Flay's Way To Watch The Derby

(CBS)  An event since 1875, and the first jewel in the Triple Crown of Thoroughbred horseracing, the Kentucky Derby kicks off Saturday.

It is staged yearly in Louisville, Ky., on the first Saturday in May, capping the two-week-long Kentucky Derby Festival. And being a huge fan of the race, chef Bobby Flay brings to The Early Show two Derby classics: Mint Julep and Kentucky Hot Browns.

What are Kentucky hot browns you ask? Hot turkey over hot toast and smothered in a buttery sauce. This is also a great recipe to save for Thanksgiving leftovers!

The following are his recipes:

Kentucky Hot Browns
Serves: 4

Maple-Bourbon Roast Turkey Breast
1/4 cup pure maple syrup
1 teaspoon Dijon mustard
2 tablespoons bourbon
Salt and freshly ground pepper
1 turkey breast, 4-5 pounds
2 tablespoons unsalted soft butter

Method:

1. Preheat oven to 425 degrees F. Whisk together syrup, mustard and bourbon in a small bowl and season with salt and lots of freshly ground black pepper.
   
   
2. Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting until a thermometer inserted into the center registers 155 degrees, 1 - 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.

Sauce
2 tablespoons unsalted butter
2 tablespoons AP flour
2 1/2 cups whole milk
3/4 cup grated sharp white cheddar cheese
1/4 cup grated parmesan cheese
Pinch of fresh nutmeg
Salt and freshly ground black pepper

Method:

1. Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4-5 minutes.
   
   
2. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper to taste.

Egg battered bread:
4 large eggs
1/4 cup milk
Salt
8 1/2-inch thick slices of a good day old white bread, such as Pullman or Pain de mie
4 tablespoons butter
4 tablespoons vegetable oil

Method:

1. Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
   
   
2. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick sauté pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.

Assemble
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
8 1/4-inch thick slices ripe tomato
1 cup grated sharp white cheddar cheese
1/4 cup freshly grated parmesan cheese
2 tomatoes, sliced into 1/4-inch thick slices
8 slices bacon, cooked until crisp
Finely chopped chives
Finely chopped fresh flat leaf parsley

Method:

1. Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
   
   
2. Top each slice of bread with 2-3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Mint Julep
Serves: 1

Ingredients:
4 mint leaves
1 teaspoon sugar
Splash of water
Shaved ice
2 1/2 oz Bourbon Whiskey

Method:
Place mint, sugar and water into a silver Julep cup or a 12-ounce Tom Collins glass. Muddle the mint, sugar and water together with the tip of the handle of a wooden spoon. Fill the glass with shaved ice, add the bourbon and stir until combined. Garnish with orange or lemon slice or a cherry.

Note: Mint Julep cups featured on The Early Show are from Vera Wang.