Kentucky Hot Brown: Bluegrass State Delight From Jefferson County
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Welcome to the Bluegrass State, where the Kentucky Hot Brown reigns supreme. Let's take a bite out of this Jefferson County delight!
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First, we start with a thick slice of toasted bread, topped with juicy turkey and crispy bacon. This is the foundation of our Hot Brown.
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Next, we add a generous layer of creamy Mornay sauce, made with butter, flour, milk, and cheese. This is what gives the Hot Brown its signature richness.
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But we're not done yet. We top it off with sliced tomatoes and a sprinkle of paprika for a pop of color and flavor.
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Now, it's time for the Hot Brown to take a dip in the oven, where all the flavors will come together in a delicious harmony.
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As we wait for our Hot Brown to bake, let's talk about its origins. This iconic dish was created in the 1920s at the Brown Hotel in Louisville, Kentucky.
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Legend has it that the hotel's chef, Fred Schmidt, came up with the Hot Brown as a late-night snack for hungry guests. And the rest is history.
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Finally, our Hot Brown is ready to be served. The bread is crispy, the turkey is tender, and the sauce is bubbling. Are you ready to dig in?
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But wait, there's more! Some variations of the Hot Brown include ham, chicken, or even seafood. You can also find it served open-faced or in a sandwich form.
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So next time you're in Kentucky, make sure to try the Hot Brown. It's a true Bluegrass State delight that will leave you wanting more. Thanks for joining us on this tasty journey!