- Chef Jesse Jones heals the sick with food.
- If Dogs Ran the World: chapters 22,23,24
- Eezy Peezy Mac and Cheese: No Muss, No Fuss. Just Dump it in and Yum!
- Spring Radish Sandwiches with Butter and Sea Salt
- If Dogs Ran the World: Chapters 21 – 22 The Greater Yucatan Dog Rescue Begins
- Little Flower Candy Co.’s Christine Moore has a new book. Little Flower Baking. Yum!
- If Dogs Ran the World: Chapters 19 – 20 Staging a Jail Break for the Dogs in the Pound
- Warm Beet Salad on a Bed of Beet Greens
- Aldi Comes to America: Quality foodstuffs, Great Prices. Reasonable size portions, and the store itself
- Tell Congress: We deserve to know. Label GMO Food!
Kentucky Derby Winner 2015 American Pharoah
American Pharoah reigns supreme at the 2015 Kentucky Derby!
The 2-year-old champion ridden by Victor Espinoza beat out the field of 18 before a record crowd of 170,513 at Churchill Downs on Saturday, capping the two-week-long festival featuring bizarre hats, fancy dining and powerful thoroughbreds.
The speedy colt American Pharoah, ridden by jockey Victor Espinoza, was the favorite heading into the 141st running of The Derby, with odds of 5-2. American Pharoah had won his past four races, and it was Espinoza who rode California Chrome to victory in 2014.
Experts’ second-favorite horse was Dortmund, with odds of 3-1. Both horses were trained by the Hall of Fame inductee Bob Baffert, who had won The Derby three times before.
Dortmund set the pace at the start, closely followed by Carpe Diem and American Pharoah. Firing Line made a gain, and then American Pharoah broke free, crossing the finish line first after the 1.25 mile race, securing a $2 million guaranteed minimum purse.
OK. I admit it. You are getting this great recipe AFTER the Kentucky Derby. It’s a great traditional Kentucky recipe for a stew served at Kentucky Derby parties, but let me tell you. It’s worth knowing. Even if the Derby has passed into history for another year. What was that winning horse’s name? “American Pharaoh“. Believe me. Once you taste the state dish of Kentucky, you’ll be saying yes to another bowl too. Only you’ll mean another bowl of this nourishing stew.
A first cousin to Virginia Brunswick stew, the origins of this dish are lost in the mists of time. Some say it’s a cousin to the French “Ragout”. Others say it’s a shortening or the word “barbecue”, but whatever. Make this lovely rich stew that starts off by combining several meats in a pot to boil together, and you’ll be hooked. this is a stew to keep in your repertoire. Like a lot of traditional foods, its a mix of lovely lean meats, a variety of fresh and preserved vegetables, and the most basic sensible seasonings. And by my lights, that’ s a winner. Even a Kentucky Derby Winner. Let’s hear it for the Burgoo. First Place. Triple Crown. Pass your bowl. I’ll have another, thank you very much. And what’s left over, you can serve again, or even freeze.
Yes. here’s To Kentucky’s state dish, the Burgoo. Long may it reign and not just in its old Kentucky home. And congratulations to American Pharoah who won the 2015 Kentucky Derby. That was quite a thrilling race.
Kentucky Derby Burgoo
roadkill of your choice: rabbit, squirrel, pheasant, armadillo, possom, coon (optional)
1 piece pork sausage (kielbasa or Italian sweet)
4 slices bacon, chopped
1 beef chuck steak, about 2 pounds
1 (3-4-pound) chicken
8 quarts cold water
12 small red potatoes
2 large yellow onions, chopped
4 large carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
2 cups chopped cabbage
1 28 oz. can crushed tomatoes
2 cups whole corn, fresh cut from the cob, frozen or canned
2 pods red pepper
2 cups diced okra
1/2 cup chopped parsley
2 cups fresh or frozen lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Sea Salt and freshly cracked black pepper
Tabasco to taste
1/2 cupWorcestershire sauce
1. Put the meats a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 1 hour.
2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 2-3 hours.
4. Season to taste with the salt, pepper, Tabasco, and Worcestershire sauce.