St. Johns May 2019 Newsletter P2_STM79572 May Newsletter | Page 7

RECIPE FROM THE CHEF
M AY 2 0 1 9
KENTUCKY DERBY
HOT BROWN
Ingredients:
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2 oz. Whole Butter
2 oz. All Purpose Flour
8 oz. Heavy Cream
8 oz. Whole Milk
½ Cup of Pecorino Romano Cheese Plus 1
Tablespoon for Garnish
Pinch of Ground Nutmeg
Salt and Pepper
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
Directions:
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.
For each Hot Brown, place two slices of toast with the crusts cut off 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 7 ounces 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 under a broiler until cheese begins to
brown and bubble. Remove from broiler, cross
two pieces of crispy bacon on top, sprinkle with
paprika and parsley, and serve immediately.
Chef
Burgin
7