This weekend marks the 141st Kentucky Derby and in salute to that tradition I can think of nothing better than to share my favorite thing to come out of KY second only to bourbon.
The Kentucky Hot Brown
I thought it appropriate that the first restaurant review was of my current death row meal.
In the life of every chef there comes a time when the question of their last meal is asked; also known as your death row meal. My death row meal is and has been for years the Kentucky Hot brown at the Brown Hotel in Louisville KY. My most recent trip to KY yielded a succulent juicy endeavor into the open-faced sandwich once more.

The Kentucky Hot Brown, is not to be missed it is a cacophony of unique flavor that you can only find with the Hot Brown.
Here is the legendary recipe,
Hot Brown Recipe
Ingredients (Makes Two Hot Browns):
• 2 oz. Whole Butter
• 2 oz. All Purpose Flour
• 1 Qt. Heavy Cream
• 1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
• Salt & Pepper to Taste
• 14 oz. Sliced Roasted Turkey Breast
• 2 Slices of Texas Toast (Crust Trimmed)
• 4 slices of Crispy Bacon
• 2 Roma Tomatoes, Sliced in Half
• Paprika, Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.