CINCO DE MAYO RECIPES ARE HERE!!!

THE KENTUCKY HOT BROWN

L*Derby Collection-4 oz butter 4 oz all-purpose flour 32 oz heavy cream 1 cup Pecorino Romano cheese, plus 2 TB for garnish Salt and black pepper, to taste 28 oz sliced roasted Turkey breast 4 slices Texas Toast, crust trimmed and toasted 8 slices crispy Bacon 4 Roma tomatoes,sliced Paprika Fresh parsley,chopped In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick Roux. Continue to cook Roux for 2 min. over med-low heat, stirring frequently. Whisk heavy cream into the Roux and cook over medium heat until the cream begins to simmer, about 2-3 min. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste. *For each Hot Brown, place one slice of toast in an oven-safe dish large enough to hold the toast and cover with 7 oz of Turkey. Take the sliced Roma tomatoes and place them alongside the base of Turkey and toast. Next, pour 1/4 of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish into oven on broiler setting until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy Bacon on top,  sprinkle with paprika and parsley, and serve immediately. Yield: 4 servings (Source: Timothy Grayson-Spokesman-Review)  Variation: The Hot Brown burger- Make 1/4 lb lean ground beef patties and proceed to cook them by adding  Worcestershire sauce to the patties for additional flavor. Grill hamburger buns and place Mornay sauce on hamburger bun, add Roma tomatoes and Bacon to Burger and additional Mornay sauce for desired flavor. YUM!!! (Source: The Food Network)

Chef Tim's Spicy Oven Fried Chicken

*Derby collection- 2 lbs chicken pieces 2 TB salt 1 TB freshly ground pepper 1 quart buttermilk 1 TB Tabasco sauce 2 cups finely crushed cornflakes 1 teaspoon Cajun seasoning 1 teaspoon dried parsley flakes 4 TB melted butter *Place chicken in glass bowl and cover with 1 TB salt, buttermilk and Tabasco sauce and refrigerate overnight. The next day, place in colander and drain, then coat with corn flake crumbs mixed with Cajun seasoning,pepper, remaining salt and parsley flakes. Preheat oven to 350 degrees. Line a 9-by-13-inch baking dish with foil and spray with nonstick cooking spray. Place coated chicken in the prepared baking dish. Drizzle with melted butter and bake for 1 hour,or until the internal meat registers 165 degrees on an instant-read thermometer.YIELD: 6 servings (Source: Timothy Grayson-Spokesman Review)

Church Picnic Deviled Eggs

*Derby collection-6 eggs. hard cooked and peeled 1/4 cup mayonnaise 1 teaspoon yellow mustard 1 TB sweet pickle relish 3/4 teaspoon white wine vinegar or dill pickle juice 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 TB finely chopped sun-dried tomatoes (optional) smoked paprika 4 pieces of crisped cooked apple wood smoked Bacon (optional) Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.Mash yolks with fork then stir in mayonaise, mustard, relish and vinegar. Season with salt and black pepper. You can add sun-dried tomatoes if desired for a more upscale look. Mash and stir all ingredients together well. Spoon or pipe with a pastry bag and tip a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika.Another option is to top with a small piece of crispy cooked Bacon. Serve immediately or refrigerate until ready to serve. YIELD: 6 servings,2 each (Source: Spokesman Review)

DERBY MINT JULIP

*Derby Collection-Adults only version, 100,000 of these will be sold at the derby. *2 cups sugar 2 cups water Fresh mint sprigs Crushed ice 2 oz Kentucky Bourbon per julep Make simple syrup by boiling sugar and water together for 5 min. Cool and place in a covered container with 8-10 sprigs of fresh mint,then refrigerate overnight. Make one julep at a time by filling a julep cup or small rocks glass with crushed ice, adding 1 TB mint syrup and 2 oz Kentucky Bourbon. Stir. Garnish with fresh mint. (Source: chef Timothy Grayson-Spokesman Review)

BURGOO

*Derby Collection- 1 lb mixed meat (beef,lamb, pork, chicken or game) cut into medium cubes 2 TB all-purpose flour 2 TB olive oil 1 large onion diced 1 stalk celery,diced 2 large carrots peeled,diced 1 small green pepper,diced 1/2 gallon chicken stock 1/2 gallon beef stock 1 oz Worcestershire sauce 1 cup tomatoes,diced 1 large peeled Russett potato,diced 1/4 cup peas 1 cup cooking sherry 1/2 cup cut okra(optional) 1/4 cup lima beans or shelled edamame beans 1/2 cup yellow cut corn 2 tsps garlic,minced Salt and pepper to taste In a Dutch oven or heavy large soup pot, brown meat with oil and flour over med-high heat. Then add onions,celery,carrots,and peppers and saute for an additional 4 min. Then add all remaining ingredients,bring to a boil and reduce to low heat and simmer for 2 more hours. Skim the top of the pot as needed. Serve with rice and cornbread. YIELD: 6 servings (Source: Spokesman Review)

RUN FOR THE ROSES DERBY PIE

Derby Collection-2 eggs,slightly beaten 1 cup sugar 1/2 cup butter,melted 4 TB Kentucky bourbon 1/4 cup cornstarch 1 cup chopped pecans or walnuts 1 cup semisweet chocolate chips Combine the eggs, sugar, melted butter and bourbon. Add the cornstarch to the mixture,blending in slowly. Stir in pecans and chocolate chips. Pour into an unbaked 9-inch pie shell. Score with fork. Bake in preheated 350-degree oven for approx. 45 min.Yield: 8 servings (Source: chef Timothy Grayson-Spokesman Review)