Food & Drink

Church celebration promises a vast repast of good eats

New Zion Day and Basket Meeting will celebrate 140 years of African-American history with a street fair ­featuring home-cooked foods at 2 p.m. Saturday.

The menu includes country fried fish, ribs, barbecue pork, Chicago smoked links, country ham sandwiches, homemade pies and cakes, green tomato relish, chow-chow, smoked turkey wings and legs, tacos, fresh corn and peaches.

Arts and crafts vendors also will be at New Zion United Methodist Church, 5056 Newtown Pike.

The Sunday morning service ­begins at 11 a.m. followed by dinner. Pastor George Edwards of Maysville United Methodist Church will speak at 3:30 p.m.

Call Willa Relford Gentry, (859) 619-3738.

Its Times has come

In a New York Times ­article ­earlier this month, Florence ­Fabricant's Food Stuff column ­featured Porchetta Primata's ­Kentucky pork product.

Porchetta is a boneless pork roast prepared in the Italian tradition. ”The traditional porchetta cannot be imported, so the only way to sell it in the U.S. is to manufacture it here,“ Porchetta Primata director Nathan Marcus said.

Porchetta Primata's product comes from hybrid pigs that are a cross between Duroc and ­Yorkshire breeds and are raised by Alan Franks in Todd County. The pork is processed by Hampton Meats in Hopkinsville.

The pigs are slaughtered when they are 95 to 200 pounds; ­commercial pigs usually are 300 pounds. The meat is deboned by hand, then rolled with seasonings, tied and roasted.

Porchetta Primata has partnered with the Franks family to supply all-natural, antibiotic- and hormone-free pigs for making porchetta. Visit www.porchettaprimata.com.

A contest winner

Michael Garahan, culinary arts ­instructor at Carl D. Perkins Job Corps in Prestonsburg, is the Kentucky winner of the U.S. ­Potato Board's 50 States of ­Potatoes recipe contest. His recipe for Bluegrass potatoes risotto style with bourbon sauce is available at www.potatogoodness.com/foodService/fsRecipeDetail.php?id=76.

Here's what's cooking

Here's the Quick Take recipe I prepared Friday on WKYT-TV's 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on Kentucky.com at 1 p.m.

Turkey burgers with fresh salsa

Salsa:

12 cherry tomatoes, finely chopped

½ teaspoon kosher salt

½ cup cooked fresh corn, or thawed frozen corn kernels

1 tablespoon fresh lime juice

1 garlic clove, minced

1 tablespoon chopped fresh cilantro

2 teaspoons olive oil

Burgers:

1 pound ground turkey

2 tablespoons vegetable oil

1 small onion, finely chopped

½ small red bell pepper, finely chopped

1 tablespoon creole spice mix

1 teaspoon kosher salt

Freshly ground black pepper, to taste

To make the salsa: Toss tomatoes with salt, and drain in a colander for 15 minutes. Combine tomatoes, corn, lime juice, garlic, cilantro and olive oil in a large bowl. Season with salt and pepper, and toss well.

To prepare the burgers: Place all ingredients in a medium bowl. Mix gently with hands and form into 4 burgers. Grill burgers over medium heat or cook in non-stick skillet 4 to 6 minutes per side or until cooked through (internal temperature of 165 degrees). Top with salsa.

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