DERBY FUN

Pack some Derby tradition with cold hot brown, ham spread

Kim D. Kolarik
@kdkolarik

The Kentucky Derby is all about tradition – and rightly so since it's been around since 1875.

You're allowed to pack your lunch to take into the track – just make sure it is in a clear plastic bag. As for booze, you're on your own. Many try, few succeed in getting their spirits past the security checkpoints.

We're here to talk about some traditional food to take into the track to provide the nourishment necessary for standing in line for betting, the lines for restrooms, and buying those Juleps and beer.

Here are a couple sandwiches from The C-J's recipe archive that can play a part of the Kentucky Derby tradition.

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THE COLD HOT BROWN

Prepare turkey breast a day in advance

  • Whole turkey breast
  • Salt and pepper
  • 1 to 2 tablespoons assorted dried herbs (poultry seasoning, rosemary, thyme, sage — what you have on hand and like to use) 2 to 3 tablespoons olive oil
  • Vegetables to make a roasting base:onions, carrots, celery
  • 1 pound bacon
  • 1 pound Kenny's horseradish cheddar Farmhouse Cheese
  • Miracle Whip or mayo
  • Romaine lettuce
  • Tomatoes — only if you can find some good ones Multi-grain bread

Prepare turkey breast the night before. Season with plenty of the herbs and seasonings plus salt and pepper. Drizzle with olive oil. Chop in quarters two onions, scrape and cut in half 4 carrots, clean 4 to 6 ribs of celery, and place all vegetable in the bottom of a roasting pan. Place turkey breast over vegetables. This allows you to use vegetables as a roasting rack. Add 1 cup water. Cover, and roast at 350 degrees for about 1½ to 2 hours or until temperature reads 160 degrees on a meat thermometer. Baste turkey every 45 minutes or so. Let rest in pan for an hour or so then remove from juices. Store turkey in large plastic storage bag in refrigerator overnight.

Slice turkey breast in about 1/8-inch slices. Set aside. Fry bacon or bake in oven on 375 degrees for about 15 minutes. Slice cheese in thin slices. Set aside. Lightly toast bread slices, if desired. Dress bread with mayo or Miracle Whip.

Stack sandwich with cheese, turkey, bacon, tomatoes (if you have them), and lettuce. Top with dressed slice of bread. Cut sandwich diagonally in half to serve. Makes about a dozen sandwiches.

These sandwiches will probably keep you thirsty all day for water, soft drinks or a dozen or so Mint Juleps. Country ham is salt cured. If you take these sandwiches, be prepared to hydrate.

Both of these sandwiches should be part of the Derby tradition.

COUNTRY HAM SANDWICH SPREAD

  • 3 cups ground country ham
  • 3 stalks celery, minced
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 stalks celery, minced
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Dijon mustard
  • ¾ cup Sweet Dillies zesty pickle relish

Combine ground country ham with remaining ingredients. Add additional mayonnaise to achieve desired moisture and consistency. Use as a sandwich spread, or as a dip or spread on crackers. Makes about 4 cups of spread.

A sweet finish: Chocolate bourbon walnut pie

Hit me again bartender: Cocktails for Kentucky Derby