LOUISVILLE, Ky. — Digital journalist Brandon Roberts introduced us to Churchill Downs' Executive Chef David Danielson and now he wants to help everyone make a taste of Derby for their race parties.

For the first time, Danielson is teaching you how to cook like one of his chefs through online cooking classes. He shows everyone how to make chicken nuggets with Kentuckyaki™ glaze, pulled pork sliders with peach and Vidalia onion chutney, and of course, a couple of cocktails.

Danielson crafted this year's Kentucky Derby At-Home menu to inspire fans all over to get creative in the kitchen and taste a little bit of the Kentucky Derby. The menu features everything from "Jar-Cuterie" appetizers to kid-friendly foods too.

“As more fans will be watching the Kentucky Derby from home this year, we want to ensure everyone has the opportunity to enjoy the culinary traditions of this iconic event,” said Chef Danielson. “Between our at-home menu and cooking demos, we hope to deliver festive Louisville staples to your doorstep.”

Churchill Downs calls Tim Knittel the Bourbon Ambassador and he has a video showing everyone how to make classic cocktails like the Woodford Reserve Spire and the Mint Julep. It's a safe bet if you follow along with Danielson and Knittel your guests will be wowed with your Derby spread.

The menu also features a wine and cocktail pairing from Churchill Downs' partners which include expert sommeliers and distillers. 

Ingredients:

• 3 (15-ounce) cans black-eyed peas
• 1 (15-ounce) can black beans
• 1 (15-ounce) can sweet whole kernel corn
• 1 Spanish white onion small diced
• 3-ounce green onions thinly sliced (using tender green and white parts)
• 1 red bell pepper small diced
• 1 yellow bell pepper small diced
• ½ bunch of fresh cilantro leaves, finely chopped
• 2 jalapeno peppers Roasted peeled, seeded and diced
• 2 limes fresh zest and juiced
• 1 teaspoon cumin powder
• 1 teaspoon dark chili powder
• 1 tablespoon fresh minced garlic
• 1 teaspoon Cholula hot sauce

Preparation:

1. In a large mixing bowl, season the diced onion, bell peppers and jalapeno with salt and pepper
2. Combine all ingredients together and add the salted fresh cut vegetables last
3. Taste and adjust seasoning to your preference
4. Serve with your favorite chips and pork rinds.

Serves 12

Suggested Wine Pairing: 2019 Kendall-Jackson Vintner's Reserve Chardonnay

Suggested Cocktail Pairing: Old Forester Stone Fence

Ingredients:

• 12 large eggs, hard boiled and peeled
• ½ cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon champagne vinegar
• ¼ teaspoon hot sauce
• Kosher salt and pepper to taste
• ¼ cup thinly sliced good country ham (optional)
• 2 table spoon finely chopped parsley

Preparation:

1. Cut eggs in half lengthwise, remove yolks and place in a medium bowl.  Reserve whites
2. In the bowl with the yolks, add mayonnaise, mustard and vinegar combine until well mixed
3. Add hot sauce and seasoning 
4. Pipe egg yolk mixture into egg white halves
5. Optional: Top with thin slices of country ham and chopped parsley

Yields 2 dozen

Suggested Wine Pairing: 2019 La Crema Pinot Gris, Monterey County

Suggested Cocktail Pairing: Old Forester Lady Trudy

Ingredients:

• 2 cups water
• 2 cups milk
• 1 cup yellow grits 
• 2 tablespoons butter
•  teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 6-ounce pimento cheese spread
• 4 large whole eggs
• 2 tablespoons water
• 2 cups seasoned flour
• 4 cups plain breadcrumbs
• Canola oil for frying
• 2 cups Green Goddess Dipping Sauce (recipe)

Preparation:

1. Combine water and milk in a medium sauce pot over medium high heat, bring to a boil
2. Slowly whisk in grits. Reduce heat to medium-low and stir occasionally until grits thicken and are smooth
3. Stir in butter, salt, pepper and pimento cheese spread, whisking until cheese is melted. Remove from heat and cool for at least 4 hours or overnight
4. In a small bowl combine eggs and water and whisk thoroughly
5. In a second bowl, season our all-purpose flour with salt and pepper
6. In a third bowl, add your plain breadcrumbs
7. Scoop chilled grits into your hand and roll into 2-inch balls. Once all grits are rolled, one by one, dip balls into flour, then the egg mixture and finally into the breadcrumbs and coat completely on each step  
8. In a Dutch oven heat 3- 4 inches of oil to 350 degrees. Batched fry fritters 3 - 4 minutes until golden brown delicious
9. Drain to paper towels. Serve warm

Green Goddess Dipping Sauce 

Makes 2 Cups

Ingredients: 

• 1 cup mayonnaise, such as Duke’s
• ½ cup plain Greek yogurt
• ¼ cup buttermilk
• ½ cup fresh parsley leaves
• ¼ cup fresh chives
• 3-ounce fresh basil leaves, chopped
• 2 tablespoons of fresh tarragon leaves
• 2 gloves garlic
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Preparation:

1. Place all your ingredients in a food processer for 30 - 45 seconds until smooth
2. Taste and adjust seasoning if desired

Serves: 12

Suggested Wine Pairing: 2019 Kendall-Jackson Vintner's Reserve Sauvignon Blanc

Suggested Cocktail Pairing: Old Forester Horse's Neck

Ingredients:

• 4 each Boneless Skinless Chicken Breast
• 1 cup all-purpose flour
• 4 whole eggs beaten
• 4 cups Italian style breadcrumbs
• 1/2 cup whole milk
• 1 cup Kentuckyaki™ glaze for dipping
• Salt and pepper

Preparation:

1. Cut the chicken into 1-2 oz. portions and season with salt and pepper.
2. Set up your breading process, combining the beaten eggs and milk in one container and the flour and breadcrumbs in 2 separate containers.  
3. Dredge the chicken pieces 1 by 1 in the flour and shake until all loose flour has fallen off.  
4. Then, roll the chicken pieces in the egg wash until completely coated and then the breadcrumbs.  
5. Set your air fryer to 400 degrees F.  Cook the chicken nuggets in batches for 7 minutes or until internal temperature reaches 165 degrees F.   
6. Serve warm with your Kentuckyaki™ dipping sauce. 

Kentuckyaki Glaze 

Yield 1 Quart

Ingredients:

• 1 ½ cups Bourbon Barrel Foods Kentuckyaki™
• 1 tablespoon grated fresh ginger
• ½ cup crushed pineapple
• 1 cup orange juice
• 1 cup pineapple juice
• ½ cup low sodium soy sauce
• 2 tablespoons cornstarch
• 4-ounce cold water
• 2 tablespoons brown sugar

Preparation:

1. In large sauce pot, combine the first five ingredients and bring to a boil.  
2. While waiting for a boil, combine the water and cornstarch mixing completely with your fingers until there are no lumps
3. Add the slurry to the pot while boiling and the brown sugar.  Simmer for 7-8 minutes on low heat and cool completely. 

Serves: 12

Suggested Wine Pairing: G.H. Mumm Grand Cordon Brut

Suggested Cocktail Pairing: Old Forester Pineapple Cocktail

Ingredients:

• 12-ounce pearl mozzarella
• 12-ounce mixed olives
• 1 (28-ounce) can of Sweety Drop peppers
• 16-ounce of slice Genoa salami
• 12-ounce coppa salami
• 12-ounce soppressata salami
• 4-ounce extra virgin olive oil
• 1 tablespoon garlic puree
• 1 tablespoon of Italian seasoning (dry herbs readily available at grocery store)
• 12 (4-inch) bamboo skewers
• 12 (6-ounce) jars 

Preparation:

1. Cut down salami to bite size pieces. Reserve some of the sliced Genoa salami for rolling for garnish
2. Wisk together the olive oil, garlic puree, and the Italian seasoning. Reserve
3. Drain all of the olives, mozzarella, and peppers. Place ingredients in a bowl
4. Add salami to the bowl and mix the entire mixture with the olive oil mixture
5. Take pieces of the meat and olive mixture and make skewers with the bamboo skewers. These skewers will be placed in the jar as a garnish
6. Dish remaining mixture evenly into 12 jars. Be sure to drain some of the olive oil off of the mixture before placing in the jar
7. Garnish each jar with an antipasto skewer and some of the rolled Genoa salami
8. Feel free to substitute any of the salami(s) for a cured meat of your choice

Serves 12

Suggested Wine Pairing:2018 La Crema Pinot Noir, Sonoma Coast

Suggested Cocktail Pairing: Woodford Reserve Spire / Finlandia Oaks Lily

Ingredients:

• 2 tablespoon canola oil, divided
• 1 pound boneless sirloin steak, cut into 1- inch cubes
• ½ pound pork loin, cut into 1-inch cubes
• ½ pound turkey breast, cut into 1-inch pieces
• 1 quart chicken stock, divided
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 large onion, cut into 1-inch pieces
• 2 large carrot, cut into 1-inch pieces
• 3 garlic cloves, minced
• 2 Idaho baking potatoes, peeled cubed ½ inch
• 1 cup fresh or frozen cut okra
• 1 cup fresh or frozen corn kernels
• 1 cup fresh or frozen butter beans
• 1 tablespoon chopped fresh parsley
• A couple springs of thyme
• 2 tablespoons dark brown sugar
• 3 tablespoons cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 (14.5-ounce) can diced tomatoes, undrained

Preparation:

1. In a large Dutch oven over medium-high heat, heat 1 tablespoon oil
2. Working in batches, sauté beef, pork, and turkey, 5 minutes or until browned. Remove meat from pan
3. Repeat procedure with remaining oil, beef, pork, and turkey until all has been browned. Remove from pan 
4. Add 2 cups broth, salt, ¼ teaspoon black pepper, scraping pan to loosen browned bits
5. Add beef mixture, remaining broth, onion, bell pepper, carrot, and garlic to pan
6. Bring to a boil. Reduce heat, and simmer, uncovered, 1 hour or until beef is tender, stirring occasionally
7. Add, potato, beans, corn, okra, thyme, and 1 tablespoon parsley
8. Bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender.
9. Stir in remaining ¼ teaspoon black pepper, sugar, and the remaining 4 ingredients.  Simmer 30-minutes or until mixture is thick

Serves 8

Suggested Wine Pairing: 2018 La Crema Pinot Noir, Russian River Valley

Suggested Cocktail Pairing: Woodford Reserve Manhattan

Ingredients:

• 3-4 pound pork roast
• 2 tablespoons smoked paprika
• 1 tablespoon granulated garlic
• 2 teaspoons cracked black pepper
• 3 teaspoons dark brown sugar
• 1 teaspoon cayenne pepper
• 2 teaspoons ground celery seed
• ½ teaspoon cumin
• 2 teaspoons ground mustard powder
• 1 tablespoon kosher salt
• 12 slider rolls
• 1 bottle of your favorite barbecue sauce (I prefer Stubbs brand)
• 1 dozen slider rolls
• 1 pint of peach and Vidalia onion chutney

Preparation:

1. In a small mixing bowl, combine all spices together and rub the pork roast generously until completely coated 
2. Preheat your oven to 250 degrees and cover the roast with foil.  Bake for 3 hours, checking periodically. The pork should begin to easily pull apart with a fork and be crispy and dark on the outside
3. Allow to cool enough to handle and shred the pork gently with a pair of forks or your hands
4. Toss the pulled pork in your choice of barbecue sauce
5. Build your sliders, topping them with ½ oz of the peach and Vidalia onion chutney on top of the pork, served warm

Peach & Vidalia Onion Chutney

Makes 3 pints

Ingredients:

• 1 tablespoon canola oil
• 1 Vidalia onion, diced
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 cup light brown sugar
• ½ cup cider vinegar
• 2 pounds firm peaches, peeled cored and medium diced
• ½ teaspoon chili flakes
• 1 pinch dry mustard

Preparation:

1. In a Dutch oven over medium heat, add canola oil. When pan is hot, add Vidalia onion and stir gently until onion starts to become translucent
2. Add garlic and ginger to pan.  Stir one minute but don’t let garlic start to brown
3. Add brown sugar and cider vinegar, mix all together.
4. Once ingredients in pan are mixed together and sugar begins to dissolve, add peaches, chili flakes and dry mustard. Stir well
5. Reduce heat to medium-low. Cover Dutch oven with lid and continue to let simmer until peaches become soft but still hold their shape, about 35-45 minutes
6. Remove from heat and ladle into canning jars. Chutney can be kept in the refrigerator for 3 weeks

Serves 12

Suggested Wine Pairing: 2018 Kendall-Jackson Vintner's Reserve Cabernet Sauvignon

Suggested Cocktail Pairing: Woodford Reserve Old Fashioned

Ingredients:

• Vanilla bean ice cream
• Hot fudge
• Pecan brittle
• Old fashion cherries
• Whipped sweet cream
• Woodford Reserve Bourbon caramel (recipe)

Preparation:

1. Build sundae with ingredients of your liking and enjoy.

Woodford Reserve Bourbon Caramel

Ingredients: 

• 2 cups sugar
• ¼ cup light corn syrup
• ¼ cup water
• 1 (14-ounce) can sweetened condensed milk 
• 1 stick of unsalted butter, cut in to small pieces
• 2 tablespoons of bourbon (Woodford Reserve)
• ½ cup heavy cream

*Special Equipment: A candy thermometer is needed for this recipe

1. In a medium saucepan, bring sugar, corn syrup and ¼ cup of water to a boil on medium-high heat, stirring to dissolve sugar
2. Cook, swirling pan occasionally, until mixture turns a deep amber color (about 8 to 10 minutes)
3. Remove pan from heat and whisk in sweetened condensed milk and butter. The mixture will bubble vigorously, whisk until smooth
4. Fit pan with a candy thermometer and return to medium low heat
5. Cook, whisking constantly, until thermometer registers 240 F. 
6. Remove from heat and whisk in bourbon and heavy cream
7. Pour into container, let cool

Suggested Wine Pairing: Kendall-Jackson, Grand Reserve Piner Hills Estate Dessert Wine

Suggested Cocktail Pairing: Woodford Reserve Bourbon Raspberry Sour

All of the recipes listed here are courtesy of Churchill Downs' Executive Chef David Danielson.  There are a few more and some other fun party tips at kentuckyderbyathome.com.

Executive Chef David Danielson shows off the at-home Derby menu. (Churchill Downs)