Beazell's Cook Book

Kentucky Hot Brown Recipe (Altered Slightly) by Mary Theriot

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Ingredients (Makes Two Hot Browns):
 
2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
1/2 Cup Pecorino Romano Cheese (I have also used gouda, swiss is really good and so is adding a little brie).  Plus 1 Tablespoon for Garnish
Beazell’s Cajun Seasoning
14 oz. Sliced Roasted Turkey
2 Slices of Texas Toast (French Bread also does nicely)
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 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.

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