Derby delight fuses with   Cinco de Mayo

Melissa Elsmo

Updated: June 4, 2012 10:43AM

For years, I’ve helped dear friends pull together Kentucky Derby-inspired fare for a party celebrating the annual run for the roses.

Benedictine tea sandwiches, Henry Bain sauce, Burgoo burgers, and pimento cheese toasts are standard fare at any derby party, but this year’s race — on May 5 — is more than hats and horses. Cinco de Mayo is a day to celebrate all things Mexican in the United States; it is a day when tortas and guacamole and margaritas reign supreme. What is a cook to do?

Culinary conundrums can befall the most fearless cooks, but cilantro does not belong in a Mint Julep.

Savvy cooks will look to fusion fare to save the day.

Taking a southern favorite like pimento cheese spread and spicing it up with Mexican ingredients ensures your menu will celebrate the spirit of May 5th in every way. Roasted poblano peppers, pepper jack cheese and a wisp of cilantro are simple, spicy additions to a classic dish that will turn any derby affair into a fiesta right out of the gate.

Use my quick and flavorful recipe as a starting point to create a menu that honors these winning Derby horses: Barbaro (2006), Gato del Sol (1982) and Canonero (1971).

Enjoy a Mexican-inspired derby day.

Melissa Elsmo is an Oak Park mom, wife and chef/foodie. She speaks regularly about reclaiming the family dinner hour with nutritious meals. Check out her food blog at www.outofmelskitchen.blogspot.com.

Roasting Peppers 101

Traditional recipes for Pimento Cheese call for jarred pimentos. I find most dishes are far more satisfying when made with fresh roasted peppers. It is a bit messy to peel the skins, but the flavor will be worth the effort.

Remove stickers from pepper, wash and dry.

Place pepper directly on the grates of a gas burner and turn the flame to high.

Allow outer skins to char, turning with tongs, until the entire surface of the pepper is black, but not burned through.

Take care to allow the flames to hit all of the nooks and crannies. Drop it into a paper bag. Note: Make sure there are no glowing red spots on the charred pepper to avoid a flaming bag.

Roll the bag down to seal and allow the pepper to steam for 10-15 minutes.

Remove the pepper from the bag and rub off the charred outer skins.

Dice, slice or chop the roasted pepper and use in your favorite recipes.

South of the Border Pimento Cheese Spread

Giving a Derby Day favorite a Mexican flair makes a for perfect Cinco de Mayo treat! This indulgent spread will keep for two weeks in the refrigerator.

Makes about 4 cups

8 ounces of cream cheese

½ cup light mayonnaise

1 poblano pepper, roasted and chopped

1 red pepper, roasted and chopped

¼ cup chopped cilantro

1/3 cup white onion, minced

2 garlic cloves, minced

1½ cup shredded sharp cheddar cheese

2 cups shredded pepperjack cheese

Salt and pepper

Combine the cream cheese, mayo, roasted peppers, onion, and garlic in the bowl of a stand mixer. Beat to combine well and gradually add the shredded cheeses. Season the pimento cheese to taste with salt and pepper.

Serve the spread on crackers or use as a filling for tea sandwiches or celery boats. Pimento cheese also makes for an indulgent topping for grilled burgers!

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