Friday, December 4, 2009

Kentucky Hot Brown

This was really delicious ~ now I understand why *hot brown* is such a famous (albeit regional) American dish.

The only thing that was not top shelf about this dish was the hothouse tomatoes I had to use ~ but in my defense, it's December in Kansas ... so gimme a break! (g)

The sauce turned out great ~ made with real homemade turkey stock, roasted garlic & caramelized onions, a lil' beer, heavy cream and cheddar & parmesan cheeses. I also added just a dollop of whole grain mustard to the sauce ... killer.

Typically, hot brown is just served open-faced atop regular bread ~ but I dipped the bread in eggs & fried in bacon drippins first, ala Monte Cristo style ... then topped with tender, moist oven roasted turkey, the Mornay sauce, sliced tomatoes & bacon and slid under the broiler to brown a lil' bit. I'll never be able to look a plain ol' hot turkey sandwich in the face again.
The Delmore Brothers ~ Kentucky Mountain


Anonymous said...

What a turkey samie John. That's true dinning if I say so my self. I have to try one of those. May just have to cook another turkey for Christmas just for Xmas breakfast.

Guess I need to find a way to download this recipe with the pictures.


Big Dude said...

Looks great - I've been wanting to make them since seeing on a Bobby Flay Throwdown, but haven't made it happen yet - this could be the motivation I need.

Chez said...

yeah, i think it was bobby that gave me the idea to make it with french toast. i like that spin, and it's all about the mornay sauce ... the hot brown will only be as good as the mornay/cheese sauce you put over it. use good cheese!

BP said...

That's one of the best looking Hot Browns I've ever seen. I'll bet it was out of this world.

Chez said...

you sound like you know yer way around a hot brown, bp ~ thanks. it was definately good eats.