Kentucky Derby, Burgoo and hats

Burgoo is a traditional Kentucky stew, some make enough to feed a small town consists of both beef and chicken pieces, southern vegetables and seasonings.

You will find  a recipe for Kentucky Derbie pie on last year’s post.

But first, let’s talk about hat’s.  I can’t wait to see the ladies all dressed up in their wide-brimmed and feathered hats.

Here’s two of my favorites that I found while browsing the net.

Polka-dots is one of my favorite patterns,  and I would choose this hat if I was going to the Kentucky Derby.

The first hat is described as :   Spectator Polkadot Kentucky Derby Hat in Sinamay Straw with a 5 1/2 inch brim and large bow. Thin feathers wisping from the bow provide the perfect accent.   cost: $69.00

You can find this hat  at The Berkeley Hat Company  , the address,  2510 Telegraph Avenue, Berkeley, California 94704, 4 blocks from UC Berkeley for 30 years.

The second hat pictured is described on the website as, “Kentucky Derby Hat ,Giant brim”, white hat the giant straw brim  a horse hair skirt ribbon,  a fine lace crown and flowing , feather accent all in white is $206.00+ S& H

http://www.berkeleyhat.com/spectator-polkadot-kentucky-derby-hat.html

Kentucky Derby Recipes:

Kentucky Burgoo

This celebrated Kentucky stew  is standard fare in the south on Derby day and church suppers.

Ingredients:

4 cups water

1 16-ounce can tomatoes, cut up

3/4 pound boneless beef chuck roast, cut into 1/4 inch cubes

2 tsp instant chicken bouillon granules

1 pound meaty chicken pieces ( breasts, thighs, drumsticks), skinned, if desired

2 cups cubed, peeled potatoes

1 10-ounce package frozen succotash

1 10-ounce package frozen cut okra

1 cup sliced carrots

1/2 cup chopped onion

2 teaspoons curry powder

1 tsp sugar

Directions:

In a 4 1/2 qt Dutch oven combine the water, undrained tomatoes, beef and chicken bouillon granules.

Bring to boiling;  Reduce heat.    Cover and simmer for 30 minutes.

Add chicken pieces.  Return to boiling;  reduce heat.   Simmer , covered, about 45 minutes more or until beef and chicken are tender.  Remove chicken pieces and set aside.

Stir potates, succotash, okra, carrots,onion, curry powder, and sugar into Dutch oven.  Return to boiling; reduce heat.  Simmer, covered about 20 minutes or till vegetables are tender.

Meanwhile, when chicken is cool enough to handle, remove meat from bones, discard skin, if any, and bones.  Add chicken pieces to Dutch oven.  Cook about five minutes more or until the chicken is heated through.

Makes 5 0r 6 servings.

Nutrition Information:

419 calories

33 g protein

42 gram carbohydrate

14 g toatal fat ( 5 g saturated fat)

89 mg cholesterol

629 mg sodium

1,079 mg potassium

Resource:

The Heritage America Cookbook,   Better Homes and Gardens  @1993 excerpt from The South section of the cookbook.