Kentucky Derby Day

It's always been a dream of mine to go to the Kentucky Derby.  I enjoy the excitement of the actual race, usually pick "my" horse weeks ahead of time and, of course, I LOVE hats.  One day I'll go even if I have to stand in the mud of the infield and wear a hat from Nelson's.  But anyway.....on to the food.

The Kentucky Hot Brown sandwich was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926.  Simply put a Kentucky Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown.  Sweet Harold has declared this his favorite sandwich (for the moment at least!).  Some recipes call for the tomato slice to be layered in with the turkey and cheese sauce.  I decided to make a "salad" of sorts to be served alongside.  If you even remotely like turkey and cheese sandwiches, you'll love this one.

Kentucky Hot Brown Sandwich

8 slices thick cut bacon

1/4 cup brown sugar

6 slices sourdough bread

3 T. butter

1/4 cup all purpose flour

2 cups milk

1 cup grated white Cheddar cheese

1/2 cup grated Swiss cheese

salt and freshly ground black pepper

1 lb. roasted turkey breast (ask the deli to slice it about 1/4 inch thick)

1/4 cup Parmesan cheese

Preheat the oven to 400 degrees.  Lay the bacon on a parchment paper lined rimmed baking sheet and sprinkle each slice of bacon 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 - 10 minutes.  It will continue to cook with the hot browns a little later.  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.  Or, hot browns can be assembled and baked on ovenproof dinner plates.

In a medium saucepan over medium heat, add the butter and cook until bubbling ceases.  This means the water in the butter has evaporated.  Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 - 3 minutes.  Be careful not to let the roux brown.  Add the milk all at once, and continue to stir with a wooden spoon or whisk.  Bring the 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 gently until melted and combined.  The cheese will thicken the sauce, so you may need to add a little more milk.  Season with salt and pepper.

Cover the toast in each dish with about 1/4 cup of sauce.  Then top with a layer of turkey, then sauce and add 2 strips of bacon on top.  Sprinkle each sandwich with Parmesan and and bake until bubbly and brown about 8 - 10 minutes.  During the last few minutes of baking, turn on the broiler to allow the bacon to crisp a little.

For the tomatoes, simply halve about a cup of grape tomatoes and mix with about 2 t. of olive oil, a little salt and pepper and 2 - 3 T. of shredded basil. I served some 4 cheese grits alongside.  

Now on to dessert!

Run for the Roses Pie

1/2 cup butter, melted

3/4 cup white sugar

1/2 cup all purpose flour

2 eggs

1 T. bourbon

3/4 cup semisweet chocolate chips

1 cup chopped pecans

1 prepared 8 inch pie crust

Preheat oven to 350 degrees.  Spread chocolate chips and nuts in bottom of pie crust.  In a mixing bowl, cream butter and sugar together.  Mix in flour.  Beat the eggs slightly and mix into the creamed mixture.  Stir in bourbon.  Pour filling into pie crust over the chips and nuts.  Bake for 35 - 40 minutes.