Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living. I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.
THE HOT BROWN serves 4
1/4 cup butter
1/3 cup flour
4 cups heavy cream
10 tablespoons Pecorino Romano cheese, divided**
salt and pepper, to taste
1 pound thinly sliced turkey (I used Costco sliced and it was perfect)
4 Texas toast slices (I used thick Sourdough)
4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley
- Preheat broiler with rack 4 inches from heat.
- Melt butter in a heavy 2 quart saucepan over medium low heat.
- Whisk in the flour until smooth and golden.
- Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
- Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
- Place toast slice in the bottom of a lightly greased casserole dish.
- Top with turkey slices.
- Top with tomatoes.
- Spoon cheese sauce over tomatoes.
- Sprinkle with the remaining cheese.
- Broil 5 minutes or until cheese begins to brown.
- Sprinkle with paprika.
- Top with bacon pieces.
- Sprinkle with parsley.
**I didn’t realize I was out, but I was, so I substituted sharp cheddar and it was lick the plate clean good.
SNAPPER PATRICK from PAT’S FISHERMAN’S WHARF was a fantastic choice!! I will make this again and again, but next time I will go simpler and make it more of a casserole bake.
1 pound lump crabmeat, drained (I used chopped flaked Krab)
4 skinned red snapper fillets (any white fish would work)
1 teaspoon salt (we felt this was too much-next time I’ll use 1/4 teaspoon)
1 teaspoon garlic powder (we felt this was too much-next time I’ll use 1/2 teaspoon or fresh)
1 teaspoon ground red pepper
1/4 cup butter, melted
2 tablespoons water
lemon wedges (I used lemon slices under each roll up while cooking)
- Preheat oven to 400˚.
- Pick crabmeat, removing any bits of shell.
- Cut snapper fillets in half lengthwise.
- Top each fillet with about 1/3 cup crabmeat.
- Roll up fillets and secure with wooden toothpicks.
- Blend together the salt, garlic powder and red pepper.
- Combine melted butter and water in the bottom of your baking dish, blending well.
- Sprinkle 1 teaspoon of seasoning mix over top of the butter mixture.
- Arrange roll ups in baking dish.
- Sprinkle roll ups with remaining seasoning mixture.
- Bake uncovered for 16-18 minutes or fish flakes when tested with a fork.
- Plate roll ups.
- Spoon pan drippings over roll ups before serving.
- Serve with lemon wedges.