That looks insanely good! What type of cheese would you use if you were to use smoke turkey breast? Seems like there would be a half dozen really good variants on the the Hot Brown.
While your roasting the breast, roast the flour! roasting the flour to a light brown color makes it have a nutty flavour and a "best gravy" you can make.
Am I the only one who just watches these recipes for the beautiful food shots, and calm narration? I'm not even cooking right now. I'm crocheting a hat... But seriously, thank you Chef John. Your videos bring me joy
Chef, anyone who can turn a dish called "The Hot Brown" into a wonderful viewing experience, truly deserves the You Tube Oscar in the category of, Turning a Truly Unappetizing Recipe Name into a Culinary Film Tour de Force. Congratulations!
Ahhh.... this takes me back. I used to LOVE this sandwich as a kid - one of my go-to choices when we went out for a fancy lunch. It was lost in memory, but now I must make it for MY kids! Thanks, Chef!
OMG. That was the best thing I've ever eaten. The tomatoes make it. Love you Chef John! As a picky eater, it's hard to find a chef that makes simple food that would I eat, but I have loved all your recipes that I have made.
a bistro we went to way back in the 80's served a version of this called a cheese delight, but they added sliced turkey & ham, tomato slices, broccoli spear and topped with an orange extra sharp cheddar cheese sauce (like welsh rarebit) and the bacon slices. it was served open faced hot & bubbly from the salamander broiler unit. also i think on rye or pumpernickel too. frickin amazin, my Mother's favorite dish there
Isn’t this a Turkey Devonshire sandwich created in Pittsburg in 1934 🧐? Following up , I have returned to answer my own question :)The hot brown was created in 1926 in Kentucky. When I was in Pittsburgh I had a Turkey Devonshire sandwich and it was amazing delicious right down to the bread with the crust removed this recipe is exactly what I had with the exception that the bacon 🥓 on my sandwich was cut extra thick . Absolutely love this channel, thank you so much for sharing your talents chef John 🙏😇
I'm from Kentucky and I've had this dish hundreds of times, its always a crowd pleaser, great job representing the bluegrass state, love your recipes chef
We had these at The Brown Hotel when we went on the Kentucky Bourbon Tour. The Hot Brown was a highlight of the trip. The hotel also serves a Hot Brown Dip with sliced baguette--equally delicious! This is now a favorite Thanksgiving leftover meal.
I made this today for brunch and I was really surprised by how fantastic this was! Since I don't like Pecorino Romano cheese, I substituted some Dilled Havarti and it was out of this world. Thanks, Chef John!
If by incredible you mean kinda suspect, I agree. It's not for nothing that it's considered drunk food. White bread, turkey, melted cheese and cheese sauce and bacon (in a cross). Come on. It's exactly the kind of dish Gordon Ramsey would string up some local unschooled chef for. And don't get me wrong, we're not snobs on this channel (obviously) But let's keep a minimum of contact with the ground shall we?
Had one of these for the first time at a port side restaurant in San Francisco. It was my first vacation in years and I've never been to the city, the atmosphere, the people and the food were magical.
I simply have to stop watching these videos at night. I get so hungry! The food looks so delicious I want it, and want it now. Ha! Thank you Chef John.
LOVE Hot Browns, been making for years. It's also a great app, chunk up turkey (or ham) in tiny dice, add bacon crumble, diced tomato and diced dried cranberries(optional), pile on top of crostini and then squirt on the mornay from a squeeze bottle, broil and serve. Awesome appetizer
It looks like it's a pimped version of a Welsh Rarebit - which is a UK thing. It is essentially toast with cheese sauce on and then you whack it under a grill. It's excellent when served with tomato chutney too!
I am from ky. And this is fairly original, variations such as cayenne instead of paprika, but make it as you like, i have had the hot brown at the brown hotel, it is delicious, its also served at various restaurants at ky. Derby day, i have had numerous , very tasty variations, especially one where they used fried green tomatoes instead of red tomatoes
This is the 4th or 5th time I have watched this video, which I did email to my Husband to print for me. I have not tried this one of your recipes yet; however, watching it again tonight really makes me want to turn it into a Hot Brown version of Eggs Benedict, as well as making it as shown. I am one of those cooks who always makes substitutions to recipes to make them my own. I am Scots Irish and often make up my own recipes on the fly! BTW, I love your videos. Thank you Chef John and I have been using your great tip when making cream sauces of adding the COLD MILK/CREAM to the hot roux and that is perfect, much better than slowly adding the cold liquid a little at a time. Thanks again!
Restaurants in Louisville aren't shy about making Hot Browns. Some pubs' mornay appears to be the canned nacho cheese stuff. But it's a great sandwich. Unfortunately I didn't actually get around to eating one at The Brown until I was sober. No, actually fortunately.
I've heard nothing but compliments on anything from Proof, but have not had theirs. It's been 4 years since I've lived in Louisville. 360 was always good, but can't remember the HB. Had several at Lynn's back in the day, but probably ate more at the Highland's Bristol than anywhere else because it was a convenient place to meet friends.
Absolutely delicious and Superbly Yummy Recipe. It really has extraordinary deliciousness and yumminess because it's prepared with extra skills and experience.
Desi Village Foods either that or a mornay sauce made with cream, extra pecorino cheese and bacon. Not much technique needed when using those ingredients.
Thanks, Chef John. Great job! I am from Kentucky and although I don't like Bourbon I do love a Hot Brown and I have eaten at the Brown Hotel many times. It is a beautiful hotel steeped in history and quite a nice experience to check out the second floor lobby by the English Grill. (5 star rating). The ambience is very southern and Old World. It is a great place for a romantic dinner, or even the downstairs restaurant for lunch. Now, my husband might have a Hot Brown with some Woodford Reserve! The Hot Brown runs about $25.
As thrilled as I am to see you make a Louisville (pronounced Loo-uh-vul, btw) classic, im afraid we can't be friends anymore, Chef John. You failed to make use of the accumulated turkey juices.
Glad you picked up on the pronunciation of Louisville. Ticks me off when people say Looie. Also I think you might be the only one that picked up on the missing pan juices unless we both missed it. Maybe he used some in making the roux?..
@@stephenpowless5445 Dude cracks me up. I've enjoyed his videos so much that I even watch him cook eggs!! I just smile through every video. He cooks like I do. Twisting every authentic recipe to your liking!!
That looks very good. There is a restaurant near me that makes something quite similar they call an Aristocrat that uses some kind of blue cheese. It's my favourite thing on their menu.
Your "no lump" comment reminded me of Martin Yan, "hot wok, cold oil, food won't stick!" However, I don't know how you can pass this off as a Hot Brown when you did not use the traditional crocodile turkey...maybe call it a Hot Umber. Or sub in pork and call it a Hot MaHOGany. And if you burn it, no problem--HOT BURNT SIENNA!!😀
I loved the way he'd chop things at 900 miles an hour with a cleaver--not even looking at the food, big smile on his face. I was constantly surprised that he still had all his fingers😂😂😂
Just made this wonderful dish, Chef John. It is FABULOUS!! I grilled the turkey just because it's way too hot to turn on the oven and it was a super hit!! Thank you!!!
It's nice to see my hometown getting a mention. Hope you really like the Hot Brown. The only thing that would have made it better is if you had a shot of bourbon to go with it. Now you'll have to show us how to make Cornbread pudding.
Thank you, this is really helpful. I found the recipe for this on the hotel's website, but have never had this sandwich. Their recipe mentions the detail about slicing the piece of bread into triangles, but didn't explain the purpose or how it should look. Now that I've seen it, I think I'll be successful in making some of these sandwiches today. Thanks again!
THE HOT BROWN YESSSSSS, CHEF JOHN! J. Graham's Cafe is the Jam! This is my hometown favorite foodie ever! It's rich, so if you don't win at the track, you can taste it! lol This is an amazing recipe & I am happy to see it here! The brown hotel is just straight class, & right on the Ohio river downtown. I may live in N.C., but a Louisvillian for Life! Thanks Chef!!! Fantastic Recipe!!!💯
I made this and it was incredible! I was actually able to make the gravy (with milk since I had no cream) in a rice cooker, then I broiled them in our air fryer for 7 minutes (I greased an 8 in cake pan and put it on top of the rack it came with). It gave me an idea for a second one with chicken cut into strips, topped with marinara and mozzarella which was incredible as well!
I have lived in Kentucky my whole twenty-nine years of my life and I am just learning of the hot brown. Will be making this after thanksgiving this year.
I had this at the Brown hotel with a vicious hangover and it was disgusting. People around us were asking for paper napkins to absorb the puddles of oil from the plate. Chef John your dish looks superior to what they serve at the hotel.
Tips from Lexington, Kentucky: While not traditional, consider these tips: Use thinly sliced turkey, so that the sauce has more surface area to adhere to. Add thinly sliced country (salty) ham in same proportions as turkey. The sauce, as is, is pretty bland, consider adding a little garlic, worcestershire, and dijon for a real flavor punch and more of a welsh rarebit profile. Trust me!
Check out the recipe: www.allrecipes.com/Recipe/263453/The-Hot-Brown/
That looks insanely good! What type of cheese would you use if you were to use smoke turkey breast? Seems like there would be a half dozen really good variants on the the Hot Brown.
While your roasting the breast, roast the flour! roasting the flour to a light brown color makes it have a nutty flavour and a "best gravy" you can make.
Anyone got an alternatives for the tomato? I can't stand tomato
@eric blood I like the way you think
@@RWAsur You could just make it with just the turkey, bacon and mornay sauce. I like avocado with turkey.
Am I the only one who just watches these recipes for the beautiful food shots, and calm narration? I'm not even cooking right now. I'm crocheting a hat...
But seriously, thank you Chef John. Your videos bring me joy
It's called food porn. I personally am so far into it that I have a subscription to the magazine "Southern Living"
Yes girl! Listen & knittin! Calm mesmerizing voice and great sense of humor!
Sometimes I don’t even watch. I just listen. It calms me down enough to fall asleep ... and dream of food. Works like a charm!
@@gravitationaleddie5611 nice!!! LOLOLOLOL
Last Minute Laura yep- I just watch to drool and pretend I’ll make it someday! Lol
Chef, anyone who can turn a dish called "The Hot Brown" into a wonderful viewing experience, truly deserves the You Tube Oscar in the category of, Turning a Truly Unappetizing Recipe Name into a Culinary Film Tour de Force. Congratulations!
We eat these every year for our annual Derby party. It's my favorite day of the year, and this sandwich is part of it! YASS
Talk Derby to me. ;)
did you, a man, just say yass?
kinda gay tbh
Ahhh.... this takes me back. I used to LOVE this sandwich as a kid - one of my go-to choices when we went out for a fancy lunch. It was lost in memory, but now I must make it for MY kids! Thanks, Chef!
OMG. That was the best thing I've ever eaten. The tomatoes make it. Love you Chef John! As a picky eater, it's hard to find a chef that makes simple food that would I eat, but I have loved all your recipes that I have made.
This is one of the best channels on youtube
I actually work across the street from the brown hotel. First time I've had it was last year's company Christmas dinner. Thank you for sharing this.
Louisville, KY native here! BEST dish ever! I have to get my fill every time I go home to visit. I miss it terribly! :'( lol
Wow! Both my first and second homes have made it to Food Wishes (Brazil and Louisville, KY). I love you so much more, Chef John! 😍
a bistro we went to way back in the 80's served a version of this called a cheese delight, but they added sliced turkey & ham, tomato slices, broccoli spear and topped with an orange extra sharp cheddar cheese sauce (like welsh rarebit) and the bacon slices. it was served open faced hot & bubbly from the salamander broiler unit. also i think on rye or pumpernickel too. frickin amazin, my Mother's favorite dish there
Just made this for my partner as a surprise after a hard day, he’s from Kentucky... I have high hopes!!!! So glad chef John came to the rescue 😁
How did it turn out?
Isn’t this a Turkey Devonshire sandwich created in Pittsburg in 1934 🧐?
Following up , I have returned to answer my own question :)The hot brown was created in 1926 in Kentucky. When I was in Pittsburgh I had a Turkey Devonshire sandwich and it was amazing delicious right down to the bread with the crust removed this recipe is exactly what I had with the exception that the bacon 🥓 on my sandwich was cut extra thick .
Absolutely love this channel, thank you so much for sharing your talents chef John 🙏😇
"Rare delicious crocodile turkey". 🤣🤣🤣
I always find myself drooling to your recipes. Darn you Chef John! Great Job as always!
I'm from Kentucky and this is awesome! Thank you for doing this Chef John! Love the Karl Anthony comment too! Keep doing what you do sir!
I'm from Kentucky and I've had this dish hundreds of times, its always a crowd pleaser, great job representing the bluegrass state, love your recipes chef
Love this channel. And your humor gives me joy 😊. Thank you for your calm and sighing approach. Be blessed xo.
We had these at The Brown Hotel when we went on the Kentucky Bourbon Tour. The Hot Brown was a highlight of the trip. The hotel also serves a Hot Brown Dip with sliced baguette--equally delicious! This is now a favorite Thanksgiving leftover meal.
I made this today for brunch and I was really surprised by how fantastic this was! Since I don't like Pecorino Romano cheese, I substituted some Dilled Havarti and it was out of this world. Thanks, Chef John!
Thank you kind sir for featuring one of the many wonderful exports of the Bluegrass State.
As a Kentuckian I approve of this recipe! lol.
jeepinjohns As a fan of delicious Kentucky bourbon I also approve 😎
Go UK Wildcats!
As a Kentuckian, I disapprove of the pronunciation of Louisville.
I live in Louisville. He pronounced it right.. Lol. Great job chef!!!
No, @@shawnross3247 , you live in Looeyville.
One of my all time favorite sandwiches!!!! A true comfort food, sort of from the past. Thank you Chef John!
Wow. An incredible looking recipe.
If by incredible you mean kinda suspect, I agree. It's not for nothing that it's considered drunk food. White bread, turkey, melted cheese and cheese sauce and bacon (in a cross). Come on. It's exactly the kind of dish Gordon Ramsey would string up some local unschooled chef for. And don't get me wrong, we're not snobs on this channel (obviously) But let's keep a minimum of contact with the ground shall we?
YEAH JEEZ DWAYNE JUST CHILL OKAY
XD
Had one of these for the first time at a port side restaurant in San Francisco. It was my first vacation in years and I've never been to the city, the atmosphere, the people and the food were magical.
I simply have to stop watching these videos at night. I get so hungry! The food looks so delicious I want it, and want it now. Ha! Thank you Chef John.
Many dishes make my mouth water. But this one made my eyes water, too. Wow! Wow! Wow!
Chef John, you're the best.
I couldn’t resist watching the video titled The Hot Brown, and now I’m really glad I did!
LOVE Hot Browns, been making for years. It's also a great app, chunk up turkey (or ham) in tiny dice, add bacon crumble, diced tomato and diced dried cranberries(optional), pile on top of crostini and then squirt on the mornay from a squeeze bottle, broil and serve. Awesome appetizer
Born and raised in Louisville. Thanks for making this video. My mom makes the best.
Never heard of this (but in Eastern Washington that is not surprising) definitely looks yummy and worth trying. Thank you!
Never heard of this in Western Washington either, but yes it does look yummy!
It looks like it's a pimped version of a Welsh Rarebit - which is a UK thing. It is essentially toast with cheese sauce on and then you whack it under a grill. It's excellent when served with tomato chutney too!
By 'whack it under the grill' , I mean put it in the broiler 🇺🇸
Haven’t had one since I lived in southern Indiana, and this brings back many flavor memories. Thanks for covering it!
Dude...I just freaking ate dinner and now you have somehow made me hungry all over again! That looks AMAZING!!!
hungrycolby classic hungrycolby
Chef John, you've done it again! Another one of my favorite foods - and I had it first at the Brown in Louisville - and yours looks perfect!
me too
THAT LITTLE CORNER OF CRUST LEFT ON THE BREAD 5:10
He left it on there to torment us.
Well, he did say "almost low-carb".
Maddening!!!
Wow. This looks and sounds so fabulous, i MUST try it!
My wife, the vegetarian, was drooling over this one!
Buy one of those Tofurkey roasts and surprise her with an adapted one!
Or tempeh.
Pregnant?
Turkey is a vegetable.
Suzanne Baruch wonderful idea
I am from ky. And this is fairly original, variations such as cayenne instead of paprika, but make it as you like, i have had the hot brown at the brown hotel, it is delicious, its also served at various restaurants at ky. Derby day, i have had numerous , very tasty variations, especially one where they used fried green tomatoes instead of red tomatoes
On Derby Day, I like to fix Hot Browns, cool cucumber-y Benedictine, and Kentucky Bourbon Pecan Pie. 🐎🐎
Oh, I miss Benedictine spread!!
I'm drooling watching this video. Thanks chef John!
One of my favorite dishes John. Thanks so much for this. Man are you starting the year off right. Thanks again!!
I am SO going to make this! Huge love & respect Chef John!
I had something similar to this, but it was called Turkey Devonshire. This looks better, so much better!😘 ty chef! I'll be making this asap
This is the 4th or 5th time I have watched this video, which I did email to my Husband to print for me. I have not tried this one of your recipes yet; however, watching it again tonight really makes me want to turn it into a Hot Brown version of Eggs Benedict, as well as making it as shown. I am one of those cooks who always makes substitutions to recipes to make them my own. I am Scots Irish and often make up my own recipes on the fly!
BTW, I love your videos. Thank you Chef John and I have been using your great tip when making cream sauces of adding the COLD MILK/CREAM to the hot roux and that is perfect, much better than slowly adding the cold liquid a little at a time. Thanks again!
Scots is a language just fyi, Scottish is the ethnicity
Restaurants in Louisville aren't shy about making Hot Browns. Some pubs' mornay appears to be the canned nacho cheese stuff. But it's a great sandwich. Unfortunately I didn't actually get around to eating one at The Brown until I was sober. No, actually fortunately.
I've heard nothing but compliments on anything from Proof, but have not had theirs. It's been 4 years since I've lived in Louisville. 360 was always good, but can't remember the HB. Had several at Lynn's back in the day, but probably ate more at the Highland's Bristol than anywhere else because it was a convenient place to meet friends.
The Come Back Inn in Louisville makes a great version!!!
I love your voice and the rhythm of your words❤
Absolutely delicious and Superbly Yummy Recipe. It really has extraordinary deliciousness and yumminess because it's prepared with extra skills and experience.
Desi Village Foods either that or a mornay sauce made with cream, extra pecorino cheese and bacon. Not much technique needed when using those ingredients.
Thanks, Chef John. Great job! I am from Kentucky and although I don't like Bourbon I do love a Hot Brown and I have eaten at the Brown Hotel many times. It is a beautiful hotel steeped in history and quite a nice experience to check out the second floor lobby by the English Grill. (5 star rating). The ambience is very southern and Old World. It is a great place for a romantic dinner, or even the downstairs restaurant for lunch. Now, my husband might have a Hot Brown with some Woodford Reserve! The Hot Brown runs about $25.
Make it at home with candles on the table, it's half that! 😆
As thrilled as I am to see you make a Louisville (pronounced Loo-uh-vul, btw) classic, im afraid we can't be friends anymore, Chef John. You failed to make use of the accumulated turkey juices.
Glad you picked up on the pronunciation of Louisville. Ticks me off when people say Looie. Also I think you might be the only one that picked up on the missing pan juices unless we both missed it. Maybe he used some in making the roux?..
.You have a great sense of humor and I love the way you incorporate it in your video's. Well Done!
Tell the truth, you own stock in a cayenne spice company!!
This is one of my favorite dishes when I'm in Kentucky.
"Hot roux, cold milk no lumps" will be my next tattoo.
I plan to use it as my battle cry. "HOT ROUX,COLD MILK,NO LUMPS, RAAAAGH!"
I'm changing the name of my boat to "hot roux- cold milk- no lumps" I think it's going to be a big hit......
Wet hands make smooth balls. A Chef John nugget of culinary wisdom that cracks me up.
Did you get the tattoo yet?
@@stephenpowless5445
Dude cracks me up.
I've enjoyed his videos so much that I even watch him cook eggs!!
I just smile through every video.
He cooks like I do.
Twisting every authentic recipe to your liking!!
That looks very good. There is a restaurant near me that makes something quite similar they call an Aristocrat that uses some kind of blue cheese. It's my favourite thing on their menu.
*chef john, what are we gonna cook up for superbowl this year !?!?*
paragshah2112 Whatever Tom Brady hates to eat. Go Eagles!!
Frank you may eat crow (I say 'may ' but you already know how it's going to turn our) ❤❤Patriots
"And as alway's..ENJOY!!!"
Thank you chef John!
A sandwich in which there is no visible bread
MrWalnu
#murica
Who cares?..
It's a magnificent concoction, anyways!
That's the best kind of sandwich.
Mr. Burns: Use the open-faced club! The sandwedge!
Homer Simpson: Mmm... open-faced club sandwich.
Great video. I live in the Louisville Metro area and love a good Hot Brown. This is exactly how I make it at home.
His voice just Soothes my nerves !!
I know right!!
I love your sense of humor. Soooooo wonderfully entertaining. 😊
Planning on making your ultimate roast chicken this weekend :D compound butter all the way!
Love ur humor as much as ur recipes!
Louisville, Kentucky represent!
William McCarty word
Yasssss
Lexington! Home of beautiful horses, hard liquor and fast women.
Shoutout from Germantown
Right here five blocks from the Downs!
Thank you chef John...... you are an amazing chef.......🌻☺️💝😇
"The rare and delicious crocodile turkey" omg, I love his jokes.
So fun to revisit fine old favorites. Good video.
Your "no lump" comment reminded me of Martin Yan, "hot wok, cold oil, food won't stick!" However, I don't know how you can pass this off as a Hot Brown when you did not use the traditional crocodile turkey...maybe call it a Hot Umber. Or sub in pork and call it a Hot MaHOGany. And if you burn it, no problem--HOT BURNT SIENNA!!😀
I always associate that with Jeff Smith, "Hot pan, cold oil, food won't stick!" But I'm sure Martin Yan had a claim on it as well.
Yan Can Cook! Was my first addiction to food porn. That guy was awesome.
I thought I was the only person on the planet left who remembered "If Yan can cook, so can you!" Ha ha! Loved it!
I loved the way he'd chop things at 900 miles an hour with a cleaver--not even looking at the food, big smile on his face. I was constantly surprised that he still had all his fingers😂😂😂
You cut it up, cut it up, cut it up, cut it up! Isn't that mahhvelous? And you can do this at home!
Just made this wonderful dish, Chef John. It is FABULOUS!! I grilled the turkey just because it's way too hot to turn on the oven and it was a super hit!! Thank you!!!
It's nice to see my hometown getting a mention. Hope you really like the Hot Brown. The only thing that would have made it better is if you had a shot of bourbon to go with it. Now you'll have to show us how to make Cornbread pudding.
Two eggs over easy placed over the top of that might be something to think about! Chef John...you are fantastic!
What!? No ad??? How am I going to give Chef John ad revenue!??
by being the Chutney of your Hot Turkey
RUclips Red.
Adpocalypse leaves none untouched. Chef John too sexy for RUclips.
Uh, the Taylor no-probe thermometer?
RUclips is going cheap and then going to go cheaper so expect a lot of content to split.
Thank you, this is really helpful. I found the recipe for this on the hotel's website, but have never had this sandwich. Their recipe mentions the detail about slicing the piece of bread into triangles, but didn't explain the purpose or how it should look. Now that I've seen it, I think I'll be successful in making some of these sandwiches today. Thanks again!
I’m sitting at a firehouse about 1/4 mile from the brown hotel. Excellent meal.
The brown hotel commonly serves this with a rose in a bud vase. It's such a delicious meal! Thanks for the fun video.
I wonder if KAT would ever see this vid?
and he from kentucky too lol
You are so funny John, I don't watch anybody on the regular basis. Love and enjoy your take on things. I don't even comment but rarely. Thank you!
Now I'm hungry
THE HOT BROWN YESSSSSS, CHEF JOHN! J. Graham's Cafe is the Jam! This is my hometown favorite foodie ever! It's rich, so if you don't win at the track, you can taste it! lol This is an amazing recipe & I am happy to see it here! The brown hotel is just straight class, & right on the Ohio river downtown. I may live in N.C., but a Louisvillian for Life! Thanks Chef!!! Fantastic Recipe!!!💯
What happened to the third piece of bacon ?
4 pces, 2nd samwich!
What an odd thing to inquire 😒
I made this and it was incredible! I was actually able to make the gravy (with milk since I had no cream) in a rice cooker, then I broiled them in our air fryer for 7 minutes (I greased an 8 in cake pan and put it on top of the rack it came with). It gave me an idea for a second one with chicken cut into strips, topped with marinara and mozzarella which was incredible as well!
Try a hot skidmark instead:
- gravy in the bottom
- toasted bread
- tomatoes & turkey
- havarti
- brown under broiler
Tommy Salami hey I didn’t name it lol
I have lived in Kentucky my whole twenty-nine years of my life and I am just learning of the hot brown. Will be making this after thanksgiving this year.
The Hot Brown will take you down!
Yummy yummy! A nice switch from an open faced turkey sandwich. This’ll be served up over this thanksgiving weekend. Thanks!
Being from Louisville, I can tell you, there's never such a thing as too much mornay sauce on your Hot Brown.
Jim Cornette brought me here
wow. I've nver had my mouth watering from such a beautiful recipe. just wow.
I had this at the Brown hotel with a vicious hangover and it was disgusting. People around us were asking for paper napkins to absorb the puddles of oil from the plate. Chef John your dish looks superior to what they serve at the hotel.
I keep thinking it should be a Denver sandwich, as served at the Brown Palace, instead of the drugstore down the street.
Absorb the excess oil of a plate? That's a kind of people
A faithful interpretation. I am pleased
This is our go to day after thanksgiving meal, except no tomatoes
Made these for dinner, delicious! Will definitely serve this dish to company.
When my husband saw the tomatoes go in he turned into Sméagol! 😂😂 “You ruins itttt!!”
Carbs are in the crust! Thank you chef!
"Hot Roux, Cold Milk Equals No Lumps", has become the Food Wishes community meme equivalent of, "Jet Fuel Can't Melt Steel Beams". Lol
Contrition jet fuel on fire will turn a steel beam into the equivalent of a cooked noodle. Crack a book
So does controlled demolition with thermite. lol
I haven’t heard that phrase in 2 years.
Rem Gee, you can’t argue with logic like that. QED!
I made this today and just took my first bite, oh my goodness, it's so good! Thanks Chef John for another great recipe. I love it.
I’m vegan, so I replaced the bread, cheese, and bacon with sand.
Fresh Memes For Your Health Organic sand I hope!
Turkey too or did you sub for it with clay?
But you ate the turkey
Hey Mx. Vegan, you must be all tuckered out from typing this comment. Save your strength, you may need it to judge someone later!
Sand may contain traces of fish. Sorry vegan
I made this with roasted slices of cauliflower on the bottom and it was glorious! I've had the original too, this recipe is a winner.
Tips from Lexington, Kentucky: While not traditional, consider these tips:
Use thinly sliced turkey, so that the sauce has more surface area to adhere to.
Add thinly sliced country (salty) ham in same proportions as turkey.
The sauce, as is, is pretty bland, consider adding a little garlic, worcestershire, and dijon for a real flavor punch and more of a welsh rarebit profile.
Trust me!
Glad to hear from you again!
You ate that skin didn't you, Chef John? 😄
But first he fried it in butter to crisp it up. That's what I usually do and add it as a garnish on top.
Why else would he season it before roasting it? 🤔😏