KENTUCKY HOT BROWN PIZZA
Gourmet pizzeria Tony BoomBozz's creation is a white-sauce pizza topped with roasted turkey, bubbling cheeses, crisp bacon and Roma tomatoes.
Provided by gailanng
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To prepare sauce, melt butter in a medium saucepan over medium-low heat. Whisk in flour until combined. Cook about 2 minutes. Whisk in milk, salt, pepper and nutmeg. Add sour cream. Bring mixture to a slow simmer. (Do not boil.) The mixture will begin to thicken. Remove from heat. Add cheese and stir until smooth.
- To make pizza, preheat oven to 425°F.
- Roll pizza dough into a 14-inch round or square. Place on baking sheet or pizza stone.
- Spread Mornay sauce on dough and top with remaining ingredients in the order listed.
- Bake 7 to 11 minutes or until puffy and golden brown.
Nutrition Facts : Calories 115, Fat 8.2, SaturatedFat 4.3, Cholesterol 24.8, Sodium 269.8, Carbohydrate 3.7, Fiber 0.4, Sugar 2.4, Protein 6.6
KENTUCKY HOT BROWN
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.
Provided by Dropbear
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt butter.
- Gradually add flour, stirring constantly, until smooth and free from lumps.
- Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
- Add Parmesan cheese and stir until melted and well blended.
- In a small bowl, beat egg.
- Gradually add 1 cup of hot cheese sauce, 1/3 cup at a time, to the egg, stirring constantly.
- Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
- Fold in whipped cream.
- For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
- Cover the toast with a liberal amount of turkey.
- Pour a generous amount of sauce over the turkey.
- Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Nutrition Facts : Calories 764.6, Fat 40.2, SaturatedFat 21.8, Cholesterol 239.7, Sodium 910.4, Carbohydrate 44.8, Fiber 1.8, Sugar 3.3, Protein 53.9
AUTHENTIC KENTUCKY HOT BROWN
I was raised in Kentucky, and this is as close to the original recipe (from the Brown Hotel in Louisville) as I've ever tasted. You can substitute cheddar cheese if you like, but the swiss makes it more like the original dish.
Provided by getoutofmygalley
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
- Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
- Garnish with bacon slices and serve hot.
Nutrition Facts : Calories 1993.8, Fat 157.4, SaturatedFat 90, Cholesterol 510.8, Sodium 2293, Carbohydrate 90.9, Fiber 3.6, Sugar 3.3, Protein 55.7
KENTUCKY HOT BROWN PIZZA RECIPE - (4.3/5)
Provided by msippigrl
Number Of Ingredients 27
Steps:
- Make the Crust: In a large mixing bowl, stir together the flour, salt, sugar, and "Rapid Rise" yeast. Add the warm water and olive oil and stir until a soft dough pulls away from sides of bowl. If dough seems too loose, sprinkle in a little more flour. If too dry, add another teaspoon of water. Oil a separate large mixing bowl, then dump the dough into it. Immediately, cover bowl tightly with Saran wrap and let rise until doubled in size. This may take 1 1/2 to 2 hours. (I put it in the barely warm oven that I had preheated to about 100° then turned it off before I started making the dough.) When dough is ready, dump it out onto a floured work surface. Sprinkle a little flour over the top to keep from sticking to your hands. Using a pizza cutter, cut the dough into 2 equal pieces. Wrap one in plastic wrap and refrigerate or freeze for another use. Line a pizza pan (mine was the type that had holes in the bottom) with parchment paper. Transfer remaining piece of dough to the lined pizza pan and press out evenly with your hands to fit the pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Make the Mornay Sauce: In a small, 1-quart non-stick saucepan over medium heat, melt the butter; add the flour and whisk and cook for 1-2 minutes. (Do not brown the roux.) Slowly, whisk in the half-and-half and cook until well thickened. Remove from heat and stir in both Parmesan cheeses, garlic salt, white pepper, cayenne pepper, and salt and black pepper to tast. Cover pot and set aside until ready to assemble the pizza. ~~~~~~~~~~~~~~~~~~~~~~~~~~ To assemble the pizza: Preheat oven to 460° F. Spread a thin layer of the Mornay sauce over the pizza crust in the pan to within 1/2" of edges. (If sauce is too thick, whisk in 1 tsp. of milk at a time to thin.) 2. Sprinkle on a thin layer of the pizza cheese. 3. Top with chopped turkey. 4. Next, add the bacon pieces, and chopped tomatoes. 5. Top with a layer of pizza cheese. 6. Drizzle top with any remaining Mornay sauce. 7. Lastly, sprinkle a pinch of garlic salt over top. Bake pizza in center of oven for 16-18 minutes, or until crust is done and cheese is lightly browned. Let rest for a few minutes before cutting into slices with a pizza cutter and serving.
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