And they're off! - WDRB 41 Louisville News

And they're off!

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Keeneland Race Course is preparing for their spring meet.  The crowds mean preparing plenty of Kentucky cuisine.  Chef Ed Boutilier  handles the kitchen at Turfway Catering.  He shows how to make the track's popular crabcake appetizer and Kentucky Burgoo. 

Keeneland Race Course
4201 Versailles Rd.
Lexington, KY
859-288-4220
800-456-3412
www.keeneland.com 

Spring meet (April 2 through 23)
April 9th
  Music of the Horse Concert
  Maker's Mark Mile (G1)
  Makers Mark Bottle Signing
  Makers Mark Mile, Toyota Blue Grass Double
April 10
  7:00 AM Breakfast with the Works
  Toyota Blue Grass Stakes (G1)

Kentucky Burgoo

Serves 10-12 ppl.

In large stock pot

1 cup each - diced celery, diced carrot, and diced onion
3 pounds stew meat (cubed)
1 tsp. each - ground thyme, ground sage, granulated garlic, and ground oregano.
1-12oz. can dice tomatoes in juice.
3 pounds frozen mixed vegetables.
Should contain: corn, lima beans green beans
1-7oz. can tomato puree.
1-7oz. can tomato sauce
1 pound frozen okra sliced.
1 Tbsp. Beef base
1 tsp. Worcestershire sauce.
1 tsp lemon juice
1 tsp Tabasco
1 cup sherry wine.
1 cup red wine
3 pounds diced potatoes.


Brown stew meat with herbs and garlic. Add remaining ingredients and cover with water. Bring to a boil and reduce to simmer for a minimum of two hours or until ingredients have been tenderized but do not dissolve. Potatoes should be fork tender but hold their shape. Adjust seasoning to taste and thicken if needed with corn starch.

 

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