Kentucky Hot Browns
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.
Preheat the oven to 400 degrees F.
Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar.
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.
Remove from oven and set aside.
Toast the bread in a toaster, until lightly browned.
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.
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.
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.
Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.
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.
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.
Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.
While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.
During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns.
Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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 SpatleseThe 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.