Recipe courtesy of Angie Vives, 
Chef Kentucky Lt. Governor's Mansion, Frankfort

3  tablespoons olive oil
2  tablespoons Dijon mustard
1/4 cup bourbon
1/3 cup soy sauce
2  tablespoons red wine vinegar
1  tablespoon Worcestershire sauce
1/4 cup packed brown sugar
2  tablespoons minced garlic
1  teaspoon salt
2  teaspoons pepper
1  (1 1/2-pound) top round steak,
    1 1/3 inches thick

Combine the first 10 ingredients in a bowl and mix well. Place the steak in a sealable plastic bag. Pour the marinade over the steak and seal the bag. Marinate in the refrigerator for 6 to 12 hours. Drain the steak, discarding the marinade. Place the steak on a grill rack. Grill, uncovered, over medium-hot coals for 25 to 30 minutes for a medium-rare to medium. Remove the steak to a cutting board. Let stand for 3 to 5 minutes. Cut diagonally across the grain into thin strips. Serve with roasted potatoes. Yield: 4 servings.

8  ounces mozzarella cheese, sliced
6  medium tomatoes, sliced
1/2 cup chopped fresh basil leaves
2  tablespoons olive oil
Salt and freshly ground pepper to taste

Alternate the cheese and tomatoes in concentric circles in a 9-inch glass pie plate. Sprinkle with the basil, olive oil, salt and pepper. Bake at 325 degrees for 5 minutes or until the cheese begins to melt. Serve warm. (This is a summertime favorite. Just go to your garden and gather fresh tomatoes and basil.) Yield: 6 servings.

2  cups water
2  cups sugar
Fresh spearmint leaves to taste
2  cups fresh watermelon balls or chunks
2 cups fresh cantaloupe balls or chunks
2  cups fresh blackberries
2  cups seedless green grapes

Mix the water and sugar in a 2-quart saucepan. Bring to a boil and remove from the heat. Add the spearmint leaves. Let stand until cool. Discard the spearmint leaves. Pour into a bowl. Chill, covered, until ready to serve.
     Toss the watermelon, cantaloupe, blackberries and grapes in a large bowl. Spoon into dessert cups. Drizzle with the mint syrup just before serving. 
Yield: 6 servings.