Kentucky Derby Party Food

Simple Syrup: Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Let cool, then pour into a glass jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month.

Mint Julep: Place the julep cups in the freezer for at least an hour. Lightly muddle the mint leaves in the simple syrup. Add the bourbon then pack the glass tightly with crushed ice. Stir until the cup is frosted on the outside.

Pour oil into a large Dutch oven or soup pot and heat to medium-high. Working in batches, brown all the meats. Salt and pepper the meat as it cooks. After meats brown, move to a bowl.

Add the onions, carrots, celery and green pepper to the pot and turn heat to high. Cook the vegetables until they are well browned; add more oil if needed. After vegetables have browned, add the garlic and cook for 1 minute. Add meats, chicken and beef broths and tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce heat and simmer gently for 2 hours.

Remove the meat pieces and tear into bite-sized pieces. Return all the meat to the pot and return the stew to simmer.

Peel and cut the potatoes into small chunks. Add them to the stew and simmer until tender. Add the Worcestershire sauce and mix well. Season with more for salt, pepper and Worcestershire sauce if needed.

Add the corn and lima beans. Mix well and cook for at least 10 minutes or longer. Serve with a bottle of hot sauce on the side.

Melt butter and add flour, stirring with a whisk or spoon to make a thick roux. Add milk gradually and whisk to blend completely before adding more. As the sauce thins you can add milk more quickly. Bring to a boil.

Beat a little of the hot mixture with the egg. Remove sauce from heat and beat in the egg mixture. Add cheese and stir. Fold in whipped cream. Season to taste.

For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and broil about 6 inches from the heat until the cheese sauce begins to bubble.

Sprinkle with additional Parmesan cheese. Place dish under broiler until sauce is speckled brown and bubbly. Remove from broiler and top with 2 pieces of bacon. Garnish with tomato slices, if desired.

Cook grits in boiling water until thick. Remove from heat. Stir in butter and half of the cheese.

Beat egg with garlic powder, milk and hot sauce. Add mixture to grits. Pour into buttered, two-quart casserole dish. Top with the rest of the cheese.

Bake one hour at 350°.

One day ahead: Cream the butter and sugar. Add the chopped pecans, mixing well. Add the Bourbon. Shape into balls using about 1 tsp. of the mixture for each ball. (You may need to let the batter sit in the fridge for an hour or two before you can easily roll it into balls.) Refrigerate overnight.

Next day: Melt semi-sweet and bittersweet chocolate in a large microwave safe bowl until smooth. Dip the chilled balls in the chocolate and place on waxed paper in the refrigerator to harden.

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to bread mixture. Place half of the mix in a casserole dish. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes.

To make sauce, combine all ingredients in a saucepan. Bring to a boil for one minute. Serve warm with warm bread pudding.