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Cuisine of Kentucky: Wikis

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The Hot Brown was first served at Louisville's Brown Hotel

The cuisine of Kentucky mostly resembles that of traditional Southern food. Some common dinner dishes being fried catfish, cornbread, fried green tomatoes, cheese grits, green beans and kale greens, which can be found across the commonwealth.[1] [2] [3] In addition to this, Kentucky is known for its own regional style of barbecue. [4] This style of barbecue is unique in itself given that it uses mutton, and is a style of southern barbecue unique to Kentucky.[5] Although Kentucky's cuisine is generally very similar to that of traditional southern cuisine, it does differ with some unique dishes, especially in Louisville where the Hot Brown and derby pie originated.[6][7]

In southwestern parts of Kentucky, burgoo and regular chili con carne are favorites. In the extreme northern counties across the river from Cincinnati, Ohio, Cincinnati chili is a popular fast food. That region and the Louisville area also are both home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. However, the remainder of the state's cuisine tends to be thoroughly southern, preferring breakfast meats like country ham, ground pork sausage and as their beverage of choice, the state's renowned bourbon whiskey.

Contents

Notable dishes and recipes

Ingredients

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Vegetables

Potatoes, corn, carrots, onions, turnips, parsnips, tomatoes, green beans, butter beans, peas, mustard greens, kale, scallions, sweet potatoes, yellow summer squash, zucchini, butternut squash, cauliflower, broccoli, mushrooms, cucumbers, asparagus, bell peppers (called mangoes by older rural Kentuckians), banana peppers, cabbage, beets, eggplant, garlic and avocados.

Fruits

Peaches, apples, watermelon, cantaloupe, pears, plums, grapes, cherries, pawpaws and persimmons.

Nuts

Walnuts, pecans, almonds, peanuts and cashews.

Grains

Oatmeal, corn and sorghum.

Meats

Flavorings

Pit barbecue

The Ohio River region of western Kentucky, namely Daviess, Henderson and Union counties has developed a unique style of pit barbecue, featuring a heavy dose of vinegar-based sauces, often served with pickles, onions, potato salad and coleslaw. The three main meats used are chicken, pork and mutton, but beef is not unheard of. Burgoo is a main speciality, with no two burgoo recipes being the same. Owensboro is home to the International Bar-B-Q Festival, which is a sanctioned barbecue competition.

See also

References

  1. ^ http://www.hallsontheriver.com/
  2. ^ http://www.ramseysdiners.com/
  3. ^ http://www.mountain-breeze.com/kitchen/kentucky/index.html
  4. ^ http://www.bbbregion.org/
  5. ^ http://www.louisvillehotbytes.com/ole-hickory-pit-old-western-kentucky-tradition
  6. ^ http://www.brownhotel.com/dining/hot-brown.html
  7. ^ http://www.derbypie.com/
  8. ^ "The Mint Julep". KentuckyDerby.com. http://www.kentuckyderby.com/2006/derby_experience/mint_julep.html. Retrieved 2006-12-03.  
  9. ^ "Hot Brown Recipe". The Brown Hotel. http://www.brownhotel.com/hotbrown.php3. Retrieved 2006-12-03.  

External links


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