Wednesday, April 28, 2010

Hot Brown!

With the Kentucky Derby only a couple of days in front of us, let me serve up a derby tradition you’ve gotta experience on race day.

Kentucky Hot Browns
Created in 1926 by chef Fred K Schmidt at the Brown Hotel in Louisville, Kentucky, this popular menu item quickly became a Kentucky food favorite without surprise rich in delectable ingredients. Many variations of the recipe have been served up over the years but the original is definitely the way to go.


• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 6 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons heavy cream
• salt and pepper to taste
• 2 pounds sliced roasted turkey
• 1 tomato, sliced
• 8 slices white bread, toasted
• 1/4 cup grated Parmesan cheese
• 8 slices crispy bacon

1. Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork then continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form bringing it to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese then gradually stir in the beaten egg to thicken. Be sure not to allow the sauce to boil once the egg has been mixed in. Remove from heat and stir in the heavy cream.

2. While preheating the oven's broiler, prepare the Hot Browns. For each Hot Brown, place two slices of the toasted white bread into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey then the tomato slices. Spoon sauce over the top of each and sprinkle with the remaining Parmesan cheese.

3. Place the dishes under the broiler and cook until the top begins to brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Eat up!

Best regards,

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