Senator McConnell's Kentucky Hot Brown

Senator McConnell's Kentucky Hot Brown Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4-6

Introduction

Senator McConnell's Kentucky Hot Brown is a classic dish that originated in Louisville, Kentucky. This open-faced sandwich is a delicious combination of turkey, bacon, and a creamy Parmesan sauce, all served on a bed of toast. It's a hearty and satisfying meal that is perfect for lunch or dinner.

History

The Hot Brown was created in the 1920s by the chefs at the Brown Hotel in Louisville, Kentucky. It was originally served as a late-night snack for the hotel's guests who were looking for something hearty and delicious. The dish quickly became popular and is now a staple in Kentucky cuisine.

Ingredients

0.5 stick of butter
6 tbsp of flour
3 cups of warm milk
6 tbsp of grated parmesan cheese
1 beaten egg
1 oz (28 g) of whipped cream (optional)
salt and white pepper, to taste
slices of roast turkey (for 4-6 sandwiches)
8-12 slices of trimmed toast
extra parmesan cheese, for topping
8-12 strips of fried bacon

How to prepare

Melt the butter and add enough flour to make a reasonably thick roux, enough to absorb all of the butter.
Add milk and Parmesan.
Add egg to thicken the sauce, but do not boil.
Remove from heat. Fold in whipped cream. Add salt and pepper.
For each Hot Brown:
Place two slices of toast on a metal or flame-proof dish.
Cover the toast with a generous amount of turkey.
Pour a generous amount of sauce over the turkey and toast.
Sprinkle with additional Parmesan.
Place the entire dish under a broiler until the sauce is speckled brown and bubbly.
Remove from the broiler, cross two pieces of bacon on top, and serve immediately.

Variations

Substitute the turkey with roast chicken or ham for a different flavor.
Add sliced tomatoes or avocado for a fresh twist.
Use different types of cheese in the sauce for a unique flavor profile.

Cooking Tips & Tricks

Be sure to use warm milk when making the sauce to prevent it from curdling.

- Make sure to cook the roux until it is a light golden brown to ensure a rich flavor.

- Don't overcook the sauce once the egg has been added, as it can cause the sauce to curdle.

- Be generous with the Parmesan cheese for a rich and flavorful sauce.

Serving Suggestions

Serve Senator McConnell's Kentucky Hot Brown with a side salad or some fresh fruit for a complete meal.

Cooking Techniques

Be sure to toast the bread slices before assembling the Hot Brown to prevent them from becoming soggy.

- Use a broiler to melt the cheese and brown the sauce for a delicious finish.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of this recipe.

- Substitute almond milk for dairy milk for a dairy-free option.

Make Ahead Tips

The sauce for Senator McConnell's Kentucky Hot Brown can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat the sauce before assembling the dish.

Presentation Ideas

Garnish Senator McConnell's Kentucky Hot Brown with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Senator McConnell's Kentucky Hot Brown with a glass of bourbon or sweet tea for a true taste of Kentucky.

Storage and Reheating Instructions

Store any leftover Senator McConnell's Kentucky Hot Brown in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Senator McConnell's Kentucky Hot Brown contains approximately 400 calories.

Carbohydrates

Each serving of Senator McConnell's Kentucky Hot Brown contains approximately 30 grams of carbohydrates.

Fats

Each serving of Senator McConnell's Kentucky Hot Brown contains approximately 25 grams of fats.

Proteins

Each serving of Senator McConnell's Kentucky Hot Brown contains approximately 20 grams of proteins.

Vitamins and minerals

Senator McConnell's Kentucky Hot Brown is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (butter, milk, Parmesan cheese, whipped cream) and eggs.

Summary

Senator McConnell's Kentucky Hot Brown is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Senator McConnell's Kentucky Hot Brown is a delicious and hearty dish that is perfect for any meal. With its creamy Parmesan sauce, tender turkey, and crispy bacon, it's sure to become a favorite in your household. Enjoy this classic Kentucky dish today!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Senator McConnell's Kentucky Hot Brown. It was a sunny afternoon in the summer of '76 when I attended a political fundraiser in Louisville. As I mingled with the crowd, I caught sight of Senator McConnell enjoying a plate of the most tantalizing dish I had ever seen.

I couldn't resist approaching him to inquire about the recipe for the delicious hot brown. To my surprise, he was more than happy to share it with me. He explained that the dish was a Kentucky staple, originating from the historic Brown Hotel in Louisville. It was a mouthwatering combination of turkey, bacon, cheese, and a savory Mornay sauce served over toasted bread.

Intrigued by the rich history and flavors of the hot brown, I decided to try my hand at recreating it in my own kitchen. I gathered all the necessary ingredients and set to work following Senator McConnell's instructions to the letter.

The first step was roasting a turkey to perfection. I seasoned the bird with a blend of herbs and spices, then roasted it in the oven until golden brown and tender. The smell of the turkey wafting through my kitchen was enough to make my mouth water in anticipation.

Next, I cooked crispy strips of bacon until they were perfectly crisp and added a touch of smokiness to the dish. The combination of the savory turkey and the salty bacon was a match made in culinary heaven.

The Mornay sauce was the final touch that brought the hot brown together. I melted butter in a saucepan and added flour to create a roux. Then, I slowly whisked in milk and grated cheese until the sauce was thick and creamy. The cheesy sauce added a decadent richness to the dish that was simply irresistible.

As I assembled the hot brown, layering slices of toasted bread with turkey, bacon, and cheese sauce, I couldn't help but marvel at the beauty of the dish. It was a work of art, a masterpiece of flavors and textures that I knew would be a hit with my family.

When I finally served the hot brown to my loved ones, their eyes widened in amazement at the sight of the dish. As they took their first bite, their faces lit up with delight. The savory turkey, the crispy bacon, the gooey cheese sauce – it was a symphony of flavors that left us all craving more.

From that day on, Senator McConnell's Kentucky Hot Brown became a family favorite. I would make it for special occasions and gatherings, always receiving compliments and requests for the recipe. It became a symbol of my love for cooking and my passion for sharing delicious food with those I care about.

As the years passed, I continued to perfect the recipe, adding my own personal touches and variations to make it uniquely mine. But the essence of the dish – the rich history, the bold flavors, the comforting warmth – remained the same.

To this day, whenever I make Senator McConnell's Kentucky Hot Brown, I am transported back to that sunny afternoon in '76 when I first discovered the recipe. It reminds me of the joy of cooking, the thrill of trying something new, and the satisfaction of sharing a delicious meal with the ones I love. And for that, I am forever grateful to Senator McConnell and the Brown Hotel for introducing me to this unforgettable dish.