Kentucky Land Sales Newsletter

A Southern Thanksgiving tradition is Sweet Potato Casserole. This is one of the best, I promise. This recipe is so perfect, I never mess with it. It comes from a great restaurant in Atlanta called the Watershed. Scott Peacock has been featured in the Wall Street Journal, NY Times, he’s been on the Today Show, Martha Stewart, Good Morning America and I could go on and on. Click on those links to see his articles - very cool.

Thanksgiving is coming right up - I will be posting more Turkey Day specialties, so check back often and for some great deals on property - click here to go right to our Property List.

Picture of Watershed on the left

Sweet Potato Casserole
The filling:
5 pounds small sweet potatoes (about 10 potatoes) Read the rest of this entry »

I want to give you my BEST recipes for a World-Class Kentucky Thanksgiving meal. I am going to “pepper” these recipes in with some property info over the next couple of weeks. And by the end of this month, you will have the recipes for a World-Class Kentucky Thanksgiving. Cindy & I have tweaked and perfected these recipes to what are now our Heirloom Recipes.

Pour a snifter of Kentucky’s Best Bourbon and whip this up - totally ambrosia! (From 16th Century Latin “ambrotos” - meaning “immortal” like our land here) I hope you agree. Let me give you this recipe first - and I PROMISE TO YOU, this will be the Best Gravy you ever ate - or send it to me and I’ll eat it.

Recipe is here - Read the rest of this entry »

What is the difference between a rut and a groove? The answer is depth.

You know we all get comfortable with the "regular" places we always go to, but if we don't stretch out and try different things, we never find out about these wonderful discoveries that make life even better. So what does that have to do with KY Land and Three Suns Bistro? Read on.

Cindy, the Boys and I were out pumpkin shopping yesterday and decided to grab some dinner. We had heard from a friend there was a wonderful place to eat in Nicholasville, so we decided to pop in and see.

The food was…

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Grape and wine industry booming

By BRENDA S. EDWARDS

An increase in vineyards and wineries in Kentucky during the past few years has prompted the University of Kentucky College of Agriculture to hire two experts to help grape and wine producers.

Dr. Kann Kurtural, a native of Turkey, and Tom Cottrell, a former winery owner, came to UK two years ago to help expand one of the state's fastest growing diversity crops - grapes.Their positions are funded for two years by the Kentucky Agricultural Development Board through the Kentucky Grape and Wine Council.

Currently, more than 200 people are growing grapes, and 44 wineries are operating in the state. 

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I met this guy at the Bourbon Festival.  Matt is a chef who decided to make a change and open up shop at Bourbon Barrel Foods.  And we are glad to share his info with our members.  He has a few killer recipes on his site and I'd like to share one of them here. 

Bourbon Barrel Worcestershire Cheddar Cheese Ball - for a video presentation on how to make this simple appetizer, click on the photo. 

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If you love wings like I do, you will LOVE these. Some of my friends say mine are better than Hooter’s wings - I think that’s a nice thought, but I will gladly take that compliment. Cindy, my wonderful wife, always wants me to take her to Hooter’s for the wings, so I was delighted to find and refine this recipe - as scrumptious and a whole hour closer!

Click here for the recipe Read the rest of this entry »

This is my dining room table here in Kentucky, with some of my favorite bourbons - as you can see from the mostly empty bottles. Bourbons aren’t a libation you swill or “shoot” like a cheap tequila - this is food. Like a fine Ferrari, these Bourbons are to be admired, respected, savoured and caressed.

Celebrating One of the World’s Finest Spirits in the Bourbon Capital of the World.

Since 1776, the people of Bardstown, Kentucky have been making Bourbon. Their dedication to the fine art of distilling eventually gave Bardstown the title of Bourbon Capital of the World. Come celebrate this passion and history at The Kentucky Bourbon Festival. The Kentucky Bourbon Festival gives you a weekend full of smooth Bourbon, delicious food, and great entertainment, with a healthy dose of Kentucky hospitality thrown in for good measure. KYBourbonFestival - click here

From black tie galas to historical tours, there is something for all ages and interests. It’s a wonderful five-day event full of activities for the whole family. Beautiful Bardstown is a historical treasure nestled away in the Kentucky countryside. There are shops, fine restaurants, trains, museums and of course the distilleries that have made Bardstown famous the whole world over. Come celebrate the spirit of Kentucky at The Kentucky Bourbon Festival.

Bourbon’s Shot at the Big Time - NY Times article -  Read the rest of this entry »

This is truly one of my favorite recipes for an appetizer or even a meal - totally yummy.
 
I got this recipe from a lady I met from Cuba. Her and her husband's story was surreal. Castro prison camp, his friends pooled their money and paid off the guards (six figures in the 1960s!) to free him and his Mother, etc, etc. Now a very successful businessman, he has made his friends all wealthy too. Perfect ending to an unreal chain of events… She was delightful and every time I make this bean dip, I think of Raida.
 
Easy, breezy - here it goes  

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Those of you who know me, never questions my recipes - I am a professional, certified, bonafide, connoiseur of fine food.  This is one of those recipes - totally to die for.
I make these pancakes for my boys nearly every Sunday - have for several years and it is the most requested Sunday breakfast/brunch food by far.  Now add some Kentucky Pepper Bacon to this meal to make it fit for Barbaro, Giacomo, Smarty Jones or Secretariat.  

1 cup old fashioned or quick cooking oats 1/4 cup all purpose flour 2 tablespoons Sugar 1/2 teaspoon baking powder - Calumet, of course - http://www.CalumetFarm.com

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