Announcement

Collapse
No announcement yet.

The Kentucky Hot Brown Using Leftover Turkey and 85 Year Old Brown Hotel Recipe

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • The Kentucky Hot Brown Using Leftover Turkey and 85 Year Old Brown Hotel Recipe

    My dinner tonight... did a Mad Hunky brined turkey breast (WOW) on the Farberware Open Hearth Broiler and Rotisserie a few days ago, which turned out fantastic...I could really taste a wonderful savory flavor. I used leftovers from that for this traditional Kentucky recipe that is 85 years old this year. You could use your leftover smoked chicken or turkey for this. Probably not so good for you because of the Mornay sauce, but every once in a while is OK, right?

    https://www.brownhotel.com/dining/hot-brown

    Recipe from The Brown Hotel, Louisville, Kentucky
    Ingredients (Makes Two Hot Browns):

    1 1/2 TBS Whole Butter
    1 1/2 TBS 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.







    I did not use Roma tomatoes.













    Thanks for checking out my Kentucky Hot Brown! You can use whatever cheese sauce you'd like. I know some people will add a layer of ham also on top of the turkey. This is the traditional way, but like every thing else you can modify to YOUR liking!
    Last edited by sweet_magnolia; 02-01-2019, 11:34 AM.
    Becky
    *****

    https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

    Weber 22.5" One Touch Gold Kettle - Black
    Weber 22.5" One Touch Gold Kettle - Copper
    1993 Weber 22.5" Master Touch Kettle - Red
    Weber 18.5" One Touch Silver Kettle - Budweiser
    Weber Smokey Joe
    Multiple Dutch Ovens and other Cast Iron
    Pink Thermapen
    Purple Thermapen

  • #2
    Oh My. That is just beautiful. Nice job Becky and thanks for the recipe......
    on edit.............I owe ya

    Comment


    • #3
      Holy carp that looks good....I saw a show somewhere about that and derby day....I have to try it now....

      Comment


      • #4
        Wow. Looks professional (and delicious)

        Comment


        • #5
          That is absolutely got me drooling and that doesn't happen very often!

          Smokers:
          ECB -The Brinkman All-In-One Bullet type Water smoker aka -Baby Bink)Camp Chef Smoke Vault 24 Inch propane smoke (aka -Black Beauty)
          SunJoy horizontal with left side firebox (aka - Lefty Lucy)
          River Grille - Black Ceramic Egg (aka Black Egg)

          Smoke preference:Combination of Charcoal, Hickory, Apple, Cherry & Pecan wood.

          Comment


          • #6
            Becky, That looks amazing. I know that was delicious...love the browned cheese / sauce...

            Edit... on reload.
            BBQ Eng.

            The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
            Adopt a homeless pet - http://www.petfinder.com
            I built the Iron Maiden - Iron Maiden Smoker Build

            Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.

            Comment


            • #7
              Absolutely gorgeous! I guess you don't call food gorgeous but damn, that looks good.
              sigpic
              Smoke Vault 24

              Comment


              • #8
                Wow. Makes me wish I'd have taken some turkey home from Mom's now. Yeah, prolly not too healthey, but it IS a turkey recipe! Nicw work, Mizz B. I got for that one!
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                Comment


                • #9
                  love some hot brown, another thing I miss from Louisville. Nashville has no good fish sandwich, or hot brown ,or rolled oysters, all they have here is stinkin catfish. Anyway thanks for the memories. BTW My uncle was head pastry chef for the Brown .
                  Last edited by meatballtn; 11-29-2011, 06:52 AM. Reason: spelling

                  Comment


                  • #10
                    Becky, that is BEAUTIFUL!! Have some well deserved

                    On edit: I owe ya... damn points nazis again... grrrr!


                    Drinks well with others



                    ~ P4 ~

                    Comment


                    • #11
                      on reload.......

                      Damn, that looks sooooo goooood
                      sigpic

                      Comment


                      • #12
                        Becky, I'm very impressed! from me too! YUM!
                        Don

                        Humphrey's Pint
                        Weber Smokey Mountain 18.5"
                        Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
                        Blackstone Professional Series 36" Griddle
                        Weber Spirit SP-310 Gas Grill
                        Anova One Sous Vide
                        AMPS
                        Purple Thermapen
                        Maverick ET-733
                        DigIQ DX2
                        Misfit #1674

                        sigpic

                        Comment


                        • #13
                          yep thats another keeper here some for making me I willbe making some of that for sure
                          sigpicbrinkman pitmaster deluxe
                          members mark upright propane smoker
                          kingsford bbq
                          23"weber kettle






                          __________________

                          Comment


                          • #14
                            Damn Becky, that is the tastiest hot brown I've ever seen!
                            sigpic


                            GOSM/propane
                            UDS (Cam)/lump
                            22.5 Weber Kettle/lump
                            Weber Genesis/propane
                            Camp Chef Pro 90/ propane

                            Comment


                            • #15
                              Never heard of a "Hot Brown" before but I think they should change the name to

                              "HOT DAMN!

                              That looks kickass Becky, nicely done
                              https://youtu.be/ZcqprrIlbcIli

                              Comment

                              Working...
                              X