Emerils Kentucky Hot Browns Recipes

Steps:

• Preheat the oven to 350 degrees F. Rub the turkey with 2 teaspoons vegetable oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part registers 160 degrees F, 45 to 55 minutes. Remove from the oven and let rest 15 minutes before chopping; the internal temperature will rise to 165 degrees F.
• Meanwhile, place the bacon on a baking sheet and bake until crisp, about 20 minutes. Transfer to a paper towel-lined plate to drain.
• Reduce the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons vegetable oil and season with salt and pepper. Place the tomatoes cut-side up on a separate parchment-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes.
• While the tomatoes are cooking, start the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Heat the milk in a small saucepan over medium heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, then reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the cheddar and roasted peppers and stir until smooth. Remove from the heat and season with salt and pepper.
• Preheat the broiler. Distribute the bread cubes evenly among four 6-inch cast-iron gratin pans (or use disposable pie plates or other small pans). Cut the turkey into 1/2-inch pieces; discard the skin and bones. Divide the turkey evenly among the pans. Spoon the Mornay sauce over the turkey, then top with the tomatoes. Sprinkle with the parmesan and bacon and broil until golden and bubbling, about 5 minutes. Serve immediately.

Steps:

• Preheat oven to 425 degrees F.
• Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
• Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
• For assembly:
• Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
• Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar. Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes. It will continue to cook with the hot browns. Remove from oven and set aside.
• Toast the bread in a toaster, until lightly browned. Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes. Alternatively, hot browns can be assembled and baked on ovenproof dinner plates.
• Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating. Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.
• Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added, if desired. Season with salt and pepper, to taste.
• Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion. Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.
• While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.
• During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns. Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

Steps:

• Preheat broiler.
• Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
• Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
• 4 large eggs
• 1/4 cup milk
• Salt
• 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
• 4 tablespoons butter
• 4 tablespoons vegetable oil
• Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
• Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 1 (4 to 5-pound) turkey breast
• 2 tablespoons unsalted butter, softened
• Preheat oven to 425 degrees F.
• Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
• Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 3/4 cup grated sharp white Cheddar
• 1/4 cup grated Parmesan
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.

Steps:

• Preheat broiler.
• Chop onion.
• In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
• Add flour, stirring until smooth.
• Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
• Add cheese and remove pan from heat.
• Whisk sauce until cheeses are melted.
• Thinly slice mushrooms.
• In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
• Season mushrooms with salt.
• In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
• Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
• Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
• Crumble bacon.
• Top each sandwich with bacon and mushrooms.
• Serve sandwiches immediately.

Steps:

• Preheat oven to 450 degrees.
• Melt butter in a medium saucepan.
• Add flour, stirring, to make a smooth paste. Cook for several minutes.
• Whisk in milk gradually, stirring constantly.
• Add a small amount of the hot milk mixture to the beaten yolk and whisk until smooth.
• Return the yolk-milk mixture to the saucepan and simmer until thickened, stirring constantly.
• Add cheeses and Tabasco and cook until cheese is melted and sauce is thick and smooth.
• Place the toasted bread slices in individual ovenproof dishes.
• Warm the turkey slices (the microwave works well) and place turkey on the toasted bread.
• Pour the cheese sauce over the turkey. Place the bacon slices on top of the sauce and top each with a tomato slice.
• Bake in the oven until the cheese sauce begins to bubble. Serve immediately.