New Zion Day and Basket Meeting will celebrate 140 years of African-American history with a street fair featuring home-cooked foods at 2 p.m. August 23.
The menu includes country fried fish, ribs, barbecue pork, Chicago smoked links, country ham sandwiches, homemade pies and cakes, green tomato relish, chow-chow, smoked turkey wings and legs, tacos, fresh corn and peaches. Arts and crafts vendors also will be at New Zion United Methodist Church, 5056 Newtown Pike.
Call Willa Relford Gentry, (859) 619-3738.
Its Times has come
In a New York Times article earlier this month, Florence Fabricant’s Food Stuff column featured Porchetta Primata’s Kentucky pork product.
Porchetta is a boneless pork roast prepared in the Italian tradition. “The traditional porchetta cannot be imported, so the only way to sell it in the U.S. is to manufacture it here,” Porchetta Primata director Nathan Marcus said.
Porchetta Primata’s product comes from hybrid pigs that are a cross between Duroc and Yorkshire breeds and are raised by Alan Franks in Todd County. The pork is processed by Hampton Meats in Hopkinsville.
The pigs are slaughtered when they are 95 to 200 pounds; commercial pigs usually are 300 pounds. The meat is deboned by hand, then rolled with seasonings, tied and roasted.
Porchetta Primata has partnered with the Franks family to supply all-natural, antibiotic- and hormone-free pigs for making porchetta. Visit www.porchettaprimata.com.
A contest winner
Michael Garahan
Bluegrass potatoes risotto style with bourbon sauce
1 dry quart Kentucky white new potatoes (unpeeled)
2 tablespoons olive oil
1/4 cup onions, minced
2 teaspoons garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 cup plus 1 tablespoon chicken stock
1 tablespoon Kentucky Bourbon
2 pinches yellow cornmeal
4 whole chives
Rinse potatoes, then using the small side of a parisienne scoop, cut the potatoes into about 36 balls. Reserve trimmings for another use.
In a 2 3/4 quart saucepan heat the olive oil and add the onions, cook until translucent.Add the garlic and cook until you have the aroma. Add the potatoes and coat with the onions and garlic. Season with the salt and pepper.
Stir in 1/3 cup chicken stock and reduce till dry about 4 to 7 minutes depending on your burner, repeat twice. Check doneness with toothpick.Transfer to 2 ramekins and press in lightly, keep warm. Deglaze pan with bourbon and flame. Finish sauce with remaining 1 tablespoon of chicken stock. Pour sauce onto 2 5-inch plates. Invert potatoes onto sauce. Sprinkle with cornmeal. Garnish each with 2 chives.
