Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
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8 2 LOUISVILLE MAGAZINE 4.14 Chefs to the Rescue Interviews by Mary Chellis Austin Photos by Chris Witzke 91 TIP Is it fried? So you decided to throw a Derby party, eh? Start a litle beting pool? Cook some crowd-pleasing fare? If you're having second thoughts because you're tired of puting out the same old sad plater of country ham and Benedictine spread, fear no more! We asked fve local restaurants to create a Derby-inspired course, each with a diferent ethnicity or style of cooking. All played along and humored us with some traditional ingredients. These are no longshots. These dishes come from chefs who have already won over our taste buds. 211 Clover Lane 211 Clover Lane POUSSIN STUFFED WITH CORNBREAD AND FATHER'S COUNTRY HAM 4 16-ounce semi-boneless poussins (young chickens) 1 large piece cornbread (recipe at right) ½ diced onion ½ diced red bell pepper 4 ounces cooked and diced country ham 1 tablespoon chopped fresh thyme 1 tablespoon chopped Italian parsley 6 ounces clarifed buter (2 for stufng, 4 for searing poussins) Kosher salt and pepper 1 cup chicken stock 1 tablespoon cold buter Sauté the onions and pepper together until soft. Add the ham and herbs, then add that mixture to the cornbread in a bowl. Pour in two ounces of clarifed butter and mix together. For each bird, grab a handful of cornbread stufng and squeeze together to form a tight egg-shaped ball of stufng. Ten shove into each bird. You want the stufng to fll the cavity of the bird but do not overstuf. Season each bird with salt and pepper on all sides. Place the other four ounces of butter in an iron skillet over medium-high heat. Once the skillet is hot, place the birds in the pan and brown on all sides, leaving the backside for last. Once on their backsides, place in 350-degree oven and bake for approximately 10 to 15 minutes or until frm. Remove from pan and let rest for about fve minutes. Remove all grease from the pan, then add one cup chicken stock to pan and reduce to ¼ cup, then swirl in one tablespoon cold butter. Slice each bird into fve slices. Ladle sauce over the birds and serve. Cornbread 1 cup unbolted cornmeal ½ teaspoon baking soda ½ teaspoon baking powder 1 ½ teaspoon kosher salt 1 cup butermilk 1 egg 2 ounces melted buter 2 ounces canola oil Place all dry ingredients in a bowl and whisk together. In a separate bowl, whisk the egg and buttermilk together. Whisk the buttermilk-egg mixture into the dry ingredients until smooth. Ten add the butter. Place the iron skillet over high heat. Once the skillet is hot, add the oil, then pour in the batter. After 30 seconds, place the skillet in a 425-degree oven and bake until golden brown. DO TRY THESE AT HOME. 82-97.indd 82 3/19/14 5:31 PM