PREMIERE WEEK!

THURSDAY 11:30PM		BLUEGRASS BRUNCH Join Cheryl Case and Chief Entertaining Officer, Tim Laird, for help planning an easy and tasty brunch just in time for Mother's Day! Get Tim's secrets to maple glazed bacon on a stick, plus the Kentucky Proud Mary, and perfect "steakhouse hashbrowns" on a stick!
FRIDAY 11:30PM		Sullivan 25th Anniversary Join Dean Corbett, Tim Laird and Kevin Harned for a celebration in kitchen theater with guest chef Nick Sullivan from Corbett's!
SATURDAY 10:30PM		Behind the Scenes at Blu The Chefs at the Downtown Marriott's "Blu" reveal the secrets to iron skillet mussels, a special sea bass sauce and Banana Ravioli!

FRIDAY MAY 15 11:30pm Watch 5 of Kentucky's top chefs go head to head trying to prepare the best dish using kentucky proud seafood!

Wednesdays and Fridays 11:30pm

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Tim Laird, CEO	Wednesdays and Fridays 11:30pm	Chef Dean Corbett
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ON BARDSTOWN ROAD IN THE HIGHLANDS!

FEATURED RESTAURANT RECIPES:

IRISH ROVER Salmon Rillettes 1 lb salmon filet skinned and deboned 1 bunch scallions, chopped 1 tbs. lemon juice 1 tbs. dijon mustard 1/2 cup white wine pinch of salt 2 oz smoked salmon chopped 2 tbs. capers 2 tbs. caper juice 2 cups mayonaise 2 to 3 cups water pinch of pepper Pre-heat oven to 300 degrees. Place skinned and deboned salmon filet in a 9x13 baking pan with enough water to cover half way, with 2 tsp. lemon juice, white wine and pinch of salt and pepper. Cover and bake for 30 minutes. Remove from oven and pour off excess liquid and let cool. Oncer cooled, remove all reay meat and set aside. In a separate bowl, mix mayonaise, 2 tsp lemon juice, capers, caper juice, scallions, Dijon mustard, and pinch of slat and pepper. Fold mixtgure together then add chopped smoked salmon and poached salmon. Mix well, breaking up the poached slamon into small flakes. Allow to cool and set up under refrigeration for about an hour before serving. Serve with toasted French of your favorite bread. Irish Rover’s Nut Encrusted Basa Ingredients: 3 cups all purpose flour 1 teaspoon salt 1 teaspoon white pepper 6 4-6 oz pieces of basa 6 eggs 2 cups whole milk 2 cups ground cashews 2 cups ground walnuts 1 cup toasted bread crumbs 1 to 3 oz cooking oil 2 to3 oz orange juice Preheat oven to 350 degrees. Mix the flour, salt and pepper. Toss the fish in the seasoned flour. Combine the eggs and milk to make an egg wash. Dredge the seasoned fish in egg wash, then in the breading mixture, trying not to get a lot of the egg wash. Mix the cashews, walnuts and bread crumbs. Dredge the fish in the nut mixture. Heat a sauté pan or a skillet with two or three oz of your favorite cooking oil (Irish Rover uses canola) over medium heat. Gently place fish in pan and let cook for at least one to two minutes before turning them over. If the fish is turned too soon, the breading won’t hold together. When the fish appears lightly browned, turn and cook one to two more minutes. Place the pan in the oven and bake for five minutes. Remove the pan from the oven and pour two to three ounces of orange juice in the skillet to deglaze. Remove the fish from the pan and serve. Ladle two to three oz of orange brandy sauce on the fish just before serving. Orange Brandy Sauce Ingredients: 2 oranges 1 oz unsalted butter 2 oz brandy 1 cup orange juice 1 cup water 1 cup heavy cream ½ teaspoon salt ½ teaspoon white pepper Zest, then peel the oranges and separate the pieces. In a small sauce pan, sauté the orange pieces in the butter for three to four minutes. Remove from heat and carefully add brandy. Return to the heat and add the orange juice and water. Let simmer four to five minutes. Add the heavy cream and let simmer ten more minutes. Pour through a fine mesh strainer. Place back on the stove and add the orange zest, salt and pepper. Reduce for 10 minutes on low heat.

Bristol Bar & Grille

WILD MUSHROOM SAUCE

18 oz fresh wild mushrooms
4 oz shallots
5 oz olive oil
2 oz flour
1 tsp fresh minced garlic
3 cups beef stock
1 oz bourbon
1 tsp black pepper
1 tbsp fresh oregano
1 tbsp fresh thyme

In a medium sauce pan, saute onion, garlic, and mushrooms in olive oil.

Stir in flour, water and beef stock. Add black pepper, fresh oregano anf fresh thyme.

Stir in bourbon. Serve over grilled steak.

Bristol Bar & Grille

CRAB CAKES

1.5 pounds of crab meat

1/2 cup bread crumbs

6 green onions

3 Tbsp fresh parsley

2 eggs

1.5 Tbsp Dijon mustard

1.5 Tbsp lemon juice

1 Tbsp Worcestershire sauce

2 tsp ground black pepper

1/2 cup mayonnise

Mix all ingredients together by hand in a large mixing bowl. Use a 4-ounce portion and mold into a patty.

Cook cakes in a non-stick skillet at medium high heat until the center is hot.

Serve over a spring mix with red pepper mayonnaise and a fresh lemon wedge. (serves 6)

Bristol Bar & Grille

ESPRESSO CREME BRULEE

9 egg yolks

1/2 cup sugar

pinch of salt

3 cups heavy whipping cream

1 teaspoon instant espresso powder

1 teaspoon vanilla extract

Heat cream, espresso powder and vanilla in a saucepan until almost boiling, stirring occasionally. Steam will start to rise when stirred. Meanwhile, combine egg yolks, sugar and pinch of salt in a mixing bowl and mix until blended.

Add hot cream a little bit at a time while lightly whisking. Return to all the liquid to the sauce pan and heat for 2 more minutes. Pour mixture through a sieve and then pour into 6-oz ramekins. place ramekins in a 9" by 13" baking pan and fill pan about half full of warm water. Place in a 325 degree pre-heated oven for about 30 to 35 minutes. Test by carefully placing a sharp thin knife in the middle of one of the cups. if it comes out clean, the brulees are done.

Remove cups from pan and chill the desserts for 1 to 2 hours. Just before serving, sprinkle with a thin layer of sugar and heat with a torch to melt sugar. Be careful not to burn the sugar. it will turn a golden caramel color as it melts. If it is burning too fast, wave torch back and forth across sugar so it doesn't overheat. Top of dishes will be very hot so handle with caution. (serves 6)

Primo: Duo of Beef

with cheesy white polenta, poached musrhooms and asparagus

Ingredients (large batch):
5 lbs. Kobe Short Ribs
2 quarts Red Wine
1 quart chicken stock
2 quarts veal stock
2 pounds chopped onions
1 pound chopped celery
5 pounds chopped fresh tomatoes
1 cup white polenta
2 cups milk
1 cup cream
1/2 cup butter
1/2 cup mascarpone cheese
2 oz morel mushrooms
2 oz blanched asparagus tips
4 oz butter
20 oz Kobe strip loin

Assembly:
Sear the ribs in a braising pot until golden brown. Add the vegetables and
caramelize. Add red wine and reduce by half. Add stocks and cover. Braise
for 4 hours or until meat is fork tender. Remove the bones from teh ribs,
portion into 3 inch cubes. Strain the reduced sauce and place the short
ribs cubes back in the sauce.

White Polenta:
in a sauce pot, heat the cream and milk. Whisk in the white polenta. Cook
on low heat for 20 minutes. Constantly stirring to avoid lumps. Add the
butter and the mascarpone cheese. Season generously.

Heat the butter in a sauce pot, add a drop of water and emulsify. Place the
morel mushrooms in the butter and poach. Add the asparagus at the last
second before serving, and season.

Heat a saute pan wtih oil and season the strip loin heavily. Pan roast the
beef on both sides and place in the oven for 12 minutes at 400 degrees.
remove the oven baste with butter and cook until medium rare. Let the beef
rest for 4 minutes and slice into 2 oz. pieces for serving.