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 Kentucky HOT Brown

Change Page: < 12 | Showing page 2 of 2, messages 31 to 33 of 33
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IansMom

  • Total Posts: 394
  • Joined: 12/12/2003
  • Location: Louisville, KY
RE: Kentucky HOT Brown Tue, 02/10/04 10:56 AM (permalink)
Lynn's Paradise Cafe's Hot Brown

4 to 8 slices toasted sourdough or French bread (1/2 inch thick)
3 to 4 cups Mornay sauce (recipe follows)
11/4 pounds thinly sliced roast turkey breast (about 12 slices)
6 cups shredded Monterey Jack cheese
8 slices tomato
8 strips cooked bacon
4 slices cheddar cheese
Grated Parmesan, for garnish (optional)
Minced parsley, for garnish (optional)

Heat oven to 400 degrees.

Spray 4 oven-proof plates or large bowls with nonstick cooking spray. Place 1 to 2 pieces of toast (depending on the size of the bread) in the center of each plate. Cover each piece of toast with about 1/4 cup sauce.

Divide the turkey evenly among the plates. Arrange the slices so they cover the toast. Ladle an additional 1/2 cup Mornay sauce over each portion of turkey.

Divide the Monterey Jack cheese evenly among the plates, mounding it high in the center. Place 2 slices tomato, then 2 slices of bacon (crossed in an X) atop each portion. Top with a slice of cheddar.

Bake about 15 minutes. Garnish with Parmesan and parsley, if using. Serve immediately.

Serves 4.

Mornay sauce (from C-J files)

1/2 cup butter
1/2 cup flour
3 cups milk
1/2 cup grated Parmesan
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
Salt and pepper, to taste

In a large saucepan, melt butter over medium-low heat. Stir in flour. Cook about 1 minute. Add milk, stirring constantly to prevent lumps. Keep stirring and increase the heat to medium. When the mixture boils and thickens, remove from heat. Stir in cheeses. Add salt and pepper to taste.

Makes 4 cups.

 
#31
    JimInKy

    • Total Posts: 599
    • Joined: 11/29/2000
    • Location: Lexington, KY
    RE: Kentucky HOT Brown Wed, 02/11/04 3:00 AM (permalink)
    Great work, IansMom, getting us the Hot Brown recipe from Lynn's Paradise Cafe, which you, The Mayor and others so love. Thank you.

    I've located some Kentucky Hot Brown recipes, but have to go to someone's house in the country to record the one I most want to post. More to come, Miss Lone Star.
     
    #32
      JimInKy

      • Total Posts: 599
      • Joined: 11/29/2000
      • Location: Lexington, KY
      RE: Kentucky HOT Brown Thu, 03/4/04 5:56 AM (permalink)
      Here's a recipe for a Kentucky Hot Brown that took a while to run down. Mrs. Flexner's recipe doesn't give her directions for making a cream sauce. I searched the book thoroughly for such a recipe but there wasn't one. She may have assumed everyone in late 40s Kentucky could make a cream sauce. I'm guessing her cream sauce is a basic white sauce, but I don't know.

      Brown Hotel Sandwich (hot)

      For some reason, this sandwich seems to be more popular than the cold Brown Sandwich and visitors to the Brown Hotel will often order this without consulting the menu. I like it in winter or on a cold day, but am still partial to the cold Brown Sandwich when the weather is hot.

      4 slices of toast
      4 slices baked chicken or turkey (cut from the breast) about ¼ inch thick
      ¼ cup American cheese, grated
      8 strips bacon, fried crisp
      4 T grated Parmesan cheese
      1 cup cream sauce

      Blend yellow cheese with cream sauce until cheese has melted. Place a piece of chicken on each piece of toast, and cover with ¼ cup of sauce. Place 2 strips of bacon (previously cooked) on each sandwich, and sprinkle with 1 tablespoon of grated Parmesan cheese. Place sandwiches in a pan under the flame until the cheese melts and becomes a golden-brown. Serve at once. This recipe makes 4 portions. If you have individual shallow baking dishes, either pottery or copper, use them. This sandwich should really be served in the dish in which it was browned.

      Recipe copied verbatim from Out of Kentucky Kitchens by Marion Flexner. University Press of Kentucky, 1989. Originally published by Franklin Watts, Inc. 1949.
       
      #33
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