KENTUCKY HOT BROWNS
Steps:
- Preheat oven to 425 degrees F.
- Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
- Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
- For assembly:
- Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
- Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
KENTUCKY HOT BROWN
If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!
Provided by KLVAUGHN
Categories Meat and Poultry Recipes Turkey
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
- Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside.
- Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
- Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!
Nutrition Facts : Calories 1081.3 calories, Carbohydrate 46.6 g, Cholesterol 289.5 mg, Fat 65.6 g, Fiber 2.2 g, Protein 73.4 g, SaturatedFat 31.3 g, Sodium 2203.1 mg, Sugar 12.4 g
HOT BROWNS
Steps:
- Preheat the oven to 350 degrees F.
- Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
- Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
- In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
- In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
- In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
- Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
- Place the dishes under the broiler and cook until the top is speckled 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.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
EASY KENTUCKY HOT BROWN FOR TWO
Did you know:This delicious sandwich originated at the Brown Hotel in Louisville, Kentucky in 1926? It's invention is credited to a man named Fred K. Schmidt who was a chef there.
Provided by Amy H.
Categories Sandwiches
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cook the bacon until crisp.
- 2. In a saucepan melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens.
- 3. Add grated cheeses and stir until cheese melts and incorporates into the sauce and sauce is smooth.
- 4. Fry turkey in a little bit of butter just until heated.
- 5. Place the Texas toast onto a baking pan. Place 4 slices of turkey onto each pieces of toast, top with a slice of tomato.
- 6. Pour cheese sauce over turkey
- 7. Place a slice of bacon on top.
- 8. Place under the broiler just until cheese starts to bubble and begins to brown silghtly.
- 9. Serve open faced.
KENTUCKY HOT BROWN CASSEROLE
Turn the Louisville Kentucky Brown sandwich into a casserole for an delicious weeknight meal. Turkey, cheddar, Swiss, bread and milk. Broil until cheese is melted and lightly browned. Top with bacon, tomatoes and parsley before serving.
Provided by Paula Deen
Categories cheesy cold weather comfort food guys night
Time 15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray.
- In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.
- Place bread in prepared pan, overlapping as needed to fit. Top with turkey, cheese sauce, and remaining 1 cup Swiss; sprinkle with paprika.
- Broil until cheese is melted and lightly browned, about 4 minutes.
- Top with bacon and tomatoes. Garnish with parsley, if desired. Serve immediately.
MINI HOT BROWNS
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. -Annette Grahl, Midway, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
KENTUCKY HOT BROWN
Make and share this Kentucky Hot Brown recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Melt butter in a skillet and then stir in flour.
- Gradually add milk and bouillon; cook until thickened.
- Add cheese and stir until cheese is melted; remove from heat.
- Put toast in flat baking dish and then put turkey and ham on toast.
- Spoon cheese sauce over meat and bake for 10 minutes.
- Top with bacon and tomato slices; bake 5 minutes more.
- Sprinkle with Parmesan and paprika before serving.
Nutrition Facts : Calories 509.4, Fat 30.2, SaturatedFat 14.5, Cholesterol 120.9, Sodium 460.1, Carbohydrate 25.8, Fiber 1.2, Sugar 2, Protein 32.5
KENTUCKY HOT BROWNS
Make and share this Kentucky Hot Browns recipe from Food.com.
Provided by LainieBug
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Melt butter in a medium saucepan.
- Add flour, stirring, to make a smooth paste. Cook for several minutes.
- Whisk in milk gradually, stirring constantly.
- Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth.
- Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly.
- Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth.
- Place the toasted bread slices in individual ovenproof dishes.
- Warm the turkey slices (the microwave works well) and place turkey on the toasted bread.
- Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice.
- Bake in the oven until the cheese sauce begins to bubble. Serve immediately.
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Reviews 2Estimated Reading Time 6 minsServings 2Total Time 30 mins
- Cut two bacon strips in half, wash with cold water, and bake at 425 degrees on a baking sheet for 7-8 minutes. Remove from oven, flip each strip over, and bake another 7-8 minutes until crispy.
- In a small saucepan, melt butter over medium heat. Whisk in flour for 30 seconds until absorbed, then whisk in milk.
- Cut the deli French roll in half length-wise, and then slice each half into another length-wise half. You should have four slices of bread, each the original length of the roll.
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5/5 (1)Category Turkey BreastServings 8Total Time 1 hr 10 mins
- In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in both cheeses until melted. Stir in the nutmeg and hot sauce and season with salt and pepper.
- Preheat the oven to 425°. Arrange the bacon on a rack set over a baking sheet. Cook until golden and crisp, about 30 minutes.
KENTUCKY HOT BROWNS RECIPE | MYRECIPES
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5/5 (3)Total Time 35 mins
- Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
- Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
- Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
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THE 10 MOST FAMOUS KENTUCKY DISHES - THE SPRUCE EATS
From thespruceeats.com
Occupation Cookbook Author And PhotographerPublished 2019-08-22Estimated Reading Time 6 mins
- Kentucky Derby Pie. This great Kentucky Derby pie is rich and deliciously decadent. The famed is a delicious combination of chocolate chips and walnuts in a sweet, buttery filling.
- The Mint Julep. The mint julep is a time-honored sweetened Kentucky cocktail traditionally served at the Kentucky Derby, which runs annually on the first Saturday in May.
- Kentucky Benedictine Spread or Dip. Benedictine is another famous dish from Louisville, Kentucky. The spread—or dip—was created by Jennie Benedict, a caterer and household editor for the Louisville Courier-Journal.
- Southern Wilted Lettuce (Kilt Lettuce) This "kilt" (or killed) lettuce salad will bring back fond childhood memories to people who grew up in the Appalachian region of Kentucky.
- Kentucky Bread Pudding With Bourbon Sauce. This fabulous bread pudding was shared by the Beaumont Inn of Harrodsburg, Kentucky. According to Nick Sundberg, the inn's chef at the time, the bread pudding was a favorite at Sunday brunch.
- Bourbon Balls. Whiskey is made all over the world, but 95 percent of the world's bourbon comes from Kentucky. These sweet, slightly boozy bourbon balls are always a hit, and they are a delicious treat to make for holiday parties and gifts.
- Owensboro Mutton Barbecue. Head to the Western Kentucky city of Owensboro for their unique mutton barbecue. The Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q are two of the oldest barbecue restaurants in Owensboro, and they both offer mutton, beef, pork, and chicken.
- Burgoo. There doesn't seem to be a definitive answer to how this stew came to be called "burgoo." Some say it might come from the French, as in bourguignon, while others claim it is named after an oatmeal porridge which was eaten by British sailors as early as 1700.
- The Hot Brown Sandwich. Create in 1926, the hot brown sandwich has long been a Kentucky tradition. The sandwich was invented by Fred K. Schmidt, a chef at Louisville's Brown Hotel.
- Kentucky Butter Cake. The Kentucky butter cake is so moist and rich that it needs no other embellishments. The rich buttermilk pound cake bakes in a Bundt or tube cake pan.
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5/5 (1)Category Main Course, SandwichCuisine American/SouthernTotal Time 1 hr
- In small saucepan, bring milk to a simmer. In a medium saucepan, melt the butter and then add the flour and whisk for a minute. Gradually add the hot milk, whisking constantly, and bring to a boil. Cook and whisk until thickened, about 5 minutes or so. Remove from heat and add the cheddar and parmesan cheeses, whisk until melted and smooth. Add the nutmeg and hot sauce and season with salt and pepper. Cover and set aside.
- Preheat oven to 425º. Arrange bacon on a rack over a sheet pan and bake until crisp, about 30 minutes (or fry on the stove, both ways make a mess!).
- Preheat the broiler and arrange tomato slices on a sheet pan, drizzle with canola oil, and some salt and pepper. Broil 6 inches from heat, 1 to 2 minutes per side, until lightly charred.
- Arrange 6 slices of bread on a baking sheet. Spread ½ tablespoon of butter on each slice. Broil until lightly toasted. Watch very carefully so it doesn't burn. Takes about a minute. Flip bread and lightly toast other side.
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- Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.
THE LEGENDARY KENTUCKY HOT BROWN - THE SOUTHERN LADY …
From thesouthernladycooks.com
Reviews 27Servings 4Cuisine American, SouthernCategory Main Course
- In a saucepan, melt butter and whisk in flour until combined and forms a thick paste (roux). Cook for two minutes over medium-low heat, stirring frequently. Whisk in heavy cream and cook over medium heat about 3 minutes until mixture begins to simmer. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until the 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 slices of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one fourth 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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- Mint Julep Cupcakes | If You Give a Blonde a Kitchen. Photo Credit: www.ifyougiveablondeakitchen.com. Mint julep cupcakes are the perfect dessert for the Kentucky Derby.
- Bite-Sized Derby Pie. Photo Credit: www.ifyougiveablondeakitchen.com. Try a bite-sized derby pie for the Kentucky Derby! These mini treats have pecan pie filling with bourbon and semisweet chocolate chips.
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From nerdchefs.com
Cuisine AmericanEstimated Reading Time 7 minsCategory DinnerTotal Time 35 mins
- Preheat oven to 400° and line a baking sheet with aluminum file. Lay bacon flat on sheet and cook 8 minutes, then flip and cook 8 minutes more. Remove to plate with paper towel and set aside.
- Heat a small saucepan over medium heat. Drop in butter and allow to foam. Add flour and mix in with a rubber spatula. Cook for three minutes. Then, pour in half and half 1/4 cup a at time, stirring in after every pour. Add salt, pepper, paprika and nutmeg and cook 3 minutes while stirring, until smooth. Remove from heat and stir in cheese. Set aside.
- Cut crust off thick sliced white bread and toast to golden brown in toaster. Slice turkey into 1/2 inch thick slices. Turn broiler on to high.
- In a small cast iron pan, place down one slice of toast, then top with a portion of turkey breast. Top with two slices of tomato, then spoon over with cheesy mornay sauce. Place in oven and broil from 2-4 minutes, until cheese just begins to brown.
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Created by Fred K. Schmidt, Brown HotelRegion or state Louisville, KentuckyPlace of origin United States
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