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No Derby party can be complete without this Kentucky classic – the Kentucky Hot Brown! NOT for the faint of heart – with it’s mixture of gravy, turkey, bacon, and tomato. It’s gluttony at it’s most delicious.
Kentucky Hot Brown
No Derby party can be complete without this Kentucky classic - the Kentucky Hot Brown! NOT for the faint of heart - with it's mixture of gravy, turkey, bacon, and tomato. It's gluttony at it's most delicious.
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
- For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Photo credit: Phil Denton on flickr.com / CC BY-SA
Original recipe and history of the Hot Brown: The Brown Hotel