Chef Gil

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Taste of Bardstown

Hey Everyone!

Haven’t blogged in awhile…Spring is in full swing! Finally getting in the routine and have time to write. Speaking of Spring, have you checked out your local farmer’s markets? Spring is the time! Great produce can be found there. Check out those strawberries (FYI strawberries are the only fruit with seeds on the outside)!

Anyways- Derby is over. Derby is ALWAYS a crazy time for a chef in Kentucky! Have you checked out the latest Secrets of a Bluegrass Chef: Derby Edition? I’m one of the highlighted chefs. We talk about all the Derby food traditions. It will air again soon. Check www.kydinnertrain.com for airing times.

I have so many things to tell but I’m so excited I can’t keep my thoughts straight! To get back on track (ignore the pun), I want to tell you about the ‘Taste of Bardstown’ event My Old Kentucky Dinner Train and myself participated in on April 16th. All proceeds went to benefit Hospice of Nelson County and the Bardstown-Nelson County, KY Hospitality Association. We were so honored to be involved. The evening was a success! If there was a grand prize we would have won for SURE! I have included photos in today’s blog to showcase our skills. Experience it in real life aboard My Old Kentucky Dinner Train in Bardstown, KY! Choo Choo!- Chef Gil

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Dining at the Mansions

Hi Folks,

I had the honor on Sunday night to participate in ‘Dining at the Mansions’ in Louisville, Ky. The event was out of this world. As one of three chefs, I was chosen to prepare a meal to benefit the Old Louisville Chamber of Commerce. Each chef was designated a mansion to cook for. Patrons toured the homes and stayed for a food and wine pairing and took part in a silent auction.

My excellent My Old Kentucky Dinner Train culinary crew assisted me on creating a delicious meal at the Bermudy estate. We prepared my famous seafood bisque with sherry cream for the soup course. For salad, baby greens were topped with Champagne vinaigrette. Our meal entrée was a veal chop, whipped Yukon gold potatoes and asparagus. My mouth is watering just thinking about these dishes.

You need to check more details out at www.olchamber.com. Make sure you get a reservation for the next ‘Dining at the Mansions’ event!

(Source: olchamber.com. )

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Start checking the local Farmer’s Markets! Great foods are to be ad there!

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Keep It Simple

Years ago when I was living in Florida, I was the Chef for the Honda Classic Golf Tournament. During that time, a French family with a six year old little girl was staying with me. At 9:00 one evening, I came in late from a long day of work. The little girl was up making soup to help her sleep. Her ingredients were cream, a tomato, salt and pepper. I sat down and took part in her late night creation. It was the best tomato soup I had ever tasted! She reminded me to keep it simple! The fewer the ingredients the better the recipe!

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Leg of Lamb

Leg of Lamb

1 leg of Lamb

1/2 cup of chopped garlic

4 tablespoons of olive oil

3 tablespoon of kosher salt

1 tablespoon of cracked black pepper (or course grind)

1 tablespoon of rosemary

Directions:

Combine all ingredients (but the Lamb) in a bowl. Create a paste and rub all over the leg of Lamb.
Cook in oven at 375 – 400 degrees.
Cook to temperature of 145 degrees. Use an internal thermometer to gage temperature.

Chef’s Tip:

When cooking always use an internal thermometer while cooking meat.

Come check my cooking out at www.kydinnertrain.com

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Bang Bang Shrimp Salad Recipe

Bang Bang Shrimp Salad Recipe

1 lb. of cooked shrimp cut into pieces

3 tablespoons of mayonnaise (Hellmann’s is the best)

2 tablespoons of sweet chili garlic sauce or known to many as “Thai Ketchup” (Maeploy is a great brand, it can be found in the Asian section of your local grocery store)

1 tablespoon of chopped cilantro

1 stock of celery chopped

1 carrot peeled and sliced

1/4 of a head of napa cabbage

1/2 teaspoon of crushed red pepper

Directions: Combine all ingredients in a bowl. Let it set in the refrigerator for 5 to 6 hours before serving

Chef’s Tip: It is better to prepare the salad one day in advance. If you do prepare early throw the napa cabbage in before serving.

ENJOY!!!!!

(Source: rjcorman.com)

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Famous R.J. Corman Banana Ice Cream

Here is a recipe for the delicious Banana Ice Cream that Rick Corman’s mother made. It’s super easy! Make sure you have a ice cream machine. It will come in handy!

Famous Banana Ice Cream

6 large eggs

1 can of Eagle Brand Condense Milk

1/2 tablespoon of real vanilla (make sure it’s the expensive kind)

3/4 cup of sugar

1/2 gallon of milk

6 over-ripe bananas

Directions:

Chill all ingredients. Make sure they are all nice and cold
Beat eggs with sugar
Put ALL the ingredients in a ice cream machine. Make sure you read the direction to the ice cream machine.

The process will take up to 20 minutes

Yield- Gallon of banana ice cream

My Old Kentucky Dinner Train

Come take a ride!

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Kentucky Proud

I have a confession… I’m a huge DUKE basketball fan. I have immersed myself in everything Kentucky BUT basketball. It’s unheard of in “Big Blue Country” but true. I’m a Carolina boy at heart. At my first meeting with Commissioner Richie Farmer, former University of Kentucky basketball player, to revamp the Kentucky Proud platform for the Kentucky State Deparment of Agriculture I point blank asked him “Are you still waiting on the rebound from Laettner’s shot?” He didn’t laugh. For people unfamiliar with the dramatic 1992 UK verses DUKE NCAA East regional final game, Christian Laettner last-second shot won what is claimed to be the greatest college basketball game ever played. Commissioner Farmer was one of the defeated “unforgettable” UK players. Even though we don’t have our collegiate teams in common, we do share a joy in promoting the great food produced in Kentucky. So much that even after my basketball comment Commissioner Farmer made me an Honorary Member of the Department of Agriculture. Come on, you can’t help but love me!

Matter of fact, ever been to the Kentucky State Fair? Seen the Kentucky Proud sign witht the smiling chef? Well, that chef is me. With my signature grin, I searched across the Commonwealth to find the best foods it has to offer as Kentucky Proud’s poster boy. I visited over 100 farms. Met many farmers to see how they culivate their farms. It was and still is amazing to discover the locally made products. From mushrooms to james, Kentucky has a wide range of delicious foods.

When I began working with Kentucky Proud, I was Executive Chef at Churchill Downs, home of the Kentucky Derby. Every dish I created I used Kentucky products. During my time at the historic race track, I cooked for various celebrities and most importantly the Queen (not my wife, the other Queen.) Many media outlets wanted interviews. I made sure that each person interviewing me knew two things, my food is the best and I only use Kentucky products. Over 84 million people got the message that Kentucky has great food products. Most would say job well done BUT I’m not done!

Today I continue to showcase the amazing foods in Kentucky as Executive Chef of the My Old Kentucky Dinner Train located in Bardstown. During a three hour excursion, I prepare an elegant cuisine for my classy patrons. In the train’s sepot they take part in my special Bourbon Slurpee. You must come have one! I change the menu each season to highlight the foods that are in their prime. Check us out at www.rjcorman.com/dinnertrain.html or call at 866-801-3463.

Even witht he divide with Commissioner Farmer I was able to deliever a message with food. That Kentucky food if the BEST around. Be Kentucky Proud of your food as much as you are with basketball! You can never lose to a last-second shot with food. Until next time, eat well!