The Early Show's resident chef is a big fan of the big race, and he shared recipes for many dishes for a Derby soiree on the show Thursday.
This gives you plenty of time to get ready to celebrate the Run for the Roses. Some Southern food, some bourbon -- with a little planning and some help from Flay, your party is sure to be a success!
Mint Julep: You can't celebrate the Derby without this traditional Derby drink. In general, "julep" refers to any sweet drink made with a mix of various liquors, water and sugar. The mint julep is made with plenty of fresh mint, bourbon, simple syrup, and shaved or crushed ice. Traditionally, mint juleps were served in silver or pewter cups, and held only by the bottom and top edges of the cup. That enables frost to form on the outside of the cup.
Shrimp: Shrimp is the most popular seafood Americans eat. In 2006, we consumed more than four pounds apiece. There are hundreds of shrimp species. In general, the colder the shrimp's water, the smaller and more succulent it will be. Shrimp come in a variety of sizes. Usually, the larger the shrimp, the more you'll pay. One pound of shrimp yields about 1/2 to 3/4 of a pound of cooked meat. Store fresh shrimp in the fridge for two days,tops.
The Early Show co-anchor Harry Smith helped Flay prepare "All You Can Eat Shrimp with Green Onion, Garlic & BBQ Spices." For this dish, he made a spice rub for the shrimp, then threw them in a hot pan with garlic. Once off the heat, he mixed in sliced green onion. The shrimp only need about three-to-four minutes to cook.
As they did, Flay and Smith spoke about some of the other yummy Southern food on set, including:
Fried Chicken with Kentucky Farm Honey Sauce
Glazed Ham with Mini Black Pepper Biscuits
Green Onion Slaw
Blackberry & Toasted Pecan Cobbler
Combine a shot of bourbon, a few teaspoons of simple syrup and several mint sprigs in a mint julep cup and muddle with spoon. Add shaved ice and more mint. Serve immediately.
All You Can Eat Shrimp with Green Onion, Garlic & BBQ Spices
1/4 cup smoked sweet paprika
2 tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 lbs (21-24 size) large shrimp, shell on
9 tablespoons canola oil, divided
12 cloves coarsely chopped fresh garlic, divided
3/4 cup thinly sliced green onion
1. Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl.
2. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
3. Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or sauté pan; add a third of the shrimp and a third of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in a third of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients.
For more recipes, go to Page 2.