Kentucky Derby Party!

I'm pretty sure I get this from my Dad because growing up, he always made us watch the Derby, or maybe it's just a good excuse to make good food and drinks, who knows! This year, I decided to get really into it and make Juleps and a true Derby-related dinner. I chose Hot Brown Sandwiches, named for the Brown Hotel in Louisville. I got the recipe from their website http://www.brownhotel.com/dining-hot-brown.htm. The story of the sandwiches are there too. They were created as an answer to the Derby goers who came in late night and were tired of eating just eggs and bacon late night. Thank you to Elizabeth Johnson, a Facebook friend, for pointing out the recipe! She sent me the link!

We made the juleps and had shrimp cocktail for the Derby, then made the sandwiches for dinner once the Derby was over. So, on to the recipes!

Mint Juleps

2 Tbsp. Simple Syrup (the recipe is in this blog under extras and Stiff Drinks)

3 fl. oz. (90 mL) bourbon (we used Woodford Reserve Kentucky Straight Bourbon)

3 large mint sprigs, for garnish

crushed ice

1. Fill a rocks glass or julep cup with crushed ice. Add the simple syrup and bourbon and stir (in a julep cup, you would stir until a frost forms on the glass). Garnish with mint springs.

Hot Brown Sandwiches

2 oz. butter

2 oz. all purpose flour

1 pint heavy cream (16 oz)

1/2 c. Pecorino Romano cheese, shredded

salt and pepper to taste

14 oz. sliced, roast turkey breast

2 slices of Texas Toast

4 slices of crispy bacon

2 Roma tomatoes (for two sandwiches, I just used 1)

paprika, chopped parsely and more Romano cheese for garnish

1. In a 2 quart saucepan, slowly melt butter. Whisk in flour and stir to make a thick paste (roux). Continue to cook for 2 minutes over med-low heat stirring frequently. Whisk heavy cream into roux and continue to cook until the mixture thickens. Remove sauce from heat and add Romano cheese. Stir until smooth. Add salt and pepper to taste.

2. For each sandwich, place 1 slice of toast in a baking dish. Top with 7 oz. of turkey and set the two halves of the tomato on either side of the bread (I instead put slices of tomato on top of the turkey). Cover completely with sauce and sprinkle with Romano. Place entire dish under the broiler and broil until the cheese is browned. Remove from broiler, cross two pieces of bacon on top and garnish with paprika, parsely and more Romano. Serve immediately.

Makes 2 servings.