Kentucky Hot DAMN

Once upon a time people were allowed to be in the same room and I did a play called Kentucky by the brilliant Leah Nanako Winkler at The Gift Theatre with some really wonderful humans. One of those humans played my grandmother (Em Modaff) and one of them (Martel Manning) played a cat.

The other day, I messaged Martel -

ME: If I were to make a Kentucky Hot Brown would it be overkill to make the base out of grilled cheese sandwiches? Or should I just stick to the original recipe?
MARTEL: No never. Now is the time!

This is why we're friends.

Recipe #13: Grilled Cheese Kentucky Hot Browns

Choice of Music: Lionel Hampton was born in Louisville, KY and is considered one of the greatest jazz musicians of all time.  I first heard his music playing at a tiny blues record store in Pioneer Square in Seattle I used to go to in college, pretending I had money to purchase more than the 99 cent used EPs they had in the front.  The very nice owner patiently conversed with me about vibraphones even though he knew and I knew I was full of shit. 

Once, after playing "Midnight Sun", a reporter asked what Hampton was trying to achieve with this music and he replied, "A love feeling."  (crying emoji, heart emoji)

Choice of Libation: I mean. I had to.  Peppery and sweet, I like how smooth this this goes down.

Yeah, that's a mason jar because we keep breaking the nice glassware my relatives gave us because we are bad at adulting.

Mmmm calcium and protein...and a whole tomato.

I didn't have thick bread, so thought doing a grilled cheese base for the open face sandwich would work better.  Andie obviously doesn't agree. SHUT UP, ANDIE, MARTEL SAID I COULD DO IT.

🎶 When the moon hits your eye and you make béchamel sauce with shredded cheese, that's a-mornay 🎶

That's a De Mornay

I mean when you really think about it, this really a really healthy meal.

Whoops.

Okay. So yes. It DOES kind of look like bacon threw up on my sandwich.  But in a fun sexy way.  Really, do whatever strikes your fancy.
NOW IS THE TIME.




stolen and shamelessly adapted from brownhotel.com

2 oz. Whole Butter
2 oz. All Purpose Flour
8 oz. Heavy Cream and 8 oz. Whole Milk  (or coconut milk, but only do that if you stupidly forgot to get heavy cream and whole milk at the store)
½ Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish
Pinch of Ground Nutmeg
Salt and Pepper to Taste
14 oz. Sliced Roasted Turkey Breast, Slice Thick
4 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 and whole milk 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.

Meanwhile on medium heat, place slices of buttered bread on a pan, butter side down, add a handful of shredded cheese and top with slices of buttered bread. Flip.

For each Hot Brown, place toast (or grilled cheese sandwiches) in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with slices of turkey.

Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese.

Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.