Cowboy Candy Kentucky Hot Brown with Cowboy Butter Mornay
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Category
Moderate
Cuisine
American
Servings
6-8
Prep Time
30 minutes
Cook Time
6 hours
What's a Kentucky Hot Brown? We're glad you asked.
Back in 1926 Chef Fred Schmidt at the Brown Hotel in Louisville, KY wanted to create a (more decadent) alternative to the traditional late-night ham and egg suppers served to guests after the hotel's dinner dances. 100 years later and people still love a Hot Brown. Toast, smoked turkey, Mornay, tomatoes, bacon - and Chef Christian amps up the decadence with our Cowboy Candy and Cowboy Butter blends.
Author:Chef Christian Gill
Ingredients
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1/4 cup Spiceology X Derek Wolf Cowboy Candy seasoning
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1 Tbsp Spiceology X Derek Wolf Cowboy Butter blend
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4-6 lb Bone-in Turkey Breast Crown
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6 1-Tbsp Butter (sliced into pads)
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2 Tbsp All Purpose Flour
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2 Tbsp Butter (room temp)
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4 cups Whole Milk
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1 cup and 2 Tbsp Freshly grated Pecorino Romano
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1 cup and 2 Tbsp Freshly grated Parmesan
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4-8 Tomato Slices
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10-16 pieces Crispy Bacon
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2-4 slices Texas Toast
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2 Tbsp Parsley (finely chopped)
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1 Tbsp Red Chili Flake
Directions
Preheat Smoker to 220 degrees.
Rub turkey breast crown with Spiceology Cowboy Candy. Insert the 6 pads of butter into the cavity and under the skin of each breast. Add a little extra Cowboy Candy under the skin, as well.
Place on smoker and smoke until internal temp is 160 degrees. Remove from the smoker and let rest. Internal temp should rise to 165 before serving.
In a medium sauce pot, melt remaining 2 Tbsp of butter and add 2 Tbsp of flour to make a roux. Cook roux to a light gold color to make sure the flour is cooked and slowly add milk one cup at a time over medium heat. Roux will thicken quickly and should coat the spoon by the time you add the last cup of milk.
Bring to a simmer and add Spiceology Cowboy Butter.
Bring back to a simmer and remove from heat.
Quickly whisk in grated pecorino and parmesan until thick and smooth.
Toast Texas Toast with butter and a touch of olive oil till both sides are golden brown and crispy. Preheat broiler to high.
Slice turkey off the crown. Build Hot Brown toast, then 3-5 slices of turkey, then 4-5 slices of tomato. Pour 1/2 cup of Cowboy Butter Mornay, cross lay 6-8 slices of bacon and top with extra grated cheese. Place in broiler to melt cheese. Remove from oven and garnish with finely chopped parsley and red chili flake.
