Monday, December 9 2013 4:12 PM EST2013-12-09 21:12:19 GMT
Louisville, Ky (WDRB) Flyers are up in Nelson and Hardin counties to find Bella who has been missing for more than two weeks and the reward is a car. People have been searching for 3-year-old Golden RetrieverMore >>
Golden Retriever named "Bella" has been missing for more than two weeks.More >>
Tuesday, December 10 2013 12:09 PM EST2013-12-10 17:09:14 GMT
LOUISVILLE, Ky. (WDRB) -- This can't be good. The New York Times reports this morning that a group of Kentucky mothers, bent on getting basketball scholarships for their sons, has teamed with a productionMore >>
The New York Times reports that a group of Kentucky women is trying to pitch a new reality series: "Real Basketball Moms of Kentucky."More >>
Follow the WDRB Newsroom, Reporters and Anchors.More >>
Tweets from the WDRB Newsroom, Reporters and Anchors.More >>
The Kentucky Derby is a time for big hats, big bets and the Mint Julep. But what if you're tired of the same old Derby party drink each year? Tim Laird has the solution and will show us his tasty alternative.
In a shaker with ice, add: 2 ounces Woodford Reserve® bourbon 1 ounce mint simple syrup* ½ ounce peach puree 1 ounce water Shake and strain into rocks glass with crushed ice Garnish with mint sprig and optional peach slice
To make the mint simple syrup: In a saucepan, combine 1 part water and 1 part sugar. Bring to a boil, stirring to dissolve the sugar. When the water is clear and the sugar is dissolved, remove from heat and stir in 1 part mint leaves. Let steep for 20 minutes. Strain into a glass container and store in the refrigerator.
Bourbon Pork Tenderloin Sandwiches
¼ cup Woodford Reserve Bourbon ¼ cup soy sauce ¼ cup brown sugar, packed 3 cloves garlic, minced ¼ cup Dijon mustard 1 teaspoon fresh ginger, minced or ¼ teaspoon powdered ginger 1 teaspoon Worcestershire sauce ¼ cup vegetable oil 2 1-pound pork tenderloins Dijon mustard Slider buns Bourbon smoked paprika
Combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce and vegetable oil in a large bowl. Whisk until brown sugar has dissolved. Set aside ½ cup for basting. Place marinade and pork tenderloins in a zip-top plastic bag and place in the refrigerator overnight. Bring to room temperature. Grill at medium-high or bake at 350 for approximately 15-25 minutes. Baste often while cooking. Pork should reach 165 degrees internally.
Slice and serve on slider buns with Dijon mustard and a sprinkle of bourbon smoked paprika. Serves 10 - 12.