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
THE HOT BROWN
Not your average hot turkey sandwich, the Hot Brown was invented at the Brown Hotel in Louisville, Kentucky to absorb the bourbon that guests would enjoy well into the night.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h30m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
- Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
- Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
- Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
- Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
- Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
- Cut turkey into thick slices. Pull off the skin.
- Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.
Nutrition Facts : Calories 1279.8 calories, Carbohydrate 36.6 g, Cholesterol 399.6 mg, Fat 85.4 g, Fiber 2.5 g, Protein 88.7 g, SaturatedFat 43.9 g, Sodium 2841 mg, Sugar 4.7 g
HOT BROWN
The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.
Provided by Sara Bonisteel
Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
THE BROWN HOTEL'S HOT BROWN SANDWICH CASSEROLE
the brown Hotel is where the famous Hot Brown originated a slight twist for a great pot luck dinner.
Provided by Dropbear
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan.
- Add flour stirring to make a roux; cook 2 to 3 minutes.
- Thoroughly beat eggs; beat into milk.
- While stirring, very slowly add milk mixture to butter mixture.
- Stir in parmesan cheese.
- Cook until mixture thickens, but do not boil.
- This will take 30 to 45 minutes.
- Mixture should heavily coat the back side of a large spoon.
- Remove from heat.
- Fold in whipping cream and add salt and pepper to taste.
- Trim crust from bread edges.
- Toast 10 slices in a regular toaster or place in pan under broiler till golden.
- Do both sides.
- Reserve remaining bread slices.
- Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
- Place the remaining 4 slices of toast in a 8x8x2-inch pan.
- (If you can place all in one pan then do so.).
- Top with slices of turkey.
- Cover with sauce, dividing the sauce between the two casseroles.
- Spread all of the sauce over the turkey.
- Sprinkle with remaining parmesan cheese and paprika.
- Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
- While casserole is baking, fry bacon till crisp; drain on paper.
- towels.
- When cooled, break into bits.
- Toast remaining slices of bread.
- Cut in on a diagonal.
- When casserole is done, place toasted bread around outer edge, point side up.
- Garnish top of casserole with bacon bits and diced tomatoes.
- Sprinkle with chopped parsley.
- Serve while hot.
KENTUCKY HOT BROWN
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.
Provided by Dropbear
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt butter.
- Gradually add flour, stirring constantly, until smooth and free from lumps.
- Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
- Add Parmesan cheese and stir until melted and well blended.
- In a small bowl, beat egg.
- Gradually add 1 cup of hot cheese sauce, 1/3 cup at a time, to the egg, stirring constantly.
- Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
- Fold in whipped cream.
- For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
- Cover the toast with a liberal amount of turkey.
- Pour a generous amount of sauce over the turkey.
- Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Nutrition Facts : Calories 764.6, Fat 40.2, SaturatedFat 21.8, Cholesterol 239.7, Sodium 910.4, Carbohydrate 44.8, Fiber 1.8, Sugar 3.3, Protein 53.9
HOT BROWN FROM THE BROWN HOTEL
This is really R I C H!!! The recipe can be doubled.
Provided by Dee Tourville
Categories Sandwiches
Time 15m
Number Of Ingredients 11
Steps:
- 1. Melt butter in a 2-quart saucepan. Whisk in flour until combined. Cook until a thick paste (roux) forms. Continue cooking 2 minutes, stirring frequently.
- 2. Whisk in heavy cream and cook until mixture begins to simmer, 2 to 3 minutes. Remove from heat and stir in 1/2 cup cheese. Add salt and pepper.
- 3. For each Hot Brown, place a slice of toast in an oven-safe dish. Cover with turkey. Place tomato halves alongside. Pour sauce over top to completely cover. Sprinkle with remaining cheese.
- 4. Place dish under a broiler and cook until cheese begins to bubble and brown. Remove from broiler, cross 2 pieces of crisp bacon on top, and sprinkle with paprika and parsley. Serve immediately.
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- Combine the turkey, tomato and 1 cup Mornay Sauce in a bowl and mix well. Spoon into a pastry bag fitted with a large tip. Arrange the tart shells 1/2 inch apart on a parchment-covered baking sheet. Fill each shell with an equal portion of the turkey mixture. Sprinkle the tarts with equal portions of the bacon, cheese and paprika.
- Bake in a preheated 325 degree oven for 8-10 minutes or until the tarts are heated through. Sprinkle the tarts with equal portions of the parsley and serve warm.
- Melt the butter in a saucepan. Whisk in the flour gradually. Cook for 3 minutes, whisking constantly; do not let brown. Whisk in the milk gradually. Cook until the sauce thickens, whisking constantly; do not let boil. Add the cheese and cook until the cheese is melted, stirring constantly.
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Ratings 1Estimated Reading Time 3 minsServings 4Calories 538 per serving
- For mornay sauce: Place butter into a small sauce pan and melt over medium heat. Sprinkle flour over butter and whisk together. Continue to whisk for 2 to 3 minutes, to cook out the raw flour taste. While whisking add the milk until fully incorporated, ensuring no lumps have formed. Using a wooden spoon stir in the cheese until well blended followed be the remaining ingredients. Season with salt and pepper and cook for 1 minute. Remove from heat and set aside until ready to use.
- Top each sandwich with a generous ladle of mornay sauce and top with a sprinkle of bacon (you can serve now if you wish). Place the baking sheet in the oven and broil each sandwich for 1-2 minutes. Top with freshly cracked black pepper and serve.
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