Brown-Forman chef creates Derby dishes - WDRB 41 Louisville News

Brown-Forman chef creates Derby dishes

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Chef Mark Williams from Brown-Forman shares several Derby Dishes on WDRB in the Morning!

Asparagus with Kentucky Country Ham, Poached Eggs, Pecorino Cheese and Woodford Reserve Béarnaise Sauce

Yield: Makes 4 servings


16 large asparagus spears, trimmed and peeled

2 tablespoons extra-virgin olive oil

4 large eggs

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 teaspoons freshly squeezed lemon juice

4 thin slices Kentucky country ham (about 4 ounces total)

½ cup Pecorino Cheese

PreparationPreheat grill to moderate heat. Transfer asparagus to large rimmed baking sheet and drizzle with 4 tablespoons olive oil. Toss to coat. Grill until lightly charred, 5 to 7 minutes. Keep warm. Bring a small pot of water to a low boil, crack eggs and put in water one at a time, keeping water at high simmer/low boil. Cook until whites are set and yolks are at desired consistency, 3-5 minutes. Remove with slotted spoon and drain.While eggs cook, arrange 4 asparagus spears in fan pattern on each of 8 plates. Sprinkle each plate with 1/2 teaspoon salt and 1/4 teaspoon pepper, and then drizzle each with 1 teaspoon lemon juice. Drape 1 slice prosciutto atop asparagus on each plate. Using small offset spatula, carefully remove eggs from pan and place 1 atop each slice prosciutto. Drizzle with remaining 4 tablespoons olive oil and sprinkle with Pecorino cheese and spoon over Woodford Reserve Béarnaise sauce.

Fried Garlic Cheese Grits

Yield: Makes 12 servings


4 1/2 cups water

3 tablespoons unsalted butter

4 garlic cloves, minced

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1 cup coarse stone-ground white grits

½ cup sharp white cheddar cheese

2 cups all-purpose flour

2 large eggs, lightly beaten with 2 tablespoons water

2 cups panko bread crumbs

6 cups vegetable oil

Special equipment: a deep-fat thermometer

PreparationBring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, and then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 20 minutes. Add cheese. Pour grits into a 2 inch deep pan to cool. Chill grits, covered with plastic wrap, until firm, at least 1 hour. Portion grits into desired shapes using a small melon scoop.Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge grits balls in flour, knocking off excess, then dip in egg, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Continue with remaining grits balls.Preheat oven to 175°F. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry grits, stirring gently, until crisp and golden brown, 1 to 2 minutes, and then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep warm in oven until all are done. Serve warm as a side dish or serve with a dipping sauce.

Early Times Mint Julep Chocolate Brownies

12 ounces semisweet chocolate

2 sticks unsalted butter, at room temperature

1 1/3 cups sugar

6 eggs

1 cup cake flour

½ cup Early Times Kentucky Mint Julep Cocktail

½ cup chopped pecan or walnut pieces (optional) Powdered sugar Line a 9-by-13-inch baking pan with parchment or waxed paper. Butter and flour parchment and sides of pan. Chop or break chocolate into small pieces. Melt in a heavy-bottomed saucepan over low heat. Pour into mixer bowl. Cool slightly. Beat butter into warm chocolate. Beat in sugar. Add eggs one at a time. Blend in flour on low speed. Do not over mix. Stir in Early Times Mint Julep Cocktail and nuts. Pour into pan. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Dust with powdered sugar and cut into 20 large brownies.


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