Kentucky Hot Browns

Name: Kentucky Hot Browns
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps chiffonade basil leaves; 59 milliliters brown sugar; 237 milliliters yellow pear tomatoes, halved or quartered depending on size; 3 Tbsps butter; 59 milliliters all-purpose flour; 237 milliliters red grape tomatoes, halved; 8 slices thick cut maple bacon; 473 milliliters milk; 2 teaspoons olive oil; 59 milliliters grated Parmesan; 1 pinch Pinch salt and freshly ground black pepper; 4 servings Salt and freshly ground black pepper; 118 milliliters grated Swiss cheese (recommended: Kerrygold); 1 roasted turkey breast, sliced 1/4-inch thick (about 12 ounces total); 237 milliliters grated white Cheddar; 6 slices good quality white sandwich bread

Kentucky Hot Browns might be just the main course you are searching for. One portion of this dish contains approximately 72g of protein, 45g of fat, and This recipe is typical of Southern cuisine.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar.

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Brown Sugar

Bacon

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Baking Sheet

Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes. It will continue to cook with the hot browns.

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Bacon

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Oven

Remove from oven and set aside.

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Oven

Toast the bread in a toaster, until lightly browned.

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Bread

Toast

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Toaster

Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes. Alternatively, hot browns can be assembled and baked on ovenproof dinner plates.

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Toast

Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating.

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Butter

Sauce

Water

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Sauce Pan

Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown.

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All Purpose Flour

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Wooden Spoon

Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.

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Milk

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Wooden Spoon

Whisk

Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added, if desired. Season with salt and pepper, to taste.

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Salt And Pepper

Cheese

Sauce

Milk

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Whisk

Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion.

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Whole Turkey

Bacon

Sauce

Toast

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Baking Pan

Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.

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Parmesan

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Oven

While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.

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Tomato

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Bowl

During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns.

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Broiler

Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.

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Tomato

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Oven

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

Equipment

Ingredients

Servings:

2Tbsps

chiffonade basil leaves 59milliliters

brown sugar 237milliliters

yellow pear tomatoes, halved or quartered depending on size 3Tbsps

butter 59milliliters

all-purpose flour 237milliliters

red grape tomatoes, halved 8slices

thick cut maple bacon 473milliliters

milk 2teaspoons

olive oil 59milliliters

grated Parmesan 1pinch

Pinch salt and freshly ground black pepper 4servings

Salt and freshly ground black pepper 118milliliters

grated Swiss cheese (recommended: Kerrygold)1

roasted turkey breast, sliced 1/4-inch thick (about 12 ounces total)237milliliters

grated white Cheddar 6slices

good quality white sandwich bread

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Maximin Grunhaus Herrenberg Riesling Spatlese. It has 4.4 out of 5 stars and a bottle costs about 40 dollars.

Maximin Grunhaus Herrenberg Riesling Spatlese

The Herrenberg Spatlese is always the flashiest wine at Grunhaus as the vineyards red slate soils render a more lush, slightly lower acid riesling that its bigger brother Abstberg. Spatlese sweet with explosive aromas and flavors of red delicious apples, yellow peaches, strawberry/rhubarb and salty minerals. Full bodied for a riesling, serve with a Virginia baked ham, a spicy lamb curry or just a traditional Jaeger schnitzel.