ORIGINAL HOT BROWN
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
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 BROWN
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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 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.
AUTHENTIC KENTUCKY HOT BROWN
I was raised in Kentucky, and this is as close to the original recipe (from the Brown Hotel in Louisville) as I've ever tasted. You can substitute cheddar cheese if you like, but the swiss makes it more like the original dish.
Provided by getoutofmygalley
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
- Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
- Garnish with bacon slices and serve hot.
Nutrition Facts : Calories 1993.8, Fat 157.4, SaturatedFat 90, Cholesterol 510.8, Sodium 2293, Carbohydrate 90.9, Fiber 3.6, Sugar 3.3, Protein 55.7
ORIGINAL HOT BROWN
I think this was a sandwich that was originally on the menu at The Brown Hotel in Louisville,Ky.I first heard of it on a local news cooking segment.Here in Dallas we have premiere chef named Dean Fearing from the famous restaurant called "The Mansion on Turtle Creek". This is Chef Dean's "Texas" style Original Hot Brown.
Provided by 1 Cookin Texan 1954
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
- Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.
Nutrition Facts : Calories 558.8, Fat 28, SaturatedFat 12.9, Cholesterol 134.6, Sodium 1105.4, Carbohydrate 36, Fiber 1.7, Sugar 1.9, Protein 39.2
HOT BROWN
This is a recipe created by a Chef at the Brown Hotel in Louisville, KY.; thus the name "Hot Brown". This dish is really delicious :-)
Provided by Dana_N_Ky
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- ----------CheeseSauce------------.
- Melt 1 stick butter (4 oz.) over low heat in a heavy non-stick saucepan.
- Add flour and mix until smooth.
- Slowly add milk (&cream); simmer until thickened.
- Add parmesan cheese; mix well.
- Remove 1/4 cup sauce to another bowl.
- Add egg& beat until smooth.
- Add egg mixture back into saucepan& mix well.
- Add remaining sauce ingredients: (cheese, pepper& Worcestershire), stir until smooth.
- Remove from heat.
- -------Foreach Hot Brown--------------.
- Cut toast slice in half and place on a heat resistant dish.
- Layer with turkey& ham.
- Cover with cheese sauce.
- Top with 3 slices (crisp) bacon& 2 slices tomato (if desired).
- Sprinkle with parmesan cheese.
- Place entire dish in oven at 425 degrees for 10-15 minutes until golden& bubbly.
LOUISVILLE HOT BROWN
This comes from my new cookbook Best of the Best from Kentucky. I made it for lunch today, and it was so good. I understand it's a fairly famous dish in Kentucky and that this is a simpler version than the usual two sauce one. I don't know about that, I just know I enjoyed it!
Provided by JustJanS
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in butter until transparent, add flour and cook stirring for 1 minute.
- Add milk, salt and pepper and whisk until smooth.
- Cook on medium heat until sauce thickens, stirring occasionally.
- Add cheeses and continue heating until they blend.
- Remove from heat.
- Put one slice of toast in each of four oven-proof individual serving dishes (I used our 1980's stoneware dinner plates).
- Top each piece of toast with slices of chicken or turkey.
- Slice remaining toasts diagonally and place on sides of sandwiches.
- Ladle cheese sauce over sandwiches.
- Place sandwiches under broiler until sauce begins to bubble.
- Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.
LOUISVILLE HOT BROWN
"The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham." --- Recipe from Country Living
Provided by Shelby Jo
Categories Poultry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the cheese sauce:.
- In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
- Cook the bacon:.
- In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
- Make the sandwiches:.
- Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
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