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An Eclectic Blend

Tony York changes the menu twice a day at the restaurant that bears his name. It’s “a win-win in many ways,” he says. “You should never be out of something on the menu. You just do not put it on the menu. It also allows for creativity, while serving as a perpetual process of marketplace research.” He adds that while the menu “is an eclectic blend of New England, Cajun, French, and Italian, classic Southern dishes are always its core. And Kentucky dishes are always the spotlight.” After a fire in January 2008, The Depot Restaurant in Glendale was razed, rebuilt with a similar floor plan, and its name changed to Tony York’s on Main. Outdoor dining was added on a deck, and a fireplace was added to the main dining room and in the private boardroom. The dining hall is open to the kitchen, and guests can watch the chef work while they listen to the grand piano. Inside the kitchen is the chef’s table, a granite island with six stools. This can be reserved for a suggested three-hour evening of sampling on Monday, Wednesday, Thursday, Friday, and Saturday nights at a cost of $50 a person.

8 oz grouper
Seasoned flour for dusting
Olive oil to coat pan
1/2 yellow squash, sliced
1/2 zucchini squash, sliced
Red or green bell pepper, sliced
1 tomato, cut into chunks
6-8 peeled, uncooked, and de-veined shrimp, tails removed
1/2 C country ham, cut into small pieces
Fresh chopped garlic, to taste
Crushed red pepper flakes, to taste
1 C prepared basmati rice

Roll grouper fillet in seasoned flour. Brown fish in a skillet with oil over medium heat. When you turn the grouper, add fresh-cut vegetables and cook for several minutes. Add peeled shrimp and diced country ham, and season with chopped garlic and a generous amount of crushed red pepper flakes, cooking for 3-4 more minutes. Place fish over steamed basmati rice, add salt and pepper to taste, and serve in a long pasta bowl. Makes one generous serving or two small servings.


Beef and Cheese Dip
1 lb ground beef
1 C chopped onion
1 garlic clove, minced
1/4 C ketchup
1 tsp sugar
3/4 tsp dried oregano
8 oz cream cheese, softened
1/3 C grated Parmesan cheese

Cook beef, onion, and garlic together until lightly browned. Add ketchup, sugar, and oregano; cover and simmer for 10 minutes. Spoon off any fat. Remove from heat and add cheeses. Stir until cream cheese is melted and well-combined. Serve with tortilla chips or crackers. Serves 10-12.

Submitted by SAUNDRA BALL, Lowmansville, Big Sandy RECC, who writes: “This recipe was given to me by my son and his wife, Andy and Jeannine Ball. We like to eat it while we’re playing cards.”

Dorito Casserole
1 1/4 C sour cream
2 C sharp cheddar cheese, grated
1 (12 oz) pack of Doritos (save 2 cups for topping)
2 Tbsps onion, grated
1 (15 oz) can chili, with or without beans
1 (10-15 oz) can enchilada sauce
1 (8 oz) can tomato sauce

Set aside sour cream, 1/2 C grated cheese, and 1/3 of Doritos for topping. Grate small onion and measure 2 Tablespoons of onion and set aside. Crumble remaining Doritos into bowl. Mix onion and other ingredients except for topping and put in 8″ x 11″ casserole dish. Bake for 20 minutes at 350 degrees. Take casserole out of the oven and spread sour cream on top. Cover with Doritos and sprinkle with 1/2 cup of cheese. Bake 5 minutes longer and serve. Serves 6-10.

Submitted by TAMMY SYLVIA
Guthrie, Pennyrile Electric

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