Bobby's Culinary Adventure

Southern Decadence in Louisville, Kentucky

This past January I flew out to Louisville, Kentucky to visit my mom and my brother and sister. I love to visit my family when time allows. This last trip to Louisville, I decided to look into some famous regional foods. Louisville has a vastly huge city area and has many, many food offerings. However, I have decided to only include two of the most famous and decadent food items in this post.

First up is the famous “Hot Brown Sandwich”, which was created at the Brown Hotel. In a few words, this is one of the most decadent sandwiches that you can possibly have.

Hot Brown Sandwich

When Fred K. Schmidt created the Hot Brown in 1926, its sliced roast turkey was a rarity, as the turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and hickory cured thickly sliced bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant.

The dish is a local specialty and favorite of the Louisville area, and it is very popular throughout Kentucky. It was long unavailable at its point of origin, as the Brown Hotel was shut down from 1971 to 1985.

Derby Pie

Derby pie is a pastry that was created at the Melrose Inn of Prospect, Kentucky, and is often associated with the Kentucky Derby. The pie consists of walnuts or pecans and chocolate and Kentucky Bourbon (more about that in a moment). Also, other popular additions include butterscotch, caramel and other kinds of nuts. * Note: If you ever include a similar recipe in a cookbook, you can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." So with that legality out of the way, see the recipe below for "Kentucky Derby Chocolate Walnut Pie".

Let’s Talk Bourbon

What do you think of when you hear the word Bourbon? Does it conjure up visions of the Old South, with a Kentucky Colonel sitting out on the veranda sipping the potent liquid while watching debutantes play wistfully beneath moss-covered oaks? Oh, get real! Yes, Bourbon Whiskey definitely has its roots in Kentucky.

What exactly is Bourbon? Bourbon is a type of American whiskey – a barrel-aged distilled spirit made primarily from corn. The name of the spirit derives from its historical association with an area known as Old Bourbon, around what is now Bourbon County, Kentucky (which, in turn, was named after the French House of Bourbon royal family). It has been produced since the 18th century. While it may be made anywhere in the United States, it is strongly associated with the American South in general, and Kentucky in particular. Bourbon is served straight, diluted with water, over ice cubes, or mixed with soda and into cocktails, including the Manhattan, the Old Fashioned, and the iconic mint julep. It is also used in cooking. Boy oh boy is it ever used in cooking!

Bourbon is NOT allowed to be called Bourbon unless is follows these stringent requirements.

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for U.S. consumption must be:

♦ made from a grain mixture that is at least 51% corn;

♦ aged in new, charred-oak barrels;

♦ distilled to no more than 160 (U.S.) proof (80% alcohol by volume);

♦ entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume); be

♦bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume).

Bourbon has no minimum specified duration for its aging period, but it must be aged at least briefly.

Bourbon that meets the above requirements has been aged for a minimum of two years, and does not have added coloring, flavoring, or other spirits may (but is not required to) be called straight bourbon.

Bourbon that is labeled as straight that has been aged under four years must be labeled with the duration of its aging.

Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a bourbon that is labeled as blended, as neutral-grain spirits are not considered whiskey under the regulations and are not required to be aged at all).

Bourbon that is labeled blended (or as ‘a blend’) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); but at least 51% of the product must be straight bourbon. THANKS, WIKIPEDIA!

O.K. I know this has been a bit technical, but it is necessary to know this information to truly understand what bourbon is all about.

"Kentucky Bourbon Chocolate Walnut Pie"

Kentucky bourbon chocolate walnut pie is traditionally served at the annual Kentucky Derby Horse race. This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years.

Makes 1 Kentucky Bourbon Chocolate Walnut Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

1/2 cup flour
1 cup of sugar
2 eggs, beaten
1/2 cup melted butter
2 tablespoons Kentucky bourbon
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 ready-made pie crust

Preparation:

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes. Let cool before slicing.

So, for now, I will conclude this conclude this entry. The next entry will be my tour through my favorite bourbon distillery Maker’s Mark Bourbon! If you have a suggestion or request, please click here.

All the best to you and those you hold dear, and only the best on your table! Until next time, I remain yours, Bobby.