I think this MAY be the most delicious thing I have ever made, eaten, seen, smelled or otherwise come in any contact with over the course of my entire life. This, my friends, is called a Kentucky Hot Brown, and my only regret is that I have gotten to the ripe old age of…well, never mind…and this is the first time I have eaten one. I have a lot of catching up to do.
Here’s how this all happened. Back around Thanksgiving, I found a recipe in the New York Times for a very unusual way of cooking turkey. I finally got around to making it, and let’s just say that it involved a lot of Saran Wrap, a meat thermometer and a steam bath for the turkey, and the stress of it all took about five years off my life. But it resulted in some outstanding tasting turkey. Because of the stress part I am not going to do one of my usual blog posts about it, but if you want to live life on the edge, turkey-wise, you can find the recipe by clicking here. The rest of you can either make your turkey the normal way, or even get some from your friendly neighborhood deli counter – just make sure they slice it thick, about 1/4 inch or so.
Anyhow, as is usually the case with any turkey-cooking, I ended up with a whole lot of leftovers, and I dimly remembered that I had heard of something called a Hot Brown that called for sliced cooked turkey. Googling ensued. Soon I found the original recipe for it, which dates back to a dish from the 1920’s at the Brown Hotel in Kentucky. This recipe called for a QUART of heavy cream, and that was enough to stop even me in my tracks. So I moved on to Bobby Flay’s version of it, which is not slenderizing by any means, but at least uses milk instead of the cream.
To cut to the chase, what you are putting together here is this: a piece of french toast that is topped with sliced turkey, sliced tomato and a succulent cheddar cheese sauce. You run the whole thing under the broiler, lay a couple slices of bacon on top, sprinkle with some chopped parsley, and there you have it. A Kentucky Hot Brown.
Do not let one more second go by without having this yourself. It’s worth roasting a turkey just to have leftovers to make this baby. Kentucky Hot Brown…you heard it here first!
Adapted from Bobby Flay’s recipe