Does KY have a signature food? (Owensboro, Paris: store, garden, move)

[Kilted_Son]

Originally Posted by nalabama

No need to apologize. Our parents' gifts to us are always worthy of comment. He would be so pleased to read your testimonial to his love.

My sentiments exactly...My Dad taught me how to make Chicken Livers in Gravy, served over open faced buttered biscuits, over the years when we'd visit, either my place or his I ask "Dad you wanna have Chicken Livers, Gravy & Biscuits for Breakfast?" he says "Why wait till Breakfast"

When we had 'em for breakfast, we'd put eggs over easy on top of 'em.

Learning from Dad of what he learned how to cook from
Mammy Stephenson is a gift I hope to pass on to my daughter.

[IrishTiltedKilt]

My grandmother was from Vine Grove, and she always cooked the best southern food. Great fried corn, cornbread with no sugar (people here in Calif think it comes with sugar in it, I tell them that is JohnnyCake!), applesauce stack cake, jam cake, biscuits, milk gravy. We never got up from a meal until we had had dessert right after lunch or dinner. I can't wait to try the Hot Brown, pimento cheese-anyone have a good recipe they could point me to? How about buttermilk pie? Also, love the country salty ham, it makes fab red eye gravy! How about Rebecca Ruth's bourbon balls? We loved them so much, we have them mailed to Calif. Also, I miss the Bob Evans sausage. Our sausage here is awful. Can hardly wait to get to Ky!!!!

[IrishTiltedKilt]

I also have 3 iron skillets that were passed down to me by my Mom. They are for cornbread, and fried chicken, and do steaks great! Mom has taught me how to keep them seasoned, and never scrub them with comet or anything to wreck the patina aged on them.

[Kilted_Son]

Originally Posted by IrishTiltedKilt

I also have 3 iron skillets that were passed down to me by my Mom. They are for cornbread, and fried chicken, and do steaks great! Mom has taught me how to keep them seasoned, and never scrub them with comet or anything to wreck the patina aged on them.

HA! Me too. I have my Mom's 3 Iron Skillets, small, medium & large, I keep them well oiled & seasoned. Along with her vintage Paul Revere cook ware I have her old Pyrex baking dishes & some of her cookbooks.
We are so fortunate to have this legacy. Yes I can't wait to try the sausage from there. A friend sent me a fruitcake from the Ghetsemani Trrappist Monks, in Ky. Best Bourbon fruitcake I ever had.

[Kentuckyguy]

Originally Posted by virgo

A signature food like Philly cheese steak, New England clam chowder, Texas barbecue, New York/Chicago pizza, etc. The Kentucky Fried Chicken thing is just a catchy name for Col. Sanders' franchises, right? Or is fried chicken a specialty of Kentucky?

Thanks.

This is a great question! I would have to say, the Kentucky Hot Brown. Many are not that familiar with the Kentucky Hot Brown, but it is becoming a Kentucky favorite at least in Louisville and Northern Kentucky (as far as I know)! The Hot Brown has also had some national attention when it was featured on the Food Network on the show with Bonni Flay called, "Throw Down." You should try to make it sometime at home. My wife has made it for me many times and it is really good! When we have guests over to our house that are out of state we make it for them and they absolutely love it! You should be able to find the recipe online if you are interested.

[dlyve]

For Ky. it would be the Burgoo, it started at RaceTrack an it use to be a mixture of every kind of meat you could think of an now they have took out some things so it is not a gamey as it was years befor.

[dixiegirl7]

Originally Posted by Kentuckyguy

This is a great question! I would have to say, the Kentucky Hot Brown. Many are not that familiar with the Kentucky Hot Brown, but it is becoming a Kentucky favorite at least in Louisville and Northern Kentucky (as far as I know)! The Hot Brown has also had some national attention when it was featured on the Food Network on the show with Bonni Flay called, "Throw Down." You should try to make it sometime at home. My wife has made it for me many times and it is really good! When we have guests over to our house that are out of state we make it for them and they absolutely love it! You should be able to find the recipe online if you are interested.

The hot brown was created by a chef at the famous Brown Hotel in Louisville. My mother worked at a shop across from the hotel when she was pregnant with me and she told me she craved the hot brown the whole time...lol.

[Kentuckyguy]

Originally Posted by dixiegirl7

The hot brown was created by a chef at the famous Brown Hotel in Louisville. My mother worked at a shop across from the hotel when she was pregnant with me and she told me she craved the hot brown the whole time...lol.

That is great! My wife is expecting right now and I am sure will be asking for a hot brown sooner or later. LOL!

[Davart]

Originally Posted by dlyve

For Ky. it would be the Burgoo, it started at RaceTrack an it use to be a mixture of every kind of meat you could think of an now they have took out some things so it is not a gamey as it was years befor.

Actually it's dates back to 1750 in Ireland as a variation of mulligan stew and English oatmeal porridge.

During the Ice Strom I had plenty of time and plenty of wood and no power and a freeze full of food that was going to go bad, so I made burgoo in a cast iron pot outside over a wood fire.

[dixiegirl7]

Originally Posted by Davart

Actually it's dates back to 1750 in Ireland as a variation of mulligan stew and English oatmeal porridge.

During the Ice Strom I had plenty of time and plenty of wood and no power and a freeze full of food that was going to go bad, so I made burgoo in a cast iron pot outside over a wood fire.

What did you put in yours? I have eaten some I like and some that was not so good.