Kentucky Derby Day recipes that will make your mouth water – Advice Eating

LAS VEGAS (KLAS) – The Kentucky Derby is back in full force this year and is expected to draw 45,000 spectators.

We know there will be lots of horses, hats and mint juleps, but there will also be plenty of good food.

Derby chef Kenneth Hardiman took some time to share one of his favorite easy recipes, which uses sweet Vidalia onions and turns them into a delicious tart. This recipe, as well as other recipes, can be found below. Here is a link with more Kentucky Derby recipes.

Vidalia Onion and Bourbon Tart Tatin


3 tablespoons unsalted butter
2 tbsp granulated sugar
2 lbs. Vidalia onions, halved crosswise, 2-inch-thick slices
1 tsp kosher salt
¼ cup Woodford Reserve Bourbon (your favorite bourbon)
1 sheet of frozen puff pastry (Pepperidge Farms) thawed
As needed Cracked black pepper
2 tsp chopped fresh thyme, divided
4 oz. Montchevre, crumbled goat cheese
Local honey if required


1. Preheat the oven to 400 degrees

2. Melt the unsalted butter in a 12-inch skillet (cast iron or nonstick) over medium-low heat; swivel to coat the floor. Spread the sugar evenly over the melted butter.

3. Place 12 to 14 onion halves in the butter mixture in the pan, cut sides down, sides touching. Cut the remaining onion halves into quarters, place them sides down, and place these cuts in the gaps between the onions in the pan.

4. Cover the onions and cook for 8-10 minutes, season the top of the onions with kosher salt and 1 tbsp. water halfway. Add bourbon and 1 tablespoon chopped fresh thyme and spread evenly over the onion mixture; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from stove.

5. On a lightly floured surface, roll out the pastry sheet into a 12-inch square; cut into a 12 inch round. Place the batter in the pan around the onions.

6. Bake at 400 for 25 minutes or until golden. Remove from the oven and immediately invert onto a serving platter. Leave to cool for 15-20 minutes. Cut the pie into six wedges and garnish the top with goat cheese crumble and the remaining chopped thyme. Drizzle with local honey and serve.

Vidalia onion and short rib soup (Yield: 12 servings of 10 ounces each)

5 pieces Vidalia onions, julienned
¼ cup vegetable oil
¼ cup granulated sugar
½ cup Worcestershire sauce
¼ cup sherry vinegar
½ cup of red wine
½ cup roasted garlic, chopped
2 tbsp soy sauce
¼ cup fresh thyme, chopped stemless rosemary
1 liter demi ice cream
1 gallon chicken broth
1 TABLESPOONS. Kosher salt
½ tbsp. Black pepper
2 ½ pounds. Small cooked short beef ribs


  1. Heat oil in a small stock pot or Dutch oven over medium-high heat and add Vidalia
  2. Season onions evenly with sugar and gently sauté onions to release liquid and
    continue cooking until caramelized and brown.
  3. Deglaze pan with wine, vinegar, soy sauce, and Worcestershire sauce.
  4. Add roasted garlic, thyme and rosemary mixture.
  5. Let cook for 5 minutes.
  6. Add demi-glace and simmer for another 5 minutes.
  7. Add chicken broth and cook over medium heat for 30 minutes.
  8. Season with salt and pepper and add diced cooked short rib.
  9. Garnish with croutons and grated Swiss cheese and enjoy!

Vidalia bread pudding with onions, broad bacon and mushrooms (yield: 8 servings)

2 tablespoons unsalted butter
1 pound Broadbent Bacon, cut into medium cubes
½ cup sherry wine
1½ pounds. Vidalia Onions, Julienned
1½ pounds. Shiitake mushrooms
2 TBSP. Chopped Garlic
¼ cup fresh basil, chiffonade
2 tablespoons fresh thyme leaves, chopped without the stems
¼ cup freshly chopped parsley
As required Kosher salt
As needed Cracked black pepper
6 large eggs each
3 cups cream (40%)
1 cup Parmigiano Reggiano, grated
8 cups croissants, cut into large cubes


  1. Preheat oven to 375 degrees. Grease an 8 inch square casserole dish with butter and
    put aside.
  2. In a large skillet over medium-high heat, sear the bacon until crispy. remove that
    Leave the bacon, bacon grease in the pan and set aside
  3. In the same pan over medium heat, add the Vidalia onions, minced garlic and
    Shiitake mushrooms and cook until caramelized.
  4. Pour the sherry into the skillet to deglaze, scraping off any brown bits
  5. Stir in the basil, parsley and thyme. Remove from the heat and stir in the cooked bacon –
    Season with salt and pepper and set aside.
  6. In a large mixing bowl, whisk together eggs, cream, cheese, 1/2 teaspoon salt, and 1/2 teaspoon
    teaspoon of pepper. Add the large diced croissants and toss to coat. Leave the mixture
    for 15 minutes.
  7. Stir the Vidalia onion and mushroom mixture into the pudding base and transfer
    Pour the pudding into the prepared casserole dish. Cover with a layer of plastic wrap, then a
    Insert foil and bake for 40 minutes
  8. Remove the pudding from the oven, remove the plastic wrap and foil covering, and place back in
    Place in oven and cook 15 minutes or until pudding is browned and centered

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