Mutton, pork butts and burgoo - an intro to Kentucky barbecue
October 17th, 2012
05:30 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. We'll be sharing dispatches from their 15th annual Symposium "Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce" over the nest few days. Dig in.

Kentuckians have barbecued on a grand scale since our land became a state in 1792, and that tradition continues today with such massive events as the annual political picnic at Fancy Farm (where in 2011 the team at St. Jerome Catholic Church cooked 19,000 pounds of pork and mutton), and at Owensboro’ s International Bar-B-Q Festival, a charity event where cooks stir 75-gallon cauldrons of burgoo and tend open pits groaning with mutton quarters and whole chickens.
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May 3rd, 2012
06:30 PM ET
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The popularity of the mint julep is rooted as much in the nation's capital as it is in Louisville. Karin Caifa has the report.

Trot on over to our other Kentucky Derby coverage:
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Filed under: Events • Kentucky Derby • News • Think • Video


5@5 - Mint juleps, five ways for Derby Day
May 1st, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Editor's Note: Kyle Ford is Rémy Cointreau's corporate mixologist, co-founder of Ford Mixology Lab and the mixologist at Siro's of Manhattan.

Ah, the mint julep. One of the oldest, most revered and hotly debated fixtures of the drinking world. The name originates from the Arab word "julab," which was likely a medicinal rose water concoction. The modern-day mint julep, however, came about in the early 1800s. Frederick Marryat captured the mint julep best in 1839's A Diary in America:

"I once overheard two ladies talking in the room next to me, and one of them said, 'Well, if I have a weakness for any one thing, it is for a mint julep' - a very amiable weakness, and proving her good sense and good taste. They are, in fact, like American ladies, irresistible."

So, what is a mint julep? Simply: a drink of cognac, whiskey, or rum; sweetened with sugar, iced and flavored with fresh spearmint. A highly ritualistic tipple, I'll leave you to judge which is best.

For each, follow these basic julep preparation guidelines:

In a pre-chilled glass or julep cup, add the syrup and mint leaves. Muddle lightly, just to release the oils. Discard the bruised mint, half pack the glass with crushed ice, pour on the base spirit, stir to chill and top with more crushed ice. Garnish with a bunch of fresh spearmint, stems cut up to the leaves.

That said, I present you with a collection of five juleps, from the contemporary to the classic.
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Filed under: 5@5 • Events • Kentucky Derby • Think


Derby Day mint juleps, bourbon slush, benedictine and burgoo with just a smidge of squirrel
May 7th, 2011
02:00 AM ET
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As folks love to say, the Kentucky Derby is the fastest two minutes in sports - but what are your party guests going to do for the rest of the evening? Keep your gathering galloping right along with these classic dishes and drinks from the Bluegrass State.

Keep in mind that there are as many methods and recipes as there are residents of the state, so feel free to share your favorite in the comments below.

Also on the menu:
Chef Edward Lee's Derby Day favorites
Mint juleps, five ways for Derby Day
Mutton, pork butts and burgoo – an intro to Kentucky barbecue
Burgoo who?

Simple Mint Julep

Ingredients:
1 tsp sugar
Handful of clean mint leaves
Additional mint sprig
Crushed ice
3 oz bourbon

Note: Juleps are traditionally served in silver cups because they retain an even chill. If you don't have one, a chilled tumbler will do just fine.
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Derby Day delights
May 4th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Fear not fascinator fanatics, even if the Royal Wedding pandemonium is over, you have yet another occasion to don your favorite chapeau this weekend. ... Except maybe you, Princess Beatrice.

Saturday, May 7, marks the 137th "Run for the Roses" at Churchill Downs - more commonly known in layman's terms as the Kentucky Derby.

While we're all for hoofs, hats and hedged bets, the actual race lasts for, oh, about three minutes, so you're definitely going to need some traditional Derby vittles and libations to kill the extra time.

That is exactly why we've recruited Louisville's own James Beard finalist Edward Lee of 610 Magnolia to share all the fixings for a true taste of the Derby.

Burgoo, and bourbon, and Hot Browns - oh my!

Get Kentucky Derby recipes

Five Kentucky Derby Favorites: Edward Lee
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Filed under: 5@5 • Events • Kentucky Derby • News • Southern • Think


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