Burgoo is a traditional Kentucky stew of multiple meats (at least three) and a bounty of veggies simmered down for hours until they break down to a uniform consistency. The standard sentiment is that if you can still make out an okra pod or slice of carrot, keep cooking 'cause it ain't burgoo yet -- but as the dish is usually made in such massive quantities (we're talking GALLONS), most regular utensils will just sink down into the mire.
So - what's a burgoo chef to do? Well, many Kentucky restaurants rely on 2x4 studs, and folks at community cookouts and church festivals often use rakes to stir the stuff while perched above on chairs as they tend giant pots set over open wood fires. The flavor and texture are said to be reminiscent of mulligan stew, and my North Carolina born husband swears it's a kissing cousin to Brunswick stew, but the guests at our yearly Kentucky Derby soiree have taken to calling it "The Liquid Meat." That is, when their mouths aren't crammed full of the 'goo.
While perhaps a few months late, the LA Times' auto columnist Dan Neil recently offered his thoughts on KFC's Famous Bowl-the all-in-one combination of mashed potatoes, gravy, corn, fried chicken pieces and shredded cheese. Neil bravely digs into the "steaming, sweating pound of food goo" to find that it's "like throwing up in reverse." He's certainly taken one for the team here. The Bowl then serves as a jumping off point for Neil to ponder the American fast food industry and, after considering things like the Carl's Jr. Double Six Dollar Burger and the "Luther Burger," Neil decides that KFC's offering is comparitively tame. Even the styled ad photos for the Famous Bowls look gross. I can only imagine what a lovingly prepared speciment coming from the drivethrough looks like.
It's only fitting that the cookbook of the day ties in with the fact that one of the most famous sporting events in the world is going on this afternoon. I'm referring, of course, to the Kentucky Derby, so today's cookbook is the Kentucky Derby Museum Cookbook. The book was first published in 1986, but remains popular today. It is packed with recipes for Kentucky favorite dishes, as well as with Derby party ideas. There are too many recipes in the 250+ page book to name them all here, but the illustrated tome includes plenty of both classic and creative home cooking and they are all recipes that cooks turn to again and again. The most famous recipe from this book is probably the one for the Kentucky Derby Museum Pie and, if you want to give it a try, you can find it here.
The Kentucky Derby, in its 132nd run, takes place this Saturday at Churchill Downs in Kentucky. It's
called the "run for the roses" because of the huge floral wreath that is draped over the winning horse. This
cocktail is called the Crown of Roses,
after that very wreath. Though the mint julep is the classic Derby drink, there is no reason not to branch out and try
something new on Derby Day this year. The Crown of Roses is more colorful and much fruiter than a julep, but still has
the classic (and traditional) Derby whisky in it.
Crown of Roses
1 oz. Crown Royal whisky 1/2 oz. amaretto 1 oz. pineapple juice 1/4 oz. cranberry juice 3 dashes Angostura bitters 1 maraschino cherry (garnish, optional)
Fill a cocktail shaker with ice and add all of the ingredients. Shake well, then strain into a
chilled cocktail glass and add garnish.
Mint juleps have been synonymous with the Kentucky
Derby for decades. Race-goers traditionally sip the drink from silver or pewter cups. The $1000 mint julep will be
served in a gold-plated cup with a silver straw. The mint is from Morocco, ice from the Arctic circle, and bourbon from
one of the state's finest producers, Woodford Reserve.
Now all they
need to do is serve a $10,000 slice of Derby Pie.
Did you know that you don't have to sit back and just read Rachael's mag or watch her TV shows, you can
actually be in the magazine or guest star on her show?
I
like bourbon and I like beer, and through the years my tastes in both have grown quite rarefied. Sure I drink Jim Beam,
but I'm much more apt to order up a Blanton's. And as for beer, I'll settle for a crisp lager, but I prefer a complex
Belgian any day. Now brewers are combining bourbon and beer to make what sound to me to be some top-flight beers. What
could be better?
These brews are aged in used bourbon barrels for anywhere from three months to a year. The
charred wooden barrels impart flavor (i.e. caramel, vanilla, molasses, etc.) to beer in much the same way they
give Kentucky's signature spirit its distinctive flavor. These so-called beerbons run the gamut from rich, intense
stouts such as Bourbon County Stout
and Founders
Kentucky Breakfast Bourbon Aged Stout to lighter brews, like Kentucky Bourbon Barrel Ale. All I know is
gotta try me some, and right soon.
Burgoo who?
While perhaps a few months late, the LA Times' auto columnist Dan Neil recently offered his 
It's only fitting that the cookbook of the day ties in with the fact that one of the most famous sporting events in the world is going on this afternoon. I'm referring, of course, to the Kentucky Derby, so today's cookbook is the 
The Kentucky Derby, in its 132nd run, takes place this Saturday at Churchill Downs in Kentucky. It's
called the "run for the roses" because of the huge floral wreath that is draped over the winning horse. This
cocktail is called the 
Isaac Mizrahi grabs Rachael's boob on the red carpet! Well, OK, I'm kidding, but you can read 
I
like bourbon and I like beer, and through the years my tastes in both have grown quite rarefied. Sure I drink Jim Beam,
but I'm much more apt to order up a Blanton's. And as for beer, I'll settle for a crisp lager, but I prefer a complex
Belgian any day. Now brewers are combining bourbon and beer to make what sound to me to be some top-flight beers. What
could be better?
DIY Foods: Making homemade sausage
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
