When it comes to iconic American dishes, the Kentucky Hot Brown holds a special place in the hearts of many. A culinary gem from the Bluegrass State, the Kentucky Hot Brown is more than just a sandwich; it’s a rich, indulgent experience that has been enjoyed for nearly a century. In this blog, we’ll delve into the history, ingredients, and the cultural significance of this beloved classic.
A Slice of History
The Kentucky Hot Brown’s history is as rich as its flavors. This decadent open-faced sandwich was first crafted in the 1920s at the historic Brown Hotel in Louisville, Kentucky. Chef Fred K. Schmidt created this dish as a late-night snack for the hotel’s guests who were looking for something substantial and delicious after a night of dancing and revelry.
The name itself pays homage to the hotel and the decadent nature of the dish. It’s said that Chef Schmidt was inspired by the traditional Welsh rarebit, but he elevated it to a whole new level by adding turkey, bacon, and a creamy Mornay sauce.
The Ingredients
- Turkey: The heart of the Kentucky Hot Brown is the roasted turkey. It’s not just any turkey; it’s tender, succulent, and seasoned to perfection. The quality of the turkey is crucial, as it forms the foundation of the dish’s taste.
- Bacon: Crispy, smoky bacon adds a satisfying crunch and a hint of saltiness that complements the turkey wonderfully.
- Tomato: Plump, juicy tomato slices provide a refreshing contrast to the richness of the turkey and bacon. They add a burst of flavor and a touch of acidity.
- Mornay Sauce: What sets the Kentucky Hot Brown apart is the luscious Mornay sauce. Made with butter, flour, milk, and a generous amount of cheese, this sauce is a creamy, cheesy masterpiece that blankets the sandwich, tying all the ingredients together.
- Toast: The base of the dish is typically slices of toasted white bread, which provide a sturdy foundation for the layers of turkey, bacon, tomato, and Mornay sauce.
The Cultural Significance
The Kentucky Hot Brown is more than just a culinary delight; it’s a symbol of Kentucky’s rich food culture and history. It has become a beloved and timeless classic, often served in various restaurants and homes throughout the state. It’s a dish that transcends generations, with families passing down their own recipes and variations of the Hot Brown.
In Kentucky, the Hot Brown is not just food; it’s a source of pride. It’s a dish that represents hospitality, comfort, and the welcoming spirit of the Bluegrass State. Whether you’re enjoying it at a local diner, a fancy restaurant, or making it in your own kitchen, the Kentucky Hot Brown is a reminder of the warmth and tradition that define the region.
The Kentucky Hot Brown is more than a sandwich; it’s a piece of Kentucky’s culinary history and a testament to the state’s love for good food and good company. So, the next time you find yourself in the Bluegrass State, make sure to indulge in this classic dish. It’s a taste of tradition, a bite of history, and a culinary experience that’s truly one of a kind.
Here’s a classic recipe for the Kentucky Hot Brown:
Ingredients:
For the Mornay Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- Salt and pepper to taste
For the Hot Brown:
- 4 slices of toasted white bread
- 1 pound roasted turkey (sliced)
- 8 slices of crispy bacon
- 2 ripe tomatoes (sliced)
- Paprika (for garnish)
- Fresh parsley (for garnish)
Instructions:
Mornay Sauce:
- In a saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux. Cook for about 2-3 minutes until it becomes a light golden color.
- Gradually whisk in the milk, ensuring there are no lumps. Cook and stir until the sauce thickens, which should take about 5-7 minutes.
- Add the grated Parmesan and Pecorino Romano cheeses to the sauce. Stir until the cheeses are fully melted and the sauce is smooth and creamy.
- Season the Mornay sauce with salt and pepper to taste. Set the sauce aside and keep it warm.
Assembling the Hot Brown:
- Preheat your broiler.
- Place the slices of toasted white bread on a baking sheet.
- Layer each slice of bread with roasted turkey, ensuring even coverage.
- Lay two slices of crispy bacon on top of the turkey on each slice of bread.
- Add sliced tomatoes on top of the bacon.
- Generously spoon the Mornay sauce over the tomato slices, making sure to cover the entire sandwich.
- Place the assembled Hot Browns under the broiler and broil for about 3-5 minutes, or until the sauce is bubbly and slightly browned.
- Remove the Hot Browns from the broiler and sprinkle with a pinch of paprika and a garnish of fresh parsley for added flavor and a pop of color.
- Serve your Kentucky Hot Browns immediately, and enjoy!
Note: You can also serve the Hot Browns with sides like coleslaw or home fries for a complete meal. This classic dish is a wonderful way to savor the flavors of Kentucky in your own kitchen.
