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!
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!
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