Corn Pudding, Derby Pie, the Hot Brown and Henry Bain sauce! But, I want to share these old tried and true Kentucky recipes with the rest of the world! Last time I looked my blog was being read in Taiwan, Peru, Moldova, France, Brazil, Denmark, Africa, and many other countries; as well as thirty or more US States! So, for those readers, not so much for the Louisville gang, here are some iconic "Kentucky Derby" recipes! Because, THIS is DERBY WEEK!!!! Enjoy!
This is known as the "DERBY PIE"! It is wonderful, decadent, chocolatey, warm and rich!
Saturday evening, after the races, we will stop by the Pendennis Club for a cocktail. A waiter there, decades ago, created this fantastic sauce. It is a Louisville staple! Try it, you'll like it---on just about anything! Great on tenderloin!
The old Farmington Cookbook, we look to it for the "classic" recipes! I have a half-dozen "Corn Pudding" recipes, all are wonderful. But, the "go to" recipe for most of Louisville, is the Farmington recipe! This dish is sweet, rich, and creamy. It's addictive!
The History of The Brown Hotel's "Hot Brown"-from Louisville's famous historic downtown architectural masterpiece, and world famous hotel!
With so much to boast - award-winning dining, breathtaking turn-of-the-century architecture, and attentive, caring service - some may wonder, "Why the Hot Brown?" Here is the history behind this now legendary dish…
In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!
The Legendary Hot Brown Recipe
The Legendary Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 16 oz. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
- Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices of Texas Toast (Crust Trimmed)
- 4 slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Paprika
- Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two 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 salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Delicious!!!
One of a series of paintings I did from the track last year! Churchill Downs is a beautiful place, and the jockeys and horses have so much respect for each other! A few more of my track series from Churchill Downs!
That's it for now, I'm off to the track for the Kentucky Oaks race today, and then again for the Kentucky Derby tomorrow!!
Delicious!!!
One of a series of paintings I did from the track last year! Churchill Downs is a beautiful place, and the jockeys and horses have so much respect for each other! A few more of my track series from Churchill Downs!
That's it for now, I'm off to the track for the Kentucky Oaks race today, and then again for the Kentucky Derby tomorrow!!