Monday, May 26, 2014

the dougie? No, not in Kentucky.

Vance's parents came to visit this week and we had a great time exploring the South a bit. We headed up to Kentucky, our first Southern road trip. It only took 3 years of living in the South to explore the areas within driving distance of Nashville! 
Louisville, KY - along the Ohio River
We had a very nice visit to Mammoth National Park, Abraham Lincoln's birthplace and museum and then Louisville. Highlights include mint juleps, Louisville Slugger Museum, hot brown & obviously, bourbon. 

I enjoyed a delicious mint julep at Bristol's Bar.
Louisville Slugger Museum - fun spot!
We had hot brown, a Kentucky classic, at the Brown Hotel
Hot Brown

1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream  
1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.
Hot brown is definitely a new fav and would be a great use for leftover turkey after the holidays. 

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