A Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. Fred K. Schmidt created it as an alternative to ham and egg late-night suppers. In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance.When Fred K. Schmidt created the Hot Brown, its sliced roast turkey was a rarity, as turkey was usually reserved for holiday feasts. The original Hot Brown included the sliced turkey on an open-faced white toast sandwich, with Mornay sauce covering it, with a sprinkling of Parmesan cheese, completed by being oven-broiled until bubbly. Pimento and bacon strips were then added to it. After its debut, it quickly became the choice of ninety-five percent of the customers to the Brown Hotel's restaurant.
On menus within the Louisville area, the Hot Brown often appears as titled "Louisville Hot Brown", elsewhere in Kentucky outside Louisville as the "Kentucky Hot Brown" and outside the commonwealth simply as "Hot Brown."
The Hot Brown has been seen in an episode of Throwdown! with Bobby Flay on the Food Network. Joe and John Castro, Hot Brown chefs of the Brown Hotel in Kentucky, competed with Flay in a cook-off of Hot Browns. The natives of Kentucky came through and won the challenge of this indigenous dish. The Hot Brown was also featured on the Travel Channel network show Taste of America with Mark DeCarlo.
It has also been featured in Southern Living Magazine, The Los Angeles Times, NBC's Today Show and Roadfood.com as well as being included as a regular entry in many of the finest cookbooks. Now, as the pinnacle of its success, it is on The Best Copycat Restaurant Recipes Blog. ;)
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Not the Brown Hotel -- but so cool...
Halles, 1957
Art Print
Buy at AllPosters.com
The Legendary Hot Brown Recipe
This recipe come straight from the Brown Hotel's Website -- so you know it authentic.
The photos came from Roadfood
Ingredients
4 ounces Butter
Flour to make a Roux (about 6 tablespoons)
3 to 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 ounce Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8 to 12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8 to 12 Strips of Fried Bacon
Directions
1. Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter).
2. Add milk and Parmesan cheese.
3. Add egg to thicken sauce, but do not allow sauce to boil.
4. Remove from heat.
5. Fold in whipped cream.
6. Add salt and pepper to taste.
7. For each Hot Brown, place two slices of toast on a metal (or flameproof) dish.
8. Cover the toast with a liberal amount of turkey.
9. Pour a generous amount of sauce over the turkey and toast.
10. Sprinkle with additional Parmesan cheese.
11. Place entire dish under a broiler until the sauce is speckled brown and bubbly.
12. Remove from broiler, cross two pieces of bacon on top, and serve immediately.
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The last Triple Crown Winner to date was Affirmed in 1978. But a year before Seattle Slew came into the Kentucky Derby with a 5 race winning streak and won all three races making the only time in history that Triple Crowns have been won in back to back years.
Notice that he wins so easily, that he pulls up at the end.
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