Hot Brown From The Brown Hotel Recipes

ORIGINAL HOT BROWN

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.

THE BROWN HOTEL'S HOT BROWN SANDWICH CASSEROLE

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.

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

THE REAL KENTUCKY HOT BROWN RECIPE RECIPE - (4.5/5)

Steps:

• 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 heavy cream into the roux and cook over medium heat until the cream begins to simmer, about two to three minutes. Remove sauce from heat and slowly whisk in pecorino Romano cheese until the sauce is smooth. Add a sprinkle of nutmeg and salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven-safe dish and cover with seven 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.

KENTUCKY HOT BROWN SLIDERS

Steps:

• Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

HOT BROWN

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.

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.