Butter Burger
March 30, 2014
Red Rum Wassail
March 30, 2014
This open face sandwich makes Turkey Manhattan its beyach. The Legendary Hot Brown comes from nearby Louisville KY. Created at the upscale Brown Hotel in the 1920’s this generous pile of turkey, tomatoes, bacon, and bread topped with a mornay sauce was created to satisfy their late-night partiers. This is my take on it.
Set your oven to bake at 200 degrees. For each Hot Brown, pile up about 8oz of turkey in the center of an oven proof serving plate and heat in the oven while you cook.
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Lightly beat egg in a separate bowl. Slowly add about ¼ of the hot butter and cream sauce to the egg while continually whisking the egg. Once it’s up to the heat pour the egg mixture back into the cream sauce. Remove sauce from heat and whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
Toast the bread then cut in half diagonally to make triangles. Take out your plates with the turkey on them and set the oven to broil.
Next, pour one half of the Mornay sauce to completely cover the turkey. Sprinkle with additional Pecorino Romano cheese. Place plate under a broiler until cheese begins to brown and bubble.
Remove from broiler, garnish with the toast and tomatoes. Crumble crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Ingredients
Directions
Set your oven to bake at 200 degrees. For each Hot Brown, pile up about 8oz of turkey in the center of an oven proof serving plate and heat in the oven while you cook.
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Lightly beat egg in a separate bowl. Slowly add about ¼ of the hot butter and cream sauce to the egg while continually whisking the egg. Once it’s up to the heat pour the egg mixture back into the cream sauce. Remove sauce from heat and whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
Toast the bread then cut in half diagonally to make triangles. Take out your plates with the turkey on them and set the oven to broil.
Next, pour one half of the Mornay sauce to completely cover the turkey. Sprinkle with additional Pecorino Romano cheese. Place plate under a broiler until cheese begins to brown and bubble.
Remove from broiler, garnish with the toast and tomatoes. Crumble crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.