Wednesday, October 19, 2011

Kentucky Hot Brown


Kentucky Hot BrownThis is the original recipe that Louisville Ky is famous for and made at the Brown Hotel. This one is the best so if you have never tried a Hot Brown make this one. However I have substituted ingredients if I don't have it and works well however the original like I said is the best! Now *WARNING* this is not a dish to be eaten daily it's basically a heart attach waiting to happen but it's so yummy if I have to go I would rather go eating this. LOL

The Legendary Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

  • 2 TBSP. of Whole Butter

  • 2 TBSP. of All Purpose Flour

  • 4 cups of  Heavy Cream

  • 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish( sometimes I will use Cheddar if I don't have the Romano)

  • 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 (you can use any tomato you prefer and I slice them in thick slices instead of 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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