July 05, 2006
The Mystery Writer's Favorite
Got leftover turkey from your last grill experiment? Here's a recipe for a classic "hot brown" with cheese. I make these after Thanksgiving and Christmas with the leftover bird. I like salt and pepper in the roux.
INGREDIENTS:
* 4 slices of toast
* sliced of cooked turkey for 4 sandwiches
* 3 tablespoons butter or margarine
* 3 tablespoons all-purpose flour
* 1/4 teaspoon salt, or to taste
* 1/8 teaspoon pepper
* 1 cup milk
* 1 cup shredded mild Cheddar cheese
PREPARATION:
Arrange toast in shallow baking dish; top with turkey slices. In a saucepan, melt butter over medium-low heat; stir in flour, salt and pepper. Add milk gradually and cook until thickened, stirring constantly. Add cheese and cook until melted and smooth. Pour sauce over turkey; place pan under broiler; broil until browned.
If you have leftover gravy and cranberries, don't hesitate to add them on top or on the side.
* This recipe approximates the "hot brown" sandwich served at Martin's Tavern, a DC landmark featured in many of the mystery novels of George Pelecanos, one of my favorite writers.
Posted by Melanie at July 5, 2006 10:36 PMMaybe this came from a DC restaurant, but the Hot Brown was born in Lousiville, KY. The best recipe comes from the Brown Hotel:
Hot Brown Recipe
Ingredients
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 3 ½ cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.
A native of Louisville has to speak up!
