Category Archives: The Porter House Grille
Chucrhill Downs, Run for the Roses, Chow Wagon, Pegasus Pins and Thunder Over Louisville are the tall tale signs that THE KENTUCKY DERBY is here. And in Louisville the Derby is a big deal. It’s almost in a since a national holiday and being a fellow Kentuckian I have experience this phenomenon more than once. So Ladies get your Best & Biggest Hat ready. It’s time to go to the races!
Derby pie is a pastry created in the Melrose Inn of Prospect, Kentucky, USA, by George Kern with the help of his parents. It is often associated with the Kentucky Derby. The pie is a chocolate and walnut tart in a pie shell usually with a pastry dough crust. It is also commonly made with pecans, chocolate chips and Kentucky bourbon. Popular additions are butterscotch, caramel, and other types of nuts.
The name “Derby Pie” is a registered trademark of Kern’s Kitchen, which registered the name in 1968. The company uses the name in the form “DERBY-PIE®” in official literature and advertisements. The company has filed several lawsuits over the years to protect its commercial rights. Because of this, others who make similar pies have had to alter their recipes slightly and/or use a different name (such as “Pegasus Pie”, a reference to the Pegasus Parade at the Kentucky Derby Festival and May Day Pie, in reference to the First Saturday in May, the day of the Kentucky Derby).
Recipe & Photo is courtesy of MyRecipes.Com
- 1/2 (15-ounce) package refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup bourbon or water $
- 4 large eggs $
- 1/4 cup butter or margarine, melted $
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
- Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
- Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
- Bake at 325° for 55 minutes or until set; cool on wire rack.
The mint julep is a mixed alcoholic drink, or cocktail, associated with the cuisine of the Southern United States. It is traditionally made with four ingredients: mint leaf, bourbon, sugar, and water. Traditionally, spearmint is the mint of choice used in Southern states, and in Kentucky in particular. In the use of sugar and mint, it is similar to the mojito. Traditionally, mint juleps were often served in silver or pewter cups, and held only by the bottom and top edges of the cup. This allows frost to form on the outside of the cup. Traditional hand placement may have arisen as a way to reduce the heat transferred from the hand to the silver or pewter cup. Today, mint juleps are most commonly served in a tall old-fashioned glass, Collins glass, or highball glass with a straw.
Recipe & Photo is courtesy of KentuckyDerby.Com
- 2 cups sugar
- 2 cups water
- Sprigs of fresh mint
- Crushed ice
- Early Times Kentucky Whisky
- Silver Julep Cups
- Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
Buttermilk pie is a custard-like pie. Traditional of the United Kingdom, it almost unknown today but is now a traditional pie of the southern United States and is well known in Texas. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla or lemon zest. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.
Recipe & Photo courtesy of Sweet Tea And Cornbread
- 1 1/2 cups sugar
- 2 Tbs. self rising flour
- 1 stick melted butter
- 3 eggs
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 2 Tbs. KY bourbon
- 1 deep dish pie shell
- Mix together butter and sugar. Add flour, eggs, and buttermilk and mix well. Add vanilla and bourbon.
- Place the pie shell on a cookie sheet and pour the mixture into shell. Place on the center rack of the oven set at 350 degrees for 15 minutes. Decrease the temperature to 300 degrees and bake for 45 minutes. Remove and cool before slicing.
A Hot Brown Sandwich is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.
Recipe & Photo is courtesy of Brown Hotel
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
- For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Let me set the scene. It’s Valentine’s Day 2005 and I am hard at work turning our apartment into a restaurant before my Sweetie comes home from work. From the decor, to the lighting, to the music, the printed menus and made from scratch dinner I thought I had it going on. I was ALL IN & loving every minute of it. The night was magical, memorable and one for the record books. But who knew that the main course “Chicken Parmesan” would become a Porter House Original & Fave. 8 years later we are still in love with the original recipe but when we want to take it to the next level this Stuffed Chicken Breast recipe is our go to. It’s like having Chicken Parm and Stuffed Chicken Breasts all rolled up into one. Try it today! You’ll be so glad that you did.
- 4 boneless skinless chicken breast, pounded thin
- 1/2 cup Italian breadcrumbs
- 1 cup parmesan cheese, divided
- 2 large eggs, divided and beaten
- 1 clove garlic, minced
- 1 (4 ounce) jar of sliced mushrooms, drained
- 1 (4 ounce) jar of marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded fresh mozzarella cheese, divided
- 1 (16 ounce) jar spaghetti sauce
- salt, pepper, onion powder, garlic powder to taste
- Preheat oven to 425 degrees F
- In a medium bowl mix the 1/2 cup of breadcrumbs together with 1/3 cup of parmesan cheese, set aside. Beat one egg in a small bowl, set aside.
- In another medium bowl, combine the ricotta, spinach, artichokes, garlic, one beaten egg, 1/3 cup of parmesan cheese and 1/2 cup of mozzarella cheese. Mix well and set aside.
- Season chicken breasts with salt, pepper, onion powder and garlic powder to taste. Lay each chicken breast on a cutting board and spread with 1/4 of the ricotta mixture; Roll each chicken breast up and secure with toothpicks. Now dip the cutlets in the egg and then in the breadcrumb mixture. Place each breast seam side down in a lightly greased 9X13 baking dish. Bake in oven for about 25 minutes.
- Remove baking dish from oven and pour the spaghetti sauce over the chicken breasts. Top with the sliced mushrooms and remaining mozzarella and parmesan cheese.
- Bake for another 5 minutes or until the cheese is melted. Serve & Enjoy!
Fried Okra! Oh where, oh where do I begin? This born & breed southern comfort dish dates back well before I was even born. And In My Family We Love Ourselves Some Fried Okra. But who wouldn’t love this Southern delicacy? Well to be totally honest I don’t to much care for okra unless it’s FRIED! Yep, that’s the only way I’ll eat it. Fried and seasoned to perfection. I can just taste it now. Yummy, Yummy, Yummy!
- 6 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 pounds frozen or fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- hot sauce
- salt, pepper, garlic powder, onion powder; to taste
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
- In a medium bowl, combine cornmeal, flour and seasonings. Set aside.
- In another bowl mix buttermilk and a couple dashes of hot sauce. Set aside.
- Dip okra in buttermilk mixture and then dredge in cornmeal-flour mixture to coat well.
- Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches. They are prone to stick together.)
- Remove from oil, drain on paper towels. Lightly season with salt, pepper, garlic powder and garlic powder. Serve immediately.
Potatoes. Potatoes. Potatoes. I’ll have them anyway I can get them. Yes! I love them just that much. Only problem is they love me just that much too. A straight killer to the hips and thighs. But what can I say, “Country Cookin’ Makes Ya Good Lookin’”. Yes Ma’am! So my question to you is: Are you looking for something downright sinful? Something comforting? Something that make you close your eyes and picture home? Well look no further cause this is it. Perfect for any breakfast, brunch, lunch or dinner table.
Psssst, Did I mention that it rivals the well known version @ Cracker Barrel. Well that’s what I heard but hey you haven’t heard that from me. LOL
Recipe & Photo is courtesy of Mama’s Southern Cooking
- 1 bag (2 pounds) frozen hash browns, thawed
- 1 can cream of chicken & mushroom soup
- 1/4 cup finely chopped onion
- 1/4 cup butter, melted
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon salt
- 1/2 teaspoon garlic powder and onion powder
- 1/4 teaspoon pepper
- 3 cups of shredded Colby Jack Cheese
- Preheat oven to 350 degrees F
- In a large bowl, combine the cream of chicken & mushroom soup, diced onions, melted butter, sour cream, milk, salt, pepper, onion powder, garlic powder and 2 cups of the shredded cheese. Mix well.
- Add the shredded cheese to the mixture. Mix well.
- Add the thawed hash browns to the mixture. Mix well.
- Pour into the prepared 9 x 13 inch baking dish.
- Sprinkle with the remaining 1 cup of shredded cheese.
- Bake uncovered for an 1 hour or until hot and bubbly and it begins to brown on top.
- Allow to sit for about 10 minutes before serving & Enjoy!
CHEF’S TIP: This cheesy hash brown casserole is a great recipe for you to BYOC (Be Your Own Chef). You can add bacon, ham or even hot dogs. Use different types of cheeses or even add some vegetables. Be creative and have fun with it!
Are you ready for some Football??? A Super Bowl Party??? I know I am. And this recipe would be the perfect star attraction. Sweet, Tangy and Down Right Tasty. The beauty of this dish is the sauce keeps getting better and better with time. So go ahead and get those napkins ready. It’s time for some #SaucyGoodness.
for the meatballs:
- 2 lb. ground beef, lean
- 1 env. dry onion soup mix
- 2 eggs
- 1/2 c. dry bread or cracker crumbs
- dash of salt, pepper, onion powder and garlic powder
for the sauce:
- 1 (12 oz.) bottle chili sauce
- 3/4 cup vinegar
- 1 tbsp. dijon mustard
- 1/2 c. brown sugar
- 1/2 c. grape jelly
- 1/2 c. beer
- 2 tbsp. Worcestershire sauce
- 2 to 3 tbsp. lemon juice
- 1 tbsp. minced onions
- 1 tbsp. minced garlic
- For the meatballs: Preheat oven to 375 degrees. Mix all ingredients together. Shape into balls (bite size). Place on cookie sheet (ungreased) and bake for 20 minutes.
- For the sauce: Mix all ingredients together in a saucepan. Bring mixture to boil, stirring continuously. Once boiling, simmer on low for 20 minutes, stirring occasionally; if mixture becomes too thick just add water.
- Once the meatballs are fully cooked place them in a crock pot and pour the sauce over them. Place a cup of toothpicks next to the crock pot and you are ready to entertain.
Let me just start off by saying WE LOVE CHEESE. I mean if we could have it on everything we would. Cheddar, Swiss, Gouda, Gruyere, Provolone, Mozzarella, Just Cheese, Cheese, Cheese! And if you are anything like us you would loathe this recipe. It’s super packed with cheese, bacon, nuts and herbs. YUM! It’s so good and easy to make & just in time to be a feature at your Super Bowl party. Whip it up today & watch the crowd go wild. Behold The Power Of Cheese!
- 1 package (8 ounces) cream cheese , softened
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup (1 ounce) blue cheese , crumbled
- 1/4 cup finely minced green onions (white part only)
- 1 jar diced pimento , drained
- 3/4 cup pecans , divided (Of course, any nut will do!)
- 10 slices bacon , cooked, drained, finely crumbled and divided
- Salt and pepper
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
- Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
- Refrigerate (or freeze) at least 2 hours.
- Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.
We love Mexican inspired food in the Porter House. Well we love all food but Mexican is high on the list as one of our faves. Especially Taco Salad. I remember one time my sister had called and in our conversation she asked, “What did we have for dinner?” Before I could even answer she was like “Let me guess, ummm Taco Salad.” Real funny sis, Real funny. And no we did not have Taco Salad. Well not that day at least. LOL. Anywho, my good friend and roommate from college introduced me to this fabulous recipe. It’s like having a pizza (our other fave) but in taco formation. It’s #SoGood. Make it today. Your family would love you for it.
- 1 pound ground beef
- 1 envelope taco seasoning
- 1/2 cup water
- 1/2 cup chunky salsa
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/2 cups crushed tortilla or corn chips, divided
- 1 cup (8 ounces) Sour Cream
- 2 cups shredded cheddar cheese
- Shredded lettuce (optinal), for garnish
- Sliced ripe olives (optional), for garnish
- Diced tomatoes (optional), for garnish
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add seasoning mix, water and salsa; simmer, uncovered, for 5 minutes.
- Spread the crescent roll dough in 10-in. pie plate to form crust; press seams to seal. Sprinkle 1 cup tortilla/corn chips over bottom of crust. Add meat mixture; spread with sour cream. Sprinkle on the remaining tortilla/corn and then top with shredded cheese.
- Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, olives and tomatoes and Ole’.
My family loves punch. Punch for bar-b-ques. Punch for birthdays. Punch for the holidays. Anyday, Anytime PUNCH, PUNCH, PUNCH! Yes! we love it that much. So today I have for you a Porter house original that is a sure crowd pleaser. So go ahead and get that punch bowl ready. It’s Party Time!
- 2 1/2 cups granulated white sugar
- 6 cups water
- 2 (3 ounce) packages cherry flavored Jell-O mix
- 1 (3 ounce) package strawberry flavored Jell-O mix
- 1 (46 fluid ounce) can pineapple juice
- 2 (6 oz.) cans frozen orange juice
- 1/2 cup frozen pink lemonade juice
- 2 (2 liter) bottles of ginger-ale, chilled
- slice fruits (optional), for garnish
- Bring the sugar, water, cherry and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Let the juices cool.
- Divide mixture into 2 or 3 (gallon size) ziploc freezer bags. Freeze the mixture overnight. 3 to 4 hours before the party remove from freezer and allow mixture to thaw partially.
- When ready to serve combine the contents of the punch mixture with the bottles of chilled ginger-ale in a large enough container; stir until slushy. Fill punch bowl with combined mixture and refill as needed. Recipe makes enough for 2 punch bowls.
The House of Stewart, Fish Fry Saturdays @ Mt Ester A.M.E Zion Church and Auburn A.M.E Zion Church, The Yella’ Store and The Chicken Coop. And if you are from my hometown you know exactly the who, where and what I am talking about. Not to forget this post would not be complete without the mention of my new local fave Mr. Shark’s. Oh My Goodness! Talk about total YUM factor. Okay now I got my mouth watering. LOL. So when I’m feeling nostalgic and craving a taste of back home. Or I can’t visit my local fave seafood spot I just whip out the ole’ cookbook and in the words of my daddy, I get ta “switchin’ in the kitchen”.
- 6-8 fish fillets, such as haddock, tilapia, cod, etc.
- 1/4 c. evaporated milk
- Old Bay, Salt, Black Pepper, Garlic Powder, Onion Powder, etc. for seasoning
- 1/2 c. flour
- 1/4 c. corn meal
- 1 frying pan or skillet (about 10″)
- Canola Oil for frying
- Lemon Juice
- If fish is frozen, let them thaw. If fish is fresh, clean, wash and dry the fish.
- Pre-Heat canola oil on med to med-high heat.
- Mix together the milk and seasoning in a small shallow dish. Dip the fish in the milk mixture.
- Mixture together the flour and corn meal. Roll fish in the flour/corn meal mixture.
- Fry the fish in the hot canola oil for 4-5 minutes or until brown. Turn fish carefully. Fry 4-5 minutes more or until fish is brown and cooked.
- Put fish on a paper towel or brown paper bag to soak up the excess oil. Lightly season fish fillets to taste & drizzle each piece of fish with lemon juice.
- Serve Hot & Fresh out the grease. Enjoy!
*Chef’s Tip: Not quite sure if the fish is done? Try testing the fish with a fork. The fish will be fully cooked when it falls apart easily.
Tried, Tasted & True. These ribs are down right delicious, tender and fall off the bone. Talk about “Slap Yo’ Momma” good.
*Disclaimer* I would totally not advise that you slap yo’ momma. Unless you want to be in the hospital or for the most part, DEAD!
Now back to the subject at hand, RIBS! You must, I say you must try this recipe. Especially if you love ribs. It is foolproof and so easy to make. You will be soooo glad that you did. #YummyInMyTummy
- 2 racks baby back rib
- Favorite seasonings or dry rub
- Favorite barbecue sauce
- Preheat oven to 225 degrees.
- Remove membrane from the back of the slab of ribs
- Season your ribs with Dale’s marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
- Place ribs, meat side down, in baking dishes.
- Cover the baking dishes with aluminum foil and place in the oven.
- If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
- Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
- Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
- Remove from oven and serve them up with a side of potato salad and some baked beans