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! 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. 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, and sending 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 the extras label and the page, Stiff Drinks)
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. We don't have julep cups, and have been using our copper mule cups for this drink, and they work well to keep the drink cold.
Hot Brown Sandwiches
2 oz. butter
1. In a 2 quart saucepan, slowly melt butter. Whisk in flour and stir to make a thick paste (roux). 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.
Makes 2 servings.
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 the extras label and the page, Stiff Drinks)
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. We don't have julep cups, and have been using our copper mule cups for this drink, and they work well to keep the drink cold.
Hot Brown Sandwiches
2 oz. butter
2 oz. all purpose flour
1 pint heavy cream or half and half
1/2 c. Pecorino Romano cheese, shredded
salt and pepper, to taste
14 oz. sliced, roast turkey breast
2 slices of Texas Toast, toasted
4 slices of crispy bacon
2 Roma tomatoes, sliced or cut in half as tradition dictates
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). 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, parsley and more Romano. Serve immediately.
Makes 2 servings.
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