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Kentucky

The Bluegrass State marks the transitional space between the South and the Midwest. It sits above Tennessee, below Indiana and Ohio, and just west of the Virginias. The discovery in 1750 of the Cumberland Gap through the Appalachian Mountains opened up Kentucky to settlement. Hardy souls followed such trail-blazing pioneers as Daniel Boone along the Wilderness Road. Wheat was a bust in Kentucky, but corn grew relatively well. It was a critical food for both farmer and livestock. Plus, corn could be fermented into whiskey. Created by a Kentucky Baptist minister, bourbon is the only booze born in the United States. Though pork is king in Southern barbecue, western Kentucky stands out for its mutton barbecues – standard procedure at church events for more than 150 years. A couple of Louisville inventions deserve special notice, as well. Henry Bain sauce, named after its inventor, the head waiter at Louisville's Pendennis Club, is a sweet, tangy, spicy concoction best served with wild game or beef tenderloin. And the Hot Brown sandwich was created by the chef of the Brown Hotel. It’s an open-faced sandwich topped with turkey, tomato, bacon, and cheese sauce.

Featured Cook KyLinda Cooking Level: Intermediate Home Town: Pikeville, Kentucky, USA Living In: High Point, North Carolina, USA

About me: I grew up loving to watch both my grandmothers cook. They were country cooks and always from scratch. I adapted their way of cooking, throwing in a pinch of this and that, therefore, making it difficult to pass on a particular recipe to someone. My love for cooking and the fact that I have gotten older and quit smoking has resulted in a lot of weight gain. I now am searching for lower fat and healthier recipes. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »