Monday, January 14, 2013

Kentucky Hot Brown Revisited


It’s been awhile, and Bev has been craving a Kentucky hot brown, so she bought some sort of turkey roll that contained both white and dark meat rolled up in a net.  I added a little dry rub to the outside and oven roasted it to an internal temperature of 165* which was perfect for the white meat but the dark meat could have used a little more.

I recalled that Chris, from Nibble Me This, had recently posted a great looking version so I headed over to his site to check it out and especially to get his Mornay Sauce recipe:

1 Tbsp butter
1 Tbsp shallot, finely diced (we used sweet onion)
1 clove garlic, whole slightly crushed
1 Tbsp all purpose flour
1 1/4 cup half and half
1/2 cup mozzarella shredded
1/4 cup pecorino romano (we used Parmesan)
1/2 tsp kosher salt
1/4 tsp black pepper

1. Melt butter in a small sauce pan over medium heat. Add the shallot and garlic and saute until the shallot is tender, about 4 minutes. Whisk in the flour, stirring constantly to form a blond roux.
2. Whisk in about a quarter cup of the half/half and whisk until well blended. Add some more, repeat. Then add the remaining half/half. Bring to a gentle simmer and cook, stirring occasionally, until the sauce is thickened, about 10 minutes.  Remove the garlic clove and discard.
3. Whisk in the cheeses in small batches and stir until well blended. Season with salt and pepper. Sauce should be thick.

The classic version has two slices of bacon crossed on top of the sandwich. 

This makes for a nice presentation but makes it harder to eat and get bacon in every bite, so we diced the bacon, fried it crisp, and drained on paper towels.

Our assembly was: Slice of French bread, turkey, tomato, bacon crumbles, Mornay.

Broil until sauce begins to brown, top with chopped parsley, and enjoy.

It was very good and I really liked Chris’ kicked up Mornay sauce.  The changes I’ll make next time are use only breast meat, smoke it if I have time, put the bacon on the bread first so it will stay on better, and make more sauce.  Even picky eater Madison ate one and a half of them.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

1/9/13 meal date

35 comments:

  1. I love hot browns and haven't had one in years. I saw Chris' version and now yours and now I'm craving a hot brown. Looks like Madison is figuring out what good food is :)
    Sam

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    1. I've been pleased with madison's willingness to try new things.

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  2. I've seen Chris' version of this and have contemplated making it time and time again.. for some reason, I still haven't done it. Guess this is my sign to stop being lazy and do it! Yours look perfect!!!

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    1. Thanks Jenn - They are easy and well work the effort especially if you have good maters.

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  3. Well, doesn't that look good. I've never had a Hot Brown and I must make one soon. This is great that Madison ate 1 1/2. Does she read your blog?

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    1. Thanks LA and I was pleased as well - I don't think she reads the blog - Unfortunately the tomatoes were the ones from the store - probably picked green and shipped from South America - hot house would be better.

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  4. By the way, is that a hot house tomato? Do you still have some fresh ones laying around?

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  5. I've heard about this sandwich but have never tried one. I like the way you have changed up the recipe, Larry, and look forward to trying it. I love a good sandwich.

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    1. Thanks Cathy - I'm sure you'll enjoy it.

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  6. I've never had the opportunity to have a hot brown but I love turkey sandwiches so I'm sure this is delicious.

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    1. Karen - I think you owe yourself one of these.

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  7. This sounds right up my alley. I could eat these for breakfast lunch or dinner. How creative!

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    1. I think I could as well but the breakfast one might need an egg.

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  8. Larry, Those are fine looking sandwiches! KHB's are true comfort food and I like your twist on the combo... Impressed that Madison dove right into this meal! Thanks and Take Care, Big Daddy Dave

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    1. Thanks Dave - I'm pleased with Madison's expanding taste.

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  9. That looks so good and the 'kicked up' Mornay sauce sounds perfit with it.

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    1. Thanks Susan - Chris is always a good source

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  10. I've not had a hot brown before, but this certainly makes me want one.

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  11. Very nice... I had never heard of Kentucky Hot Brown before--but it looks good... Thanks for sharing.

    Stay DRY....and WARM....
    Betsy

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    1. Thanks Betsy, We've had 5" of rain so far.

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  12. Well, when you get a picky eater to eat something, that says a lot! Looks like a great lunch, Larry!

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    1. Thanks Marjie - she's getting better about trying things.

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  13. now that is one heack of a great photo YUM!

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  14. wow, I have not had a hot brown in years, not like that - like the diced bacon trick... I think I could eat a couple of those, and I am gonna trying this Mornay version....

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    1. Drick - I believe you'll enjoy Chris' mornay.

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  15. I can't believe I've never had one of these!

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    1. Give it a try Pam - easy and delicious.

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  16. I love Hot Browns and since I'm from Louisville, I've eaten them many times at the great Brown Hotel there. Ummm,mmmm! Good job, Larry!

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    1. Thanks Pam - that's a nice compliment coming from someone who has had the original.

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  17. Oh, you're killing me. This sandwich always looks so good and yet, I STILL haven't made one! I should roast a turkey now, just so I can make one of these at last. Nice job, Larry.

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    1. :-) Mary for a quickie version you could always use deli turkey or chicken breast the next time you cook some.

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  18. Genius! I LOVE the idea of dicing the bacon to get even distribution, that is just perfect. I will be doing that from now own, great idea, Larry.

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    1. Thanks Chris - I'll look forward to your next rendition

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