Kentucky Hot Brown
In the 1920s, Louisville's Brown Hotel was the place to go for dancing on the weekend. A long night of dancing often resulted in a hungry crowd, which was good news for the hotel kitchen. This open-faced sandwich was created to satisfy those hungry dancers, and it has been a favorite ever since. It simply has to be on white bread.
In the 1920s, Louisville's Brown Hotel was the place to go for dancing on the weekend. A long night of dancing often resulted in a hungry crowd, which was good news for the hotel kitchen. This open-faced sandwich was created to satisfy those hungry dancers, and it has been a favorite ever since. It simply has to be on white bread.
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 small onion chopped
- 2 tablespoons grated parmigiano-reggiano
- 4 slices bacon diced
- kosher salt and white pepper
- 4 slices soft white bread toasted
- 1 large red tomato sliced
- 12 ounces roasted turkey breast thinly sliced
- Carbohydrate 14.3169544970545 g
- Cholesterol 101.985209708974 mg
- Fat 31.6018382093258 g
- Fiber 0.678437517107087 g
- Protein 32.3849942528178 g
- Saturated Fat 14.9356639107836 g
- Serving Size 1 1 Serving (295g)
- Sodium 868.81775003825 mg
- Sugar 13.6385169799474 g
- Trans Fat 3.03475488239139 g
- Calories 476 calories
Step-by-step
- In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Add the butter to the bacon drippings, then the onion and sauté until soft, about 5 minutes.
- Whisk in the flour and cook for a minute or two, until a smooth roux forms.
- Slowly add the milk, continuing to whisk, until the sauce begins to thicken.
- Add about 1/2 teaspoon each salt and white pepper, then add the cheeses and continue whisking until they're melted and the sauce is smooth. Set aside.
- Preheat the broiler.
- On each of four heat-proof dishes, put one piece of toast. Top with slices of tomato to cover and 3 ounces of turkey, then drape the turkey with the cheese sauce.
- Place the dish under the broiler, at least 5 inches from the flame—it needs to get hot inside too—until the sauce browns.
- Remove, garnish with the crisp bacon, and serve hot.
A Kentucky Hot Brown Story: More Than Just a Midnight Snack
The year is 1920. Jazz music fills the air, the dance floor is a blur of flapper dresses and dapper suits, and the Brown Hotel in Louisville, Kentucky, is the epicenter of weekend revelry. As the night winds down and the last notes fade, a familiar hunger pangs the revelers. It's a hunger born not of deprivation, but of pure, exhilarating exhaustion – the kind that only a long night of dancing can create. And it's this very hunger that birthed a culinary legend: the Kentucky Hot Brown.
The story goes that the Brown Hotel's resourceful chefs, faced with a post-dancing horde, needed a dish that was both comforting and substantial, something to replenish energy and satisfy late-night cravings. What emerged was a masterpiece of culinary simplicity: an open-faced sandwich, rich with creamy cheese sauce, juicy turkey, crisp bacon, and the essential foundation, perfectly toasted white bread. It was a dish designed for late-night indulgence, a testament to the power of good food to revive weary souls.
Over the years, the Kentucky Hot Brown has evolved, but its core essence remains unchanged. The creamy, decadent cheese sauce, a harmonious blend of cheddar and Parmesan, forms the very heart of this dish. Its richness perfectly complements the savory turkey and smoky bacon, creating a symphony of flavors that dance on the palate. The toasted white bread acts as the perfect canvas, providing the structural integrity needed to support the generous toppings.
But for me, the Kentucky Hot Brown is more than just a delicious meal; it’s a nostalgic trip back in time. It evokes images of bustling dance halls, lively conversations, and the comforting warmth of a late-night gathering. It represents a time when simplicity reigned supreme, and the pleasure of good food was appreciated not for its extravagance, but for its ability to bring people together. It's a legacy of culinary ingenuity and a nod to the power of satisfying hungry dancers - and anyone with a late-night craving for something truly special.
The beauty of the Hot Brown lies in its adaptability. While the classic recipe calls for roasted turkey, you can easily substitute it with leftover chicken or even a hearty vegetarian option like grilled portobello mushrooms. The cheese sauce, the star of the show, is remarkably versatile as well. Feel free to experiment with different cheeses – a blend of Gruyère and Fontina would certainly add an elegant touch – or add a hint of spice with a dash of cayenne pepper. The possibilities are endless, limited only by your imagination.
The act of preparing a Kentucky Hot Brown is, in itself, a meditative process. The rhythmic chopping of onions, the careful whisking of the cheese sauce, and the satisfying sizzle of bacon in the pan—all these simple actions contribute to a sense of calm and focus. It's a recipe that allows for both creativity and mindfulness, reminding us that even the most elaborate dishes often have humble beginnings.
However you choose to prepare it, the Kentucky Hot Brown remains a comforting and satisfying dish. It’s a meal that transcends time and generations, a testament to the enduring power of simple pleasures and the magic of bringing people together over a shared meal. Whether you're savoring it after a long night of dancing or simply enjoying a cozy night in, the Kentucky Hot Brown offers a taste of culinary history and a warm embrace for the soul.
So, gather your ingredients, put on some jazz music, and let the comforting aroma of the Kentucky Hot Brown fill your kitchen. It's a dish that's not just a meal, but a story – a story of late-night revelry, culinary innovation, and the enduring magic of a truly satisfying dish. And remember, the best part? It's completely customizable to your own tastes and preferences. Let your creativity flow, and enjoy this culinary adventure.
