Hot And Brown Recipes

CLASSIC HOT BROWN

Steps:

• Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
• Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
• Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

ORIGINAL HOT BROWN

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

KENTUCKY HOT BROWN

Steps:

• Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
• Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
• For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

KENTUCKY HOT BROWNS

Steps:

• Preheat oven to 425 degrees F.
• Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
• Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
• For assembly:
• Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
• Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

HOT BROWN SANDWICHES

Steps:

• In a large saucepan, melt butter over low heat. Stir in flour until smooth; gradually add milk, broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, salt and white pepper until cheese is melted. Remove from the heat. , Place slices of toast on a baking sheet. Layer each with turkey, cheese sauce, bacon, tomatoes and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.

HOT BROWNS (SIMPLE)

Steps:

• put shredded chicken/turkey in bottom of 13 by 9 roasting or cake pan.
• cut bacon into bite sized pieces (I use kitchen shears), and fry in bottom of a large sauce pan until crisp.
• drain bacon drippings.
• put soup and water in pan with bacon and cook over medium heat until blended and heated thru.
• pour over chicken/turkey.
• place in a pre-heated 400 oven for 25-30 minutes or until it begins to bubble.
• pour over hot biscuits or toast.
• enjoy.
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HOT BROWNS

Steps:

• Preheat the oven to 350 degrees F.
• Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
• Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
• In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
• In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
• In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.

"HOT BROWN" CASSEROLE

Steps:

• For the tempeh bacon: Slice the tempeh lengthwise into sixteen to twenty pieces and lay them in a 9 by 13-inch (23 by 33-centimeter) baking dish. In a small bowl, combine the soy sauce, liquid smoke, and hot sauce, then pour over the tempeh. Marinate for 15 to 30 minutes. Much of the liquid will be absorbed.
• Carefully and working in batches if necessary, melt 2 tablespoons of the butter in a large skillet over medium heat and cook the tempeh bacon until very dark and crispy, 4 to 5 minutes per side. (I flip them using two forks so they don't break.) add butter to the pan as needed. Remove from the skillet and place on a wire rack to cool.
• For the "hot brown" casserole: Preheat the oven to 350 degrees F (175 degrees C).
• Coat the tomatoes with 2 teaspoons of the oil and season with salt and pepper. Place the tomatoes cut sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, put the remaining 2 teaspoons oil in a saute pan and heat over medium heat until hot. Add the turkey substitute and sear until golden brown, 5 to 6 minutes. Set aside.
• To make the Mornay sauce: Warm the milk over medium-low heat in a small saucepan. Put the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. Whisk the warm milk into the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then lower the heat to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Gouda and the banana peppers and stir until the cheese is melted. Remove from the heat and season with salt and pepper. When the tomatoes are done, remove them from the oven and increase the oven temperature to 400 degrees F (200 degrees C).
• You are now ready to assemble the dish. Distribute the bread cubes evenly in the bottom of an 8-inch (20-centimeter) square casserole dish. Layer in the substitute turkey pieces. Pour the Mornay sauce over the top and then top with the tomato halves. Sprinkle with the Parmesan and tempeh bacon slices. Bake on the top rack of the oven until golden brown and bubbly, about 20 minutes. Remove from the oven and let it set up for 10 minutes before serving.

HOT BROWN

Steps:

• Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
• Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
• Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
• Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
• Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
• Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

DERBY HOT BROWNS

Steps:

• In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat., Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.