The Legendary Hot Brown
The history behind this traditional Louisville dish that you have to try!
In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner and dance. In the early 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 delicatable Mornay sauce. Their dedication to serving their guests meant the Hot Brown was born! And now the Hot Brown is a Louisville tradition with worldwide appeal and has been featured in Southern Living, The Los Angeles Times, NBC's Today Show, ABC News, Travel Channel's Man v. Food and The Wall Street Journal. The recipe is also included as a regular entry in many of the finest cookbooks.
- 360ml cups heavy cream
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons salted butter
- 25g Pecorino Romano cheese, plus extra for garnish
- 14 oz. sliced roasted turkey breast, slice thick
- 2 Roma tomatoes, sliced in half
- 4 slices of bacon
- 4 slices of Texas toast (thick slice white toast with crusts trimmed)
- Pinch of ground nutmeg
- Salt and pepper
In a two-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 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under grill 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.
For more details and to see the hotel where the Hot Brown was born, click here.