The Preakness Stakes, the second jewel in horse racing’s prestigious Triple Crown, is more than just a thrilling two minutes of equestrian athleticism. It’s a celebration, a tradition, and for many, a perfect excuse to gather with friends and family for a day of fun, excitement, and, most importantly, fantastic food. While the thunder of hooves and the roar of the crowd are integral to the experience, no Preakness party is complete without a spread of delectable dishes that capture the spirit of the race. Forget the ordinary – we’re diving headfirst into the world of Preakness culinary traditions, offering you mouthwatering recipes that will elevate your gathering to a whole new level. From iconic Maryland flavors to creative takes on the race’s signature cocktail, get ready to delight your guests with a menu that’s as exciting as the race itself. This article is your guide to creating a winning Preakness feast, complete with dishes sure to impress even the most discerning palates. Let’s explore some iconic and innovative Preakness food recipes, guaranteed to make your celebration memorable and delicious, the perfect way to celebrate the “Run for the Black-Eyed Susans.”
Maryland Crab Cakes: A Preakness Staple
No discussion of Preakness food is complete without paying homage to the Chesapeake Bay and its most famous culinary treasure: the Maryland crab cake. This isn’t just a regional dish; it’s a symbol of Maryland pride, and a must-have for any authentic Preakness celebration. The key to a truly exceptional crab cake lies in the quality of the crab meat and a delicate touch when mixing the ingredients. You want the crab to shine, not be overpowered by fillers.
To craft these delectable delicacies, you’ll need:
One pound of jumbo lump crab meat (picked carefully for shells)
One-quarter cup of mayonnaise (use a high-quality brand)
One tablespoon of Dijon mustard
One teaspoon of Old Bay seasoning (another Maryland essential)
One-quarter cup of finely chopped parsley
One egg, lightly beaten
One-quarter cup of panko breadcrumbs (for binding)
Two tablespoons of butter
One tablespoon of vegetable oil
Lemon wedges, for serving
Here’s how to bring these ingredients together:
First, gently pick through the crab meat, removing any stray pieces of shell. This is crucial to avoid any unpleasant surprises. In a large bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, parsley, and beaten egg. Whisk these together until they’re well incorporated. Now, gently fold in the crab meat, being careful not to break the lumps. You want to maintain the integrity of the crab meat for the best texture. Sprinkle the panko breadcrumbs over the mixture and gently fold them in, just until they’re combined. Avoid overmixing, as this will result in tough crab cakes.
Form the mixture into six to eight patties, depending on your desired size. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least thirty minutes. This helps them hold their shape during cooking. While the crab cakes are chilling, melt the butter and vegetable oil in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, carefully place the crab cakes in the skillet. Cook for about three to four minutes per side, or until they’re golden brown and heated through. The internal temperature should reach at least one hundred sixty-five degrees Fahrenheit.
Serve the crab cakes immediately with lemon wedges and your favorite dipping sauce. Tartar sauce, remoulade, or even a simple squeeze of lemon juice are all excellent choices. For the sides, a crisp coleslaw or a light salad would pair nicely with the richness of the crab cakes.
Tips for Perfect Crab Cakes:
The type of crab meat you use will significantly impact the flavor and texture of your crab cakes. Jumbo lump crab meat is the most prized, offering large, succulent pieces that provide the best mouthfeel. Backfin crab meat is another good option, consisting of smaller lumps and flakes, and it’s generally more affordable. Claw meat, while flavorful, can be too stringy for crab cakes. Look for crab meat that’s fresh, not overly processed, and has a sweet, briny aroma. When mixing the ingredients, be gentle! Overmixing will break down the crab meat and result in tough crab cakes. Using a light hand is key to preserving the delicate texture.
Black-Eyed Susan Cocktail-Inspired Treats
The Black-Eyed Susan is the official cocktail of the Preakness Stakes, a vibrant and refreshing concoction that perfectly embodies the spirit of the race. Inspired by the race’s floral emblem, the Black-Eyed Susan boasts a tropical blend of fruit juices and spirits. While the cocktail itself is a must-have at any Preakness party, why not take things a step further and create dessert options that capture its unique flavor profile?
First, to fully appreciate the Black-Eyed Susan flavors, let’s make the cocktail.
You’ll need:
One and a half ounces of Bourbon
Half an ounce of Vodka
One ounce of orange juice
One ounce of pineapple juice
Half an ounce of sour mix
Orange slice and cherry for garnish
How to Mix:
Combine all ingredients in a shaker with ice. Shake well and strain into a chilled glass filled with ice. Garnish with an orange slice and a cherry.
Now, for Black-Eyed Susan Cupcakes/Dessert Bars
Let’s translate these flavors into cupcake form. Incorporating the tropical notes of pineapple and orange into a moist cupcake batter is surprisingly easy. You can also use the drink to make some Black-Eyed Susan Dessert Bars.
To create Black-Eyed Susan Cupcakes, you’ll need:
Your favorite vanilla cupcake recipe (or a boxed mix, for convenience)
One-quarter cup of pineapple juice
One-quarter cup of orange juice
Orange zest from one orange
Vanilla buttercream frosting
Yellow food coloring
Chocolate sprinkles
For the Black-Eyed Susan Bars, you’ll need:
One box yellow cake mix
One can (20oz) crushed pineapple, undrained
One container (16oz) vanilla frosting
One can (11oz) mandarin oranges, drained
One package (3.4oz) instant vanilla pudding mix
One and a half cups Cool Whip
To make the cupcakes, add the pineapple juice, orange juice, and orange zest to your cupcake batter before baking. This will infuse the cupcakes with the signature Black-Eyed Susan flavors. Bake according to the recipe instructions. While the cupcakes are cooling, prepare your vanilla buttercream frosting. Tint a portion of the frosting with yellow food coloring to mimic the color of a Black-Eyed Susan. Once the cupcakes are completely cool, frost them with the yellow-tinted buttercream and sprinkle with chocolate sprinkles to resemble the flower’s center.
To make the Black-Eyed Susan Dessert Bars, preheat the oven to 350 degrees. In a large bowl, mix together the cake mix and crushed pineapple. Press into a greased 9×13 inch baking dish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
In a separate bowl, combine the vanilla frosting, mandarin oranges, and pudding mix. Spread over the cooled cake. Top with Cool Whip. Refrigerate for at least two hours before serving. Cut into bars and enjoy!
To elevate the presentation, consider adding edible yellow sugar sprinkles to the frosting. Small, dark chocolate discs can also be arranged in the center to mimic the flower’s dark core. The key is to create a visual representation of the Black-Eyed Susan flower on top of the cupcake. The Black-Eyed Susan-inspired cupcakes or bars are a delightful way to incorporate the official drink of the Preakness into your dessert spread.
Barbecue Ribs: Finger-Licking Good
While crab cakes are a Maryland delicacy, barbecue ribs are a crowd-pleasing favorite that transcends regional boundaries. The aroma of smoky, tender ribs drifting through the air is guaranteed to whet appetites and create a festive atmosphere at any Preakness party.
Here’s what you’ll need to make amazing BBQ ribs:
Two racks of baby back ribs (about four pounds total)
For the Spice Rub:
Two tablespoons of paprika
One tablespoon of brown sugar
One tablespoon of garlic powder
One tablespoon of onion powder
One tablespoon of chili powder
One teaspoon of ground cumin
One teaspoon of cayenne pepper (optional, for heat)
One teaspoon of salt
One teaspoon of black pepper
For the BBQ Sauce:
(Use your favorite store-bought sauce, or make your own)
Preparation and Cooking
Remove the membrane from the back of the ribs. This thin, silvery skin can become tough and chewy during cooking. You can use a butter knife to lift a corner of the membrane and then pull it off with a paper towel. In a small bowl, combine all the ingredients for the spice rub. Mix well. Generously rub the spice mixture all over the ribs, ensuring they’re evenly coated. Wrap the ribs tightly in plastic wrap and refrigerate for at least two hours, or preferably overnight. This allows the flavors to penetrate the meat.
There are several ways to cook ribs:
Smoker: If you have a smoker, this is the ideal method for achieving that authentic smoky flavor. Preheat your smoker to two hundred twenty-five degrees Fahrenheit. Smoke the ribs for about six to seven hours, or until they’re tender and the meat pulls away easily from the bone.
Oven: Preheat your oven to three hundred degrees Fahrenheit. Wrap the ribs tightly in aluminum foil. Bake for about three to four hours, or until they’re tender.
Grill: Preheat your grill to medium-low heat. Grill the ribs for about two to three hours, turning them occasionally to prevent burning.
During the last thirty minutes of cooking, brush the ribs with your favorite barbecue sauce. Continue cooking until the sauce is caramelized and the ribs are sticky and delicious. Let the ribs rest for about ten minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
The secret to tender and flavorful ribs lies in low and slow cooking. Whether you’re using a smoker, oven, or grill, cooking the ribs at a low temperature for an extended period of time will break down the connective tissue and result in incredibly tender meat. Don’t be afraid to experiment with different barbecue sauces to find your favorite flavor profile.
Horseshoe Cookies
Horseshoe cookies bring good luck and add to the celebratory atmosphere of Preakness race day. These festive treats are fun to make and even more fun to eat, making them a perfect addition to your Preakness party spread.
You’ll need:
One cup unsalted butter, softened
Half cup granulated sugar
Quarter cup powdered sugar
One teaspoon vanilla extract
Two and a quarter cups all-purpose flour
Half teaspoon salt
Your choice of decorations: sprinkles, colored sugar, frosting, melted chocolate
How to Bake:
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill for at least thirty minutes. Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about a quarter-inch thickness. Use a horseshoe-shaped cookie cutter to cut out cookies. Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for eight to ten minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, decorate them as desired. Dip them in melted chocolate and sprinkle with colored sugar, or use frosting to create intricate designs.
To personalize the cookies, use food coloring to tint the dough or frosting to match your Preakness party theme. Use a toothpick to create a horseshoe nail design.
Side Dishes to Complement Your Preakness Feast
No Preakness feast is complete without a selection of delicious side dishes to complement the main courses.
Coleslaw, the ultimate summer side dish, provides a refreshing contrast to the richness of the crab cakes and ribs. A simple recipe featuring shredded cabbage, carrots, mayonnaise, vinegar, and a touch of sugar is all you need.
Potato salad is a classic picnic side dish that’s always a crowd-pleaser. There are endless variations, from creamy mayonnaise-based salads to tangy vinegar-based salads. Experiment with different herbs and spices to create your own signature potato salad.
Grilled corn on the cob is a simple and delicious side dish that’s perfect for a summer barbecue. Brush the corn with butter and grill until the kernels are tender and slightly charred.
Macaroni and Cheese is a classic comfort food dish that’s sure to be a hit with guests of all ages. Use a blend of cheeses for a richer flavor.
Dessert Finishes: Sweet Endings for Your Party
After indulging in a savory feast, it’s time to satisfy your sweet tooth with some delicious dessert options.
Strawberry shortcake is a refreshing and classic dessert that’s perfect for a summer party. Top it with fresh strawberries and whipped cream.
Brownie bites are easy to make and serve, making them a great option for a large gathering.
Other suggestions: A fruit platter offers a light and refreshing alternative to heavier desserts. An ice cream sundae bar allows guests to customize their own desserts.
Conclusion
From the iconic Maryland crab cakes to the creative Black-Eyed Susan-inspired desserts and the crowd-pleasing barbecue ribs, these Preakness food recipes are sure to elevate your party to a whole new level. Each dish captures the spirit of the race and provides a delicious way to celebrate with friends and family. Don’t be afraid to experiment with different variations and add your own personal touch to these recipes. The most important thing is to enjoy the race and the food with the people you care about. So, gather your friends, fire up the grill, and get ready to experience the thrill of the Preakness Stakes with a menu that’s as exciting as the race itself. These delicious Preakness food recipes will create a memorable celebration for all! Enjoy the run for the Black-Eyed Susans!
