Tuesday, January 29, 2008
Kentucky Hot Brown
8 slices bacon -- cooked
6 slices bread (toast points) -- toasted and slice diagonally
1 tomatoe -- sliced
1 pound sliced turkey
2 cups milk
2 tablespoons Parmesan cheese
2 tablespoons white wine
8 slices American cheese (optional) /(American cheese make a smoother cheese sauce.)
1 cup casserole cheese
1 teaspoon garlic
1 tablespoon onion powder
1/4 teaspoon white pepper
roux as needed
parsley to taste
In a two quart pot mix together milk, white wine, garlic, onion powder, and white pepper.
Bring mixture to a boil.
Gradually stir in roux until white sauce reaches desired thickness.
Remove the pot from the heat then gradually stir in the American cheese,
Parmesan cheese, and 3/4 of the cheddar cheese until sauce is smooth.
On a oven proof plate lay out 3 toast points. Layer sliced turkey on top of the toast.
Ladle cheese sauce on top of toast and turkey.
Place the hot brown into the oven. Remove the hot brown once the cheese sauce starts to bubble
or once the sauce turns lightly brown.
On top of the hot brown add 2 slices of bacon crosswise then a layer of tomatoes.
Sprinkle one tablespoon of the left over cheddar cheese on top of the hot brown. Then place the hot brown back into the oven
to melt the cheddar cheese.
Carefully remove the hot brown from the oven and serve on a double plate.