The "Hot Brown". Some folks who hail from the southern U.S. might recognize
this. I'm not originally from the south so when I ran across the reference
in a book I was reading I looked it up. The recipe originated at The Brown
Hotel in Kentucky (never been to Kentucky that I know of). It's essentially
a hot open-faced sandwich.

Hot Brown Recipe

4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to
absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken
sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped
cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof)
dish. Cover the toast with a liberal amount of turkey. Pour a generous
amount of sauce over the turkey and toast. Sprinkle with additional Parmesan
cheese. Place entire dish under a broiler until the sauce is speckled brown
and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve
immediately.

Jill

On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
> wrote:

>The "Hot Brown". Some folks who hail from the southern U.S. might recognize
>this. I'm not originally from the south so when I ran across the reference
>in a book I was reading I looked it up. The recipe originated at The Brown
>Hotel in Kentucky (never been to Kentucky that I know of). It's essentially
>a hot open-faced sandwich.
>
>Hot Brown Recipe

I lived in Louisville, Kentucky for 3 years, back in the mid 90's. I
had Hot Browns several times while I was there. A really sublime
sandwich, if made well.

Thanks Jill for posting this. This will be one of the uses for my
leftover turkey after I roast it on Sunday.

Christine

Christine Dabney wrote:
> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
> > wrote:
>
>> The "Hot Brown". Some folks who hail from the southern U.S. might
>> recognize this. I'm not originally from the south so when I ran
>> across the reference in a book I was reading I looked it up. The
>> recipe originated at The Brown Hotel in Kentucky (never been to
>> Kentucky that I know of). It's essentially a hot open-faced
>> sandwich.
>>
>> Hot Brown Recipe
>
> I lived in Louisville, Kentucky for 3 years, back in the mid 90's. I
> had Hot Browns several times while I was there. A really sublime
> sandwich, if made well.
>
> Thanks Jill for posting this. This will be one of the uses for my
> leftover turkey after I roast it on Sunday.
>
> Christine

You're quite welcome! Sounds like one of the few ways I'd enjoy turkey

Jill

On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
> wrote:

>Christine Dabney wrote:
>> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
>> > wrote:
>>
>>> The "Hot Brown". Some folks who hail from the southern U.S. might
>>> recognize this.
>
>You're quite welcome! Sounds like one of the few ways I'd enjoy turkey
>
>Jill
>

The versions I had there, if I remember correctly, had tomato
somewhere in it. At least one version did, I think. I think it was
part of the sandwich, but I could be wrong and the tomatoes may have
been on the side.

Did you run across any versions where tomatoes were listed as an
ingredient?

Christine

Christine Dabney wrote:
> On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
> > wrote:
>
> >Christine Dabney wrote:
> >> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
> >> > wrote:
> >>
> >>> The "Hot Brown". Some folks who hail from the southern U.S. might
> >>> recognize this.
> >
> >You're quite welcome! Sounds like one of the few ways I'd enjoy turkey
> >
> >Jill
> >
>
> The versions I had there, if I remember correctly, had tomato
> somewhere in it. At least one version did, I think. I think it was
> part of the sandwich, but I could be wrong and the tomatoes may have
> been on the side.
>
> Did you run across any versions where tomatoes were listed as an
> ingredient?

http://whatscookingamerica.net/Histo...wnSandwich.htm

Sheldon

Christine Dabney wrote:
> On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
> > wrote:
>
>> Christine Dabney wrote:
>>> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
>>> > wrote:
>>>
>>>> The "Hot Brown". Some folks who hail from the southern U.S. might
>>>> recognize this.
>>
>> You're quite welcome! Sounds like one of the few ways I'd enjoy
>> turkey
>>
>> Jill
>>
>
> The versions I had there, if I remember correctly, had tomato
> somewhere in it. At least one version did, I think. I think it was
> part of the sandwich, but I could be wrong and the tomatoes may have
> been on the side.
>
> Did you run across any versions where tomatoes were listed as an
> ingredient?
>
> Christine

In the (fiction) book I was reading there were sliced tomatoes on the
sandwich before the gravy was poured on top but I didn't really look for a
recipe link which would include tomatoes.

Jill

Christine Dabney said...

> On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
> > wrote:
>
>>Christine Dabney wrote:
>>> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
>>> > wrote:
>>>
>>>> The "Hot Brown". Some folks who hail from the southern U.S. might
>>>> recognize this.
>>
>>You're quite welcome! Sounds like one of the few ways I'd enjoy
>>turkey
>>
>>Jill
>>
>
> The versions I had there, if I remember correctly, had tomato
> somewhere in it. At least one version did, I think. I think it was
> part of the sandwich, but I could be wrong and the tomatoes may have
> been on the side.
>
> Did you run across any versions where tomatoes were listed as an
> ingredient?
>
> Christine


Well, dammit, can ya just order it "to go" at a restaurant??? I wouldn't
mind having one on the way through.

On the way through... uhm... Tennessee... On the way to... Memphis?

Andy

Andy wrote:
> Christine Dabney said...
>
>> On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
>> > wrote:
>>
>>> Christine Dabney wrote:
>>>> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
>>>> > wrote:
>>>>
>>>>> The "Hot Brown". Some folks who hail from the southern U.S. might
>>>>> recognize this.
>>>
>>> You're quite welcome! Sounds like one of the few ways I'd enjoy
>>> turkey
>>>
>>> Jill
>>>
>>
>> The versions I had there, if I remember correctly, had tomato
>> somewhere in it. At least one version did, I think. I think it was
>> part of the sandwich, but I could be wrong and the tomatoes may have
>> been on the side.
>>
>> Did you run across any versions where tomatoes were listed as an
>> ingredient?
>>
>> Christine
>
>
> Well, dammit, can ya just order it "to go" at a restaurant??? I
> wouldn't mind having one on the way through.
>
It's a Kentucky thing, not a Tennessee thing. No idea if you can get it "to
go" Never had it, just read about it in a book. Sounded interesting but
then I like hot open-faced sandwiches.

> On the way through... uhm... Tennessee... On the way to... Memphis?
>
I'm outside of Memphis but if you're passing through on I-40 you'd be fairly
close.

Jill

> > The versions I had there, if I remember correctly, had tomato
> > somewhere in it. At least one version did, I think. I think it was
> > part of the sandwich, but I could be wrong and the tomatoes may have
> > been on the side.
> >
> > Did you run across any versions where tomatoes were listed as an
> > ingredient?
> >
> > Christine
>
> In the (fiction) book I was reading there were sliced tomatoes on the
> sandwich before the gravy was poured on top but I didn't really look for a
> recipe link which would include tomatoes.
>

My mom used to make a similar hot turkey sandwich which used a tomato
slice along with bacon and cheese sauce; those were called Turkey
Devonshires. I think there was a restaurant in the Pittsburgh area
which made these but the name escapes me.

jmcquown said...

> Andy wrote:
>> Christine Dabney said...
>>
>>> On Fri, 24 Nov 2006 13:21:52 -0600, "jmcquown"
>>> > wrote:
>>>
>>>> Christine Dabney wrote:
>>>>> On Fri, 24 Nov 2006 13:14:37 -0600, "jmcquown"
>>>>> > wrote:
>>>>>
>>>>>> The "Hot Brown". Some folks who hail from the southern U.S.
>>>>>> might recognize this.
>>>>
>>>> You're quite welcome! Sounds like one of the few ways I'd enjoy
>>>> turkey
>>>>
>>>> Jill
>>>>
>>>
>>> The versions I had there, if I remember correctly, had tomato
>>> somewhere in it. At least one version did, I think. I think it was
>>> part of the sandwich, but I could be wrong and the tomatoes may have
>>> been on the side.
>>>
>>> Did you run across any versions where tomatoes were listed as an
>>> ingredient?
>>>
>>> Christine
>>
>>
>> Well, dammit, can ya just order it "to go" at a restaurant??? I
>> wouldn't mind having one on the way through.
>>
> It's a Kentucky thing, not a Tennessee thing. No idea if you can get
> it "to go" Never had it, just read about it in a book. Sounded
> interesting but then I like hot open-faced sandwiches.
>
>> On the way through... uhm... Tennessee... On the way to... Memphis?
>>
> I'm outside of Memphis but if you're passing through on I-40 you'd be
> fairly close.
>
> Jill


I'll be certain to knock on the door!

{hug}

Andy

I just made quick turkey pot pie tonight...

A cup of chopped leftover turkey (maybe a bit more)
8 oz. frozen mixed veggies (peas, carrots, lima beans, etc.)
about a cup or so of "stuffing veggie mix"; onions,
celery, parsleysagerosemary&thyme, etc. that was
excess from yesterday's stuffing making
one Yukon Gold potato, cut in small cubes
2 T butter
2 T flour
2 c home-made turkey stock

Put the vegetation onto a cookie sheet and in the
oven to roast until lightly browned. (I got this
step from Alton Brown.)

Made roux with the butter and flour, added the stock
and stirred until thickened. Added turkey and roasted
veggies, let simmer while making the topping:

1 egg
1/2 c. milk
1 c. Bisquick

Pour filling into 2 quart pan, pour batter evenly
across the top. Put into a 400 degree oven for 30 min.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH