salt
 3 tablespoons bourbon
 1-teaspoon vanilla
 1 1/2 cups chocolate chips
 1-cup whole pecans
Bourbon Sauce
 1/4 cup water
 1/2 cup brown sugar, packed
 1/2 cup heavy cream
 2 tablespoons bourbon
 1/2 teaspoon sea salt
Preparation Directions:
1. Preheat oven to 375° F. Grease a 9x13 inch baking dish
2. To make the cookie crust. Combine the flour, baking soda and
salt in small bowl. Beat butter, granulated sugar, brown sugar
and vanilla extract in large mixer bowl until creamy. Add eggs.
Gradually beat in flour mixture. Add the water. Beat to
combine. Stir in chocolate chips. Spread evenly in the prepared
baking dish.
3. Bake for 10-12 minutes.
4. While the crust bakes makes the filling. Cream the butter and
sugar until light and fluffy. Add the eggs, flour, salt, and
bourbon and continue to mix until well combined. Fold in the
chocolate chips and pecans. Pour batter over the cookies crust.
Bake until filling is set and the top is light golden brown, about
45 minutes. If the top starts to get too brown cover it with foil.
Allow bars to cool for at least 30 minutes before cutting.
5. While the bars cool make the bourbon sauce. Whisk together
the heavy cream, bourbon, and salt in a small bowl. Set aside.
Combine the brown sugar and water in a small saucepan over
medium-high heat. Bring the mixture to a boil. Once it begins to
boil watch closely and whisk until the mixture starts to smell
like caramel and turn a golden color, and then to a light brown.
This will take about 5-6 minutes. When you see that it has
started to turn brown, slowly pour in the heavy cream mixture,
whisking constantly and quickly. Continue to heat over
medium-high until mixture has thickened and is a light caramel
color, about 5 minutes more (dont let it get too thick, it will
thicken as it sits). Remove from the heat.
6. Cut the bars and if desired, serve with whipped cream! Then
drizzle on the bourbon sauce.
Whipped Cream
Yields: 1 ½ cups; 6 servings
Serving Size: Approximately 1 ounce
URL: http://www.foodnetwork.com/recipes/alton-brown/whippedcream-recipe.html?oc=linkback
Ingredients:
 2 tablespoons sugar
 1 cup heavy whipping cream
Preparation Directions:
1. Place a metal mixing bowl and metal whisk into the freezer for
10 to 15 minutes.
2. Place the sugar into the mixing bowl and add the whipping
cream. Whisk just until the cream reaches stiff peaks. Store any
unused portion in an airtight container for up to 10 hours.
When ready to use, rewhisk for 10 to 15 seconds.
Weep No More Decadent Chocolate Mousse
Yields: 4
Serving Size: ½ of batch
URL: http://www.bettycrocker.com/recipes/easy-chocolatemousse/c88aecab-0939-4459-bf76-e8332e3f58bf
Ingredients:
 2 pint (2 cups) heavy whipping cream, well chilled
 24 oz. bittersweet baking chocolate (60% to 70% cacao), broken
into small pieces
Preparation:
1. In large bowl, beat whipping cream at medium speed just until
stiff peaks form.
2. In double boiler or in bowl set over saucepan, melt chocolate
over simmering water. Pour melted chocolate into whipped
cream; fold chocolate into cream (do not over mix; mixture can
have a few streaks). Refrigerate at least 1 hour before serving.