Kentucky Hot Brown Pizza Recipe 435

KENTUCKY HOT BROWN PIZZA

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.

KENTUCKY HOT BROWN PIZZA RECIPE - (4.3/5)

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.

AUTHENTIC KENTUCKY HOT BROWN

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.

KENTUCKY HOT BROWN

Steps:

• Preheat broiler.
• Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
• Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• Egg-battered Bread:.
• 4 large eggs.
• 1/4 cup milk.
• Salt.
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie.
• 4 tablespoons butter.
• 4 tablespoons vegetable oil.
• Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
• Maple-Bourbon Roast Turkey Breast:.
• 1/4 cup pure maple syrup.
• 1 teaspoon Dijon mustard.
• 2 tablespoons bourbon.
• Salt and freshly ground black pepper.
• 1 (4 to 5-pound) turkey breast.
• 2 tablespoons unsalted butter, softened.
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• Cheese Sauce:.
• 2 tablespoons unsalted butter.
• 2 tablespoons all-purpose flour.
• 2 1/2 cups whole milk.
• 3/4 cup grated sharp white Cheddar.
• 1/4 cup grated Parmesan.
• Pinch freshly grated nutmeg.
• Salt and freshly ground black pepper.
• Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.