Kentucky Hot Browns

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! I made a few changes: I made was to use 2 c fat-free milk and 1/2 c heavy cream (all I had in the refrigerator, used smoked turkey (left over from Thanksgiving and challah bread used in making french toast. This was so good and the best way to eat turkey the following day. The cheese sauce was really good and I will likely use it in another dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OFF THE HOOK!!!! This sandwich was as wonderful the last bite as it was the first!!! A new favorite for sure!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved everything but the french toast. I should have used a lighted bread.
My father,now desceased, told my brother and me that he worked at the Brown Hotel back when the hot brown was invented. He said they experimented with a lot of different recipes. they almost added bacon pieces into the sauce in the origional recipe but changed it at the last minute because of the inconsistency of the bacon flavor at that time.
He also said they used waffles and, my favorite,pancakes as a toast substitute.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

From all the other reviews I see that I am in the minority, but we found this recipe to be bland, bland, bland! Perhaps its my fault because I made a couple of changes and used 1/2 & 1/2 Cream instead of milk, and I used Pecorino Romano Cheese. These are the ingredients used in the recipe from the Brown Hotel in Louisville's website (they are the inventors of the Kentucky Hot Brown.
We even went so far as to purchase "Frying Pan Server plates" at a local restaurant supply house so our Kentucky Hot Browns would look like the "real thing."
We will make this recipe again, but we will add more herbs (sage and spices.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very close to the authentic original version from the Brown Hotel in Louisville!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I only use this recipe for the cheese sauce, but I'm sure if Bobby makes it, it is wonderful. I thought I would tell you how I cheat to get the Ky Hot Brown. I go to my local deli and purchase a pound each of smoked turkey and country ham, (sorry Bobby, a real KY Hot Brown has country ham I then fix the french toast and layer the turkey and country ham in a single serving dish, (this will make 6 indivual servings cover with the cheese sauce (this is the best I have ever had a slice of tomato and a couple of pieces of bacon, sprinkle with parmesan and place under the broiler for a few minutes. Yummy!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this recipe and as a native Kentuckian I can tell you this is about as close as it gets. I don't remember ham- maybe that person is thinking of Eggs Benedict. I still don't understand how people from the state of KY have never heard of this simple and wonderful treat. So easy to prepare. You can experiment with different cheeses if you like. I tend to stick with cheddar because that is what we like.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I make this every year for Derby Day, even though we live in California!! It goes great with mint julups. But, be forewarned, it will kill your cholesterol count for the day.

I use leftover smoked turkey from Thanksgiving, that I freeze, and it adds a really nice touch. I love the french toast element. I think it holds up better than just bread. And the tomato doesn't need to be sauted. Fresh actually adds a nice flavor. Good one, Bobby!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Chef Flay,
Since it is Derby week here in Kentucky, I know you are somewhere in Louisville. Hopefully, it is somewhere they are serving an actual KY Hot Brown. Your variation looks good, but it lacks what gives the KY Hot Brown its character - Country Ham. When actually built correctly, one also would not saute the tomato nor completely fry the bacon. I make them and think I could teach you a few tricks. I do love your Maple Bourbon Turkey recipe, but I hope someday you will have an authentic one to appreciate a true Kentucky tradition - now that's a winner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So Good. Yeah it's a little involved to put together, but I think the second try will be easier now that I have a feel for the recipe. The baste for the turkey is hands down the best that I've ever tasted. Do yourself a favor and don't skimp on ingredients! Get some good quality real white cheddar, real maple syrup for the baste and some nice thick cut bacon and you wont be disappointed. A keeper recipe for sure.