Derby menu: Crab salad, tender beef, juleps

Just in time for the Kentucky Derby, chef Dean Corbett offers this menu for festive eats, including jumbo crab salad, roasted beef tenderloin and a cool mint julep to wash it all down.

Jumbo lump crab with avocado, green goddess dressing and mango salad

Ingredients

  • For dressing

    • 3 anchovy filets soaked in cold water, dried in low-heat oven and coarsely chopped
    • 3/4 cup mayonnaise
    • 1/4 cup sour cream
    • 2 teaspoons chives, minced
    • 2 teaspoons fresh tarragon, minced
    • 1/2 cup buttermilk
    • 1 teaspoon chopped fresh basil
    • 2 tablespoons chopped flat-leaf parsley
    • 1 tablespoon minced shallots
    • Juice of 1 lemon
    • Salt and fresh-cracked pepper
    • 2 avocados, cleaned and chopped to 1/2 iinch in size and reserved
  • Mango salad

    • 1 fresh mango, cleaned and chopped to 1/4 inch
    • 1 teaspoon chopped fresh jalapeno
    • 1 tablespoon chopped fresh red pepper
    • 1 tablespoon chopped fresh yellow pepper
    • 1/2 red onion, minced
    • 1/2 teaspoon fresh minced garlic
    • Juice of 1 lime
    • 1 teaspoon fresh cilantro, minced
    • Salt and fresh pepper

Preparation

Baking Directions:

Mix all dressing ingredients except avocado and reserve.To assemble:Combine crab and 1/2 cup green goddess dressing. Using Tian 3-inch Ring 3 (a metal or plastic ring that can be used as a mold), layer with ½ of crab, avocado, mango salad and top with remaining crab and favorite microgreens and serve.

Roasted beef tenderloin with homemade Henry Bain (chilled)

Ingredients

    • One center cut Creekstone Farms prime beef tenderloin
    • Olive oil
    • Kosher salt
    • Coarse black pepper
    • Fresh minced garlic
  • Henry Bain sauce

    • 2 bottles Heinz or other ketchup
    • 1 bottle A-1 sauce
    • 1 bottle Heinz 57
    • 4 oz. Worcestershire sauce
    • 4 oz. Major Grey chutney
    • 2 tablespoons rice wine vinegar
    • 1/2 cup English black walnuts
    • Salt and coarse ground pepper

Preparation

Baking Directions:

Lightly marinate one center-cut Creekstone Farms prime beef tenderloin in olive oil, kosher salt, coarse black pepper, fresh minced garlic.Roast in CVAP oven at 135 degrees with 10 percent evaporation setting.For Henry Bain: Blend ingredients lightly in food processor until mixed. Should be slightly chunky in texture.Serve tenderloin with sauce.

Jack's Lounge mint julep

Ingredients

    • 1 oz. simple syrup
    • 7 mint leaves
    • 2 oz. of Kentucky bourbon
    • 2 oz. of water

Preparation

Baking Directions:

Combine mint and simple syrup, lightly muddle. Fill glass with ice and bourbon, water and more ice if needed. Garnish with a big stem of fresh mint and a long straw.

Serving Directions:

This drink is traditionally served in a silver mint julep cup, but can be served in 8- or 10-ounce glasses instead.

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