Star Hill Provisions closed for remodeling until March 1st.
Yield: 1-1/4 pint
Created by its namesake, Jennie Carter Benedict, in Louisville around the turn of the 20th century, Benedictine was generally not served much outside the Bluegrass State. That’s changed recently with its appearances in Southern-themed magazines and on cooking shows like Bravo’s Top Chef. Add bacon and you have Bill Samuels, Jr.’s all-time favorite sandwich.
Set out your cream cheese to bring to room temperature.
Cut cucumbers in half length and width-wise. Scoop out soft, watery middle part of cucumbers. Cut cucumbers into smaller pieces and put into a food processor. Add onion and process for 30 seconds.
Pour cucumber mixture into a clean kitchen towel over a bowl. Twist towel, wringing out all the water you can.
Add cucumbers back to the food processor along with the cream cheese, salt and pepper. Puree for 30 seconds to 1 minute until well combined.
Assemble your sandwich by lightly toasting bread and spreading on a healthy portion of Benedictine. Top with lettuce, pickled onions and bacon.
Transfer leftovers to a container with a lid and keep refrigerated for up to 5 days.
Notes from Chef Newman
Easy being green
You don’t need food coloring to give Benedictine its trademark minty-green color. In addition to throwing the cucumber skins in your food processor, a little spinach, scallion, parsley or other green stuff will add hue.
Take a dip
Sandwiches aren’t the only way to enjoy Benedictine. It’s great as a dip with some crudités, especially if you add some sour cream to get the spread to your desired texture.
Creamier cream cheese
You can soften unwrapped cream cheese in the microwave by placing it on a microwave-safe plate and giving it a 15-second spin. This will make it easier to work with.
Unless you’re from Chef Newman’s neck of the woods, forget what you know about croquettes when imagining this dish. Part dessert, part side, this regional specialty is neither deep fried nor covered in breadcrumbs. Chef Newman’s take is just as delicious, though, and pairs well with Maker’s Mark®.
Burgoo has long played a starring role in Kentucky cuisine and is a featured player on Chef Newman’s dinner from our Bravo Top Chef
episode. Great with corn bread and a crowd of hungry friends, a pot of burgoo typically means a communal gathering with a changing cast of ingredients. Here’s Chef’s recipe, but do experiment with your favorite types of meat. It’s hard to mess up burgoo.