Hospitality - Kentucky Style: Simply Elegant Cooking and Entertaining


It is with profound pleasure the Equine Writer's Press offers you Hospitality-Kentucky Style, Simply Elegant Cooking and Entertaining.

Hospitality-Kentucky Style is a fabulous book about Kentucky cooking, the culture of entertaining that is centered on the enjoyment of horses, fine aged bourbon whiskey and the warmth of our homes.

We think Hospitality-Kentucky Style is a "must read" for anyone interested in the great tradition of Kentucky ...

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It is with profound pleasure the Equine Writer's Press offers you Hospitality-Kentucky Style, Simply Elegant Cooking and Entertaining.

Hospitality-Kentucky Style is a fabulous book about Kentucky cooking, the culture of entertaining that is centered on the enjoyment of horses, fine aged bourbon whiskey and the warmth of our homes.

We think Hospitality-Kentucky Style is a "must read" for anyone interested in the great tradition of Kentucky cooking, Southern cuisine and the brand of hospitality practiced in the South and that is celebrated all over the world.

Colonel Michael Masters, in his book Hospitality-Kentucky Style, gives insights into the Kentucky history and heritage that shaped his family and thereby him. The editorial writers have compared this book with the best cookbooks ever written on Kentucky cooking.Hospitality-Kentucky Style will be a cookbook classic and on the bookstore shelves for many years to come.

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Editorial Reviews

Louisville Courier-Journal
Hospitality-Kentucky Style deserves a permanent place in our kitchen.
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Product Details

  • ISBN-13: 9780970934307
  • Publisher: Equine Writer's Press
  • Publication date: 4/1/2001
  • Pages: 250
  • Product dimensions: 5.54 (w) x 8.42 (h) x 0.34 (d)

Read an Excerpt

I have dozens of recipes for beef, lamb, chicken, turkey, fish and pork and during the course of the year I find time to use a great many of them. My wife has always claimed that at heart I am a grill man, which is true. For family dining, I rarely cook our meat indoors; I cook on the grill in all seasons and all weathers.

But when we entertain, and our guests have traveled great distances to get to us, we want to fix those foods that they have come to remember us by.

The entrée is the centerpiece of our sideboard or buffet table. Depending on the climate and the number of guests in our home, we make a choice for the entrée. All of our recipes are easy to prepare but absolutely delicious. We cook plenty and present the entrée in as grand a fashion as we know how to do.

In our home, the silver serving pieces and our crockery do not live to dusty old age in the cabinets, they are brought out at every opportunity to give our entertaining a flair that tells our guests that they are special and important people in our lives.

I feel a great sense of satisfaction when I watch the women of our family hauling out the silver bowls, platters and chafing dishes. There is nary a piece that is similar as to style, size or era. Each piece has a history, each a previous owner or four-all of them known to us, all of them remembered.

1. Rare Beef Tenderloin
Rare beef tenderloin is always a special dinner. Although I find I cook beef tenderloin on special occasions, I acknowledge a preference for this cut of beef and serve it with little prompting. Cooked to perfection and presented on a silver tray the beef tenderloin ismagnificent.

In our family we host our holiday dinners on the eve of the actual holiday. This allows our extended family to join us while reserving the holiday for their family and children. Beef tenderloin is our choice for the entrée. The more traditional fare will be served the following afternoon.

We like purchasing a young beef tenderloin that weighs in at about four pounds. When you purchase a beef tenderloin, ask the butcher to trim it for you. If you are in the dark as to what I mean, just let it lay, and take it on faith that the butcher is doing you a favor.

Marinate the beef tenderloin for a day prior to cooking. We like to use a marinade that consists of equal parts of red wine and olive oil. Rest the beef tenderloin in a glass-baking dish sized to accommodate the meat. Cover with plastic wrap and place in the refrigerator for two hours. Turn the beef tenderloin at least once.

The beef tenderloin I prepare depends on a high roasting temperature; 500 degrees is perfect. I coat the beef tenderloin with butter and place it on a roasting pan or on the cool side of the grill. You will cook the tenderloin for 10 minutes, turning once. You will then cook the beef tenderloin for another 8-10 minutes, depending on your oven or grill, resisting the powerful urge to turn it again. When the beef tenderloin has a hot-red center or is 135 degrees in the thickest part, it is done.

Three minutes prior to removal, cover the top of the tenderloin with blue cheese and return to the heat, allowing the blue cheese to soften. Grind black pepper generously across the top of the blue cheese.

Slice the tenderloin to a thickness of 1-inch on the diagonal. You will want to serve two or three slices to the plate. Drizzle Masters Steak Sauce sparingly over the tenderloin slices and leave a bowl on the side for those who desire more. I would allow about a half a pound of tenderloin per dinner guest, uncooked weight.

Accompany with yeast rolls, asparagus, new potatoes, stuffed eggplant and baked zucchini squash. Vanilla ice cream with chocolate sauce for dessert complete this very excellent dinner.

2. Beef Masters
A good Kentucky cook will have a version of this flavorful stroganoff dish. Do not be lulled into complacency by using inferior cuts of beef. I use strip steak, and would use beef tenderloin, nothing less. My dinner guests always come back to the buffet for a second pass. You will have more in the pan after your initial serving but they will return for more, I promise you. Beef Masters is evening fare and very dignified.

4 oz. wild rice
1 # mushrooms, sliced
1 stick butter, cut in half
1 T fine aged Kentucky bourbon whisky
4-8 oz. strip steaks, fat removed, cut into 1-inch pieces
1 C red wine
2 beef-bouillon cubes, dissolved in 2 T hot water
2 T flour, dissolved in 2 T hot water
8 oz. sour cream
2-t seasoning salt
1-t pepper, ground


* Cook the wild rice and set aside.

* Lightly sauté mushrooms in 1/2 stick of butter and set aside.

* Deglaze a skillet with fine aged Kentucky bourbon on a high heat. Add the remaining 1/2 stick of butter and the steak pieces.

* Sauté the steak until cooked to a light brown finish.

* Turn the heat down under the skillet to a low setting. Add the wine and the bouillon. Stir in the flour, holding back a little flour for additional thickening.

* Add the mushrooms and stir in the sour cream. It is important that the sour cream be added last, as sour cream breaks down quickly under heat. Stir in the seasoning salt and the pepper.

* Simmer for about 5 minutes; add the remaining flour, if necessary.

Beef Masters is served thickened. Ladle Beef Masters over the wild rice. Accompany with a large Bibb lettuce salad. Serves eight.

3. Bourbon Glazed Filet of Beef
Your significant other will fall in love with you every time you prepare bourbon glazed filet of beef. Knowing this always inspires me to cook it on private evenings. I like to cook this dish for two but it expands nicely to four at dinner, if you cannot find a way to keep company at bay.

If cooking for two, this is an easy dinner to cook while enjoying a fine aged Kentucky bourbon whisky and is further enhanced by a second drink of fine-aged Kentucky bourbon whisky while dining. After the dinner and dessert, send the guests home if you have them-for the evening has just begun!

2 6-oz. filet of beef
1/2 C butter
4 oz. fine aged Kentucky bourbon whisky
pepper, ground

* Sauté the filet of beef in the butter on a high heat until medium rare and place the beef tenderloin on the dinner plate.

* Deglaze the pan with a fine aged Kentucky bourbon and using a spoon make certain you capture the beef-butter essence on the bottom of the pan.

* Pour the glaze over the beef tenderloin. Grind black pepper onto the beef tenderloin and serve immediately.

Serves two. Double to serve four.

4. Buttered Lamb Chops
I have a longing for buttered lamb chops as for no other cut of meat. I enjoy a leg of lamb and have a fondness for mutton but I am passionate in regard to buttered lamb chops. They are perfection, straight out of the broiler or off of the grill. This fact mitigates against serving them in quantities appropriate for a huge gathering. I can manage about twenty at a time, which translates into serving them at a seated dinner for eight.

Although in the modern marketplace there does not appear to be a particular season of lamb availability, we seem to want buttered lamb chops in the cold of winter or the early spring. There is something about the warmth of the fireplaces at McManus House and the ambiance of our old home that seems to invite friends for a formal seated repast in our long narrow wood-paneled dining room.

A week prior to your need, order rib lamb chops from your butcher and ask him to delete the long bone; this will allow the lamb chops to better fit the plate. Ask the butcher to cut off any visible fat and to scrape the lamb chops. All of this is done easier by him than by us.

I rub the lamb chops with lemon juice and place them covered in the refrigerator for 2 hours. I then rub the lamb chops in garlic olive oil, seasoned with rosemary and basil.

Grill the lamb chops on a 400-degree grill or at a 3-inch height under the broiler. After searing well on both sides, move the chops to a cooler place on the grill or a 5-inch rack under the broiler. When the lamb chops appear cooked and the meat shows a pale pink in the center, the lamb chops are ready. The cooking will take about 25 minutes for 1-1/2-inch chops and about 15 minutes for 1-inch chops.

As you remove the lamb chops from the heat, spread softened butter across them. Grind black pepper and chives if you like onto the butter.

The buttered lamb chops vary in size and you will serve 2-3 to the plate, trying for even portions. Accompany with wild rice, string beans, baked zucchini squash and a McManus House salad.

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Table of Contents

The Kentucky Gentleman
My Kentucky

Entrées 1-19
Vegetables 20-39
Pick Up Foods 40-49
Breads 50-59
Meat/Vegetable Sauces and Salad Dressings 60-79
Salads 80-86
Desserts 87-103
Libation 104-122

The Colonel's Cottage
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