Don't just save these recipes for The Derby. They need to be at all your gatherings.
IVY ODOM: Hey, y'all. It is almost Derby time, and like tailgating in the fall, we take our Derby celebrations very seriously, starting with the food. And I have two knock your horseshoes off recipes that are run for the roses approved, and guess what? They aren't mint juleps. Do I have your attention yet? OK, let's get started.
OK, so I know the Derby is all about the big hats, and the mint juleps, and the bourbon. Well, all of those are well and good. They're all amazing, but there are some other things that the Derby is known for that I want to cover today.
So we've got Kentucky hot browns. This is a staple dish in Kentucky that is traditionally served at the Derby, but I'm taking the traditional Kentucky hot brown ingredients and putting them in King's Hawaiian rolls, covering them with this brown sugar, mustard, worcestershire, butter, garlic, onion concoction. And, oh, my word.
Second recipe is a black-eyed Susan slush. Y'all, also, another home run, another-- I don't even know what you would call it at the Derby. Like a red, black checkered flag. What is it, green checkered flag? I don't even know. When the horse wins, this is what they want. You wanted to have a black eyed Susan slush.
Traditionally, I wouldn't make the food portion of this first for an episode, but I have decided make the drink first. Enjoy that, while you're cooking the food, and then everything all around is just going to be so much better. So let's get started on the black eyed Susan slush.
OK, so I need a 1/3 cup each of lime juice and lemon juice. You're making your own sour mix. Sour mix is lemon and lime juice with simple syrup. And instead of buying this, I find that making it taste a lot better, and you know what's going into it. There are no preservatives.
It's just all around better, and 1/3 cup of simple syrup. So it's equal parts simple syrup, lemon juice, and lime juice. I need 3/4 cup of each of the juice concentrates. If they're not all the way thawed, it's OK.
They're getting mixed with ice, and it's a frozen drink anyway. So in order to make this slush, all you have to do is mix all these ingredients in a blender with four cups of ice. Now, at this point, in the blender, if you wanted to add a little bit more adult fun, I'm not telling you not to do it.
But if you're trying to make this kid friendly, just blend it up like this with the juices and the ice And y'all, it is so, so delicious. Yum, frozen, delicious, yumminess, pineapple orange slushy. After you fill your glass, you want to top it off with some ginger ale. Just a tiny bit, a splash, like so. And then garnish with an orange slice, a pineapple leaf, and some maraschino cherries.
And, oh my word, y'all. Look how fun, and fruity, and tropical this drink is. So cute. I mean, seriously, it could not get any cuter, any fruitier, any more tropical, or any more fun than this drink right here.
This is the prettiest, most fun cocktail I have ever come up with. It doesn't even have alcohol in it, and I'm loving it. I might get some bourbon in there in a minute, but for now, I'm just going to enjoy the fruity, tropicalness. So what is it, tropical? What's the word?
Someone, put in the adjective for tropically. Fruity, tropically-ness of this cocktail. I mean, cheers. Look at this. Oh, my word. That part is done taken care of.
Let's move on to these Kentucky hot brown party roles. We have King's Hawaiian rolls. Those are pretty crucial for the party rolls. This is what you're looking for, the 12 pack, and an 11 by seven baking dish, also, crucial for this recipe.
The reason that you want one is because you are going to pour a melted butter brown sugar worcestershire concoction on top of these rolls. And if you bake it in a bigger dish, the melted butter kind of, like, seeps out of it, and you want it to kind of all go into the bread and soak it all up. So we are going to spray this baking dish with my best friend, Pamela, and then cut these in half without separating them, and put the bottom half into the pan.
See how these rolls come, like this, together, like they're not individual rolls? That's what we want to maintain, so I'm just going to take a very large, serrated knife. And slice it horizontally across the rolls, and keep the top and bottom separate. But, like, keep the rolls intact as is.
So the next step in this recipe is to prep all of our other ingredients, which are tomatoes, bacon, turkey, and cheese. So when picking a tomato for this, you want to get one that is about the same diameter as the party roll itself, so that one slice of tomato will fit into the party roll. So I'm going to slice up these tomatoes.
So you really want your tomatoes to not be super, super juicy, so I've set them out on paper towels to kind of drain, while I prep the rest of my ingredients. And then I have some bacon that I have already cooked, and I need to cut into two inch pieces. So really, you're just looking for the bacon to also fit on the party rolls and not be huge slices. And you can drain the bacon on paper towels as well.
Once your tomatoes are sliced and your bacon is cut into two inch pieces, you can go ahead and assemble the rolls. So what you need is about six slices of Gruyere cheese, so I got the deli to slice it for me. You're going to need three slices for the bottom and then three slices for the top.
Once you get your cheese placed onto your rolls, you can layer it up with some thinly sliced deli turkey. I like to fold mine, because it looks really pretty. Or you can lay it flat. It's kind of up to you. It's personal preference.
I also just like the way that the folded kind of feels. It's a great kind of texture or contrast from the other things on the party rolls. That's also a secret to why sandwiches that you make at home don't usually taste as good as sandwiches from a restaurant, because they learned the folding and fluffing technique.
Next up, the slices of tomato go on top of the turkey and then the bacon pieces. I mean, can y'all already tell how delicious this is going to be? If you love a Kentucky hot brown, you're going to love this even more. If you love party rolls with the ham, and the Swiss, and you're a fan of all these ingredients, I just cannot highly recommend this recipe enough. It is so, so, so good.
You can top it with your other three slices of Gruyere, the same thing that you did before, two slices, and then one folded in half to sit like so, and then a 1/4 cup of shredded Parmesan cheese just to really take this whole thing over the edge. Then you're going to top it with the top halves of the rolls like so. Oh, my goodness, y'all. Look at this.
All right, the Rolls are almost done. We have to make the butter, brown sugar mixture to pour on top of these things, so I have 3/4 of a cup of butter melted. And I am going to add in a tablespoon of dijon mustard, two teaspoons of minced, dried onion, one teaspoon of light brown sugar, and then a teaspoon and a half of worcestershire. Then we're going to add in some freshly grated garlic.
So take your microplane, my favorite kitchen table, and a fresh clove of garlic. And we're going to grate it directly into this butter mixture. We're going to need about 1/2 a teaspoon of the garlic, and the last ingredient to this brown sugar, butter mixture is about a 1/2 a teaspoon of hot sauce. You can use whatever kind you like.
You whisk this up really well, and then we're going to pour the mixture on top of these rolls. So this is why I said it was important to have the baking dish that fits, because see how mine, there's a little bit of overhang on each side. So there's going to be some liquid that pools up in here that doesn't get soaked in these roles, which is not the end of the world if that's the case for you. But try to get one that fits this perfectly, and be really careful on the edges. Because it can kind of drip over.
You want all of this sauce to go in these rolls. Yummy, y'all. All right, we've got these rolls covered in tinfoil. They are going to go in the oven at 375 degrees for about 15 minutes covered, and then we're going to uncover them and cook them, until the rolls are golden brown on the top.
OK, so minor confession. Actually, major confession. I left my rolls in there for too long. They're a little bit darker than I wanted them to, but still not too dark. But they're making a really fun, bubbly sound, so let's look at them.
They look pretty good other than the dark. Listen to that crackle. Burnt, if you will, but they will eat just the same.
I'm so excited to eat these things, because they smell delicious. Yes, I kind of got the tops a little bit too brown, but honestly, I'm not mad about it. I've got him on my puter amental China, and what's more perfect for the Derby? Honestly, like look at these, y'all.
Oh, my goodness, gracious alive. Kentucky hot brown party rolls to go with this black eyed Susan slush. I mean, and look at this thing. Tropical, fruity, cute. This is the star of the show right here.
The moment of truth that you have all been waiting for, these rolls. Let's take a look at one of them. Melted cheese, bacon, tomato piled high with turkey, and that brown sugar, butter situation. Oh, my goodness. You're going to make these, and you're going to want to dance around your kitchen. They're so good.
I really can't recommend this recipe high enough. You can make it for your Derby party. You can make it for your next brunch. You can make it for dinner.
Just promise me you will make it, and make the cute mocktail too. Because it's just, like, so tasty, and delicious, and also, really, really stinkin' cute. So without further ado, you know what to do.
If you like this video, be sure to like, comment, subscribe, share all the social media things. If you make these amazing, hot brown party rolls for your Derby party or for, really, just any celebration, be sure to let me know on Instagram at Ivy Odom. Let me know what you want to do next in the comments.
I will see you all soon. I'm going to keep eating these, because, oh, my word. My mouth is watering. They are so good. I will see you all next week. Bye, y'all.