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The Perfect KY Derby Party Menu

The Perfect Kentucky Derby Party Menu

Hey, y’all!

It’s Derby Season. Saying that arouses many emotions: I’m in disbelief that it is here, I am nervous because I am not ready, but more than anything, I am excited with every ounce of my being.

There’s no better time to be a Kentuckian. The best two minutes in sports each year, without doubt. The dresses, hats, heels, suits… it’s so glamorous! If you haven’t attended the Kentucky Derby, or visited Churchill Downs, put it on your bucket list!

I would argue that this is the best time to throw a party – and any great Derby Party menu should feature Kentucky delicacies! To help you do so, I’m teaming up with my friends at Kroger to share some of my foolproof, most reliable recipes!

Decor

While the menu is of utmost importance, don’t forget about the decor! I was very impressed with the selection of Derby-themed items at my Local Kroger. I chose to pick up a Derby Flag, an adorable horse + jockey, Julep Cups, Lily Glasses, and of course, red roses!

Kentucky Derby Party Decor -- JCP Eats

Cocktails

First and foremost, no Derby Party can happen without a Build-Your-Own Mint Julep Bar. The Punch Brothers said it best — “Heaven is a julep on the porch.” After having juleps on the porch of my new house with those that mean the most to me, I can attest to the validity of that statement.

Homemade Mint Juleps With Four Roses Bourbon - JCP Eats

Homemade Mint Juleps With Four Roses Bourbon - JCP Eats

The Kentucky Mint Julep

Ingredients:

2.5 oz. Four Roses Bourbon

4-5 Mint Leaves

3/4 oz. Simple Syrup

Crushed Ice

Directions:

  1. Pour simple syrup into a Derby glass.
  2. Add mint leaves and muddle to extract the flavor.
  3. Fill cup with crushed ice (almost to the top).
  4. Add Four Roses Bourbon.
  5. Stir and enjoy!

If you don’t like Mint Juleps (we can still be friends, y’all!), you’ll probably be a fan of the drink of the Kentucky Oaks, which is Friday at the track: the Oaks Lily. To host the ultimate Derby Party, I definitely recommend serving both cocktails. The best part? You can make the Lily ahead of time (and double, triple, quadruple the recipe!) to save yourself some stress during the event!

Kentucky Oaks Lily Cocktail - JCP Eats

Kentucky Derby Party - JCP Eats

The Finlandia® Oaks Lily®

Ingredients:

1.5 oz Finlandia Vodka

1 oz. Lemonade

.25 oz Triple Sec

3 oz. Cranberry Juice

Blackberries

Crushed Ice

Directions:

  1. Mix vodka, lemonade, triple sec, and cranberry juice together.
  2. Pour over a glass of crushed ice.
  3. Stir and enjoy (plus, if you like, add a blackberry or two into the drink)!

Appetizers

Since the Kentucky Derby is the most quintessential event in the Commonwealth, the menu should reflect the heritage of our state. Thus, I chose to make some tried and true favorites, along with some dishes inspired by our amazing culinary scene!

Homemade Spinach Dip - JCP Eats

Homemade Spinach Dip - JCP Eats

The World's Easiest Spinach Dip

Ingredients:

10 oz frozen spinach, cooked and drained

16 oz. sour cream

1 oz. packet of dry ranch mix

1 circular loaf of King’s Hawaiian Bread

Directions:

  1. Cook frozen spinach according to directions on bag; drain until all juice is gone.
  2. Combine spinach, sour cream, and dry ranch mix; stir until fully combined.
  3. Refrigerate spinach dip.
  4. When ready to serve, remove the top and middle parts of the King’s Hawaiian Bread. Using the center as a bowl, scoop spinach dip into the bread and use removed hunks for dipping.
  5. Enjoy!

It doesn’t get much more Kentucky than country ham — and these elevated sliders, which feature an orange fig spread, are simply irresistible!

Pro tip: you can get sliced country ham at the deli in your local Kroger. It saves SO much time and it is just as good as preparing a whole ham yourself; plus, you’ll have less waste!

Country Ham Sliders - JCP Eats

Country Ham + Orange Fig Marmalade Biscuit Sliders

Ingredients:

1 package of frozen tea biscuits

1 lb. country ham

1 jar of Dalmatia Orange Fig Spread

Directions:

  1. Bake tea biscuits according to the directions listed on the bag.
  2. After letting biscuits cool, slice through the middle.
  3. Spread Dalmatia Orange Fig Spread on both sides of the biscuit.
  4. Place country ham between the biscuit halves, combining the top and bottom sections.
  5. Enjoy!

My favorite food that originated in Louisville is, without hesitation, benedictine. It would be a travesty to have a Derby party without it! Invented by Jennie Carter Benedict near the beginning of the 20th century, benedictine has delighted Louisville (and southern!) diners for decades.

I usually serve mine in sandwich form with bacon; isn’t everything better with a little bacon, y’all?

Homemade Benedictine and Bacon Sliders - JCP Eats

Homemade Benedictine and Bacon Sliders - JCP Eats

Homemade Benedictine and Bacon Sliders - JCP Eats

Bacon + Benedictine Yeast Roll Sliders

Ingredients:

1 package of Sister Schubert Park House-Style Frozen Yeast Rolls

1 package of bacon (I love the Private Selection brand at Kroger)

1.5 medium cucumbers (peeled, seeds removed, finely diced)

1 Vidalia onion (finely diced)

8 oz. cream cheese, softened

Salt, to taste

1-2 dashes of hot sauce

2-3 drops of green food coloring

Directions:

  1. Cook Sister Schubert rolls according to the directions on the package. After cooled, slice an opening in the middle.
  2. Prepare bacon according to preference (I prefer to cook it in the oven). Once cooled, chop it into small pieces.
  3. Slice cucumbers in half, peel, remove all seeds, and finely dice.
  4. Finely dice the Vidalia onion.
  5. In a mixing bowl, combine diced cucumber, onion, cream cheese, salt, hot sauce, and green food coloring until well-combined.
  6. Scoop benedictine spread in the middle of the Sister Schubert roll, topping with bacon crumbles.
  7. Enjoy – I promise that these will be a hit!

Main Course

Does it get more iconic than a Kentucky Hot Brown? Brilliantly created by Chef Fred Schmidt of the Brown Hotel in the 1920’s, the Hot Brown was originally made to feed the huge crowds of dancers and party-goers that visited the landmark hotel. It was heavy, filling, and immediately became iconic.

Once you have a bite, you’ll understand why.

To create the Hot Brown for my Derby Dinner Party, I chose to use the original recipe provided by the Brown Hotel. All credit goes to the Brown. I made very few modifications: I used peppered turkey breast as the meat, topped the dish with crumbled bacon instead of full slices, changed the layout/quantity of bread, and baked multiple hot browns together (casserole style) in a baking dish. This made mass preparation for a party much easier!

PS — this recipe, like all of the others previously mentioned, can easily be multiplied!

Homemade Hot Brown - JCP Eats

The Iconic Kentucky Hot Brown

(inspiration credit: the Brown Hotel)

Ingredients (yield: 2 hot browns):

2 oz. butter

2 oz. all-purpose flour

8 oz. heavy cream

8 oz. whole milk

1/2 c. Pecorino Romano, grated (extra tbsp. for garnish)

2-4 slices of peppered turkey breast from the deli (thinly sliced)

2 slices of Texas Toast

4 slices of bacon, cooked and chopped (if desired)

2 thick slices of Roma tomato

Salt, to taste

Pepper, to taste

Nutmeg, to taste

Paprika, to taste

Parsley, chopped for garnish

Directions:

Mornay Sauce:

  1. Melt the butter and slowly whisk in the flour to create a roux.
  2. Cook roux for an additional minute over medium heat, stirring constantly.
  3. Pour the heavy cream and whole milk into the roux, whisking until the cream begins to simmer (around 3 minutes).
  4. Remove sauce from the heat and whisk in the Pecorino Romano. It is finished when the Mornay sauce is smooth.
  5. Add salt, pepper, and nutmeg to taste.

Preparation:

  1. Cook bacon according to preference ( I prefer to cook it in the oven). Leave bacon in full slices if you want to go the traditional route; chop if you prefer to crumble it on top, like I do.
  2. Trim the crust off of the Texas Toast & broil on high in the oven until fully toasted.

Construction:

  1. Spray a baking dish with nonstick cooking spray.
  2. Layer Texas Toast in a baking dish, covering each with 2-4 slices of turkey.
  3. Pour the Mornay sauce in the dish, covering the toast.
  4. Top with a slice of Roma tomato and sprinkle additional Pecorino Romano on top of the dish.
  5. Broil until the cheese browns.
  6. Remove from oven, top with bacon, paprika, and parsley.
  7. Serve immediately and enjoy!

Dessert

There is no dessert more fit for the Kentucky Derby than the signature Derby Pie from Kern’s Kitchen. Created in 1954, it has been hand-crafted and enjoyed by Kentuckians (and world wide) for decades. The official pie of the Kentucky Derby, the recipe is a secret – however, it is publicly known that it is downright delicious!

The chocolate nut pie is sweet, rich, and is sure to please a crowd – and it can be picked up at your local Kroger!

Kentucky Derby Party Derby Pie Kern's Kitchen-- JCP Eats

Kentucky Derby Party Derby Pie Kern's Kitchen-- JCP Eats

You have the decor, the cocktails, the appetizers, the main course, and the dessert. The only thing left? Your friends! All of these dishes are best enjoyed when shared with those that you love.

Kentucky — and Derby — spirit is meant to be shared; I am so grateful that some of my nearest and dearest friends joined me for this fine occasion!

My first dinner party at my new house will be one that I will not forget.

Kentucky Derby Party - JCP Eats

Kentucky Derby Party - JCP Eats

Kentucky Derby Party - JCP Eats

Kentucky Derby Party - JCP Eats

Kentucky Derby Party - JCP Eats

All of items mentioned – from the food, to the alcohol, to the decor – I found at my local Kroger + Kroger Wine/Spirits Store.

I love Kroger because it is truly a one-stop shop; for that, I – and any host/hostess – am forever grateful.

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is a sponsored post; however, as always, all opinions are my own.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

Lemon Ale-8-One Kentucky Derby Cake

Hey, y’all!

We are in the home stretch of Derby season — and if you’re like me, that means one thing: it’s time to finalize your Derby Party menus!

Growing up in Southern Kentucky, one part of the menu was always a highlight: dessert. Several of the ones on my table growing up on the farm were recipes from my Mama (my great-grandmother), her family, and my grandparents. To continue to pay homage to the Commonwealth and to my Kentucky heritage — which is why I do what I do — I wanted to make a recipe incorporating Ale-8-One, a favorite of mine.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

The Ale-8-One soft drink has been bottled since 1926 and is the only soft drink invented in Kentucky still in existence; that, to me, is something to celebrate.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

In examining the flavor profile, ginger is the note that is the most prominent. Thus, I decided to infuse it into a delicious lemon cake with buttercream icing. Ginger and lemon are a natural pairing; that said, the addition of the Ale-8-One greatly increased the moistness and texture of the cake.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

I don’t think I’ll be making my lemon cake without it anymore!

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

From my kitchen to your’s, enjoy this recipe, y’all — it is, quite literally, a slice of Kentucky. In my book, that means that it is a slice of heaven. Cheers to Ale-8-One, cheers to dessert, and cheers to Derby season! It’s a beautiful time to be a Kentuckian.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

Lemon Ale-8-One Kentucky Derby Cake

Ingredients

Cake:

2 c. all-purpose flour

1.5 c. sugar

1/2 bottle Ale-8-One (6 oz.)

3 eggs

1 c. fresh lemon juice

3/4 c. sour cream

2/3 c. vegetable oil

3/4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tbsp. vanilla extract

Icing:

1 c. butter

7 c. powdered sugar

1 c. shortening

3 tsp. lemon zest

3 tbsp. fresh lemon juice

1 1/4 tbsp. vanilla extract

Garnish:

1 package of blueberries

1 package of raspberries

Directions

Cake:

  1. Preheat oven to 350F.
  2. Combine dry ingredients together in a bowl.
  3. In the same bowl, add lemon juice, eggs, and oil.
  4. Add Ale-8-One and vanilla extract, mix until well-combined.
  5. Add sour cream until incorporated.
  6. Separate batter into two cake pans.
  7. Bake for 25-30 minutes; check cake with a toothpick until done. When done, the toothpick will come out clean.
  8. Allow cake to fully cool before icing.

Icing:

  1. Beat butter and shortening together until smooth.
  2. Add 4 c. of the powdered sugar (in batches).
  3. Combine lemon juice, vanilla, and the lemon zest until well-mixed.
  4. Add the remaining 3 c. of powder sugar (in batches).

Assembly:

  1. After fully cooled, take one of the cakes and lay it flat on a cake stand.
  2. Put desired amount of icing on top of the cake.
  3. Layer the second cake on top of the icing, adding more icing to the top of the second layer.
  4. I prefer to leave the sides without any icing; that said, you can cover the cake in icing, if wanted.
  5. Spread raspberries and blueberries on top of the cake; cut and enjoy!

I promise y’all — this will be the hit of your Derby Party! When your guests ask you about it, you’ll be able to say – with pride – that it is using Ale-8-One, a Kentucky legacy.

Lemon Ale-8-One Kentucky Derby Cake by JC Phelps (JCP Eats)

I always pick up my Ale-8-One at Kroger; be sure to look out for the limited-edition Derby packaging!

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As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is a commissioned post; however, as always, all opinions are my own.

Four Roses Peach Rose Cocktail - Kentucky Bourbon Summer and Spring Cocktails JCP Eats

A Refreshing Four Roses Bourbon Cocktail For Kentucky Derby Season: The Peach Rose

Hey, y’all!

Did you attend Bourbonville last night at the Louisville Palace? A new event added to the Kentucky Derby Festival, it was designed to allow individuals that have a deep respect for our Commonwealth’s nectar — bourbon aficionados — to mix, mingle, and enjoy speciality cocktails. The event invited guests to taste signature drinks from Kentucky distilleries, enjoy Bourbon-inspired cuisine, and meet the Master Distillers.

My friends at Four Roses featured a delicious cocktail that I know y’all will love. I posted it over on my Instagram page, but wanted to share here on the blog, too. Perfect for the spring + summer, I think that this would be a lovely cocktail to serve at a Kentucky Derby Party!

Easy to make and delicious, it is sure to please a crowd. Thank me later, y’all!

Four Roses Peach Rose Cocktail - Kentucky Bourbon Summer and Spring Cocktails JCP Eats

Four Roses Peach Rose Cocktail

Ingredients:

1 oz. Four Roses Single Barrel

1/4 Peach (cut into pieces)

3/4 oz. Simple Syrup

3/4 oz. Lemon Juice

1 oz. Pimms®

Splash of Ginger Beer

Crushed Ice

Basil for garnish

Directions:

  1. Muddle peach with simple syrup and lemon juice, extracting the flavor.
  2. Add the Pimms® and Four Roses Single Barrel.
  3. Shake over ice and strain into a mason jar.
  4. Fill the glass with crushed ice and top it off with a splash of ginger beer.
  5. Garnish with a lemon rind + fresh basil.

Any cocktail infused with peach (and that has bourbon) is a cocktail for me, y’all.

Cheers!

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is a sponsored post; however, as always, all opinions are my own.

Sausage, Cheddar, and Cream Cheese Biscuit Bites

Hey, y’all!

Sausage, cheese, cream cheese, biscuits… how can you go wrong with a combination like that?

Today I am excited to bring to y’all one of my favorite Saturday morning recipes. It doesn’t get much easier; apart from that, they are filling, quick, and are sure to please a crowd. I love preparing dishes that taste more impressive than their preparation; as a home cook, I think that is a key to ensuring quality!

Sausage, Cheddar, and Cream Cheese Biscuit Bites

Growing up on the farm, sausage was a staple at breakfast time – well, that and biscuits, of course! The skillets used in my grandmother’s kitchen certainly outdate me (and probably my father). The recipes? Even older!

Sausage, Cheddar, and Cream Cheese Biscuit Bites

While I didn’t grow up eating these Sausage, Cheddar, and Cream Cheese Biscuit Bites, they are inspired by my childhood and by my upbringin’ south of the Mason-Dixon, as many of my recipes are.

Sausage, Cheddar, and Cream Cheese Biscuit Bites

If you make these for your family (or, well, for yourself, as I do), they won’t disappoint – that I assure you.

Sausage, Cheddar, and Cream Cheese Biscuit Bites

Ingredients (can be easily doubled, tripled, etc):

1 lb (16 oz) Hot Country Sausage (you can use mild if you prefer)

2 cans of biscuits (I like to use Pillsbury Grands Flaky Layered Biscuits)

1/2 c. shredded mild cheddar

1/2 c. shredded sharp cheddar

8 oz. cream cheese

1.5 tbsp. Worcestershire Sauce

Directions:

  1. Preheat oven to 375ºF.
  2. Fully brown the sausage; drain the grease (I like to keep just a little of it).
  3. Add sausage into a mixing bowl along with the mild cheddar, sharp cheddar, cream cheese (softened), and Worcestershire sauce.
  4. Mix well.
  5. Split each biscuit in half horizontally.
  6. Lightly spray your muffin tin with cooking spray.
  7. Place each biscuit into the muffin tin; I find it best to press some of the dough up against the corners, more or less covering the entire hole with dough.
  8. Evenly scoop the sausage, cheese, and cream cheese mixture into the biscuit dough.
  9. Bake for 13-15 minutes, allowing biscuits to brown.
  10. Enjoy!

Sausage, Cheddar, and Cream Cheese Biscuit Bites

These are, as I like to say, Write Your MeeMaw Good, y’all.

From my kitchen to your’s — enjoy!

Sausage, Cheddar, and Cream Cheese Biscuit Bites

As always: Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

My best,

JC

FTC: This is not a sponsored post and all opinions are my own.

Summer Photo Pinterest Graphic-48

Honey Ginger Soy Salmon + Frisch’s Big Boy Spicy Tartar Sauce

Hey, y’all!

If you know me well, you are well-aware of the fact that I love seafood. So much so, I was actually a pescatarian for several years!

I was recently made aware of the new Spicy Tartar Sauce from Frisch’s Big Boy. Y’all, listen up — this sauce is incredible. Colorful, creamy, flavorfully bold, and appropriately spicy; it is a fantastic addition to many dishes that you make at home (especially with grilling season coming up!). You can pick up the sauce by the bottle at your local Frisch’s Big Boy; that said, heed to this warning: it’s addicting. After testing it out, I immediately drove back to my location and picked up a second jar.

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When constructing dishes, we often think about pairing contrasting flavors. Salty and sweet, for example, is very common. In creating this new dish for y’all, I wanted to take it another step: I’m combining salty, sweet, and spicy.

Trust me on this one.

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Honey Soy Ginger Salmon + Frisch's Big Boy Spicy Tartar Sauce

Ingredients:

1 lb. fresh salmon

1/3 c. honey

1/4 c. reduced sodium soy sauce

1.5 tbsp. olive oil

2 tsp. garlic powder

1/2 tsp. ground ginger

Directions:

  1. In a mixing bowl, combine honey, soy sauce, olive oil, garlic powder, and ground ginger. Whisk until well-mixed.
  2. In a skillet over medium-high heat, place salmon skin side up. Cook salmon for 5-7 minutes; using a fork, check doneness by ensuring that the salmon is easily flaked.
  3. Place the salmon on a platter; afterwards, baste/cover with the honey, soy, and ginger marinade.
  4. Serve immediately; for an extra kick, use Frisch’s Big Boy Spicy Tartar Sauce. For an accompaniment, serve with rice, broccoli, or seasonal vegetables!

Watch me prepare the dish!:

 

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While this recipe is simple, it is unbelievably flavorful. I’ve already placed it on my  menu for next week again!

Be sure to visit your local Frisch’s Big Boy to pick up the Spicy Tartar Sauce. You won’t regret it!

As always: Happy Eating, Happy Living, Happy Traveling.

Y’all come back now, ya hear?

My best,

JC

FTC: This is a commissioned post; however, as always, all opinions are my own.

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl feat. The Great American Turkey Company

Hey, y’all!

I have super exciting news: I am going to be published in my first national cookbook!

My friends at the Great American Turkey Company asked chefs and food writers alike to contribute recipes for the first Great American Turkey Company Cookbook (sign up for early access to the cookbook here)! Upon release, copies can be purchased on Amazon.

While this was an exciting opportunity in and of itself, it was even more exciting to get to work with their fantastic products!

____________________________________________

There are three promises when it comes to products from the Great American Turkey Company; they are:

  • Epically Delicious
    • Fresh, lean turkey cuts in chef-created marinades
  • Awesomely Easy
    • Pan-ready portions and a shelf-life that is extended naturally and safely
  • Honestly Good
    • A low-fat protein source, raised on humanely-raised, family-owned, American farms

Find where you can purchase products from the Great American Turkey Company HERE!

____________________________________________

Now, the food – my recipe! It’s quick, easy, healthy — and better yet, filling! I designed this dish for the gal or the gent on the go; life gets busy, I know that all too well! One could easily come home and prepare this meal in a time slot comparable to getting in the car and driving to a restaurant to grab a to-go order and/or fast food. However, it is so much better for you!

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl

Ingredients:

1 Package of Great American Turkey Company Smoked Mozzarella + Broccoli Rabe Sausage

16 oz Whole-Grain Orzo

6 oz Basil Pesto, store-bought or homemade

16 oz kale, washed and dried

2 tbsp Olive oil

Salt, to taste

Pepper, to taste

Garlic powder, to taste

Onion powder, to taste

Directions:

  1. Cook orzo according to directions, draining off any excess water. Add 6 oz of Basil Pesto to the orzo and mix well. Set aside for later use.
  2.  In a medium skillet, heat 1 tbsp. of olive oil over medium-high heat. Gently place whole Great American Turkey Company Smoked Mozzarella and Broccoli Rabe Sausages in the oil, flipping often, and cooking until browned. The internal temperature should reach 160-165F.
  3. Place sausages aside; in the same skillet, over medium-high heat, add 1 tbsp. of olive oil and sauté the kale. Season with salt, pepper, garlic powder, and onion powder – all to taste. Flip with tongs and cook until partially wilted, yet still crisp. This will take roughly 2-3 minutes.
  4. In a bowl, plate a base of the pesto orzo, add a middle layer of sautéed kale, and place the turkey sausages on top; if desired, drizzle additional pesto over the dish.
  5. Serve immediately!

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

Smoked Mozzarella + Broccoli Rabe Turkey Sausage Bowl by JC Phelps (JCP Eats)

I am so honored to have been asked to be a part of this project! Don’t forget to sign up for early access to the cookbook!

As always: Happy Eating, Happy Traveling, Happy Living.

Y’all come back now, ya hear?

My best,

JC

FTC: This is a commissioned post; however, as always, all opinions are my own.

 

Jeptha Creed Southern Fried Green Tomatoes with Vodka Aioli

Hey, y’all!

How’s your week going? I finally feel like I am starting to get into a routine again, Lord willin’ and the creek don’t rise. I’m so thankful!

I was recently featured in a cookbook released here in Kentucky – Jeptha Creed: Kitchen Collection. A special thank you to my friends at Jeptha Creed for partnering with me for this book! I am honored to be a small part of their efforts – a kickass, woman-owned business here in the Commonwealth. They are movers + shakers!

c66cfd4d-4f31-4b4e-9594-f481a2a18e7fToday, I’m sharing my recipe for Jeptha Creed Southern Fried Green Tomatoes + Vodka Aioli with y’all. They are finger lickin’ good!

Processed with Focos Processed with VSCO with e3 presetFried Green Tomatoes are sentimental for me; they remind me of the farm, of growing up in the country, of meals at home in Russell County. They are reminiscent of my childhood; and for that reason, they will forever be one of my favorite foods.

For the breading, I used Jeptha Creed’s Bloody Butcher Corn Meal, which is a product of their Shelby County-grown Bloody Butcher Corn. I also infused the aioli dipping sauce with their Hot Pepper Vodka, which amps it up like we enjoy doing here in the Bluegrass State!

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Jeptha Creed Southern Fried Green Tomatoes & Vodka Aioli

Ingredients

Tomatoes:

  • Green Tomatoes, sliced
  • 1.5 c. Jeptha Creed Bloody Butcher Cornmeal
  • 1.5 c. all-purpose flour
  • 3 eggs
  • 3 tbsp. water
  • Salt, to taste
  • Pepper, to taste
  • Sugar, to taste

Vodka Aioli:

  • 1/2 c. mayonnaise
  • 1/4 c. ketchup
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. Worcestershire sauce
  • 1 tsp. black pepper
  • Jeptha Creed Hot Pepper Vodka to taste, starting with 1 tbsp.

Directions:

Tomatoes:

  1. After slicing tomatoes, heavily salt and pepper both sides. After that, sprinkle a little sugar on either side to both cut bitterness and amplify the natural flavor of the green tomatoes. Allow tomatoes to rest on a baking pan lined with parchment paper for a few minutes.
  2. In three separate bowls, set up a dipping station. From left to right and in order of use: all-purpose flour, the eggs whisked with the water, Jeptha Creed Bloody Butcher Cornmeal.
  3. Cover each tomato slice with all-purpose flour, fully coat in the egg + water mixture, and coat liberally with Jeptha Creed Bloody Butcher Cornmeal. Repeat for each slice.
  4. Fry in olive oil.

Sauce:

  1. Stir together all ingredients, minus the Jeptha Creed Hot Pepper Vodka.
  2. Starting with 1 tbsp, add in the vodka to taste.
  3. Refrigerate until serving.

As always, Happy Eating, Happy Traveling, Happy Living!

Y’all come back now, ya hear?

Best,

JC

FTC: This is a sponsored post; all opinions, however, are my own.

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