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By Mack Male - https://www.flickr.com/photos/mastermaq/2288926091/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=7047545

Horse racing is one of the most unique sports out there for a number of reasons. First of all, it is old. It has been around for centuries, and throughout that time, it has influenced the world in many different ways.

It is one of the rare sports in the world that not only carries excitement but also carries its own culinary heritage. And that’s exactly what makes it so fun. You get to watch expensive horses run around the track, place a bet, get an excuse to dress up nicely, and eat some delicious food.

But you can also bring that magic to your home. In fact, the only thing you need to bring the racetrack experience home is a TV, some event-inspired recipes, and a dress code. With the Breeders’ Cup right around the corner, maybe it is time to unveil the secrets of classic race day food that will get your friends talking.

Here are some of the best race-day recipes every mom should know when organizing a race day watch party.

Kentucky Burgoo: The Stew That Feeds Everyone

Since we’re talking horse racing food, the first thought immediately goes to the Kentucky Derby. And if you don’t know much about horse racing, you’ve probably never heard of the Kentucky Burgoo. This is a Kentucky-inspired dish. A thick, hearty stew that has been associated with the state’s horse racing culture for over a century.

Yes, it isn’t a fancy dish. In fact, many point out that the origin of this dish comes from the lower-class people back in the day, where they’ve placed everything that was left over into a stew.

Keeneland itself has served burgoo since the 1930s, making it one of the most authentic choices for a Breeders’ Cup menu this year.

Traditional recipes vary considerably, but most combine slow-cooked meat with vegetables, tomatoes, and a rich broth. Beef, pork, and chicken are common ingredients, although older versions sometimes included wild game.

For a family-friendly version, brown some beef chuck and chicken thighs in a large pot, then add chopped onions, carrots, potatoes, tomatoes, corn, and lima beans. Cover everything with stock, season with Worcestershire sauce, garlic, and herbs, and leave it to simmer gently until the meat becomes tender.

This is a dish that will definitely warm up your soul before the race, which may be the thing that keeps you sharp while looking at all the Breeders’ Cup contenders at TwinSpires, analyzing which horse has the biggest potential to win the race.

Pimento Cheese: A Southern Classic That Takes Minutes

Every party needs something that guests can nibble on while waiting for the main food, and pimento cheese is difficult to beat. This creamy cheese spread is a Southern favorite that regularly appears at Kentucky racing celebrations.

The basic recipe couldn't be much simpler. Combine freshly grated sharp cheddar with mayonnaise, chopped pimento peppers, a little garlic powder, and a pinch of cayenne pepper. Mix everything until creamy, then refrigerate it for an hour or two so the flavors have time to settle.

One useful tip is to grate the cheese yourself rather than buying a bag of pre-shredded cheddar. Packaged shredded cheese often contains anti-caking ingredients, which can affect how smoothly it blends into the spread.

Country Ham Biscuits: Small Sandwiches With Serious Flavor

Country ham biscuits are another Kentucky racing staple, and they have one enormous advantage over elaborate party food: they're almost impossible to make look bad.

Traditional Kentucky country ham is salt-cured and often aged, giving it a stronger, saltier flavor than ordinary cooked ham. That richness pairs particularly well with a soft, buttery biscuit.

For the easiest version, bake a batch of small buttermilk biscuits, split them in half, and fill each with thin slices of properly cooked country ham. Add honey mustard, a little apple butter, or even a spoonful of pepper jelly if you enjoy the contrast between salty and sweet.

The biscuits can be baked ahead and warmed shortly before serving. If you can't find Kentucky country ham, regular cooked ham will work, although it won't have quite the same intensity.

Hot Brown Sliders: Kentucky's Famous Sandwich Gets a Party Makeover

The Kentucky Hot Brown has a history that makes it practically irresistible for a racing-themed gathering. It was created by chef Fred Schmidt at Louisville's Brown Hotel in 1926, originally as a late-night alternative to the usual ham and eggs served to hungry hotel guests.

The original is an open-faced sandwich topped with roasted turkey, bacon, tomato, and a creamy Mornay cheese sauce. It's delicious, but it also requires a knife, fork, and a certain amount of concentration. Not ideal when everyone is trying to follow a close finish.

That's why miniature Hot Brown-inspired sandwiches are such a clever party alternative.

Use small dinner rolls or toasted slider buns, fill them with sliced roasted turkey and a little cheese sauce, and add pieces of crispy bacon and thinly sliced tomato. Arrange them in a baking dish and warm them in the oven until heated through.

Deviled Eggs: The Old-Fashioned Favourite That Never Disappears

Photo by Veaceslav Țurcanu
Deviled eggs might not be the trendiest thing on a modern party menu, but that has never stopped people from eating them. There's something reassuring about a recipe that has survived decades of family gatherings without needing a dramatic reinvention.

Start with hard-boiled eggs, carefully cut them in half, and remove the yolks. Mash the yolks with mayonnaise, mustard, a little pickle relish, salt, and pepper until smooth. Spoon the filling back into the whites and finish with a dusting of paprika.

For a slightly fancier version, add finely chopped chives or a little crispy bacon. You can also pipe the filling through a pastry bag if you want them to look particularly nice, although a teaspoon works perfectly well.

So, which of these is your favorite? There are some very simple dishes that take minutes to prepare and complex stews packed with flavor that need a couple of hours. To make sure everything goes smoothly, make sure you have enough time to prepare these dishes before the Breeders’ Cup even starts.