PIMENTO CHEESE THREE WAYS
Provided by Damaris Phillips
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
- For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
- Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
- Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
- For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
- For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.
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.
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