New Second Helping column runs in Sun

Kentuckians have their attention turned toward all things Derby this weekend for entertaining.
Come Monday, think Cinco de Mayo or the Mexican holiday, literally meaning the fifth of May. Although many people think the Mexican holiday celebrates independence, it actually commemorates the victory at the Battle of Puebla in 1861.
According to the Culinary Institute of America, Cinco de Mayo, celebrated across the United States, actually carries more of a regional flavor in Mexico, according to Iliana de la Vega, a Latin cuisines specialist at The Culinary Institute of America, San Antonio.
To celebrate, try her recipe for Rajas Poblanos con Creme that she shared with the CIA (no, not the government), the Culinary Institute of America.

Rajas Poblanos con Crema
(Poblano Slices in Creamy Sauce)
Serves 6
6 poblano chiles
1 cup vegetable oil
2 medium white onions, finely sliced
1 cup heavy cream
1/2 cup Queso Fresco (Mexican cheese), cubed (or a mild feta)
Make a 1-inch slit on each chile. Heat the oil in a medium skillet. Fry the chiles in the oil, turning them until completely blistered. Set aside to cool.
Peel the cooled chiles. Discard the seeds and stems. Slice the chiles.
Heat 2 tablespoons of oil in a large sauté pan. Add the onions and sauté for 5 minutes. Add the chiles and sauté for another 3–5 min, until cooked. Add the cream, salt to taste, and bring the mixture to a boil. Just before serving, add the cheese. As soon as the cheese is warm, serve immediately.
Variation: You can add cooked corn kernels.
Chef's notes: Serve with hot tortillas, over white rice, or with grilled meat, chicken, or fish.
Nutrition information, per 9-ounce serving: 220 calories, 5 grams protein, 16 grams fat, 14 grams carbohydrates, 45 milligrams sodium, 60 milligrams cholesterol, 3 grams fiber.

Think you can’t cook? Or that anything you create in the kitchen turns into a pile of disgusting mush?
The American Egg Board might have just the cure. The group seeks “America’s Worst Cook” in an online contest. To enter, tell your story of culinary failure and why you need help in 200 words or less and send along a photo or video at www.Americasworstcook.com.
The winner will be featured in promotional materials for the egg organization and will receive a trip for two to New York City for cooking classes and tourist activities. The contest is open through June 30.
Those who can cook also might visit the Web site for recipes, tips and how-to videos.

Rib lovers, mark your calendars for May 23-26 in St. Louis for the 9th annual Rib America Festival at Soldier’s Memorial Plaza.
Barbecue teams from Illinois, Tennessee, Arkansas and Kentucky battle for bragging rights. In case you’re wondering, the Kentucky team, the Texas Outlaws, hail from Elizabethtown and have a restaurant of the same name.
Besides barbecue and festival-fare food, the weekend also features concerts from the Georgia Satellites, KC and the Sunshine Band, Blind Melon, Night Ranger and .38 Special.
More info: www.ribamerica.com/stlouis.html

For more food-related tidbits, check out our Second Helping blog on www.paducahsun.com.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com