NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee 37138
CONTACT
livenletdine@gmail.com
f: 303-961-4619
Copyright 2002 Live n Let Dine All Rights Reserved
Recipe Blank
INGREDIENTS
1 Slice of Texas Toast or Homemade Bread (sliced thick) 1 Piece Thick Sliced Turkey Breast 1 Thick Slice of Fresh Tomato Olive Oil (for roasting the tomato) 2 slices Thick Cut Bacon 1/4 Cup Fresh Grated Parmesan Parsley Mornay Sauce (as desired)
Kentucky Hot Brown
An Open Faced Classic from the Brown Hotel !
Start by drizzling a small amount of olive oil over a thick slice of ripe tomato on a baking sheet. Season with salt and fresh ground black
pepper and place into an oven at 425*. Roast until the tomato starts to soften being careful to not overcook or the tomato will become
mushy.
While the tomato is roasting we will begin frying our bacon and creating the Mornay sauce.
To make the Mornay
Melt the butter over medium heat (or margarine) in a small saucepan. Add one tablespoon of flour and cook till the flour develops a nutty
aroma. This will remove the taste of flour from the sauce. Add 1 cup of heavy cream and reduce heat to a simmer, stirring frequently.
Begin adding the shredded cheese and the fresh grated Parmesan. Add enough cheese to thicken the sauce once melted. Adjust by adding a
small amount of heavy cream if the sauce is too thick, or additional cheese if it is too thin. You want a sauce thick enough to stand atop the
turkey without being pasty.
Add just one or two scrapes of fresh grated nutmeg (or a small pinch if using ground) and a small amount of fresh ground black pepper.
To Make the Sandwich
Once the bacon has been cooked to your liking remove from the frying pan and place on a plate with a paper towel (reserving the bacon fat
in the pan). Place the sliced turkey into the pan with the reserved bacon fat and cook till it starts to brown. Flip and cook the other side the
same way.
Toast the Texas toast or homemade bread in a toaster. Place the sliced turkey over the toasted bread.
Pour a small amount of Mornay sauce over the turkey and brown in the salamander (broiler) or with a chef’s torch.
Top with the bacon and roasted tomato. Garnish with additional fresh grated Parmesan and chopped parsley.
Mornay Sauce Ingredients:
1 Tblsp. All Purpose Flour
1 Tblsp Butter
1/2 Cup Shredded Cheese
1/4 Cup Parmesan Cheese
1 cup Heavy Cream
Small Pinch of Freshly Grated
Nutmeg
Fresh Ground Black Pepper
Kentucky Hot
Brown
An Open Faced Classic from the Brown
Hotel !
Recipe Blank
INGREDIENTS
1 Slice of Texas Toast or Homemade Bread (sliced thick) 1 Piece Thick Sliced Turkey Breast 1 Thick Slice of Fresh Tomato Olive Oil (for roasting the tomato) 2 slices Thick Cut Bacon 1/4 Cup Fresh Grated Parmesan Parsley Mornay Sauce (as desired)
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Start by drizzling a small amount of olive oil over a
thick slice of ripe tomato on a baking sheet. Season
with salt and fresh ground black pepper and place
into an oven at 425*. Roast until the tomato starts to
soften being careful to not overcook or the tomato
will become mushy.
While the tomato is roasting we will begin frying our
bacon and creating the Mornay sauce.
To make the Mornay
Melt the butter over medium heat (or margarine) in a
small saucepan. Add one tablespoon of flour and
cook till the flour develops a nutty aroma. This will
remove the taste of flour from the sauce. Add 1 cup
of heavy cream and reduce heat to a simmer, stirring
frequently.
Begin adding the shredded cheese and the fresh
grated Parmesan. Add enough cheese to thicken the
sauce once melted. Adjust by adding a small amount
of heavy cream if the sauce is too thick, or additional
cheese if it is too thin. You want a sauce thick enough
to stand atop the turkey without being pasty.
Add just one or two scrapes of fresh grated nutmeg
(or a small pinch if using ground) and a small amount
of fresh ground black pepper.
To Make the Sandwich
Once the bacon has been cooked to your liking
remove from the frying pan and place on a plate with
a paper towel (reserving the bacon fat in the pan).
Place the sliced turkey into the pan with the reserved
bacon fat and cook till it starts to brown. Flip and
cook the other side the same way.
Toast the Texas toast or homemade bread in a
toaster. Place the sliced turkey over the toasted
bread.
Pour a small amount of Mornay sauce over the turkey
and brown in the salamander (broiler) or with a chef’s
torch.
Top with the bacon and roasted tomato. Garnish with
additional fresh grated Parmesan and chopped
parsley. Place in the refrigerator till doubled or till
about 2-3 hours before using.
Makes two pizza doughs.
Mornay Sauce Ingredients:
1 Tblsp. All Purpose Flour
1 Tblsp Butter
1/2 Cup Shredded Cheese
1/4 Cup Parmesan Cheese
1 cup Heavy Cream
Small Pinch of Freshly Grated
Nutmeg
Fresh Ground Black Pepper
Live and Let Dine
