Chef Ricky DeLeon from Arlington Park joined us on NBC 5 News Today to show us two dishes they'll feature at their opening weekend events May 7-8.
Bourbon BBQ Glaze:
2 tablespoons – canola oil
3 tablespoons – onion, minced
¼ cup – orange juice
1 tablespoons – honey
1 tablespoons – BBQ spice rub (use your favorite)
1½ teaspoons –chipotle in adobe, pureed
¼ cup – bourbon
2 cups – BBQ sauce (Chef suggest a sweet sauce with a bit of a spicy finish)
Makes 2 cups of glaze
To begin, heat canola oil in a medium sauce pan and add onions. Once the onions are translucent, remove the pan from the heat and add bourbon. Bourbon is flammable so be cautions around a gas stove. Carefully put the sauce pan back on the burner and let the bourbon cook down for about 3 minutes, you are cooking the alcohol off while keeping the flavor. After you have reduced the liquid, add the remaining ingredients and combine thoroughly. Simmer on low for 30 minutes. Refrigerate until ready to use. Impress your guests with this great Bourbon BBQ Glaze on just about anything; pulled pork, pork tenderloin, grilled chicken, smoked turkey, even a nice pan roasted salmon!
2 cups sugar
2 cups water
Fresh Mint Sprigs
Make a simple syrup by boiling sugar and water together for 5 minutes. Cool and place in a covered container with 6 or 8 sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of bourbon. Stir Rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
Arlington Park Schedule for Opening Weekend:
Opening Day is Friday, May 6 – Fan Appreciation Day and Free Admission; races start at 3 p.m.
Derby Day is Saturday, May 7 – Gates open at 11 a.m.; admission $10
Mother’s Day, Sunday, May 8 – Gates open at 11 a.m.; first 5,000 ladies receive a rose; admission $10