If you can’t come and see me at the Victorian Tea this weekend at the Inn at the Park  at 1332 South Fourth Street during the 32nd Annual Old Louisville Holiday House Tour, pop by the Woman’s Club of Louisville next door at 1320 South Fourth Street to see that “Real Men Can Cook.”

Sponsored by the Woman’s Club’s Committee of Culinary Arts, the event starts at 6:30 p.m. on Friday, December 5 and features tastings of favorite dishes from well-known hobby chefs such as Charlie Hawkins, Bob Gunter, Joseph Binca, Travis Miller and arts impresario Bradley Broecker. I’ll be there hawking samples of one of my most popular appetizers – pecan chicken salad canapes – and it should be a good time for all. John Barrett of Woodford Reserve will lead a bourbon tasting, and Rebecca Oliver of Four Graces Winery in Oregon will conduct a wine tasting. Sangria tastings will be provided by Janice and Dennis Watts. There will be live entertainment as well and those attending the “Real Men Can Cook” night will receive a bound collection of the recipes as well. The price is $35 per person, and you can call 634-9437 for more information. In case you can’t make it, here’s my recipe for Pecan Chicken Salad Canapes:

Pecan Chicken Salad Canapes

4 large boneless, skinless chicken breasts, cooked and finely chopped
1 cup finely chopped pecans
3/4 cup mayonnaise
2 medium shallots, finely diced
1 tablespoon hot sauce
1 tablespoon bourbon
1 teaspoon salt
1/2 teaspoon ground white pepper
24 slices of crusty white bread

Combine the chicken, pecans, mayonnaise, shallots and seasonings and mix well. The consistency should be thick and spread-like. (If you like, add more mayo, but I use it as a binding agent here, not as a flavoring agent.) Toast the bread and top each slice with 1-2 tablespoons of the mixture. Garnish with fresh parsley sprigs, slivers of tomato, or pecan halves for a festive touch. Enjoy.

by David Dominé, The Bluegrass Peasant