Submitted by DDW associate Edie Nixon, this is a common sauce served with beef in Kentucky during the Kentucky Derby season. This favorite of Louisville, Kentucky, USA, was originated by Henry Bain, the headwaiter at Louisville’s Pendennis Club. This is excellent as a sauce topping with beef tenderloin or any other beef dish. Henry Bain Sauce is traditionally served at both Kentucky Derby and Christmas along with other special occasions such as weddings.

A delicious topping over beef and other game meats, Henry Bain Sauce is easy to make and is a regional and holiday favorite food in Louisville, Kentucky and surrounding areas.

Ingredients:

12 ounces chutney
1/2 bottle pickled walnuts
14 ounces ketchup
10 ounces steak sauce
10 ounces Worcestershire Sauce
12 ounces chili sauce
Hot pepper sauce to taste

Directions
Mix and pulse chutney with walnuts in a blender or food processor
Mix well with other ingredients
Store in sterilized jars

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A refreshing favorite beverage in the Southern United States on hot summer days is sweet Southern iced tea. This cool drink is easy to make and has enough flavor and sweetness to make you want a second glass! Perfect for relaxing on the porch, cooling down indoors, celebrating the Kentucky Derby or enjoying time with friends and family. Goes well when paired with several of our other recipes.

The following recipe is from Food.com and is enjoyed by several DDW associates who live in the United States:

Ingredients:
6 regular tea bags
1/8 teaspoon baking soda
2 cups boiling water
1 1/2-2 cups sugar
6 cups cold water

Directions:
In a large glass measuring cup, place the tea bags and add the baking soda.
Pour the boiling water over the tea bags.
Cover and steep for 15 minutes.
Take out the tea bags and do not squeeze them.
Pour the tea mixture into a 2-quart pitcher; add the sugar.
Stir until the sugar is dissolved.
Add in the cold water.
Let cool; chill in the refrigerator and serve over ice.

Enjoy!

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This is a regional favorite that is enjoyed by many North American DDW associates throughout various times of the year. (Click here to view an Ohio Valley chili recipe submitted by Elaine Gravatte) Basketball rules March in the Bluegrass State of Kentucky, regardless of college team alliance. This recipe works well for the colder basketball months in Kentucky and surrounding areas and features a regional spaghetti that typically isn’t found in other regional chilis.

This zesty chili goes by many names, including “Kentucky Chili,” “March Madness Chili” and even “Hoosier Chili” (for those who live in Kentucky’s neighboring state of Indiana). This chili recipe is perfect for family dinners, lunches or parties during the “March Madness” college basketball season — which is a local time of excitement throughout the state of Kentucky. You may also serve this at a Kentucky Derby themed party.

The following recipe was submitted by DDW associate Gil Wentzel, who lives in Louisville, KY, USA. Gil frequently serves this recipe during “March Madness” tournaments each year, when he is cheering on the Louisville Cardinals. Chili is also enjoyed by DDW associates Elaine Gravatte, Graham Merryweather, Brittany Thompson (vegetarian chili version) and others during the springtime and winter seasons.

Ingredients
8 ounces thin spaghetti
1 lb hamburger
1 teaspoon dried minced onion
14 ounces canned tomato sauce
14 ounces canned diced tomatoes
14 ounces canned chili hot mama beans
One packet of chili seasoning (chili powder and other seasonings)
Cheese (to taste)

Directions
Boil water and make 8 ounces of thin spaghetti
Brown one pound of hamburger in the largest skillet
Add dried minced onion and pepper for seasoning
When hamburger is brown throughout, drain and add the next four ingredients
Mix together in a large skillet
Heat to desired temperature
Put spaghetti in a bowl
Add chili and optional cheese topping, to taste
Enjoy!

Tips from Gil:

“This recipe can be doubled for lots of leftovers if your team continues winning in the [March Madness] tournaments.”

Tips from Graham:

The recommended drink with this dish is your favorite pale lager or beer.

This unique recipe, which was submitted by DDW associate Edie Nixon, is a personal favorite and a great way to spice up a traditional meal. This is perfect for dinner, lunch, parties, holidays, or Kentucky Derby celebrations.

To learn more about how DDW Caramel Color is used in colas and other food and beverage products, visit caramel.com.

Ingredients
5 to 7 lb ham
1 cup brown sugar
1 1/2 cups of your favorite cola or soda product
1 cup crushed pineapple (optional, but adds flavor)

Directions
Preheat oven to 450 degrees
Wash ham thoroughly
Rub top side with brown sugar
Pour cola (soda) over ham
Pour crushed pineapple over ham
Bake at 450 degrees for three hours

The Ohio Valley is known for its chili. Several recipes originated in Cincinnati and are enjoyed as far away as Louisville, Kentucky and beyond. With the perfect combination of spices, this is a heavy & hearty recipe that will keep you warm on a cold winter day.

Chili is popular throughout the Ohio Valley and the Southern United States, but Cincinnati style chili is very different from other styles, such as Texas style chili, in that it has Greek origins. Cinnamon and clove flavors, or even cocoa powder, are added to provide extra flavor. The chili is traditionally served the following ways:

• either over cooked spaghetti topped with shredded cheddar cheese (making it a “three way”);
• over cooked spaghetti topped with shredded cheddar cheese, onions and beans (making it a “five way”);
• or over a hot dog in a bun, slathered with mustard and onions, and topped with shredded cheese (the “Skyline chili dog”)

This recipe was submitted by DDW associate (and Cincinnati, Ohio, native) Elaine Gravatte. It serves six people. Ohio Valley Chili is perfect for dinner, lunch, or late night snacking — and is a familiar favorite for anyone who grew up in the Ohio Valley. In Cincinnati, you will commonly see this chili being served at Cincinnati Reds baseball games, Bengals American football games, and more. It’s a truly regional food for Cincinnati, Ohio.

You’ll notice that the recipe takes a bit longer to make than most other chilis (including a necessary overnight refrigeration) but the added flavor makes it well worth the wait!

Ingredients:
1 quart cold water
1 lb. ground beef
2 cups (1 16 oz can) crushed tomatoes, preferably without salt added
2 yellow onions, finely diced
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chili powder
1 teaspoon cayenne powder
1 teaspoon ground cumin
2 tablespoons cider vinegar
1 whole bay leaf
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 1/2 teaspoon salt

Directions:
Add beef and water to 4-quart pot
Bring to a simmer while stirring and breaking up the ground beef until it is in very small pieces
Simmer for 30 minutes
Add the remaining ingredients
Simmer on low, uncovered, for 3 hours.
Add water as needed if the chili becomes too thick (it should remain thin like a soup, not like a chowder or traditional chili)
Remove bay leaf and refrigerate the chili overnight
Remove the layer of fat from the top the next day before reheating and serving

Tips from Elaine:

This is a personal favorite of DDW associate Elaine Gravatte, and a regional food Ohio, Kentucky and surrounding areas. Elaine says: “The secrets to this recipe are the long, slow cooking and the overnight refrigeration, which allow for all the excess fat to be removed from the top (thus keeping the grease to a minimum).”

This recipe for lemon bread, which comes from the Shaker Village of Pleasant Hill, KY, is a regional favorite. DDW associate Elaine Gravatte submitted this recipe, which she received from her mother. This recipe makes one large loaf or two small loaves — and is perfect for any Ketnucky Derby party.

Bread Ingredients
1/3 cup shortening
1 cup granulated sugar
2 eggs
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Grated rind of 1 lemon
1/2 cup chopped nuts (optional)

Glaze Ingredients:
1/3 cup granulated sugar
Juice of 1 lemon

Directions
Preheat oven to 350 degrees
Beat together shortening and sugar until light and fluffy
Add eggs one at a time, beating well after each one
Sift dry ingredients and add alternately with milk to sugar mixture
Add lemon rind and nuts
Turn into one large loaf pan or two small ones
Bake at 350 degrees for about 60 minutes
While baking, mix together 1/3 cup of sugar and juice of one lemon
Pour over bread immediately after removing from oven

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This cheesy Southern recipe is a favorite of several DDW associates, including Elaine Gravatte, Campbell Barnum and Brittany Thompson. Kentucky Cheese Grits are a slight twist on a traditional southern United States dish. This can also be used as a polenta. The cheese is optional, but makes the grits taste oh-so-good!

Kentucky Cheese Grits are typically served in the South for a “brunch” (heavy meal combining breakfast and lunch foods) and can be served with bacon, eggs, biscuits, pancakes, etc. The following recipe for Kentucky Cheese Grits serves 8 and is perfect for any Kentucky Derby themed party — or as a side dish with breakfast or brunch!

Ingredients
1 quart milk (2% or full fat)
1 cup quick cooking grits (OR 1 cup of white cornmeal)
Extra grits or cornmeal to add if needed
8 ounces of Gruyere cheese, grated or shredded
1/2 cup fresh Parmesan cheese, grated
1 1/2 sticks of butter (3/4 cup) or more, if needed
Salt and Pepper to taste
One (1) 9×13 inch glass baking dish

Directions
Preheat oven at 375 degrees
Boil milk gently over medium heat
Add grits gradually, stirring constantly to avoid lumps
Once incorporated, add 1/2 cup (1 stick) butter, Gruyere cheese, salt and pepper
Pour mixture into a well-buttered glass baking dish (9 inches by 13 inches is best) to form a shallow layer
Slice small pats of butter all over the top of the grits and sprinkle with Parmesan cheese
Bake at 375 degrees for thirty minutes or until cheese on top is lightly browned

Tips:
“You can make this recipe ahead of time and keep in the refrigerator — just put it in the oven and add a few minutes to the baking time if straight from the cold,” Elaine says. “My favorite way to serve is with barbecued shrimp for dinner — low country style. My mom would make these grits with breakfast casserole and homemade coffee cake for Christmas Eve brunch.”

Campbell enjoys Kentucky Cheese Grits as a favorite Kentucky Derby Day food.

Brittany enjoys them for breakfast — and also recommends trying them without the cheese and substituting sugar and butter instead of salt and pepper for a sweet treat along with a cold glass of chocolate milk.

Whatever way you enjoy your grits, they’re sure to become a family favorite!

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What happens when two holiday or other event celebrations fall on the same day? Creative & delicious food fusions, that’s what! In 2012, the Kentucky Derby falls on May 5th, or Cinco de Mayo. For those who would like to celebrate both, we’ve got the perfect solution: a frosty mint julep margarita!

This recipe was submitted by DDW associate Judy Golliher, after she saw a similar one on Cooking.com:

Ingredients
2 limes, each cut into 16 pieces
2 teaspoons superfine sugar
10 fresh mint leaves
2 ounces bourbon
1 ounce orange liqueur
1/4 cup seltzer

Directions via Cooking.com:
Place the limes in a cocktail shaker.
Sprinkle with the sugar and add the mint leaves.
Muddle well, making sure the juice is really extracted from the limes and the sugar dissolves.
Add the bourbon and orange liqueur.
Add a couple of ice cubes, cover and shake well.
Strain.
Can be served over ice or straight.
Top with seltzer.

Tips:

Usin bourbon, orange liqueur, mint, sugar and lime, this delicious Derby de Mayo Mint Julep Margarita goes great with traditional Kentucky Derby dishes or Mexican cuisine. We recommend pairing it with fresh guacamole and chips or with our Black Bean Corn Salsa recipe.

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This homemade chicken enchilada recipe is a personal favorite of DDW Application Scientist Glen Dreher. It’s perfect for dinnertime, or for a Cinco de Mayo celebration!

Ingredients
1 poblano chili
2 to 3 chilies to taste
1 medium onion, rough chopped
Oil
Salt and pepper
2 cans of black beans
Cilantro rough chopped (small handful)
Corn tortillas
Queso blanco, shredded
1 1/2 tablespoons chili powder
1 tablespoon cumin
1/2 chicken skinned
Sour Cream
Fresh guacamole
Salsa
One 9″x13″ baking pan

Directions
Roast poblano chili and other chilies on the grill until the skins are slightly blackened and sweat off the skins.
Chop into thin strips and put aside
Saute onion with a little oil over medium high heat until it starts to caramelize
Reduce heat to medium low and add roasted chilies
Lightly season with salt and pepper
Cover and let cook for four minutes
Add chicken pieces to the onion and chilies and saute on all sides until browned
Add 1/2 cup of water, cumin, chili powder and black beans and simmer for 1/2 hour
Remove chicken and dice into strips, then return to pan
Fill tortillas iwth chicken, bean mixture with a little cilantro and Queso Blanco.
Roll the tortilla and put end side down ina 9″ x 13″ baking pan
Continue until all tortillas form a layer in the pan
Scoop remaining chicken bean mixture, queso blanco, and cilantro on the top
Bake at 350 degrees for 1/2 hour until bubbly
Serve with sour cream, fresh guacamole or your favorite salsa

Tips from Glen Dreher:

“Depending upon my heat desire, I use jalapeno or serrano chilies with the poblano,” Glen says. “You can use a mixture of white and dark meat chicken pieces or just chicken breasts.”

Black Bean Corn Salsa is a healthy, delicious appetizer that’s perfect for parties — or for enjoying during Cinco de Mayo. Black Bean Corn Salsa is a delicious summer dish, is vegetarian and is always a hit at any party!

The following recipe was submitted by a DDW associate as a personal favorite, and serves 6 to 8 people.

Ingredients
3 cans (15 oz.) Black Beans, drained and rinsed
1 box (10 oz.) frozen yellow corn, thawed and drained
1 sweet red pepper, seeded, cored and chopped
1 can (2 oz.) chopped green chilies, drained
1 medium red onion, peeled and diced
1 small clove garlic, finely minced
1/3 cup chopped fresh cilantro
1/4 cup vegetable oil
Juice from 1 lime (about 1/4 cup)
2 teaspoons Balsamic vinegar
2 teaspoons Sherry wine vinegar
1/2 teaspoon Tabasco sauce or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 small head leaf lettuce, washed and chilled
1 lime, cut in wedges for garnishing

Directions
In a large bowl, mix the black beans, corn, red pepper, chillies, onion, garlic and cilantro
In a small bowl, combine the vegetable oil, lime juice, vinegars, Tabasco or hot sauce, cumin and salt; blend ingredients well and add to the larger vegetable bowl
Cover and let the flavors blend for at least one hour prior to serving
Serve at room temperature on lettuce leaves
Garnish with wedges of lime

Tip:
Black Bean Corn Salsa is delicious with tortilla chips!

Try it as a brunch dish served over a poached egg with a corn tortilla.