With the much to boast about award-winning dining breathtaking turn-of-the-century architecture mindful, caring servicesome may question: Why the new Brown? This is actually the history behind this now legendary dish.
Within the 1920's, the Brown Hotel came over 1,200 visitors each evening because of its dinner dance. Through the wee hrs from the morning, visitors would grow weary of dancing making their method to district for any bite to consume. Sensing their desire to have some thing glamorous than traditional pork and eggs, Chef Fred Schmidt attempted to create new things to tempt his guests' palates. His unique dish? A wide open-faced poultry sandwich with bacon along with a delicate Mornay sauce. The New Brown was created!
Obtainable in our restaurants, bar and thru in-room dining, the new Brown is constantly on the exemplify our unending persistence for serving our visitors. Such culinary prowess and commitment, obviously, doesn’t go undetected. The New Browna Louisville tradition with worldwide appealhas been featured in Southern Living, The La Occasions, NBC's Today Show, ABC News with Diane Sawyer, Travel Channel's Man v. Food, and also the Wall Street Journal, and it is a normal entry in most of the world’s finest cookbooks.
The Legendary Hot Brown
- 1 1/two tablespoons salted butter
- 1 1/two tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 cup Pecorino Romano cheese, plus extra for garnish
- Pinch of ground nutmeg
- Pepper and salt
- 14 oz. sliced roasted poultry breast, slice thick
- 4 slices of Texas toast (crusts trimmed)
- 4 slices of bacon
- 2 Roma tomato plants, sliced in two
- Paprika
- Parsley
Inside a two-quart saucepan, melt butter and gradually whisk in flour until combined to create a thick paste or roux. Still prepare roux for just two minutes over medium-low heat, stirring frequently. Whisk heavy cream in to the roux and prepare over medium heat before the cream starts to simmer, a couple of-3 minutes. Remove sauce from heat and gradually whisk in Pecorino-Romano cheese before the Mornay sauce is smooth. Add nutmeg, pepper and salt to taste.
For every Hot Brown, place one slice of toast within an oven safe dish and canopy with 7 oz. poultry. Go ahead and take two halves of Roma tomato and 2 toast points and hang them alongside the bottom of poultry and toast. Pour 1 / 2 of the sauce within the dish, completely covering it. Sprinkle with a lot more cheese. Place entire dish within broiler until cheese starts to brown and bubble. Remove and mix two bits of crispy bacon on the top. Sprinkle with paprika and parsley and serve immediately.
