You start with Mint Juleps. The recipe is as follows:
- 2 Cups of Sugar
- 2 Cups of Water
- Sprigs of Fresh Mint
- Crushed Ice
- Kentucky Bourbon
- Thin Walled Glasses
Make the Simple Syrup by boiling the sugar and water together for five miuntes. Cool and place in a covered container with six or eight spriges of fresh mint and refrigerate overnight. Dip the glasses in water and chill in the freezer for several hours. Make one julep at a time by filling the cup with crushed ice, add one tablespoon of the mint syrup and two ounces of the bourbon. Stir rapidly with a spoon to frost the outside of the glass and garnish with a spring of the fresh mint. Make sure to hold the glass at the top or the bottom to keep the glass frosted and to keep the drink cool. Sip and enjoy.
The appetizer was next. The name is Benedictine. The recipe is as follows:
- 1 Large Cucumber
- 8 Ounces Cream Cheese - Softened
- 2 Tablespoons Grated Onion
- 1/4 Teaspoon Salt
- 1 Tablespoon Mayonnaise
Peel, Grate, and Drain the Cucumber. Combine all the ingredients in a food processor and blend until smooth. This spread can be used as a dip or a sandwich and canape spread. It was made popular at Louisville's Benedict's Restaurant earlier this century. Use a good sturdy (non-flavored) craker and spread it on. To die for.
Now for the dinner itself. You have Marinated Grilled Asparagus, Cheese Garlic Grits, and Grilled Tenderloin with Henry Bain Sauce. Here are the recipies:
- 1 Pound Fresh Asparagus
- 3 Tablespoons Lemon Juice
- 1/4 Cup Olive Oil
- 2 Cloves of Garlic - Minced
- 1 1/2 Teaspoons of Dill Weed
- Salt and Pepper to Taste
Remove the woody parts and discard. Rinse and drain. Place in a flat casserole dish and cover with the remaining ingredients. Toss periodically and marinate for at least one hour. Grill and serve.
Cheese Garlic Grits:
- 1 Cup Instant Grits
- 4 Ounces Butter
- 12 Ounces Sharp Cheddar Cheese - Grated
- 1 Egg
- 1 TablespoonGarlic Powder
- 3/4 Cup Milk
Prepare grits according to package directions. When thick, remove from heat stir in butter and half of cheese. Beat egg with garlic powder and milk and stir into grits. Add remaining cheese and serve.
- Beef Tenderloin (enough for guests)
- 1 Cup Major Grey's Chutney
- 1 Cup Walnut Pieces
- 1 Cup Ketchup
- 2/3 Cup A-1 Sauce
- 1/4 Cup Worcestershire
- 1 Teaspoon Honey
Wisk the chutney and walnuts in the food processor and then mix in the other ingredients. Pour in serving dish and let come to room temperature. Prepare steaks to guests taste. Serve steals and sauce to guests. Refrigerate unused sauce.
And what about after dinner you ask. Fear not. Thoroughbred Pie finishes off this wonderful Southern meal. Recipe is as follows:
- Pie Crust - Store made if you aren't a pasty cook or make your own - ENOUGH said
- 1/2 Cup Unsalted Butter - Melted
- 2 Eggs
- 1 Cup Sugar
- 1/2 Cup All-Purpose Flour
- 1 Cup Semisweet Chocolate Chips
- 1 1/2 Cups Chopped Pecans
- 2 Tablespoons Kentucky Bourbon
Beat eggs with cooled butter. Add sugar and flour. Beat until well mixed. Gently fold in pecans, chocolate chips, and bourbon. Add to uncooked pie shell. Bake at 350 degrees for 30 minutes (or until set). Serve with fresh whipped topping.
All I can say is that my guests called the next day to see what was I planning to upstage their last visit. Try a party for the next big horse race and get all Southern yourself.
That's nice dear.......