Does KY have a signature food? (Lexington, Danville: restaurants, moving, best)

[Cattknap]

Here is a list of Kentucky recipes for Pimento Cheese http://www.kentucky.com/food/story/62376.html (broken link)

And a recipe for Benedictine from epicurious.com

http://www.epicurious.com/recipes/re...iendly/1202855

Another thing I notice is served a lot in private homes as a side dish is lima beans. I had something similar to this at someone's home in KY.

http://www.bedandbreakfast.com/ppf/i...ngRecipes.aspx

[ic-epi]

Originally Posted by Cattknap

Here is a list of Kentucky recipes for Pimento Cheese http://www.kentucky.com/food/story/62376.html (broken link)

And a recipe for Benedictine from epicurious.com

http://www.epicurious.com/recipes/re...iendly/1202855

Another thing I notice is served a lot in private homes as a side dish is lima beans. I had something similar to this at someone's home in KY.

http://www.bedandbreakfast.com/ppf/i...ngRecipes.aspx

Yum, yum, and yum! I love all three. Especially the epicurious recipe. My husband will hate it but it sounds like heaven to me. Thank you!!!

[lexingtongal]

The Mouse Trap in Lansdowne Center makes a great pimento cheese.
My favorite recipe was in the April issue of Southern Living. I've made pimento cheese for years but will be making this version from now on. It had sharp white cheddar and roasted red peppers, yum.

[Davart]

Nothing goes with Chili better than Pimento Cheese Sandwiches in the winter.

Here in Western KY it's BBQ of every kind, fired Catfish and Bluegill, Burgoo, White Bean and Ham Hock ... slow cooked all day, green beans and bacon slow cooked, wilted salad, and Sweet Tea ... the real stuff not that sweet-n-low crap.

Just to name a very few ... there is no shortage of good food here. You just got to know where to look and often it's not where you'd think it might be. Many little road side stores have great food as does many of the small mom and pop diners.

[sally0]

KY men's accents are like lolly pops!!

[Ala]

I'm originally from west Ky. My mother made her own sauce with hers, and I'm not quite sure just what all she put in it, but I'm pretty sure there was vinegar and sugar (she used that combination a lot in her cooking). It had a sweet/tart flavor to it. Until I was in my 20's, I had never had it any other way. The stuff you buy in the stores, is very good, but nothing like what my mother made. I really miss it.

Has anyone else ever had it where it had that sweet/tart mix?

[Davart]

Originally Posted by Ala

I'm originally from west Ky. My mother made her own sauce with hers, and I'm not quite sure just what all she put in it, but I'm pretty sure there was vinegar and sugar (she used that combination a lot in her cooking). It had a sweet/tart flavor to it. Until I was in my 20's, I had never had it any other way. The stuff you buy in the stores, is very good, but nothing like what my mother made. I really miss it.

Has anyone else ever had it where it had that sweet/tart mix?

It's got apple cider vinegar, brown sugar and/or molasses/sorghum, dry mustard, salt, cayenne, red/white/black/green/pink pepper, red pepper flakes and a few other things. Slow smoke at about 200F for a few hours and baste as needed, drink beer as needed, add hickory coals as needed. (FYI the bark trim makes the best smoke IMHO)

[Cattknap]

Davart and Ala - you two are making my mouth water...yum, yum!

[Diamond Dee]

Pinto Beans and Cornbread and biscuits and Gravy{sausage} could be considered signature foods here.hope that helps.

[DWS43]

I thought I was the only one who inherited the case iron skillets. Both my mother and stepmother are from Kentucky. My signature dish - fried chicken. Also the cornbread and the skillet gravy are acquired skills in this household. I grew up with the beans too, but we don't eat those now.

D