Kentucky Hot Brown Tart Recipes

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KENTUCKY HOT BROWNS



Kentucky Hot Browns image

"Hot brown is iconic in Louisville."

Provided by Damaris Phillips

Time 2h

Yield 4 servings

Number Of Ingredients 12

1 skin-on, bone-in turkey breast half (about 2 pounds)
4 teaspoons vegetable oil
Kosher salt and freshly ground pepper
4 ounces slab bacon, chopped
1 pint grape tomatoes, halved
4 tablespoons unsalted butter
2 1/2 cups whole milk
3 tablespoons all-purpose flour
1 cup shredded sharp cheddar cheese (about 4 ounces)
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (2 heaping cups)
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F.
  • Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain.
  • Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
  • While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper.
  • Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately.

KENTUCKY HOT BROWN



Kentucky Hot Brown image

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

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated parmesan cheese
1 egg, room temperature and beaten
salt and black pepper, to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 lb cooked turkey breast, thinly sliced
grated parmesan cheese, for topping
1 (2 ounce) jar diced pimentos, drained
8 slices bacon, fried crisp

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

KENTUCKY HOT BROWN BAKE



Kentucky Hot Brown Bake image

This bake is easy to put together, although you do need to allow time for it to bake and set a few minutes before serving. It's delicious, with gooey cheese and bacon. Everyone in the family loved this one.

Provided by ClarkeCC

Categories     High Protein

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 6

8 ounces refrigerated crescent dinner rolls
1 lb smoked turkey meat
8 slices cooked bacon
8 slices swiss cheese
3 roma tomatoes, sliced thin
4 eggs, beaten

Steps:

  • Unroll the crescent dough and separate into 2 squares.
  • Place one square in bottom of 8" pan that is greased or lined with parchment paper.
  • Press dough to fit pan.
  • Layer with half the turkey, bacon, cheese and tomatoes.
  • Pour half the eggs over the top.
  • Repeat the layers.
  • Top with remaining dough square.
  • Pour remaining eggs over top.
  • Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
  • Let sit at room temp for 15-20 minutes before serving.

Nutrition Facts : Calories 306.7, Fat 15.1, SaturatedFat 7, Cholesterol 158.9, Sodium 395.9, Carbohydrate 15.7, Fiber 1.2, Sugar 2, Protein 25.7

KENTUCKY HOT BROWN



Kentucky Hot Brown image

Make and share this Kentucky Hot Brown recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon chicken bouillon
1/2 cup shredded sharp cheddar cheese
4 slices bread, toasted
6 ounces cooked turkey breast
6 ounces cooked ham, thinly sliced
1 tomatoes, sliced
4 slices bacon, cooked until crisp
2 teaspoons parmesan cheese
paprika

Steps:

  • Preheat oven to 300 degrees.
  • Melt butter in a skillet and then stir in flour.
  • Gradually add milk and bouillon; cook until thickened.
  • Add cheese and stir until cheese is melted; remove from heat.
  • Put toast in flat baking dish and then put turkey and ham on toast.
  • Spoon cheese sauce over meat and bake for 10 minutes.
  • Top with bacon and tomato slices; bake 5 minutes more.
  • Sprinkle with Parmesan and paprika before serving.

Nutrition Facts : Calories 509.4, Fat 30.2, SaturatedFat 14.5, Cholesterol 120.9, Sodium 460.1, Carbohydrate 25.8, Fiber 1.2, Sugar 2, Protein 32.5

AUTHENTIC KENTUCKY HOT BROWN



Authentic Kentucky Hot Brown image

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

3 ounces sliced turkey breast, roasted until hot
1 slice toasted white bread
2 slices tomatoes
2 slices bacon
2 ounces butter
3 ounces flour
3/4 cup whipping cream
1/4 cup milk
1/2 cup shreddes swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper

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

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