Text 22948, 67 rader
Skriven 2015-01-16 08:03:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Hot Brown
=================
-=> Dale Shipp wrote to Ruth Haffly <=-

 ML> Kentucky hot brown
 ML> categories: airline, sandwich
 ML> servings: 6

 RH> Any idea on the origin of the name? I've seen recipies for this
 RH> before, but none have had any suggestions on how it got the name.

 DS> According to WIKI (for what that is worth) it was originally created at
 DS> the Brown Hotel in Louisville, Kentucky in 1926.  I don't know if I
 DS> have ever had one, but it sounds good.

I thought I had a copy of the original in my archives - but all I had were
variants, including one from Col Sanders' ol' lady's restaurant which adds ham
and uses cheddar cheese. It sounds good, as do the ones which use Emmenthaler
cheese in their sauce. But I went to Der Bingle and whistled up the original at
Relish.com. It looks like it would make white-meat turkey fairly edible.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Legendary Hot Brown (from the Brown Hotel)
 Categories: Poultry, Pork, Cheese, Breads, Dairy
      Yield: 2 servings

    1/4 c  Butter
    1/4 c  All-purpose flour
      2 c  Heavy cream
    1/2 c  + 1 tb grated Pecorino
           - Romano cheese
    1/4 ts Salt
           Fresh ground black pepper
     14 oz Sliced roasted turkey breast
      2 sl Thick sliced bread; crusts
           - trimmed, toasted
      4 sl Cooked bacon
      2    Roma tomatoes; in halves
           Chopped parsley 

  Melt butter in a 2 quart saucepan. Whisk in flour until
  combined. Cook until a thick paste (roux) forms. Continue
  cooking 2 minutes, stirring frequently. Whisk in heavy
  cream and cook until mixture begins to simmer, 2 to 3
  minutes. Remove from heat and stir in 1/2 cup cheese. Add
  salt and pepper.

  For each Hot Brown, place a slice of toast in an oven-safe
  dish. Cover with turkey. Place tomato halves alongside.
  Pour sauce over top to completely cover. Sprinkle with
  remaining cheese. Place dish under a broiler and cook
  until cheese begins to bubble and brown. Remove from
  broiler, cross 2 pieces of bacon on top, and sprinkle with
  paprika and parsley. Serve immediately.

  Recipe courtesy of the Brown Hotel, Louisville, Ky.

  From: http://relish.com

  Uncle Dirty Dave's Archives

MMMMM

... To kill bacteria cook your turkey until an inserted thermometer melts.
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