Kentucky Hot Browns Food

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KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

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



Kentucky Hot Brown image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons grated Parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper, to taste
1 cup sauteed mushrooms
1 whole tomato, sliced
Slices roast turkey
8 to 12 slices of toast (may be trimmed)
8 to 12 strips fried bacon

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.

EMERIL'S KENTUCKY HOT BROWNS



Emeril's Kentucky Hot Browns image

Saw this on Emeril's Thanksgiving leftover show and we decided we're definitely having these the day after! YUM!! (I think I'm using a sharp cheddar instead of Swiss)

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 24

3 tablespoons unsalted butter
2 tablespoons minced shallots
8 ounces mushrooms, stems trimmed, wiped clean, and sliced (he suggested PA button mushrooms)
2 teaspoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons all-purpose flour
1 cup milk
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon spice essence, recipe follows
1/8 teaspoon cayenne
1 cup grated swiss cheese
4 slices thick-cut home-style white bread, lightly toasted
8 ounces thinly sliced roasted turkey breast
8 slices bacon, cooked and drained
chopped fresh chives, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

Nutrition Facts : Calories 669.1, Fat 45.2, SaturatedFat 20.1, Cholesterol 125, Sodium 4456.1, Carbohydrate 34.5, Fiber 5, Sugar 4.7, Protein 33.7

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Make and share this Kentucky Hot Browns recipe from Food.com.

Provided by LainieBug

Categories     < 15 Mins

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg yolk, beaten
1/2 cup cheddar cheese, grated (or your favorite cheese)
2 tablespoons parmesan cheese, grated
1 -2 dash Tabasco sauce, to taste
4 slices dense bread, toasted
8 turkey slices (or enough to cover 4 bread slices)
4 slices bacon, cooked
4 slices fresh tomatoes

Steps:

  • Preheat oven to 450 degrees.
  • Melt butter in a medium saucepan.
  • Add flour, stirring, to make a smooth paste. Cook for several minutes.
  • Whisk in milk gradually, stirring constantly.
  • Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth.
  • Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly.
  • Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth.
  • Place the toasted bread slices in individual ovenproof dishes.
  • Warm the turkey slices (the microwave works well) and place turkey on the toasted bread.
  • Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice.
  • Bake in the oven until the cheese sauce begins to bubble. Serve immediately.

HOT BROWNS



Hot Browns image

Categories     Sandwich     Milk/Cream     Tomato     turkey     Kentucky Derby     Lunch     Cheddar     Bacon     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 1/2 teaspoons finely chopped onion
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 tablespoon dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 tablespoon freshly grated Parmesan

Steps:

  • In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
  • Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.

ORIGINAL HOT BROWN



Original Hot Brown image

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Provided by BIKEMAMA96

Categories     Meat and Poultry Recipes     Turkey

Time 35m

Yield 4

Number Of Ingredients 12

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

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.

Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Cyndy Hinton

Categories     Turkey

Number Of Ingredients 10

4 oz butter
1/2 c flour
2 c chicken broth
2 c scalded milk
salt and pepper to taste
1/2 c grated romano cheese
4 slice toast
8 slice bacon
12 slice turkey breast
8 slice tomatoes

Steps:

  • 1. In a saucepan melt butter and blend in flour, but do not let brown.
  • 2. Remove sauce pan from heat and chill.
  • 3. Heat broth and milk to boiling point.
  • 4. Add hot milk to the flour mixture while beating vigorously with a wire whisk until sauce thickens.
  • 5. Season with salt, pepper and cheese. Simmer until cheese melts.
  • 6. To assemble hot browns, trim toast and place on 4 individual ovenproof platters.
  • 7. Arrange the turkey slices over the toast and cover completely with cream sauce.
  • 8. Place 2 slices of tomatoes and two strips of bacon on each dish.
  • 9. Place platters in preheated 375 degree oven until hot browns are bubbly.
  • 10. This will serve four.

KENTUCKY HOT BROWN SLIDERS



Kentucky Hot Brown Sliders image

These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. 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

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

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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