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Posts Tagged ‘Kentucky’

Kentucky Burgoo Recipe

kentucky-burgoo-2Makes about 12 servings

It’s that time of year. It’s Burgoo time. What I mean is: Keeneland is open. Keeneland serves Burgoo. It’s almost Derby Week. Everyone who celebrates Kentucky’s national holiday (the Kentucky Derby, the first Saturday in May) think s Burgoo. (And mint juleps, but that’s another story.) I created this recipe on a snowy day in March. It’s not a quick recipe, but one where you first make a broth using beef, lamb, and dark-meat chicken pieces. Then you cook the vegetables in the broth and add the cooked meat. The two-step process ensures tender meat and nicely cooked vegetables. It’s even better reheated, so feel free to make this recipe ahead, and reheat before serving. Incidentally, if you’ve ever wanted to attend a Burgoo Festival, make plans for September 2009.

1 pound beef shank
1 pound boneless leg of lamb
3 to 3 1/2 pounds chicken legs or thighs
1 tablespoon salt
3 quarts water
2 cups finely chopped onion
4 cloves garlic, minced
3 cups frozen mixed vegetables, or 2 (15-ounce) cans mixed vegetables, drained
One 15-ounce can butter beans, drained
8 ounces frozen sliced okra
2 tablespoons Worcestershire sauce
Generous pinch red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley 

Trim excess fat from beef shank and lamb. Place the beef, lamb, and chicken pieces in a 6-quart Dutch oven. Add salt and water. Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat, partially cover, and simmer for 45 minutes. Remove the chicken pieces to a plate. Partially cover again, and contine to cook over low heat until the beef and lamb are fork-tender, about 1  1/2 more hours. Remove the beef and lamb to the plate with the chicken. Let the broth cool slightly. Strain and measure the broth. Add water if necessary to make 6 cups. Wipe the sides of the oven with a paper towel to remove any remaining skum or foam reside. It’s not pretty to get this stuff in your stew. So wipe it off and save yourself from having to use another pot, or wash this one.

Pour the 6 cups of broth (and perhaps the broth/water mixture) back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, butter beans, okra, Worcestershire sauce, red pepper flakes, salt, and pepper. Bring to a simmer. Meanwhile, remove the chicken meat from the bones and set aside. Cut the beef and lamb into 1-inch pieces and set aside with the chicken, and if necessary refrigerating the meat until the vegetables have cooked for 1  hour. After 1 hour of cooking the vegetables,  stir the chicken and meat pieces into the cooked vegetables. Simmer until heated through. Stir in the parsley, and season to taste with salt and pepper.

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dscf6086These tender, tiny cakes are simple to prepare, and disappear off the platter.

Makes twenty four 2-inch cakes

3/4 cup yellow or white cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup melted butter or canola oil

In a medium bowl stir together the cornmeal, baking powder, baking soda, and salt. Mix together the buttermilk, egg, and melted butter or oil. Add the milk mixture to the cornmeal mixture and stir to combine. Preheat a griddle or non-stick skillet until hot. Using a 1 tablespoon measuring spoon, portion out the batter onto the hot griddle or skillet. Cook until bubbles open up on the surface of the cake and the bottom is golden brown. Working quickly, flip the cakes and continue to cook until the other side golden brown. Keep warm in a 200°F oven if necessary until ready to serve.

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Kentucky Produce

Farm Fresh Produce

It was the perfect weather morning to go to the Farmer’s Market. Around 8 am I took off with my trio of helpers, and we arrived very soon thereafter at the Covington Farmer’s Market in Main Strasse. We scored a bunch of stunning cut sunflowers, cilantro (that hadn’t yet bolted), a few zucchini, green beans, green bell peppers and peaches (from Georgia). Since I really wanted tomatoes, we next drove out to the Boone County Farmer’s Market. The tomatoes were ripe, and according to one farmer, “flying off his table”. I purchased some pink pear, yellow tiny cherry, and smaller red and yellow tomatoes, blackberries, okra, a purple bell pepper and some dwarf perinneals for my garden. We’re having a dinner party tomorrow evening. I can safely say “homegrown” Kentucky produce will shine. Roasted vegetables with fresh mozzarella over rigatoni, fresh bean salad, black bean and corn salsa, and a peach and blackberry crostata are just a few dishes I have in mind.

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