How To make Famous Hot Brown
1/3 Cup Plus 1 tablespoon butter
Divided 1 Medium Onion
chopped
1/3 Cup Flour
3 Cups Milk :
heated
1 Teaspoon Salt
1/2 Teaspoon Crushed red pepper
4 Ounces To 6 ounces American Cheese
2 Eggs well beaten
1 Tablespoon Butter (additional)
8 Strips bacon
8 Slices Wheat bread :
toasted
2 Chicken breasts -- cooked
Sliced Parmesan Cheese Paprika
Melt 1/3 cup butter in saucepan and add onion. Cook until transparent. Add flour and blend until smooth. Add milk, salt, and red pepper. Stir and cook until mixture is thick and smooth. Stir in cheese, eggs, and 1 tablespoon butter. Continue to cook, stirring until mixture almost reaches boiling. Remove sauce from heat. Fry bacon slices until crisp.To Assemble hot browns: 1. Toast 8 slices of wheat bread. 2. Cut 4 in half diagonally. 3. On 4 oven proof plates, place cut toast with points turned outward, with one whole slice in the middle. Then layer chicken, sauce, and bacon. 4.Sprinkle generously with Parmesan and paprika. 5.Broil 2 to 3 minutes. More than special - a Kentucky tradition. Hint: Turkey may be substituted for chicken. Source: To Market To Market, Southern Living Hall of Fame, The Junior League of Owensboro, Kentucky, Inc.
How To make Famous Hot Brown's Videos
The best Kentucky Hot Brown recipe
This hot open-faced sandwich originally came from the Brown Hotel in Louisville, KY, created by Fred K. Schmidt in 1926. Similar to the croque-monsieur its made with carved turkey, bacon, tomato, toast and Mornay sauce, the Kentucky hot brown is delicious and simple to make.
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Hot Brown | Louisville Life | KET
Louisville Life takes a trip to the Brown Hotel, birthplace of the iconic Kentucky Hot Brown. Ryan O’Driscoll, chef de cuisine at the hotel’s English Grill restaurant, whips up his take on the dish in the spot where the recipe originated more than 80 years ago.
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Kentucky Derby Hot Brown
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here is the recipe:
4 thick white bread slices
3/4 pound sliced roasted turkey
1 cup (4-oz.) shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked
#Mornay Sauce
1/2 cup butter
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup (2-oz.) shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
--MORNAY SAUCE Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.
--Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
--Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
--Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately
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How David Chang Makes a Louisville Hot Brown
This is an Eater Re-Release from 2013.
A test kitchen is like a playground for a chef, where recipes can be altered and experimented with until they’re perfect, and ready to be served to the public. Watch for a peak into David Chang’s test kitchen, where he whips up his take on a Louisville Hot Brown.
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Kentucky Hot Brown!
The Hot Brown! Gary shows you how to make this Classic Open Faced sandwich from Louisville Kentucky. It was invented at the Brown Hotel in the 20's when Prohibition Era late night party-goers needed something hearty to eat after their night of illegal drinking! Now it's a nation-wide favorite.
It's simple to make but has to be made just right. Gary shows you how. He makes it like the Brown Hotel makes it....but with a little Watkins Way thrown in.