Kentucky HOT Brown

Post
Lone Star
Double Chili Cheeseburger
2003/06/16 16:26:26
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!
alwayshungry1
Junior Burger
RE: Kentucky HOT Brown 2003/06/16 17:26:33
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
Michael Hoffman
Double-chop Porterhouse
RE: Kentucky HOT Brown 2003/06/16 20:21:57
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.
Kristi S.
Double Cheeseburger
RE: Kentucky HOT Brown 2003/10/19 09:46:22
Lone Star, try the recipe on this page:

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

Enjoy!
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2003/10/19 13:26:19
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 !!
Liketoeat
Double Cheeseburger
RE: Kentucky HOT Brown 2003/10/20 21:13:43
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.
tiki
Filet Mignon
RE: Kentucky HOT Brown 2003/11/08 10:27:26
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.
tiki
Filet Mignon
RE: Kentucky HOT Brown 2003/11/08 10:35:54
Was also wondering---traditionaly--is it eaten with sides--what do i drink with it?After all--i want to do this right!
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2003/11/08 11:12:49
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.
chefrick
Junior Burger
RE: Kentucky HOT Brown 2003/11/08 14:51:30
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.
Michael Hoffman
Double-chop Porterhouse
RE: Kentucky HOT Brown 2003/11/08 16:19:18
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?
SharonTriv
Junior Burger
RE: Kentucky HOT Brown 2003/11/08 16:49:19
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.
tiki
Filet Mignon
RE: Kentucky HOT Brown 2003/11/08 21:56:11
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!
Lone Star
Double Chili Cheeseburger
RE: Kentucky HOT Brown 2003/11/09 00:09:34
I wish I had one right now!
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2003/11/09 06:00:46
Tiki
When will you be in Louisville ? Give me some advance warning, so we can leave a light on for you.
stridge
Hamburger
RE: Kentucky HOT Brown 2004/01/09 12:44:33
Guess what? The Micky D diners in Ky and IN have hot browns on the menme
TJ Jackson
Filet Mignon
RE: Kentucky HOT Brown 2004/01/09 13:01:44
Dear lord no.....
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2004/01/09 13:24:48
trust me...They aren't worth the investment
wanderingjew
Sirloin
RE: Kentucky HOT Brown 2004/01/09 13:30:18
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!
Grampy
Double Chili Cheeseburger
RE: Kentucky HOT Brown 2004/01/09 13:32:31
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.
Lone Star
Double Chili Cheeseburger
RE: Kentucky HOT Brown 2004/01/09 14:22:29
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"
IansMom
Cheeseburger
RE: Kentucky HOT Brown 2004/01/09 15:26:59
I personally love the hot brown at Lynn's, but having never been to the Brown Hotel.. I can't base MHO on that.
JimInKy
Double Cheeseburger
RE: Kentucky HOT Brown 2004/01/10 09:19:12
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.
IansMom
Cheeseburger
RE: Kentucky HOT Brown 2004/01/12 16:31:33
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/
Lone Star
Double Chili Cheeseburger
RE: Kentucky HOT Brown 2004/01/12 16:50:16
That menu is fabulous!
Sundancer7
Fire Safety Admin
RE: Kentucky HOT Brown 2004/01/12 18:14:45
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
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2004/01/12 19:08:02
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.
PCC
Cheeseburger
RE: Kentucky HOT Brown 2004/01/12 23:32:04
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.
paul and louise
Cheeseburger
RE: Kentucky HOT Brown 2004/01/16 16:00:45
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]
mayor al
Fire Safety Admin
RE: Kentucky HOT Brown 2004/01/16 16:28:51
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!!
IansMom
Cheeseburger
RE: Kentucky HOT Brown 2004/02/10 10:56:19
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.

JimInKy
Double Cheeseburger
RE: Kentucky HOT Brown 2004/02/11 03:00:05
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.
JimInKy
Double Cheeseburger
RE: Kentucky HOT Brown 2004/03/04 05:56:12
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.