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Check out these Thanksgiving menus

November 19, 2008 by Sharon Thompson


If you want someone else to cook the Thanksgiving turkey or the entire holiday feast, here are places to call.
■ Bayou Bluegrass Catering is serving its first Red Mile Clubhouse Thanksgiving Day buffet from 11 a.m. to 2 p.m. The menu reflects the cooking styles of the chefs. Matt Falcone puts a Louisiana flair to the menu; Javier Lanza adds a Central American and French twist to the mix, and Jane Webb brings a taste of New England, as well as her Southern favorites, to the table. The cost is $25 adults, $20 seniors, $15 ages 4 to 8. Call (859) 233-0814. Menu items include honey-glazed turkey, traditional baked turkey and Cajun fried turkey.
■ Bob Evans restaurants are offering the Farmhouse Feast, which feeds six to eight people and is $74.99. Included are roasted boneless turkey breast, dressing, mashed potatoes with gravy, sweet corn, green beans with ham, cranberry orange relish, rolls, pumpkin bread and pumpkin pie. The heat-and-serve meals can be picked up Wednesday. They also are available during December. Bob Evans restaurants are at 2566 Richmond Road, (859) 269-1003; and 2341 Buena Vista Road, (859) 293-1572.
■ Campbell’s in Paris, 519 Main Street, is having a Southern Thanksgiving buffet from 11:30 a.m. to 3 p.m. Included are turkey, country ham, oysters, and salads, sides and desserts. The cost is $27.95. Call (859) 987 5164.
■ Corky’s Barbecue has smoked turkeys for $39.99, available for pick-up from 10 a.m. to noon Thanksgiving Day at the Tiverton Way store. Call at least 48 hours in advance. Corky’s private dining rooms are available for holiday parties. Dinners start at $5.79 a person. Stores are at 2300 Sir Barton Way, (859) 264-7675; and 130 West Tiverton Way, (859) 272-7675 . Go to www.lexcorkys.com.
■ Cheapside Bar and Grill, 131 ­Cheapside, will be open Thanksgiving night. Hours are 6 p.m. to 2:30 a.m. Call (859) 254-0046 or go to www.cheapsidebarandgrill.com.
■ Cracker Barrel Old Country Store is cooking a Thanksgiving Dinner to Go for six. The menu includes: oven-roasted turkey breast with creamy turkey gravy, cornbread dressing, baked sugar-cured ham, sweet potato casserole with caramel pecan topping, choice of three vegetables, cranberry-orange relish, biscuits or corn muffins. Cost is $49.99. Call your neighborhood Cracker Barrel to order. Pies - $8.49 each - include pecan pie, chocolate pecan pie, apple pecan streusel pie, and not sugar added apple pie.
■ Mondelli’s Bake Shop, 3120 Pimlico Parkway, has baked goods to round out your holiday dinner. Included are pumpkin bread, pumpkin cake, jam cake, cherry chews, pies, butterflake rolls, butter biscuits and iced turkey cookies. Call (859) 245-5377. Orders may be picked up by 5 p.m. Wednesday.
■ Ramsey’s Diners will be closed Thanksgiving Day, but their cooks will prepare the holiday meal for you. Ramsey’s Thanksgiving dinner-to-go is $18.95 a person. The menu includes turkey breast, corn bread stuffing, cranberry-apple relish, and a choice of four vegetable dishes. Individual side dishes can be ordered for $15 each. Menus are available at all the Ramsey’s locations, or call (859) 252-7926. The deadline for orders is 5 p.m. Monday; pick-up is Wednesday at the Ramsey’s Commissary, 938 Winchester Road, next to Charlie’s Seafood Market.
■ Three Suns Bistro, 298 East Brannon Road, will be open Thanksgiving Day. The buffet will be served 11:30 a.m. to 3 p.m. A special dinner menu will be served 4:30 to 9 p.m. The buffet includes: herb-roasted turkey, glazed ham, pecan-fried chicken, beef brisket and fresh catch. The cost is $25 for adults, $19.95 for seniors. Call (859) 245-0048 or go to www.threesunsbistro.com.
Feeding the soul and the body
The Scott County Arts Consortium is continuing its Art for the Soul, Food for the Body luncheon series Monday. It will be at 11 a.m. in the parish hall of Church of the Holy Trinity, 209 South Broadway, Georgetown. Call (502) 867-7564. The cost is $10. The menu includes roast pork loin, potatoes au gratin, mixed vegetable medley and pumpkin pie.


Master distiller offers samples
Four Roses master distiller Jim Rutledge will be at The Thoroughbred Shop, 2005 Versailles Road, from 4 to 7 p.m. Friday. He will offer samples of single-barrel bourbon. Call (859) 254-0358.

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Barton’s replaces Jazz Man in Winchester

November 19, 2008 by Sharon Thompson

Last August, the Jazz Man restaurant opened in Winchester and within days, it closed. Owner Bart Mahan changed the concept from barbecue to a steakhouse and reopened it as Barton’s on Nov. 10.

Barton’s serves wood-fired steaks, seafood, and pasta.

“Our cuisine is fresh. We prepare our own sauces, dips and dressings,” general manager Wesley Bunch said.

Hours are 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and noon to 5 p.m. Sunday. Call (859) 744-6500. Barton’s is at 120 April Way, next to Wal-Mart.

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Rachael Ray coming to Lexington

November 12, 2008 by Sharon Thompson

Food Network star and cookbook author Rachael Ray is coming to Lexington to sign her newest book, Rachael Ray’s Big Orange Book.

She will be at Joseph-Beth Booksellers at Lexington Green at noon Dec. 10. Rachael Ray’s new book is the “Ultimate collection of: all-new 30-minute meals, vegetarian dinners, meals for one, kosher meals, and holiday menus.” The book is $24.95.

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Tips for a successful Thanksgiving dinner

November 12, 2008 by admin

It’s a daunting task, preparing that first Thanksgiving turkey. We’re making it a little easier by giving you step-by-step instructions for pulling together an entire meal.

Click here for tips and recipes for making a great Thanksgiving dinner.

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Red Lobster fires up wood grills nationwide

November 11, 2008 by Sharon Thompson

Red Lobster introduces wood-fire grilled dishes to its menu.
“This is the most comprehensive culinary and menu change in Red Lobster’s history,” Red Lobster President Kim Lopdrup said in a press release. “Wood-fire grilling introduces our guests to a whole new way to enjoy seafood.”
The new menu items, which are grilled over oak, include:

  • Wood-grilled lobster, shrimp and scallops — a split Maine lobster tail, skewered jumbo shrimp and sea scallops with a buttery garlic finish
  • Peach bourbon BBQ shrimp & scallops — wood-grilled jumbo shrimp and bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce
  • Wood-grilled sirloin & shrimp — a lightly seasoned center-cut sirloin and a skewer of jumbo shrimp
  • Wood-grilled scallops, shrimp and chicken — skewered sea scallops, jumbo shrimp and a tender chicken breast with a buttery garlic finish
  • Jumbo shrimp with lobster butter — two skewers of wood-grilled jumbo shrimp topped with a savory lobster butter
  • Maple-glazed chicken — a wood-grilled chicken breast with a sweet maple and cherry glaze
  • Honey BBQ grilled chicken and shrimp — a wood-grilled chicken breast and skewered jumbo shrimp with a creamy honey BBQ sauce
  • Peach-bourbon BBQ scallops appetizer — wood-grilled, bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce over thin-cut onion rings

For more information about Red Lobster’s Wood-Fire Grill, please visit www.redlobster.com/woodfiregrill


Here’s one of Red Lobster’s recipes.

Peach bourbon BBQ shrimp & scallops
24 (26-30) count peeled shrimp
24 scallops
4 Bamboo skewers (soaked in water for 10 – 15 minutes) for shrimp
4 two-prong metal skewer for scallops
Olive oil
24 pieces bacon
Salt and pepper to taste
Peach Bourbon BBQ sauce (see below)
Peach bourbon BBQ sauce
2 cups of your favorite BBQ sauce
¼ cup ripe fresh or frozen peaches (peeled, seeded and chopped), or substitute peach preserves
2 ½ tablespoons bourbon

Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn’t burn.
Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don’t turn.
Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper
Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don’t want to burn them.
Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
To make sauce:
Combine all ingredients in a small sauce pan.
Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
Cool and blend in a food processor or blender until smooth.

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Quick Take: Cajun beans and rice

November 11, 2008 by Sharon Thompson

Serve with French bread and fruit salad.

Cajun beans and rice

1 tablespoon vegetable oil
1/2 pound turkey hot dogs or other low-fat smoked sausage, cut in 1/2-inch-thick slices
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
6 cups cooked brown or white rice
2 cans (14 1/2 ounces each) Cajun-style stewed tomatoes(or regular stewed tomatoes)
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) navy or great Northern beans, drained and rinsed
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 cup thinly-sliced green onions

Heat the oil in a large skillet over medium-high heat until hot. Add the hot dogs, onion, green pepper and garlic. Cook until the meat is browned and the onions are tender, stirring often, 7 to 10 minutes. Add the rice, tomatoes, kidney beans, navy beans, oregano and hot pepper sauce. Heat through, about 5 minutes. Sprinkle with green onions, and serve immediately.
Source: Epicurious

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Quick Take: Easy chili mole

November 10, 2008 by Sharon Thompson

Serve with soft corn tortillas.

Easy chili mole

1 pound extra-lean (at least 90%) ground beef

1 medium onion, chopped (1/2 cup)

1 package (1.25 ounces) Tex-Mex chili seasoning mix

1 can (28 ounces) diced tomatoes, undrained

1 can (28 ounces) crushed tomatoes

1 can (15 ounces) spicy chili beans, undrained

1 ounce unsweetened baking chocolate, coarsely chopped

In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain.

Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with soft corn tortillas. Makes 8 servings.

Each 1 cup serving contains 270 calories, 8 g. fat, 35 mg. cholesterol, 830 mg. sodium, 32 g. carbohydrate ( 7 g. dietary fiber, 7 g. sugars), 18 g. protein.

From Betty Crocker 30-Minute Meals for Diabetes.

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Migdalia’s adds a casual touch to upscale menu

November 6, 2008 by Sharon Thompson

On Tuesday, Chris Cruse and Tommy Lopresto, chefs at ­Migdalia’s in Paris, will introduce a casual menu to supplement their upscale offerings. The menu, priced from $12 to $16, includes ­deviled chicken, hot Brown, and rock shrimp and chicken penne. Migdalia’s is at 500 Main Street. Call (859) 987-0855.

Dream Dinners issues an invitation
Stephanie Bryan, new owner of Dream Dinners, and her staff are having a holiday open house from 11 a.m. to 2 p.m. and 4 to 7 p.m. Tuesday. They will have samples from the November and December menus, and show how Dream Dinners can take the stress out of cooking and entertaining for the holidays. The company offers morning and evening sessions for meal preparation. The store is at 115 Codell Drive. Call (859) 269-3463 or go to www.
dreamdinners.com.
During the holiday season, Dream ­Dinners will have a community giving tree. ­Customers can donate a dinner to a charity, such as Women’s Hope Center, Men’s Hope Center and Ronald McDonald House.

See’s Candies returns for holidays
See’s Candies is back for the holiday season. The West Coast candy store will have a kiosk at Fayette Mall from Nov. 13 through Dec. 26. Go to www.sees.com for a look at its selection of chocolates, truffles and peanut brittle.

Chef will show how to make meals stretch
Classically trained French chef Jimmy Duggan will teach a cooking class from 6:30 to 8:30 p.m. Tuesday at Jimmy D’s Café, 1395 West Main Street. He will show participants how to make sauces to stretch main dish ingredients. Herald-Leader Fru-Gal columnist and blogger Deborah Morris will share money-saving tips. Call (859) 246-1708 or go to www.jimmydcafe.com.

Boone Tavern counts down to renovation
Boone Tavern, 100 Main Street in Berea, is open through Dec. 15, then will close until mid-February for renovations. Guest rooms in the historic hotel have been closed since January. The newly renovated hotel and dining room will reopen in the spring to coincide with Boone Tavern’s 100th anniversary. Dining room hours are 11 a.m. to 2 p.m. and 5 to 8 p.m. Thursday, Friday and Saturday. The Tavern will be closed Thanksgiving Day. Call 1-800-366-9358 or (859) 985-3700 or go to www.boonetavernhotel.com.

You be the judge
The Bistro at Wines on Vine will hold its first Judgment of Wines: California vs. France at 6 p.m. Monday. The tasting will include eight recent vintage wines from France and California. Cost is $30. Call (859 243-0017.

JD Legends reteams with Woodford Reserve
JD Legends will hold its second annual Night with Woodford Reserve at 6:30 p.m. ­Wednesday. Mary Perkins will represent Woodford Reserve Distillery. The menu includes mini hot Browns, New York strip steak and bread ­pudding with Woodford Reserve sauce. Cost is $25. JD Legends is at 315 North Second Street in Nicholasville. Call (859) 881-5665 or go to www.jdlegends.com.

You can taste fall in the food and wine
Three Suns Bistro will have a fall wine ­pairing dinner at 6:30 p.m. Thursday. The menu features wild mushroom strudel with Fat Cat ­pinot noir, pumpkin soup with Dr. F. ­Weins-Prüm reisling, Cornish game hen with Napa Ridge cabernet sauvignon, and caramel apple cheesecake. Cost is $40. Three Suns is at 298 East Brannon Road in Brannon Crossing, Nicholasville. Call (859) 245-0048 or go to www.threesunsbistro.com.

By way of France: cassoulet and wines
Holly Hill Inn, 426 North Winter Street in Midway, is having a Wine Guild classic cassoulet dinner at 7 p.m. Nov. 14. Cassoulet is a specialty of southern France; chef Ouita Michel’s version is traditional, using white beans, confit of goose, fresh-cured local pork, local lamb and garlic sausage. Cost is $25. Call (859) 846-4732 or go to www.hollyhillinn.com.
Sommelier Chris Michel will offer French wines from the Languedoc region by the glass and bottle; wine flights will be available, and tasting notes will be provided.

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Cindy McCain’s cookie recipe

October 30, 2008 by Sharon Thompson

A cookie recipe just might predict the winner of Tuesday’s Presidential election.

Family Circle readers have a 100 percent track record in predicting the winner of the White House, based on whose wife has the most popular recipe.
In 2000, Laura Bush’s cowboy ­cookies were judged tastier than ­Tipper Gore’s ginger snaps, and her oatmeal-chocolate chunk cookies beat out Teresa Heinz Kerry’s four years later.
This year Cindy McCain’s oatmeal-butterscotch ­cookies beat out Michelle Obama’s shortbread cookies. Here’s the winning recipe that appears in the ­magazine’s ­November issue.

Cindy McCain’s oatmeal-butterscotch cookies
3/4 cup (1 1/2 sticks) unsalted butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips
Heat oven to 375 degrees. In a large bowl, beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well. In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake at 375 degrees for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool. Makes 5 1/2 dozen.

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Secret to Phil’s great B-B-Q ribs is the technique

October 29, 2008 by Sharon Thompson

Phil Kearns

Phil Kearns also makes great chicken wings.

A number of chain restaurants are known for their ribs, but they’re nothing compared to ribs fresh off the grill at a friend’s house.

We get together often with our friends, Barry and Annette Boggs, Sam and Orpah Hicks, and Kim and Phil Kearns and for the past year, the menu has been Phil’s ribs. No matter who hosts the gathering, Phil cooks the ribs.

A couple of years ago when we were doing a weekly Bible Study, we took turns preparing the entree. When it was my turn, I tried serving new recipes and always got compliments, but there were often a lot of leftovers. Hmmm. I finally got the message. Meat and potatoes and nothing fancy!

So now we just let Phil do the cooking. There are no secrets to Phil’s ribs, he says, but no one else can cook ribs like Phil.

He came up with the recipe by “trial and error.”

Phil’s ribs

He starts the process the night before. Place the ribs in single layer in a metal pan. Do not use glass. Pour ginger ale over the ribs and cover with aluminum foil. Preheat oven to 275 degrees. Place ribs in the oven and cook for 2 1/2 hours.

Phil cooks the ribs from 8 to 10:30 p.m. and then turns off the oven and leaves the ribs in the oven overnight. The next morning around 7, Phil removes the pan from the oven and drains off the ginger ale. If you’ve made two or more pans of ribs, you can now stack them into one pan, wrap tightly with foil and place in the refrigerator. When ready to grill, prepare grill for medium to low heat. Place ribs, rib side down, on the grill. Brush top with barbecue sauce. After 5 minutes, turn them over (Very carefully.) and brush with barbecue sauce. Let cook another 5 minutes and flip back over (Very carefully.) and brush with more barbecue sauce. Let cook another few minutes and remove from the grill. Total cooking time is 15 to 20 minutes.

Phil’s barbecue sauce begins with a bottled sauce and he adds a few secret ingredients. A little of this and a little of that makes for a mighty good sauce.

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