There’s a little race in Louisville this Saturday, May 1. The 147th running of the Kentucky Derby. Although thoroughbreds will be in the spotlight for the most exciting two minutes in sports, stunning hats, and delicious iconic Derby dishes will also be plentiful.
There are several items featured on menus for pre-race parties and on Derby day. Mint juleps, Derby Pie, barbeque, and Bourbon Balls are surely included in the spread but there is an iconic dish that you can make at home whether you’ll be watching or not, the Kentucky Hot Brown.
In the 1920s, The Brown Hotel in Louisville, Kentucky 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, the chef 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 Kentucky Hot Brown was born!
Ingredients:
Makes two Hot Browns
- 2 oz. Butter
- 2 oz. All-Purpose flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- ½ Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish - Pinch of Ground Nutmeg
- Salt and Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast, sliced thick
- 4 slices of Texas Toast (crust trimmed)
- 4 slices of crispy bacon
- 2 Roma Tomatoes, sliced in half
- Paprika
- Parsley
In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk 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 two slices of toast with the crusts cut off in an oven-safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one-half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. The suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from the oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
