Kentucky Hot Brown Ww Food

KENTUCKY HOT BROWN

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.

AUTHENTIC KENTUCKY HOT BROWN

Steps:

• Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
• Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
• Garnish with bacon slices and serve hot.

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 WW

Steps:

• MAKE THE SAUCE:.
• Combine the milk and flour in a small saucepan.
• Cook, stirring frequently, until the sauce thickens and comes to a boil.
• Reduce the heat and simmer 3 minutes.
• Remove from heat and stir in the cheddar cheese, 2 tablespoons Parmesan cheese, the mustard, and pepper sauce.
• MAKE THE SANDWICH:.
• Preheat the broiler.
• Place the toast into 4 individual casserole or ovenproof dishes.
• Arrange the tomato slices on the bread, then top with the sliced turkey breast.
• Spoon some sauce over the top and sprinkle with the remaining 1 tablespoon Parmesan cheese.
• Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots.
• Top each sandwich with 2 pieces of the turkey bacon.

KENTUCKY HOT BROWNS

Steps:

• 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, ladle sauce over the top, and divide the Cheddar 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 and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• 4 large eggs
• 1/4 cup milk
• Salt
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• 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 butter, oil, and bread.
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 1 (4 to 5-pound) turkey breast
• 2 tablespoons unsalted butter, softened
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey 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 a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 3/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• 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 melted. Season with nutmeg, salt, and pepper, to taste.

KENTUCKY HOT BROWNS

Steps:

• Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F.
• Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain.
• Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper.
• Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately.

KENTUCKY HOT BROWN

Steps:

• 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, ladle sauce over the top, and divide the Cheddar 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 and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• Egg-battered Bread:.
• 4 large eggs.
• 1/4 cup milk.
• Salt.
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie.
• 4 tablespoons butter.
• 4 tablespoons vegetable oil.
• 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 butter, oil, and bread.
• Maple-Bourbon Roast Turkey Breast:.
• 1/4 cup pure maple syrup.
• 1 teaspoon Dijon mustard.
• 2 tablespoons bourbon.
• Salt and freshly ground black pepper.
• 1 (4 to 5-pound) turkey breast.
• 2 tablespoons unsalted butter, softened.
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey 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 a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• Cheese Sauce:.
• 2 tablespoons unsalted butter.
• 2 tablespoons all-purpose flour.
• 2 1/2 cups whole milk.
• 3/4 cup grated sharp white Cheddar.
• 1/4 cup grated Parmesan.
• Pinch freshly grated nutmeg.
• Salt and freshly ground black pepper.
• 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 melted. Season with nutmeg, salt, and pepper, to taste.

KENTUCKY HOT BROWN

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.

EMERIL'S KENTUCKY HOT BROWNS

Steps:

• In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.
• Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.
• In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Essence, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.
• Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with 2 tablespoons of the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.
• Transfer the Hot Browns to 4 plates. Arrange 2 slices of bacon over each, garnish with additional parsley and the chives, and serve immediately.