The Kentucky Derby Museum is getting ready for the spring meet by releasing a silver anniversary edition of it's popular cookbook. Now in its seventh printing, the "Kentucky Derby Museum Cookbook" continues to be one of the most popular and beloved books the Kentucky Derby Museum has ever created. This special 25th anniversary edition adds new photography and more fun facts and information to the hundreds of timeless Derby recipes and entertaining tips that have made this cookbook a bestseller for a quarter century.
Churchill Downs executive chef Jo-Jo Doyle and museum spokeswoman Wendy Treinen were on WDRB in the Morning to demonstrate two recipes from the cookbook, which Chef Doyle calls a "Derby winner."
To find out more about the Kentucky Derby Museum click here.
To order the new 25th anniversary cookbook, click here.
Marinated Tomato Cucumber Salad
Courtesy of: Kentucky Derby Museum Cookbook
Serves 6-8
1 English seedless cucumber
4 vine ripe tomatoes
½ red onion
4 tablespoons sherry wine vinegar
¼ cup olive oil
¼ cup fresh basil
¼ cup fresh parsley
1 teaspoon sea salt
Fresh ground pepper, to taste
Slice cucumber and onion and wedge the tomatoes. Finely chop the basil and parsley. Toss vegetables with vinegar, herbs, oil, salt and pepper.
Cajun Blackened Redfish
Courtesy of: Kentucky Derby Museum Cookbook
Serves 6
6 8-oz. redfish fillets
¾ pound butter, melted in heavy skillet
1 tablespoon sweet paprika
2 ½ teaspoons salt
1 teaspoon each, onion-garlic powder and cayenne
¾ teaspoon white pepper
¾ teaspoon black pepper
½ teaspoon thyme and oregano leaves
Coat fish, on both sides, with melted butter. Combine the seasonings of paprika, salt, onion-garlic powders and cayenne, white pepper, black pepper, thyme and oregano leaves. Sprinkle fish with seasoning mix. Transfer to hot skillet. Saute for 2 minutes on each side and serve.
Note: Red snapper can be used in place of redfish.
Serving tip: Serve with a Fume Blanc or a white Zinfandel.
Five Color Frittata
Courtesy of: Kentucky Derby Museum Cookbook
SERVES 1
MICROWAVE
3 cherry tomatoes, cut in eighths
3 medium green onions, including part of green top, sliced thinly
¼ teaspoon salt
1⁄8 teaspoon pepper
¼ teaspoon prepared mustard
1 tablespoon butter
¼ cup chopped green pepper
2 eggs
1 teaspoon water
¼ cup shredded sharp Cheddar cheese
In a small bowl, stir together the cut-up tomatoes, sliced green onions, salt, pepper and mustard. Let topping stand while preparing frittata.
In 7 or 8-inch microwave pie plate, place butter and green pepper. Microwave on high for 2 minutes, until pepper has softened. Meanwhile, in small bowl, whip with a fork the eggs, water and cheese. Add egg mixture to precooked pepper, stirring well to mix all ingredients in pie plate. Microwave on high for 1½ to
2½ minutes more, stirring after 1 minute to push the cooked areas from edges to center. When done, all areas will be set but soft. Egg mixture continues to firm up during brief standing period.
Remove frittata from oven and spoon on tomato topping, spreading evenly over top. Serve hot.
Pimiento Cheese
Courtesy of: Kentucky Derby Museum Cookbook
MAKES 4 CUPS
1 pound sharp Cheddar cheese, grated
2 green onions, finely chopped
1 medium green pepper, diced
1 4-ounce jar pimientos, chopped
½ cup mayonnaise
Mix together all of the ingredients.
Chill for several hours before serving. Serve with thin wheat crackers or corn chips, or as a sandwich spread.
Grits Casserole
Courtesy of: Kentucky Derby Museum Cookbook
1 cup quick grits
4 cups boiling water
1 teaspoon salt
¾ cup grated Cheddar cheese
1 small roll garlic cheese
¼ stick butter
2 eggs
2⁄3 cup milk
Dash Tabasco®
Salt, to taste
Kellogg's Corn Flakes®, buttered, crushed
Paprika
Preheat oven to 350 degrees.
Cook grits in boiling, salted water until done (about 5-7 minutes). Add Cheddar cheese, garlic cheese and butter and stir until melted. Beat eggs with milk, add Tabasco® and salt and mix together with grits mixture. Pour into a well-greased 2-quart casserole and sprinkle with buttered, crushed cornflakes and paprika.
Bake about 45 minutes.
Governor's Egg Casserole
Courtesy of: Kentucky Derby Museum Cookbook
½ cup chopped onion
2 tablespoons butter
2 tablespoons flour
1¼ cups milk
1 cup sharp shredded cheese
6 hard-cooked eggs, sliced or quartered
1½ cups crushed potato chips
10-12 slices of bacon, fried crisp and crumbled
Preheat oven to 350 degrees. Cook onion in butter until tender, but not brown. Blend in flour. Add milk. Cook, stirring constantly until mixture thickens. Add cheese. Stir until melted. Place layer of egg slices in 10 x 6 x 1½-inch baking dish. Cover with half of the cheese sauce, half of the potato chips and half of the bacon. Repeat layer.
Bake about 30 minutes.
Serve this with country ham, bacon, sausage, grits, fresh fruit and hot biscuits.
Fettuccine Casserole
Courtesy of: Kentucky Derby Museum Cookbook
SERVES 12-15
1 16-ounce package fettuccine
24 ounces cottage cheese (cream-style)
8 ounces butter, melted
1 16-ounce package Monterey Jack cheese, grated
½ cup chopped green onions
1⁄3 cup chopped fresh parsley
2 cloves garlic, minced
½ teaspoon Tabasco®
Salt and pepper, to taste
Preheat oven to 350 degrees. Cook noodles in boiling water al dente, then drain. Combine rest of ingredients, reserving half of Monterey Jack cheese. Combine this mixture with noodles. Turn into a buttered 9 x 13-inch casserole. Sprinkle remaining cheese on top. Bake for 40 minutes. Cover the casserole the first half of the cooking time.
