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KENTUCKY HOT BROWN

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by:
Ben Reitz / Charleston, SC

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Ingredients

  • 2 2 2 OUNCES UNSALTED SWEET CREAM BUTTER
  • 1 1/2 1 1/2 1/2 OUNCES ALL-PURPOSE FLOUR
  • 10 10 10 OUNCES HEAVY WHIPPING CREAM
  • 6 6 6 OUNCES HEAVY CREAM
  • 1/2 1/2 1/8 CUP PECORINO ROMANO CHEESE + 1/8 CUP FOR GARNISH
  • 1/4 1/4 1/8 CUP EXTRA SHARP WHITE CHEDDAR CHEESE + 1/8 CUP FOR GARNISH
  • 1 1 TO 10” BOULE (9” TO 10” IN DIAMETER)
  • 2 2 2 THICK SLICES ROAST TURKEY BREAST (1/2 POUND PER SLICE)
  • 3 3 3 SLICES OF THICK-CUT BACON
  • 2 2 2 LARGE TOMATOES (ONE RED, ONE YELLOW)
  • PINCH A PINCH OF PAPRIKA & CAYENNE
  • TO + SALT & PEPPER TO TASTE

Details

Adapted from smitheyironware.com

Preparation

Step 1

1
From your French Boule, cut a ½” to 1” thick horizontal slice. Lightly butter both sides & Toast in the oven.
2
Cook 3 slices of bacon (or 6, because someone will inevitably steal several in-passing), setting aside for later. Finely grate your Pecorino Romano & Sharp White Cheddar cheeses, keeping them separate.
3
In a small saucepan, melt the butter over medium-low heat & slowly whisk in the flour until a roux forms. Cook your roux for 1-2 minutes, stirring constantly. Whisk in both the heavy cream & the heavy whipping cream, adding slowly and whisking constantly to prevent the sauce from breaking. Add in the Pecorino.
4
Center your toasted Boule slice in the middle of your Smithey, followed by the slices of turkey breast. Add two ½” slices of the tomato on top of the turkey
5
Pour the entirety of your Mornay sauce over the dish, completely covering it. Sprinkle with additional Pecorino & cheddar cheeses, reserving a tablespoon of each to garnish the final dish.
6
Place the entire skillet under a broiler, keeping a close eye on the dish. Wait until the Mornay sauce begins to brown and bubble.
7
Remove the skillet from the broiler. Place the remaining slice of each tomato atop the dish followed by 3 pieces of crispy bacon, sprinkle with the remaining grated cheese. Broil on high until the cheese melts
8
Remove the skillet from the broiler. Sprinkle with finely chopped parsley and paprika. Cut and serve immediately.

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