Kentuckyhotbrownsoup Recipes

HOT BROWN SOUP

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm.
• Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble.
• Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon.

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

Steps:

• Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
• Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
• For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

KENTUCKY HOT BROWN SANDWICH RECIPE

Steps:

• In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
• Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
• Stir in cheese and continue cooking, stirring, until the cheese melts.
• Stir in Worcestershire sauce and season to taste with salt and pepper.
• Set aside and keep warm.
• Place toast slices in one layer on prepared baking sheet.
• Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
• Place 2 slices of tomato on top of each sandwich, overlapping if needed.
• Spoon cheese sauce over top of all.
• Top with 2 slices of bacon on top of each sandwich, making an "X" shape.
• Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.

KENTUCKY HOT BROWN PIZZA RECIPE - (4.3/5)

Steps:

• Make the Crust: In a large mixing bowl, stir together the flour, salt, sugar, and "Rapid Rise" yeast. Add the warm water and olive oil and stir until a soft dough pulls away from sides of bowl. If dough seems too loose, sprinkle in a little more flour. If too dry, add another teaspoon of water. Oil a separate large mixing bowl, then dump the dough into it. Immediately, cover bowl tightly with Saran wrap and let rise until doubled in size. This may take 1 1/2 to 2 hours. (I put it in the barely warm oven that I had preheated to about 100° then turned it off before I started making the dough.) When dough is ready, dump it out onto a floured work surface. Sprinkle a little flour over the top to keep from sticking to your hands. Using a pizza cutter, cut the dough into 2 equal pieces. Wrap one in plastic wrap and refrigerate or freeze for another use. Line a pizza pan (mine was the type that had holes in the bottom) with parchment paper. Transfer remaining piece of dough to the lined pizza pan and press out evenly with your hands to fit the pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Make the Mornay Sauce: In a small, 1-quart non-stick saucepan over medium heat, melt the butter; add the flour and whisk and cook for 1-2 minutes. (Do not brown the roux.) Slowly, whisk in the half-and-half and cook until well thickened. Remove from heat and stir in both Parmesan cheeses, garlic salt, white pepper, cayenne pepper, and salt and black pepper to tast. Cover pot and set aside until ready to assemble the pizza. ~~~~~~~~~~~~~~~~~~~~~~~~~~ To assemble the pizza: Preheat oven to 460° F. Spread a thin layer of the Mornay sauce over the pizza crust in the pan to within 1/2" of edges. (If sauce is too thick, whisk in 1 tsp. of milk at a time to thin.) 2. Sprinkle on a thin layer of the pizza cheese. 3. Top with chopped turkey. 4. Next, add the bacon pieces, and chopped tomatoes. 5. Top with a layer of pizza cheese. 6. Drizzle top with any remaining Mornay sauce. 7. Lastly, sprinkle a pinch of garlic salt over top. Bake pizza in center of oven for 16-18 minutes, or until crust is done and cheese is lightly browned. Let rest for a few minutes before cutting into slices with a pizza cutter and serving.

KENTUCKY HOT BROWN SLIDERS

Steps:

• Spread roll bottoms with mayonnaise.
• Layer with turkey, ham, bacon, diced pimientos, and cheeses. Replace tops.
• Arrange sandwiches in a single layer on a foil lined 1/4 sheet pan.
• In a small skillet, melt butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender.
• Whisk in the brown sugar, Worcestershire sauce, and garlic powder. Continue whisking until brown sugar is dissolved.
• Pour butter sauce over sandwiches.
• Cover with aluminum foil and refrigerate for several hours.
• Preheat oven to 350 degrees F. Bake, covered, 25 minutes.
• Remove foil and bake uncovered for an additional 5 minutes or until golden brown.

KENTUCKY HOT BROWN SOUP

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion; sauté until tender.
• Add flour, garlic salt, and hot sauce; cook, stirring constantly, for 1 minute.
• Gradually stir in milk; cook until thickened and bubbly.
• Reduce heat; stir in cheese until melted. Add ham and turkey; cook, stirring occasionally, until heated, about 20 minutes. (Do not boil.).
• Serve with toppings.
• NOTE: When you have a hot brown sandwich, it is layered with ham and turkey slices, a couple of slices of bacon, a tomato, and totally smothered in cheese sauce. So if you want the "hot brown" experience, top the soup with the tomato, bacon, and a sprinkle of parsley. It is delicious! Also, the 30 minutes it takes goes rather fast since the meat is already cooked. It's mostly just getting everything hot and making the cheese soup.