I realize that some people object to the whole idea of thoroughbred racing, but I have to admit I love a good horse race. I can watch the movies, "Secretariat" and "Seabiscuit" over and over and still cheer them on every time---as if I didn't know who the winner was going to be! The Kentucky Derby is obviously my favorite race--so much so that we have a party to celebrate it. In addition to the race itself, I'm crazy about the stories associated with the owners, jockeys, trainers, and especially the horses (even their names are fun). This year there is a horse named "I'll have Another" and yet another called "Rousing Sermon". Don't these decidedly go together in your mind?http://www.youtube.com/watch?v=o73AuvnxGDs
My party includes a drawing so everyone gets a horse to cheer on, a nice spread of appetizers, Kentucky Burgoo, and of course mint juleps! Burgoo, in case you aren't familiar with it, is a thick and rich soup made with a mix of meats and vegetables. Recipes are as varied as the people who make them, but I like to be sure that mine has beef, chicken, butter beans and okra in it. "Kentucky Burgoo" was actually the name of the 1932 Derby winner, and the soup is considered to be the dish to serve on Derby Day. Heck, a big pot of Burgoo can be a "happening" in itself. There are even festivals named after it and old-time political rallies were often called "Burgoos".
Excuse me now. I'm going to find a fancy hat, grab a mint julep, and enjoy the "most exciting 2 minutes in sports"!
http://www.youtube.com/watch?v=QyqllleV6WA
serves 20
1 cut up chicken (3 lbs.)
2 pounds beef shank crosscuts 12 cups water
1 tablespoons salt
¼ teaspoons pepper
In a 10-qt pot combine the above ingredients. Cover; cook until meat is tender, about 1 hour. Remove meat and chicken, reserving broth. Chop the meats, discarding the skin and bones.
2-28 oz cans tomatoes
2 cups cubed peeled potatoes
2 cups coarsely chopped carrots
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
2 tablespoons brown sugar, packed
¼ teaspoons dried, crushed red pepper
2 whole cloves (we take them out after 10-15 min)
1 bay leaf
1 clove garlic, minced
Add all above to the stockpot. Cover; simmer 1-hour stirring often.
4 cups frozen corn
2-16 oz cans butter beans (un-drained)
1 10 oz package frozen cut okra
Add the above three ingredients to the stockpot; simmer 20 minutes.
6 slices bacon
Cook bacon until crisp, drain, crumble and reserve drippings.
2/3 cup flour
Blend the flour with the reserved bacon drippings; stir into soup. Cook and stir until the soup thickens. Salt to taste.½ cup snipped parsley
Garnish with bacon and parsley
***Special Note: To make a lighter version I eliminate the bacon and flour.
