The Kentucky Hot Brown

After visiting The Brown Hotel during the Kentucky Derby Weekend, I fell in love with the Kentucky Hot Brown. Every gooey bite was better than the last, and I walked out of there stuffed and on cloud nine.

Since Louisville is not a day-trip distance for me, I was determined to make this dish on my own. I used The Brown Hotel's recipe (https://www.brownhotel.com/dining/hot-brown), with a little improvisation (noted below).

Enjoy!

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THE LEGENDARY HOT BROWN

https://www.brownhotel.com/dining/hot-brown

·       1 1/2 tablespoons salted butter

·       1 1/2 tablespoons all-purpose flour

·       1 1/2 cups heavy cream 

·       1/4 cup Pecorino Romano cheese, plus extra for garnish

·       Pinch of ground nutmeg

·       Salt and pepper

·       14 oz. sliced roasted turkey breast, slice thick

·       4 slices of Texas toast (crusts trimmed) (I used a loaf of sourdough)

·       4 slices of bacon

·       2 Roma tomatoes, sliced in half (I used heirloom tomatoes)

·       Paprika

·       Parsley

·        

In a two-quart saucepan, melt butter and slowly whisk in flour 
until combined to form a thick paste or roux. Continue to cook 
roux for 2 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 Pecorino-Romano cheese until the Mornay 
sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and 
cover with 7 oz. turkey. Take the two halves of Roma tomato and two 
toast points and set them alongside the base of turkey and toast. Pour 
half of the sauce over the dish, completely covering it. Sprinkle with 
additional cheese. Place entire dish under a broiler until cheese begins 
to brown and bubble. Remove and cross two pieces of crispy bacon on top. 
Sprinkle with paprika and parsley and serve immediately.

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