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 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 BROWNS
"Hot brown is iconic in Louisville."
Provided by Damaris Phillips
Time 2h
Yield 4 servings
Number Of Ingredients 12
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 SANDWICHES
Hot Brown Sandwiches are as popular in Kentucky as The Derby. Some recipes stack both turkey and ham, although we prefer it without ham. Paired with a side salad, this sandwich makes a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in flour until smooth; gradually stir in milk and bouillon. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat; set aside., Place toast on a baking pan. Top each with 2 slices turkey; spoon sauce over turkey. Top each with cheese and tomato. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with bacon.
Nutrition Facts : Calories 421 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 1277mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
KENTUCKY HOT BROWNS RECIPE
The Kentucky Hot Brown, a pillowy cushion of toasted bread topped with sliced turkey and an avalanche of Mornay sauce-all broiled until golden brown.
Provided by Southern Living Editors
Time 35m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
- Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
- Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.
KENTUCKY HOT BROWN STRATA
Make and share this Kentucky Hot Brown Strata recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Oil or butter a deep 9- or 10-inch baking dish.
- Slice the bread about ½-inch thick; arrange 3 equal alternating layers of the bread, turkey, bacon, tomato, and cheese in the baking dish.
- Cut or tear the bread slices if needed to make snug layers.
- In a bowl, whisk the eggs with the milk, sage, salt, and cayenne.
- Pour the liquid mixture over the bread mixture.
- Cover and refrigerate at least 2 hours to overnight.
- Remove the strata from the refrigerator 20-30 minutes before you plan to bake it.
- Preheat oven to 350°; bake the strata for 50-55 minutes until puffed, golden brown, and lightly set in the center; serve hot.
Nutrition Facts : Calories 712.9, Fat 41.7, SaturatedFat 20, Cholesterol 278.4, Sodium 1603.2, Carbohydrate 46.2, Fiber 2.6, Sugar 1.9, Protein 37.2
KENTUCKY HOT BROWN SOUP
On a school trip, I had a Hot Brown at the Galt House Hotel restaurant (if you ever come to Louisville, you may hear about the famous "Galt House"). I found this soup version on another recipe site and tried it. It was extremely similar to what I had then. The sandwich and the soup are deeelish!
Provided by Redneck Epicurean
Categories Cheese
Time 40m
Yield 5 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385, Fat 27, SaturatedFat 16.1, Cholesterol 98.8, Sodium 341.8, Carbohydrate 15.1, Fiber 0.3, Sugar 0.5, Protein 20.6
KENTUCKY HOT BROWN SLIDERS
These hot brown sliders are perfect for Kentucky Derby parties, although I serve them at our parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for parties, but turning them into sliders makes them finger food-friendly. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.
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