Kentucky HOT Brown

I have read about this regional specialty and would love to try it. Unfortunately for me I have never had the good fortune to see it on a menu.

Does anyone have a good recipie for making them at home>





OK Jim - I changed it for you!

Kentucky Hot Brown
Recipe courtesy Turf Catering Company and Chef Eddie Mars


Recipe Summary
Prep Time: 10 minutes Cook Time: 15 minutes
Yield: 4-6 servings
4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons grated Parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper, to taste
1 cup Sauteed mushrooms
1 whole tomato, sliced
Slices roast turkey
8 to 12 slices of toast (may be trimmed)
8 to 12 strips fried bacon

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.



Episode#: BF1A01

Copyright © 2003 Television Food Network

The addition of mushrooms is an aberration that must be condemned, not only because it does not belong in a Hot Brown, but also because it can cause serious reactions and, in some cases, death to those who are allergic to mushrooms.

Lone Star, try the recipe on this page:

http://fruitedplain.netfirms.com/brown.htm

Enjoy!

I agree with Michael....Hold the 'Rooms.
The Patton recipe sound the closest to what I understand is the traditional menu item.
If you choose to make a Hot Whatever out of meatloaf, fine. But it isn't a Hot Brown anymore than if you were using Peanut Butter would be...
No disrespect intended here, but I have never had a Hot Brown from anywhere out-side the Central Kentucky (general Louisville) area that seemed to be close to what the real thing is.
I guess it's like the fried clam...If you ain't in the right location...You ain't eattin' the real thing !!

I surely agree with Michael and The Mayor. Mushrooms are fine in their place, but a "Hot Brown" just ain't the place for them, in my opinion. Also agree with The Mayor about Mrs. Patton's recipe. It sounds the closest to Hot Brown's I've had and enjoyed in the general Louisville area. Also sounds very close to homemade Hot Browns of friends who hail originally from Louisville. Don't believe those I've eaten have the Tabasco, tho.

ok---so where exactly in Kentucky can i get a good one---or better yet--who serves the BEST Kentucky Hot Brown? I will be driving through there and its a candidate for my "Must Eats" of Regional foods list.As the mayor said--if it aint in the right location--you arent eating the real thing.

Was also wondering---traditionaly--is it eaten with sides--what do i drink with it?After all--i want to do this right!

Tiki,
It is not a bourbon-linked meal, if that's what you were wondering??? For me the beverage of choice is Sweet Tea.
When I have enjoyed this treat it is usually a stand alone..or served with a small dinner salad. It is not offered as a "meat and two" kind of deal anywhere that I have seen.
The Brown Hotel in Louisville is the traditional capital (and namesake) of this local fare. You can get a pretty good one at Lynn's Paradise Cafe (see the KY reviews on this site) My wife has had one at Claudia Sanders Dinner House , but it didn't measure up to the Brown's offering.

Sour dough Crouton, Sauteed meushrooms, sliced tomatoes, turkey, and try Peppered Bacon to update this classic. Stouffer's Welsh rarebit make this a real treat.
Chef Rick C.E.C.

quote:

Originally posted by tiki

ok---so where exactly in Kentucky can i get a good one---or better yet--who serves the BEST Kentucky Hot Brown? I will be driving through there and its a candidate for my "Must Eats" of Regional foods list.As the mayor said--if it aint in the right location--you arent eating the real thing.

The Brown Hotel In Louisville is where it originated. Why not go with the original?

I'm going to second the Mayor's rec or Lynn's Paradise Cafe in Louisville for a tasty hot brown. Plus the atmosphere there is interesting and amusing.

Brown Hotel it is! Will definately be included in our holiday trip---sounds like a great cold weather meal too! Thank you folks---hmmm--may have to have one at the Paradise Cafe too so i will have something to campare it too!

I wish I had one right now!

Tiki
When will you be in Louisville ? Give me some advance warning, so we can leave a light on for you.

Guess what? The Micky D diners in Ky and IN have hot browns on the menme

Dear lord no.....

trust me...They aren't worth the investment

quote:

Originally posted by stridge

Guess what? The Micky D diners in Ky and IN have hot browns on the menme

It's amazing how many people on this forum know what's on McDonald's menu. I truly can't remember the last time I walked into a McDonald's and actually ordered something other than a drink. Come to think of it, I can't remember the last time I did that too!

quote:

Originally posted by wanderingjew

quote:

Originally posted by stridge

Guess what? The Micky D diners in Ky and IN have hot browns on the menme

It's amazing how many people on this forum know what's on McDonald's menu. I truly can't remember the last time I walked into a McDonald's and actually ordered something other than a drink. Come to think of it, I can't remember the last time I did that too!

The last time I think I ordered something, my son was three. He is now in college.

You can't help but see what they have advertised on the marquee signs outside of the places.

Here:

"sweet potato pies - 2 for $1"

I personally love the hot brown at Lynn's, but having never been to the Brown Hotel.. I can't base MHO on that.

quote:

Originally posted by IansMom

I personally love the hot brown at Lynn's, but having never been to the Brown Hotel.. I can't base MHO on that.

Miss Mom, Would you mind telling us how a Kentucky hot brown is made at the Paradise Cafe and what it looks like when served? Are there broiled tomato slices and strips of bacon on top? Is it made with turkey only, or turkey and country ham? Anything you can recall about it would be helpful to me.

Jim,
From what I remember, it's been a while but this is what it states on the menu

Our home-roasted turkey breast over homemade sourdough bread, topped with mornay sauce, bacon, tomato, and cheddar cheese.
there you go.. and here's their web addy: http://www.lynnsparadisecafe.com/

That menu is fabulous!

I have never had a Kentucky Brown although I have spent numerous months in the state and in particular Louisville. Unfortunately I missed the opportunity. I sure wish I had done it when I had the opportunity.

Paul E. Smith
Knoxville, TN

I can heartily recommend LYNN'S. Add to the menu daily specials that show up when you get there...Like thos Praline french toast pieces I photographed and add to the Stern's review. The Atmosphere is casual and busy, but relaxed at the same time. The only down side of the whole place is finding a parking space anytime even close to normal meal times.

According to KENTUCKY KEEPSAKES, the original Hot Brown Sandwich from the Brown Hotel recipe is:
4 oz.butter
6 T flour
3 to 3 1/2 cups milk
6 T Parmesan cheese, grated
1 egg, beaten
1 oz. heavy cream, whipped
salt and pepper
12 slices toast
roasted turkey breast, sliced
Parmesan cheese, grated
12 strips bacon
Melt butter in skillet. Add flour and stir until absorbed. Stir in milk and cheese. Add egg. Do not allow to boil. Remove from heat and fold in cream with seasonings. For each hot brown, place 2 slices toast on oven proof dish. Cover with sliced turkey and sauce. sprinkle with additional cheese and broil until speckled brown and bubbling. Remove from broiler, cross two strips bacon on top and serve at once. Serves 6.
(from Dining in Historic Kentucky, vol. 2 The Brown Hotel, p. 134)

However Cissy Greg, who was the food editor for the Louisville Courier-Journal for many years, used a hen and insisted that the crux of a Hot Brown was a combination of a bechamel and a mornay sauce.

there's a little joint over in versailles called "sweet potoes"
not a bad place
not a fancy place
good hot brown
hands down/way better than claudia sander's
i have some family in shelbyville and they treated the wife and i
once-a very nice place but not a goot hot brown
[they were neighbors to claudia]

P amd L,
I have to agree with you on the Shelbyville stop. I love to eat there, but I hold out for the chicken livers!!