Hawthorne Race Course's Signature Supper Kabob
1. 1 cup regular barbecue sauce
2. ½ cup of regular teriyaki sauce
3. 1 dash of garlic powder
4. ¼ cup of sugar molasses
5. 1 tablespoon of honey
6. ¼ cup of Jack Daniels whisky
7. 2 cups of water
8. salt and pepper to taste
9. ½ cup of sugar
10. 1 chicken breast cut in half
11. 1 bratwurst cut in half
12. 1 hot dog cut in half
13. 1 five inch Italian sausage cut in half
14. 2 small potatoes
15. ½ of medium size onion cut in a two wedges
16. large skewers or bamboo sticks at least 16 inches long
Servings size: two extra large Kabobs
Pour the first six ingredients plus 1 cup of the water in a pot; bring the mixture to a boil, stirring periodically to avoid sticking to the pot. Remove it from the fire and let the mixture rest until room temperature is reached.
In a baking pan, pour the ingredients from number 7 to 14, cover with foil and bake for 45 to 50 minutes at 375 degrees, check to see that all ingredients are completely cooked. Remove excess liquid, and let the ingredients cool.
Assemble the kabob piercing the ingredients through the middle in the following order: Onion wedge, potato, Italian sausage, chicken breast, hot dog and bratwurst.
*All the previous steps can be done at once or by parts and keep refrigerated until time to grill.
Baste the kabobs thoroughly with the sauce made previously, place the kabob over a hot grill (charcoal for best result) and continuously baste and turn the kabobs for 4 or 5minutes. Enjoy over rice or on top of your favorite salad.
Classic Mint Julep
1 1/3 oz. Bourbon
Fresh mint leaves
1 teaspoon of super fine sugar
1 tablespoon of cold water
Old fashioned glass
Place mint in glass, add the sugar and water and crush with the back of a spoon until the sugar dissolves and the fragrance of the mint is released.
Add bourbon. Fill the glass with fresh crushed ice and stir. Garnish with a sprig of mint.