Good eating down on the (Fancy) farm

Attention barbecue lovers: Saturday is the 128th annual Fancy Farm Picnic.

While the politicians breathe their own brand of firepower at each other, the men in the barbecue pits have their own spicy blend of firepower.

I spent last year's picnic in the pits and in the Knights of Columbus Hall to observe the amount of work behind the scenes. The men and women of the St. Jerome Parish worked tirelessly to feed the crowd, and several families explained that they know their duties from year to year.

Last year, the picnic required 120 gallons of farm-fresh corn, 12 cases of green beans, eight 20-pound boxes of lima beans, six cases of purple-hulled peas, 700 pounds of potatoes, 1,500 pounds of slaw and 500 delectable desserts. One parishioner estimated the congregation served 11 tons, or 22,000 pounds, of food to a crowd of 10,000.

The biggest treat came from hanging out with men such as Billy Hobbs in the pits. The pork and mutton slowly cooks for 18 hours over a low fire before it's chopped into small bites inside a tent and eventually served to the public.

"We have our own special barbecue sauce," Hobbs told me last year. "It's like the Bush's Beans dog, you can't give out the recipe."

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Totally useless trivia ...

A recent study commissioned by Kraft Salad Dressing found that the ranch variety is the one thing Republicans and Democrats agree on, with 70 percent of those surveyed ranking it as their top dressing. Republicans list blue cheese as their runner-up, or should that be running mate; Democrats list French or Catalina.

Other findings:

— Eight in 10 Americans use the same salad dressing most of the time.

— Women are more likely to favor ranch at 75 percent while men favor thousand island at 39 percent.

— Eighty-six percent of Americans mix their salad with the dressing but 9 percent dip the salad into the dressing.


When summer's at the hottest, nothing tastes better than something chilly with a lemon twist. No, not lemonade. Try this recipe for lemon cheesecake from the Wisconsin Milk Marketing Board.

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Lemon cheesecake
2 cups part-skim ricotta cheese
2 packages (8-ounces) cream cheese, softened
4 eggs
1 cup buttermilk
1/2 cup sugar
2 T. cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Juice and grated rind of one small lemon

Preheat oven to 375 degrees. Beat ricotta and cream cheese until smooth. Add eggs one at a time, beating well after each addition. Add remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch springform pan. Bake for one hour. Cool completely before serving. Garnish with fresh fruit if desired.


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

Fancy Farm Picnic: Pork or Mutton?

This weekend is the 128th annual Fancy Farm Picnic. While the politicians debate Republican or Democrat party issues, the biggest question might be among barbecue lovers in the crowd: pork or mutton.

The Catholic picnic circuit of far western Kentucky offers barbecue lovers a choice between the traditional pork or mutton. Personally, I'm not a big fan of mutton because it's a stronger taste than pork. And of course, I shudder to think about the origin of the meat.

My husband, though, looks forward to the picnic every year because he knows it's one of the few places he can actually sample mutton locally. He raves about the mutton for days and usually brings home at least a pound that serves as his lunch for several days. Sorry, but I'm a Tennessee gal and prefer slow-cooked pulled pork with a mild to spicy sauce piled on a hamburger bun. He doesn't understand why I don't like mutton and insists that I don't know what I'm missing.

So forget the burning political questions of the hour like McCain or Obama or who they'll pick as their veeps. We want to know whether it's pork or mutton? And what makes for great barbecue?

Hurrah for Harrah's Cooking Demonstrations

Local celebrity chefs will offer weekly cooking demonstrations beginning Aug. 1 at the Riverfront Event Center in Harrah's Metropolis Casino.

The demonstrations will be at 11 a.m. Aug. 1, Aug. 8, Aug. 22 and Aug. 29. Participating chefs are Bob Hoppman, owner and operator of The Pasta House in Paducah; Shane "Bear on the Air" Parker of Paducah; Jason Ison, chef at the Range Steakhouse at Harrah's, and Jeremy Gutierrez, chef at the Fresh buffet at Harrah's.

Guests will receive a culinary gift after the demonstrations.
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For those who plan to attend the Kentucky State Fair in Louisville in August, stop by the Kids in the Kitchen exhibit in the South Wing Lobby A.

The exhibit will be open from 10 a.m. to 4 p.m. weekdays and from noon to 4 p.m. on weekends Aug. 14-24.

"Kids in the Kitchen" is designed for students in the third through fifth grade and meets many of the standards set in the Kentucky Core Content. Activities include a bingo game on nutrition and lessons on portion control, calories and cooking times.

The Kentucky Beef Council, the program's sponsor, also has posted the activities suitable for classrooms on its Web site at www.kybeef.com.
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Dairy Queen restaurants in Paducah, Calvert City, Benton and Mayfield, as well as Vienna, Ill., will donate proceeds from the sale of Blizzard treats on Aug. 7 to Children's Miracle Network.

You can feel good about sinning against the diet for an afternoon treat because the money helps children. Last year, the promotion raised $4 million for Children's Miracle Network.

By the way, the featured Blizzard of the month in August is the Oreo flavor. The Oreo Blizzard debuted in 1985 and is the most popular flavor.

Dairy Queen also has formed the Blizzard Fan Club at www.blizzardfanclub.com.
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We still have a few days left in July, which is National Hot Dog Month.

According to the Nielson Co., 956 million packages of hot dogs were sold at U.S. retailers in the past year. And the National Hot Dog and Sausage Council reports that mustard is the topping of choice.

Combine a grilled dog with baked beans or potato salad for a zesty meal. French's provides these recipes:


Zesty Potato Salad

1 1/2 pounds red potatoes, cut into small cubes
1 1/4 teaspoons salt, divided
1/2 cup light sour cream
1/3 cup honey mustard
1/3 cup plain nonfat yogurt
1 cup sliced celery
1/2 cup halved sugar snap peas
1/2 cup thinly sliced yellow or red bell pepper
1/4 cup diced red onion

Boil potatoes with 1/2 teaspoon salt in water to cover for 12 minutes or until potatoes are tender. Drain and cool. Combine sour cream, mustard, yogurt and 3/4 teaspoon salt in large bowl. Toss in potatoes, celery, peas, bell pepper and onion; mix well. Chill one hour before serving.

Barbecue Baked Beans

1 large bell pepper, chopped
1 small onion, chopped
2 strips bacon, finely chopped
3 16-ounce cans pork and beans
3/4 cup Cattleman's Award Winning Classic Barbecue Sauce or Smoke House Barbecue Sauce
1/4 cup spicy brown mustard or classic yellow mustard
1/4 cup brown sugar

Place pepper, onion and bacon in large microwave-safe bowl. Cover bowl loosely and microwave on high for five minutes. Stir in remaining ingredients. Microwave uncovered for 20 minutes or until heated through and mixture is slightly thickened.


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

Back from another world

I'm back in the "real world" after a week away at Murray State University's Low-Residency Master of Fine Arts in Creative Writing program. Wow! That's a mouthful.

The week was filled with writing workshops, lectures and readings from authors Lee Martin (nonfiction and fiction), George Singleton (fiction) and Kentucky's own George Ella Lyon (multi-tasking writer/teacher/singer). The two weeks each year at school are exciting but exhausting. We generally ran from 9 a.m. to 9 p.m. or later with extended meal breaks. Plus, we had homework every night. My next (and hopefully final) residency will be in January.

I hope to resume posting sometime this week so bear with me.

A week at school

Next week I'll return to my old stomping grounds of Murray, Ky., for a week of graduate level classes. We usually don't have much free time, but when we do, we tend to eat out for lunch and dinner. The Big Apple Cafe, located "down south" back in my undergraduate days, is now in town to cater to college and the community. Other restaurants on the list in the past include Jasmine, a Thai place, and Los Portales, a Mexican place.

I'll return to posting the week of July 21.

Marilyn Kunz just can't stay out of the kitchen

She's back.
Longtime Mansion of Golconda owner Marilyn Kuntz has opened Sugar and Spice, a bakery and cooking school at 147 Barkley Drive in Grand Rivers. Previously the home of Patti Tullar, the house is now outfitted with a commercial kitchen suitable for cooking classes. Kuntz plans to offer two courses a month: artisan bread and "Marilyn Does Paula Deen."
A class on artisan bread for July 10 is already filled. The second artisan bread class will be on July 17 at a time to be determined by the participants. "Marilyn Does Paula Deen" will be July 22. Kuntz will do her own take on Deen's Southern cuisine, including her Georgia accent for about 10 minutes.
Kuntz also offers baked goods beginning each morning at 8.
Information: 362-2362.


While in Grand Rivers, remember that Patti's now has outdoor seating available on weekends. No reservations are needed.


Blue Sky Vineyard's Seyval received Best of Class honors in the 2008 Indy International Wine Competition.
"My philosophy on wine making is to let the grapes express themselves in the wine," said Karen Hand, wine maker at Blue Sky Vineyard in Makanda, Ill. "I believe that wines made from southern Illinois grapes can compete with wines all over the world. Receiving high marks in a well-known international wine competition is proof that southern Illinois can and does produce quality wine."
The winery is located at 3150 S. Rocky Comfort Road, Makanda, Ill. Information: 618-995-9463.


Hydrox brand cookies apparently will be back in stores at the end of August, according to a press release from Kellogg's.
To celebrate the return of a beloved cookie classic, the Kellogg Company wants people to tell their stories about the creme-filled chocolate cookie. Participants should list why they're the biggest Hydrox cookie fan in America and send along photos, too. Three winners will receive a grand prize, including a six-month supply of cookies and a trip for two to New York City.
Entries will be accepted through July 14 at Hydroxcookies.com.
In case you didn't know, the Sunshine Biscuit Company introduced Hydrox cookies in 1908. A limited centennial edition will be available later this summer.



When it's too hot for a caffeine jolt, try an iced latte.

Nestle sent this recipe that requires just five minutes prep.

Iced cinnamon
honey latte

1/4 cup instant coffee granules
2 tablespoons cinnamon vanilla creme flavored coffee creamer (powdered)
1/3 cup boiling water
1/3 cup honey
2 cups cold water
3 cups 1 percent or skim milk
Ice cubes

Dissolve coffee granules and creamer in boiling water in a heat-proof pitcher. Stir in honey; mix well. Stir in cold water and milk. Serve over ice.


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

Paducah native wins award

Laura Katherine Farrell of Paducah is spending her summer abroad in the kitchen. The 24-year-old Farrell, a senior at Mississippi University for Women in Columbus, won the Cooking in Ireland internship, sponsored by chef Paul Flynn, the owner of the Tannery Restaurant.

"I've always wanted to go to Ireland my whole life," Farrell said in a press release. "From what I've read, Irish cuisine is where California cuisine was in the 70s and 80s, before it was made famous by Alice Waters and others."

We'll have to try to catch up with Farrell to find out what she did on her summer vacation.

Taste page today

The Sun's Taste page this week offers sweet endings to your Fourth of July celebration? Check out it out for ideas on desserts ranging from cherry ice cream parfaits to a super-easy brownie cake dessert.

If you have ideas for upcoming pages, I'd love to hear from you. Drop me a line at llandini@paducahsun.com or leave comments on the blog. If you are having problems leaving comments, please let me know.

Sampling of tastes today

Visitors at Broadbent's Gourmet Market and Deli today can take a dip.
The Kuttawa-based market and country ham processing plant plans special samplings each day this week as Broadbent's celebrates its grand opening. For "Take a Dip" day today, visitors can sample a variety of vegetable, fruit and chip dips. On Thursday, they can sample sauces suitable for the grill and barbecue, and on Friday, visitors can try Kentucky-made salsas. Desserts such as Chaney's Dairy Ice Creams and a variety of Kentucky pies will be available on Saturday.
Tours of the plant will be offered beginning at 10 a.m. and on each hour through 3 p.m. today through Saturday.
Kentucky Supreme Court Justice Bill Cunningham also will sign copies of his books from 11 a.m. to 1 p.m. Thursday.
The plant and market is at 257 Mary Blue Drive. Information: 388-0609.



July is my favorite month. It's National Ice Cream Month, designed in 1984 by former President Ronald Reagan.
More than 90 percent of U.S. households eat ice cream and frozen desserts, according to the International Dairy Foods Association.
For inspiration, check out Martha Stewart Living's Web site (marthastewart.com). Her June 26 e-newsletter contained five recipes for ice cream treats and ideas for do-it-yourself ice cream cooks.
To help you navigate her voluminous Web site, I'll list the five recipe topics:
Brownie-and-Peanut Butter Ice Cream Sandwiches
Ice Cream and Berry Pops
Watermelon Bombe
Rocky Road Sundae
Peaches-and-Cream Ice Cream Cake



Yet another food holiday is National Daiquiri Day on July 19.
The cocktail contains rum, fresh lime juice, ice and sugar. According to Bacardi, the first daiquiri was hand-shaken, not frozen or blended with fruit.
Mining engineer Jennings Stockton Cox invented a cocktail in Daiquiri, Cuba in 1898. The cocktail was intended to boost the miners' morale during the sweltering summer. He showed the men how to combine lime juice, sugar, crushed ice and rum into the drink.
Try this classic recipe for a taste of old-fashioned daiquiris:

3 parts rum
1 part lime or lemon juice
1/2 part sugar

In a blender or shaker with ice, combine ingredients. Blend or shake and pour into a glass.



Smucker's is asking families to share their recipes and traditions with the company on its Web site (www.smuckers.com) through Aug. 11 for a chance to win five-day, four night trip for eight to Walt Disney World.
The recipe must contain at least 1/4 cup of Smucker's brand jams, jellies, preserves or fruit butter, and families should tell how the recipe makes family celebrations special. The recipe also must have been passed down for at least two generations.


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