Make a Hot Brown. Make it a Party. July 20th, 2009
Have you ever had a Hot Brown? An open-faced turkey and bacon sandwich, the Hot Brown was created in the 1920’s at the Brown Hotel. According to the official site, The Brown drew in 1,200 a night for a dinner/dance. In the wee hours of the morning, the guests would grow tired and hungry, and go to the restaurant for a bite to eat. The guests grew bored of the traditional ham and eggs, so Chef Fred Schmidt created the new Hot Brown.
The Louisville sandwich has become world famous, and has been featured in several magazines and TV shows. Thanks to the Brown Hotel for the above info and this great recipe, so you can have a Hot Brown at home! Not only that, you can have this fancy plate to eat your sandwich on. Louisville Stoneware, another Louisville legend, has created a Hot Brown plate with the recipe right on it. What a great Kentucky gift! Plus, it is microwave and dishwasher safe. Wouldn’t it be nice to give this as a gift with the history of the Hot Brown attached to it? Perfect.
The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
2 oz. Whole Butter
2 oz. All Purpose Flour
1 Qt. 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 whipping 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.
Hot Brown’s are great Kentucky Derby Party dish. As you serve these delicious dishes to your guest on Derby day, pair them with a great Mint Julep to top off the festivities.
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July 24th, 2009 at 2:02 am
Thanks for posting about this, I would love to read more about this topic.