This Year’s Official Kentucky Derby Menu Is Golden

The 150th annual Kentucky Derby is this weekend, and more than 150,000 people are expected to attend in person. If you’re envious of those that will be viewing the horse races IRL and will certainly be chowing down on delicious food, you’re in luck: you can easily bring this experience to your own home.

We got our hands on the official recipes for the Kentucky Derby menu, featuring recipes developed by Chef Robert Lopez, the senior executive chef of Levy Restaurants. From veggie sides like Roasted Cauliflower & Brussel Sprouts to the comforting star, Smoked Brisket, here is the complete list of this year’s dishes Don’t forget to make one of our fruity and refreshing cocktail recipes to pair with this meal.

Spring Pea Pasta Salad

Serves: 4

• 8 ounces uncooked fusilli pasta
• 1 pound fresh English peas 
• 6 ounces shaved pecorino cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/8 teaspoon cayenne pepper
• 1 cup cooked cubed country ham 
• 4 green onions, thinly sliced
• 2 tablespoons fresh parsley
• 1 tablespoon snipped fresh dill 
• Kosher salt, to taste

1. Cook pasta according to package directions. Meanwhile, place peas in a large saucepan and cover with water. Bring to a boil; cook, uncovered, until crisp-tender, 8-10 minutes.
2. Drain pasta and beans; rinse in cold water. Place in a large bowl. In a small bowl, whisk the oil, vinegar and cayenne. Drizzle over pasta mixture and toss to coat.
3. Add the country ham, green onions, parsley, dill and salt; toss to coat. Refrigerate until serving.

Spring Panzanella Salad

Serves: 4

• 1 garlic clove
• 2 lemons
• 1/4 cup champagne vinegar
• 6 tablespoons extra virgin olive oil
• Kosher salt and freshly cracked black pepper, to taste
• 1 English cucumber, halved lengthwise, cut crosswise into 1” pieces
• 4 scallions, thinly sliced on a diagonal
• 1 bunch asparagus, trimmed, sliced on a diagonal into 2” pieces
• 6 ounces sugar snap peas, trimmed, thinly sliced
• 8 ounces home-style croutons
• 1 cup (packed) tender herb leaves with tender stems, like dill, mint, basil or parsley
• 4 ounces feta cheese

1. Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add champagne vinegar and oil and whisk to combine. Season dressing with salt and lots of pepper.
2. Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, asparagus, and peas to dressing and toss well to combine. Let sit for 10 minutes.
3. Add home-style croutons to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs to salad and toss once more.
4. Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over. Serve immediately.

My Old Kentucky Bibb Salad 

Serves: 4

• 1 large head bibb lettuce, leaves washed and dried
• 2 Bosc pears, halved, poached in bourbon 
• 1/2 cup toasted walnuts 
• 1/2 cup blue cheese crumbles
• 1/4 cup red onion, thinly sliced
• 1/4 cup chives, chopped
• 1/2 cup Herbed Buttermilk Dressing

1. Arrange lettuce on four plates or in a large salad bowl. Top with remaining ingredients and drizzle with Buttermilk Dressing. Season with salt and pepper. Serve immediately.

Herbed Buttermilk Dressing

• 3 cups buttermilk
• 1 cup mayonnaise
• ½ cup rice wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons lemon juice 
• ½ tablespoon lemon zest
• 2 tablespoons chives, chopped
• 1 tablespoon minced garlic
• 1 tablespoon kosher salt
• ½ tablespoon fresh ground pepper
• ¼ teaspoon cayenne pepper
• 1 cup fresh basil leaves

1. Place all ingredients except basil in a blender and process until smooth.
2. Add fresh basil and pulse in the blender until basil is broken up and dressing is pale green.
3. Store dressing in a glass jar or airtight container in the refrigerator.
4. Refrigerate or serve immediately. For best results, refrigerate for at least an hour. 

Herbed Gournay Weisenberger Grits 

Serves: 4

• 1 cup chicken stock or broth
• 4 tablespoons unsalted butter, divided
• 1 cup half & half
• Kosher salt and freshly cracked black pepper, to taste
• 1 cup grits, like Weisenberger grits 
• 4 ounces roasted corn (off cob)
• 4 ounces Boursin cheese
• 1 green onion, sliced
• 2 ounces Cheddar cheese, shredded

1. Place grits into saucepan and add chicken stock and 3 tablespoons butter and bring to a boil. stir in half & half, salt and pepper.
2. Slowly stir in grits until fully incorporated, then add corn, stir and reduce to a simmer. Cook, stirring often, about 10 minutes, or until liquid is absorbed and grits are creamy.
3. Taste, adjust seasonings if needed and transfer to serving bowl. Top with thin slices of remaining butter, green onion and Cheddar cheese, serve immediately.

Roasted Cauliflower & Brussels Sprouts 

Serves: 4

• 16 ounces Brussels sprouts
• 16 ounces cauliflower florets, about 1 head
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, sliced thin
• Kosher salt and fresh cracked black pepper, to taste 
• 2 ounces red onion, sliced thin
• 3 ounces peppadew peppers, sliced
• Smoked Maldon sea salt

1. Preheat the oven to 425° F.
2. Wash Brussels sprouts and cauliflower. Cut stems from Brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
3. Toss the vegetables in a bowl to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Arrange the cauliflower and Brussels sprouts on a baking sheet and drizzle with remaining olive oil. Place the sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
4. Remove the pan from the oven, arrange vegetables on a plate and garnish with peppadew peppers, red onions and smoked sea salt. 

Smoked Brisket

• 1 12-14 lb whole brisket
• 2 tablespoons coarse Kosher salt
• 2 tablespoons coarse ground black pepper

1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim any excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt and pepper. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225° F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until an internal thermometer reads 165° F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.
5. Close the lid on the smoker and, maintaining 225°F, continue cooking until the internal temperature of the brisket reaches 202° F in the thickest part of the meat (takes anywhere from 5-8 hours).

Bourbon Cherry Brisket Burnt Ends

Serves: 4

• 24 ounces brisket burnt ends (the ends of your smoked brisket)
• 1 cup veal demi-glace
• 1 cup tart cherry juice
• 1/2 cup cherry preserves 
• 1/2 cup barbecue sauce
• 4 ounces bourbon
• 4 ounces fried onions
• 1 ounce fried rosemary 

1. Preheat the smoker to 250° F and smoke with cherry wood for a sweet smoky flavor.
2. In a pot, combine: 1 cup demi, 1 cup cherry juice, 1/2 cup cherry preserves, 1/2 cup levy bbq sauce and 4 ounces of bourbon. Cook over medium heat for 5 minutes until it begins to thicken then remove from heat.
3. Place the brisket burnt ends in a pan then pour the sauce over the top. cover with foil, then place it on the smoker for an hour. 
4. Remove the foil the last 15-20 minutes to help the sauce tack up.
5. Remove from the smoker once the burnt ends reach an internal temperature of 200°F.
6. Garnish with crispy onions and rosemary.

‘Nduja Shrimp Pasta

Serves: 4

• 1 tablespoon extra virgin olive oil
• 1 tablespoon ‘nduja 
• 16 ounces penne pasta
• 1/4 cup dry white wine 
• 21 ounces crushed tomatoes 
• Kosher salt and fresh cracked black pepper, to taste
• 1 cup large shrimp (prawns) cleaned, deveined and roughly chopped
• 1/2 cup fine chopped parsley 
• 1 lemon, zest only

1. Bring a large pot of water to a boil and salt it well.
2. Add the olive oil to a large pan or skillet, add the ‘nduja and cook for about 1 or 2 minutes until it starts to melt.
3. Add the pasta to the boiling water and cook until al dente (around 8-10 minutes).
4. Add the white wine to the ‘nduja and reduce by half then add the crushed tomatoes with a pinch of salt and pepper and simmer for around 10 minutes or until the pasta is cooked.
5. About 1 or 2 minutes before the penne is ready, add the chopped shrimp to the tomato sauce and simmer until they turn pink, then add the penne along with the parsley, lemon zest and a little pasta water (1-2 tablespoons). Toss well until everything is combined and serve.