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Need Authentic KY/Bluegrass Country Recipes Please!

mamachef Sep 27, 2010 08:45 AM

I want to have a before-party for our local "Hardly Strictly Bluegrass" Festival. I want some authentic, KY-specific foods, recipes and suggestions, please!! I've got the juleps covered (though I'm afraid we won't be drinking them out of sterling julep cups), but am a little lost on the rest of it. Can anyone help out? Thanks!

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  1. Lightsuprooms RE: mamachef Sep 27, 2010 08:47 AM

    Do you want Ky country or Ky upscale? there is Burgoo, Hot Browns, beef with Henry Bain Sauce, Pimento cheese sandwiches or Jezabel sauce?

    5 Replies
    1. re: Lightsuprooms
      Lightsuprooms RE: Lightsuprooms Sep 27, 2010 09:09 AM

      http://www.mountain-breeze.com/kitche...

      Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef.
      Ingredients:
      •1 beef tenderloin
      •1 cup Major Grey's chutney
      •2 oz pickled walnuts, optional
      •1 cup ketchup
      •2/3 cup A-1 sauce
      •1/4 cup Worchestershire
      •3/4 cup Chili sauce
      •dash Tabasco
      Preparation:
      Grill tenderloin to desired temperature. Slice and serve hot or cold.
      Whisk chutney and walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.

      Corn Pudding Recipe
      Back

      Ingredients:
      1 stick butter, melted
      2 eggs, beaten
      1 package Jiffy corn muffin mix
      1 can whole kernel corn, drained
      1 can creamed style corn
      Preparation:
      Pour melted butter in the bottom of a greased casserole dish.
      Mix rest of ingredients together and pour on top of butter.
      Bake at 350 degrees for 30-45 minutes.

      Benedictine Spread
      1 8 oz. package cream cheese, softened
      1 tablespoon mayonnaise
      3 tablespoons grated cucumber, drained well with paper towel
      1 teaspoon finely chopped green onions with tops
      1 drop green food coloring

      Blend all ingredients together and mix well.

      Yield: 10 to 12 servings
      Note: Serve as dip or use as spread for finger sandwiches

      1. re: Lightsuprooms
        mamachef RE: Lightsuprooms Sep 27, 2010 09:33 AM

        Beautiful. Thank you. Exactly what I needed. I'm thinking finger-foods now, with a tenderloin and Henry Bain sauce for entree....like the corn pudding too.

      2. re: Lightsuprooms
        mamachef RE: Lightsuprooms Sep 27, 2010 09:31 AM

        I'm thinking Jezebel sauce, and countrystyle.

        1. re: mamachef
          Lightsuprooms RE: mamachef Sep 27, 2010 09:36 AM

          Personally I love Jezebel sauce on a block of cream cheese and serve with crackers... you could also make app size hot browns.... I may have a recipe for that

          Ingredients
          1 teaspoon chicken bouillon granules
          1/4 cup boiling water
          3 tablespoons butter
          2 tablespoons all-purpose flour
          3/4 cup half-and-half cream
          1 cup (4 ounces) shredded Swiss cheese
          18 slices snack rye bread
          6 ounces sliced deli turkey
          1 small onion, thinly sliced and separated into rings
          5 bacon strips, cooked and crumbled
          2 tablespoons minced fresh parsley
          Directions
          In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat.
          Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.

          1. re: Lightsuprooms
            mamachef RE: Lightsuprooms Sep 27, 2010 10:02 AM

            Love this idea, of the minis. Question, though: doesn't the original HBS have a slice of tomato?

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