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Beans Hot Browns multiple recipes

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  • Beans Hot Browns multiple recipes

    Bean Posted March 16, 2006 04:51 AM
    Maybe it's just a taste thing? I'm sure the extra cream wasn't a problem. I found these on the Food TV site and they got excellent reviews.

    Hot Browns: Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon
    Recipe courtesy Gourmet Magazine

    User Rating: 5 stars


    12 bacon slices (about 10 ounces)
    12 slices firm white sandwich bread
    Unsalted butter, softened, for spreading on toast if desired
    1 pound sliced roast turkey breast (from leftover roast turkey)

    1 stick (1/4 cup) unsalted butter
    1/2 cup all-purpose flour
    2 1/2 cups milk
    1 large egg yolk
    1 cup freshly grated Parmesan (about 3 ounces), plus more for sprinkling
    Freshly ground white pepper
    1/4 cup well-chilled heavy cream
    In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon, as cooked, to paper towels to drain.
    Toast bread and if desired, discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.
    Preheat broiler.
    Make sauce: In a 2 to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.
    While sauce is simmering, in a bowl, whisk together the egg yolk and remaining 1/2 cup milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160 degrees F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
    Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
    Arrange 2 bacon slices in an X on each serving.

    Kentucky Hot Browns, Emeril-style
    Recipe courtesy Emeril Lagasse

    User Rating: 5 stars

    3 tablespoons unsalted butter
    2 tablespoons minced shallots
    8 ounces mushrooms, stems trimmed, wiped clean, and sliced
    2 teaspoons chopped fresh parsley leaves, plus more for garnish
    3 tablespoons all-purpose flour
    1 cup plus 2 tablespoons milk
    1/2 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    1/4 teaspoon Essence, recipe follows
    1/8 teaspoon cayenne
    1 cup grated Swiss cheese
    4 slices thick-cut home-style white bread, lightly toasted
    8 ounces thinly sliced roasted turkey breast
    8 slices bacon, cooked and drained
    Chopped fresh chives, for garnish

    In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and cook, stirring, for 30 seconds. Add the mushrooms, salt, and black pepper and cook, stirring, until the mushrooms give up their liquid and begin to color, 4 minutes. Stir in the parsley, remove from the heat and set aside.

    Preheat the broiler and move the baking rack to the highest position. Line a heavy baking sheet with aluminum foil and set aside.

    In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high heat. Add the flour and cook, stirring, until thick, about 3 minutes, being careful not to let the flour brown. Using a whisk, add the milk in a steady stream and cook, whisking constantly, until thick and smooth, 3 to 4 minutes. Add the salt, pepper, Essence, and cayenne and stir well. Add 1/2 cup of the cheese, stir, and cook over low heat until very thick and the cheese is melted, 2 to 2 minutes. Remove from the heat.

    Place the toasted bread on the prepared baking sheet and divide the turkey among the toasts. Arrange the mushrooms on the turkey, spread the sauce over the top out to the edges of the turkey, and sprinkle each with 2 tablespoons of the remaining cheese. Place under the broiler until bubbly and the cheese starts to brown, 1 1/2 to 2 minutes, being careful not to let the cheese burn. Remove from the oven.

    Transfer the Hot Browns to 4 plates. Arrange 2 slices of bacon over each, garnish with additional parsley and the chives, and serve immediately.

    Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly.

    Yield: 2/3 cup