Where can I find the definitive Hot Brown recipe for my Kentucky Derby Party?”
http://www.brownhotel.com/dining/hot-brown.html The History of The Brown Hotel’s “Hot Brown” With so much to boast – award-winning dining, breathtaking turn-of-the-century architecture, and attentive, caring service – some may wonder, “Why the Hot Brown?” Here is the history behind this now legendary dish… In the 1920’s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly 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 delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born! And now The Hot Brown – a Louisville tradition with worldwide appeal – has b
The Legendary Hot Brown Recipe Ingredients (Makes Two Hot Browns): 2 oz. Whole Butter 2 oz. All Purpose Flour 1 Qt. Heavy Cream 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish Salt & Pepper to Taste 14 oz. Sliced Roasted Turkey Breast 2 Slices of Texas Toast (Crust Trimmed) 4 slices of Crispy Bacon 2 Roma Tomatoes, Sliced in Half Paprika, Parsley In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping 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 salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour on
Based on these three recipes, I started to wonder whether there is a definitive way to make a Hot Brown. I spoke to Chef Jo-Jo Doyle, the Executive Chef at Churchill Downs and the man responsible for creating the menu for this year’s Derby. Chef Doyle explained that while the “Hot Brown is one of the most local and traditional dishes in Louisville . . . it’s very subjective and difficult to define what should be in a Hot Brown, as recipes vary quite a bit.” At Churchill Downs, the Turf Club and the luxury suites offer Hot Browns with turkey, bacon, a Parmesan Mornay sauce, roasted tomato slices, and toast points. For the concession stands, Chef Doyle is introducing new Hot Brown pressed sandwiches, which feature turkey, bacon, tomatoes, and Mornay sauce on rustic country bread. Unlike some messier Hot Browns, which are often eaten with a knife and fork, Doyle’s panini-like Hot Brown can be picked up and enjoyed.
