Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.
Issue link: https://loumag.epubxp.com/i/283499
10 asparagus tips, blanched 10 slices of crusty baguete, toasted 10 slices deli-thin country ham, cut in rectangles, approximately 2-by-3 inches Herbed goat cheese ½ small onion, diced 1 tablespoon crushed tomato 1 ounce bourbon 4 tablespoons heavy cream 10 quail eggs 1 tablespoon olive oil Sauté onion in olive oil until soft. Add crushed tomato and simmer two to three minutes. Add bourbon. Flambé and reduce. Add cream and salt to taste. Reduce until thickened. Spread goat cheese on each slice of country ham. Top with asparagus tip and roll into a small cigar shape. Pan-fry until goat cheese is warm. Place on toasted baguette slices. Drizzle small amount of sauce on top. Fry quail eggs sunny-side up. Place on top of ham and sprinkle yolk with salt and a touch of cayenne pepper. De La Torre's Restaurant and La Bodega Tapas Bar 1606 Bardstown Road MONTADITO DE JAMÓN Y QUESO DE CABRA (canapé of ham and goat cheese) "It's a rif on one of the most popular tapas — the Spanish Serrano ham — only chef Miguel de la Torre used country ham instead of Spanish ham, and the sauce is bourbon rather than sherry. People associate asparagus with the Derby, so we're just Kentucky-ing up what he makes for La Bodega." — Maggie de la Torre, owner 82-97.indd 84 3/19/14 5:32 PM