Kentucky Mac and Cheese

I've put a little Kentucky twist on our society's simplest comfort food.  What better comfort food could you make this week than a bowl of mac and cheese, bubbling hot from the oven? Give this a try.....add a pound of cooked/chopped bacon if you dare!

Ingredients

• 16 ounces uncooked elbow macaroni
• 4 cups shredded sharp Cheddar cheese
• 1 cup grated Parmesan cheese
• 6 cups whole milk
• 1.5 oz Kentucky bourbon
• 1/2 cup butter
• 5 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 cup bread crumbs
• paprika

Directions

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Add bourbon and stir in cheeses. Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt 4 tablespoons of butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F for about 30 minutes and enjoy! 

Beer Can Chicken

Although it's not strictly a Bluegrass tradition, Beer Can Chicken is the fool-proof way to a real show stopper BBQ! Easy to make and ultra delicious; I guarantee this will be the most moist chicken you've ever had!  I usually cook two birds, one for Megan and me to gorge for dinner, and the other Megan uses to make her killer chicken salad! I'll ask her if I can post her chicken salad recipe for y’all next week.  In the meantime, below is what you need to make a bird that’s sure to knock your socks off.  Try it this weekend…..a whole chicken will cost ya around 5 bucks.  What do ya have to lose!?!?

Ingredients

• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 2 tablespoons salt
• 1 teaspoon black pepper
• 3 tablespoons of your favorite chicken rub (I use Emeril's)
• 1 can beer or soda-pop

Directions

Remove neck and giblets from chicken and throw that crap away! Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full) and with a punch can opener make 3 more “dime size” holes around the edge.. Then put about a tablespoon of your chicken rub in with your beer/soda-pop.....it makes all the difference! Place beer/soda-pop can on a solid surface and plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature is 165 degrees F in the breast area, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.


If you have any questions, you can e-mail me at: cookinthebluegrass@live.com

Bye Bye Bin Laden - Celebrate with the Red, White and Blue Freedom Fizz!!!

In celebration of the extermination of Osama Bin Laden by the American forces (and true heroes), try making this EASY dessert featuring the most beautiful colors representing freedom - red, white and blue!

Ingredients (serves 2):

• 1 cup blackberries, rinsed
• 1 cup blueberries, rinsed
• 1 cup strawberries, rinsed, hulled (stem removed) and quartered
• 1/2 cup Chambord liqueur (raspberry flavored liqueur)
• 2 cups Champagne
   

Directions:

• Layer the berries into two goblets (large wine glasses).
• Pour 1/4 cup of Chambord into each cup.
• Just before serving, fill the goblets with Champagne.

Justice is served...thanks to our brave men and women in the armed forces and intelligence community....job well bone.

God Bless America!

Credit: Chef Larry Edwards

Thoroughbred Pie

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

·         1/2 cup flour

·         1 cup sugar

·         2 eggs, beaten

·         1/2 cup melted butter

·         1.5 oz. Kentucky bourbon

·         1 cup chopped walnuts

·         1 cup Hershey's semi-sweet chocolate chips

·         1.5 teaspoon vanilla extract

·         pinch of salt

·         1 Pillsbury ready-made piecrust (9”)

Preparation:

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter and mix it all up. Then, stir in the bourbon, walnuts, chocolate chips, vanilla, and salt. Put the piecrust into a pie tin/dish and pour the mixture into the unbaked piecrust. Bake for 40 to 45 minutes (until it’s nice and brown on top). Remove from oven and let cool for at least 30min. before slicing.  ENJOY!!!

If time allows, soak the walnuts over night in the bourbon before making the pie.  It’s not necessary but it’s pretty darn good! Also, I'm an advocate of "you get what you pay for" thus I use Hershey's chocolate chips and Pillsbury pie crust but your store's value brand items will work fine.  Just don't get cheap with the bourbon.....it's only 1.5 oz.!!!

SPECIAL NOTE:  This is not legally a "Derby Pie" recipe…..but it’s pretty darn close y’all….in fact, IT’S BETTER!! The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." So whip up my version of the famous pie and enjoy!  JUST DON'T SUE ME!!!