World Library  
Flag as Inappropriate
Email this Article

Cuisine of Kentucky

Article Id: WHEBN0002644872
Reproduction Date:

Title: Cuisine of Kentucky  
Author: World Heritage Encyclopedia
Language: English
Subject: Cuisine of the United States, Cuisine of the Midwestern United States, List of cuisines of the Americas, Kentucky, List of American regional and fusion cuisines
Collection: Kentucky Cuisine
Publisher: World Heritage Encyclopedia

Cuisine of Kentucky

The Hot Brown was first served in Louisville's Brown Hotel

The Cuisine of Kentucky mostly resembles that of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans (or "soup beans") slowed cooked with pork as seasoning and served with cornbread. Some other popular items would include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplin's, which can be found across the commonwealth.[1][2][3] In addition to this, Kentucky is known for its own regional style of barbecue.[4] This style of barbecue is unique in itself given that it uses mutton, and is a style of Southern barbecue unique to Kentucky.[5] Although Kentucky's cuisine is generally very similar to that of traditional Southern cuisine, it does differ with some unique dishes, especially in Louisville where the Hot Brown and Derby pie originated, although Derby pie is somewhat similar to pecan pie which is standard among traditional Southern cuisine.[6][7]

In northwestern parts of Kentucky burgoo is a favorite, while in southwestern parts of the state regular chili con carne is typical staple. In northern Kentucky plus a smaller amount in Louisville and Lexington Cincinnati chili is a popular fast food. That region and the Louisville area also are both home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. However, the remainder of the state's cuisine tends to be thoroughly Southern, preferring breakfast meats like country ham, ground pork sausage and as their beverage of choice, the state's renowned bourbon whiskey. Some common desserts would be chess pie, pecan pie, blackberry cobbler and bread pudding.


  • Notable dishes and recipes 1
  • Ingredients 2
    • Vegetables 2.1
    • Fruits 2.2
    • Nuts 2.3
    • Grains 2.4
    • Meats 2.5
    • Flavorings 2.6
  • Pit barbecue 3
  • See also 4
  • References 5
  • External links 6

Notable dishes and recipes

Kentucky burgoo served with mashed potatoes



Potatoes, corn, carrots, onions, turnips, parsnips, tomatoes, green beans, butter beans, peas, mustard greens, kale, scallions, sweet potatoes, yellow summer squash, zucchini, butternut squash, cauliflower, broccoli, mushrooms, cucumbers, asparagus, bell peppers (called mangoes by older rural Kentuckians), banana peppers, cabbage, beets, eggplant, garlic and avocados.


Peaches, apples, watermelon, cantaloupe, pears, plums, grapes, cherries, pawpaws and persimmons.


Walnuts, pecans, almonds, peanuts and cashews.


Oatmeal, corn and sorghum.



Pit barbecue

The Ohio River region of western Kentucky, namely Daviess, Henderson and Union counties (the area centering on Owensboro and Henderson) has developed a unique style of pit barbecue, featuring a heavy dose of vinegar-based sauces, often served with pickles, onions, potato salad and coleslaw. The three main meats used are chicken, pork and mutton, but beef is not unheard of. Burgoo is a main specialty, with no two burgoo recipes being the same. Owensboro is home to the International Bar-B-Q Festival, which is a sanctioned barbecue competition.

Farther to the west, in the Purchase area, pit barbecue is primarily pork shoulder, with the unmodified word "barbecue" referring specifically to that meat. The other meats used in the Owensboro–Henderson area are generally available as well. Sauces are essentially identical in the two regions.

See also


  1. ^ "Hall's on the River". Retrieved 2012-03-07. 
  2. ^ "Ramseys". Retrieved 2012-03-07. 
  3. ^ [3]
  4. ^ "Bluegrass, Blues and Barbecue Region of Western Kentucky: Home". Retrieved 2012-03-07. 
  5. ^ "Ole Hickory Pit, old Western Kentucky tradition «". 2009-08-20. Retrieved 2012-03-07. 
  6. ^ [4]
  7. ^ "Kern's Kitchen | Derby-Pie®". Retrieved 2012-03-07. 
  8. ^ "The Mint Julep". Retrieved 2006-12-03. 
  9. ^ "Hot Brown Recipe". The Brown Hotel. Archived from the original on 2006-08-28. Retrieved 2006-12-03. 
  10. ^
  11. ^ Alvey, R. Gerald. Kentucky Bluegrass Country. University Press of Mississippi, 1992.
  • Domine, David. 111 Fabulous Food Finds: Best Bites in the Bluegrass. McClanahan Publishing House, 2011. ISBN 978-1-934898-12-3.
  • Domine, David. Adventures in New Kentucky Cooking with the Bluegrass Peasant. McClanahan Publishing House, 2007. ISBN 0-913383-97-X.
  • Domine, David. A Feast for the Eyes. McClanahan Publishing House, 2010. ISBN 978-1934898093.
  • Domine, David. Insiders' Guide® to Louisville (Insiders' Guide Series). Globe Pequot, 2010. ISBN 978-0762756957.
  • Domine, David. Splash of Bourbon, Kentucky's Spirit. McClanahan Publishing House, 2010. ISBN 978-1-934898-06-2.

External links

  • Kentucky Recipes for the Henry Bain Sauce Recipe
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.