Subj : FidoNews 33:52 [02/07]: Fidonet'S International Kitchen To : All From : FidoNews Robot Date : Mon Dec 26 2016 00:23:04 ================================================================= FIDONET'S INTERNATIONAL KITCHEN ================================================================= Kentucky Hot Brown My Family's New Years Treat Louisville’s Culinary Legend With so much to boast about award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service, some may wonder: "Why the Kentucky Hot Brown?" Here is the story behind this now legendary dish. In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Kentucy Hot Brown was born! When Fred K. Schmidt created the Kentucky Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Kentucky Hot Brown included the sliced turkey on an open- faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant. The Kentucky Hot Brown is served at almost every local restaraunt, but be careful the "Cheaper" restarunts will serve a doctored up alfredo sauce instead of a true mornay sauce. I've even found nacho cheese at one restarunt that should know better. Here's my recipe for the Kentucky Hot Brown that I have served my derby guests and family for years. We freeze the leftover Thanksgiving turkey to make this sandwich throughout the year. My family always gathers at my house and thye expect hot brown sandwiches when the ball drops. ------------ Ingredients 4 ounces butter Flour to make a roux (about 6 tablespoons) 3 to 3 1/2 cups milk 1 beaten egg 6 tablespoons fresh grated Parmesan cheese, plus extra for topping Don't even think of using the Kraft Krap in a Kan :-) 1 ounce whipped cream (optional but highly desireable) Salt and pepper, to taste 1 cup Sauteed mushrooms 1 whole tomato, sliced Generous slices roast turkey (Oscar Mayer carving board style Turkey has been used by my family in a pinch) 8 to 12 slices of toast (may be trimmed of crust) 8 to 12 strips fried bacon (not crisp, very important) Directions: Melt butter and add with a sifter, slowly add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add the egg to thicken sauce, but do not allow to boil or it will curdle and ruin. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. The Mornay sauce should be a bit on the salty side. For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. My family has acquired, through the years, small cast iron skillets. But small pyrex style baking dishes or le-crueset style dishes would work. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of the mornay sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce becomes speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately. Some people desire additional sliced tomatoes with it. The fresher and more flavorful the tomato the better. -- Allen Prunty 1:2320/100 - Louisville LiveWire ----------------------------------------------------------------- --- Azure/NewsPrep 3.0 * Origin: Home of the Fidonews (2:2/2.0) .