[CH] Kentucky Hot Brown

Jim Weller (Jim.Weller@salata.com)
07 Mar 99 23:58:45 -0800 

 -=> Quoting "Dan deForest" to All <=-

 "d> Rael recently gave me an email lesson in sauces after my attempt at
 "d> making a Kentucky Hot Brown failed.  If I were only rich that
 "d> long-haired-twister-playing-cook-poet-writer-redneck-monk would be my
 "d> personal chef if I could coax him out of retirement.  Ah, the
 "d> dreams... 
 "d> Anyone have a good recipe for a Kentucky Hot Brown?  Although the
 "d> sauce separated and was too thick (Rael said my roux ratio was wrong
 "d> and I let it get too hot, etc.), it was good kicked up a notch as I
 "d> suspected it would be with Calvin's on it.

Here's a few ideas for you;

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kentucky Hot Brown Sandwiches and Variations
 Categories: American, Sandwiches, Poultry, Bacon, Cheese
      Yield: 4 Servings
 
    1/3 c  Plus 1 tablespoon butter
           Divided
      1 md Onion; chopped
    1/3 c  Flour
      3 c  Milk; heated
      1 ts Salt
    1/2 ts Crushed red pepper
      4 oz American Cheese
      2    Eggs; well beaten
      1 tb Butter (additional)
      8    Strips bacon
      8 sl 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: Toast 8 slices of wheat bread. Cut 4 in half
  diagonally. 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. Sprinkle generously with Parmesan and paprika. 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
 
  Variations:

  For a richer sauce use 2 cups milk and 1 cup cream flavoured with
  1/8 ts Grated nutmeg

  Karen Deck kdeck@epaus.island.net rec.food.recipes

  For a richer sauce, add an egg at the end. Do not allow sauce to boil.

  Source:  Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95)
  Posted by: Sue Woodward
 
  Top turkey with sliced tomatoes and use 1/2 c Swiss cheese, grated
  instead of Parmesan. Bake sandwiches at 400 degrees for 10 minutes
  rather than broil.
 
  Recipe by: Beaumont Inn
  
  Note: This is a regional favorite that originated at Louisville's
  Brown Hotel earlier in this century. Many variations can be found,
  most commonly country ham is added.
  
  Bill Webster
 
  Add 1 tb Dry sherry and a 2-ounce jar diced pimento, drained to the
  cheese sauce.

  Cooking Light Magazine

  Thinly slice 1/4 lb mushrooms. In a skillet heat oil over moderately
  high heat until hot but not smoking and saute mushrooms, stirring
  occasionally, until golden and any liquid given off by mushrooms is
  evaporated. Season mushrooms with salt.

  After broiling, top each sandwich with bacon and mushrooms.
  
  Cooking Live Show #CL9047
  Posted by: Dave Drum

  Add 1 ts Prepared mustard and 1 ts Worcestershire sauce to the cheese
  sauce to give it some zip.

  Southern Living Cookbooks - Meats (1960s)
  
MMMMM

                                                            Cheers,

                                                            YK Jim

... Tomato juice in chili?  Hey, if you want a Bloody Mary, just make one.