Kentucky Hot Brown
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 9,970.6
- Total Fat: 637.9 g
- Cholesterol: 2,465.0 mg
- Sodium: 16,830.3 mg
- Total Carbs: 698.1 g
- Dietary Fiber: 26.1 g
- Protein: 232.8 g
View full nutritional breakdown of Kentucky Hot Brown calories by ingredient
Introduction
In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were rapidly growing bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, the Hot Brown was born! In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were rapidly growing bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, the Hot Brown was born!Number of Servings: 1
Ingredients
6 tablespoon salted butter
6 cups all-purpose flour
6 cups heavy cream
2 cups Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
1 tbs Salt
2 tsp pepper
16 oz. sliced roasted turkey breast, slice thick
8 slices of Texas toast (crusts trimmed)
**1slice each sandwich
16 slices of bacon** two slice each sandwich
16 slices of tomatoes,2 each sandwich
Paprika
Parsley
Tips
This recipe has been modified from the Brown Hotel original recipe. If you would like to see the original recipe please visit there web sight here: http://www.brownhotel.com/dining-hot-brown.htm
Directions
In a eight- 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 2-7 oz. turkey. Take the two slices of tomato and place on top of turkey and toast. Pour 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.
Serving Size: Makes 8 Open face sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELI54.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 2-7 oz. turkey. Take the two slices of tomato and place on top of turkey and toast. Pour 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.
Serving Size: Makes 8 Open face sandwiches
Number of Servings: 1
Recipe submitted by SparkPeople user ANGELI54.