Category Archives: Recipes

Mint Julep Recipe

Recipe courtesy of Bill Samuels at Maker's Mark. 1 Bottle of Premium Bourbon WhiskeyFresh mintWater, preferably distilled or springGranulated sugarGarnish with mint sprigs and powdered sugar To prepare the mint extract, take fresh mint and remove the leaves smaller than a dime. Wash, pat dry, and put 40 leaves in a mixing bowl and cover…

Uncle John’s oven-baked, grilled-tasting Baby Back Ribs

Taste of Kentucky owner John Hassmann likes his ribs "with a bit of spice" so he tends to cover the entire surface with spice rub. But you may choose just to sprinkle. His homemade spice rub is fairly spicy, so use less if you're sensitive. 4 pounds (or so) baby back ribs⅓ cup (or so)…

Uncle John’s Spice Rub

This reasonably spicy rub is good on grilled foods, including brisket, chicken, flank steak, ribs, etc. Especially great for beer-can chicken. If you're not sure you want a hot spice rub, cut the cayenne in half to 1 teaspoon. ¾ cup paprika (Hungarian paprika is most flavorful)¼ cup ground black pepper¼ cup salt¼ cup sugar2…

Sweet Tea

On a hot summer day nothing tastes better than a glass of sweet tea. You don't have to be specific about the ice; sweet tea means iced tea with lots of sugar. There's a fine line between sweet and extra sweet tea, and not everyone can make that perfect pitcher. "It's an art," said former…

Jonathan’s Kentucky Hot Slaw

Jonathan Lundy, chef/owner of Jonathan at Gratz Park in Lexington, has redefined regional cuisine. His restaurant has what he calls "a Southern backbone with influences from all over." While dining at a restaurant in Northern Kentucky, Lundy was inspired to create Kentucky hot slaw. "They had something similar to this, and I was intrigued by…

Savory Feta Cheese Log with Toasted Walnuts and Olives

1 8oz package feta cheese, crumbled4 oz cream cheese, softened 1 small garlic clove, minced 2 Tbls extra virgin olive oil ½ cup chopped ripe olives 2 Tbls sliced green onions ½ cup chopped walnuts ⅓ cup chopped parsleyMix feta cheese, cream cheese, garlic, and oil with electric mixer on medium speed until blended. Add…

Hot Brown

4 tablespoons butter½ cup all purpose flour4 cups milk½ cup grated Cheddar cheese1½ cups grated Parmesan cheese, divided½ teaspoon salt1 teaspoon Worcestershire sauce2 pounds cooked sliced turkey16 slices toast, trimmed8 tomato slices16 slices bacon, trimmed Melt the butter; add the flour and stir well. Add the milk, Cheddar cheese, ½ cup of the Parmesan cheese,…

California Succotash with Dill and Savory

2 cups lima beans, fresh4 ears corn, boiled3 Tbsp. butter¼ cup almonds, slivered¼ cup black olives, chopped1 Tbsp. dill, chopped½ tsp. savory, mincedCook lima beans in small amount of boiling water 10 minutes; add corn, cut from ears. Cook 10 minutes longer. Melt 3 tablespoons butter, add almonds and brown lightly. Add browned almonds, olives,…

Honey and Basil Chicken

1 cup red wine or basil vinegar3 Tbsp. Dijon mustard2 Tbsp. soy sauce3 Tbsp. honey3 Tbsp. fresh basil, chopped¼ cup fresh thyme, choppedFreshly ground black pepper4 boneless, skinless chicken breast halvesRiceIn a shallow glass baking dish, mix the vinegar, mustard, soy sauce, honey, basil, thyme, and pepper. Add the chicken and turn to coat all…

White Pillars Bed and Breakfast Pumpkin Crunch

White Pillars Bed and Breakfast in Russell Springs, Kentucky, is located in a traditional southern home built in 1876 and its recipe for Pumpkin Crunch is a favorite of many. Soon after the release of my cookbook Kentucky's Best — Fifty Years of Great Recipes, I was asked to do a guest cooking spot on…