Kentucky Hot Brown (Makes Two Hot Browns)
4 Tablespoons Whole Butter
4 Tablespoons All-Purpose Flour
1 cup heavy cream
1 cup whole milk
1/2 cup Pecorino Romano Cheese + some to garnish
pinch of ground nutmeg
pinch of salt and pepper
10-14 ounces sliced turkey breast
4 slices Texas Toast (crust trimmed)
4 slices bacon
1 tomatoes, quartered
Paprika
Parsley
Melt butter and slowly whisk in the flour until combined to form a thick paste (roux).  Continue to cook the roux for two minutes over medium-low heat, stirring frequently. Gradually whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer and thicken. This takes about 2 to 3 minutes. Remove the sauce from the heat and whisk the Pecorino Romano cheese until the Mornay sauce is smooth. Add the nutmeg, salt and pepper.
For each hot brown, you will use two slices of toast, with the crusts cut off, in an oven safe dish. Cut one piece of toast in half corner to corner to make two triangles. Put the other slice that is still square shaped in the bottom of the dish and cover with 4 to 7 ounces of the turkey. Place a tomato wedge on opposite sides of the toast with the turkey. Put the two toast points alongside the base of the turkey and toast. Pour one half of the Mornay sauce over the dish. Sprinkle with some additional Pecorino Romano cheese. Place the dish under a broiler until the cheese begins to brown and bubble. Remove from the broiler. Cross two pieces of bacon on top. Sprinkle with paprika and parsley. Serve immediately.
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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