Friday, May 4, 2012

Kentucky Hot Brown

Happy Friday, everyone! And, to my fellow Kentuckians and horseracing enthusiasts, happy Oaks Day and happy early Derby Day! (To read yesterday's Derby post, click here.)

Oh, and happy Cinco de Mayo to everyone as well, too. (Derby trumps Cinco de Mayo in my book, but since I have a Spanish degree and I love a good party with margaritas, I can't forget it.)

After this week's earlier posts about finding deals on new and used items alike, I was all ready to wrap up the week with a post about some of the great clothing deals I've found at consignment shops. However, last night's dinner made me change my plans a little, for this recipe is one that has to be shared. (OK, and the pictures for the consignment shop post weren't quite ready, either.) More on consignment shopping next week, so stay tuned!

Here's what I had for dinner last night:

"What is that?" you ask. "It looks delicious, yet fattening. And is that bacon?"

Why yes, that is bacon. And it is delicious and fattening (hey, you have to treat yourself every now and then, right?). That, my friends, is a Hot Brown.

To put it simply, a Hot Brown is an open-faced turkey sandwich. And yet it's so much more. It was created at The Brown Hotel, a famous hotel in downtown Louisville (see where the name comes from?). Since it's Derby Week, I have Kentucky, and more specifically, my hometown of Louisville, on the brain, and last night I decided to bring a little Louisville to Indy by making Hot Browns for dinner.

There are a bunch of hot brown recipes out there, but I wanted the original. I got this recipe off The Brown Hotel's website,

To learn more about the creation of the Hot Brown, click here.

The Legendary Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

  • 2 oz. Whole Butter
  • 2 oz. All Purpose Flour
  • 16 oz. Heavy Cream
  • 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
  • Salt & Pepper to Taste
  • 14 oz. Sliced Roasted Turkey Breast
  • 2 Slices of Texas Toast (Crust Trimmed)
  • 4 slices of Crispy Bacon
  • 2 Roma Tomatoes, Sliced in Half
  • Paprika
  • Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.


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