Jersey Shore Journal

Jersey Shore Journal - Life and Times at the Jersey Shore

Saturday, May 1, 2010

And the Winner is...Super Saver

And the Winner is...Super Saver!

Jockey Calvin Borel

We had fun watching the Kentucky Derby along with drinking refreshing Mint Juleps and delicious Hot Browns!

The Derby is all about the hats.

Nancy O'Dell

Kentucky Hot Brown from the Today Show
Impress all of your friends with these traditional dishes
Lynn Winter, Lynn's Paradise Cafe
Serves six to eight
1 loaf of sourdough bread
2.5 pounds of roasted turkey breast
4 large tomatoes
1 pound of bacon
6 salted butter
1/4 cup of diced onion
1/2 cup of flour
1 quart of milk
1/2 cup of cream
1.25 teaspoons of salt
1 bay leaf
3 whole cloves
1 pinch of cayenne pepper
Dash of olive oil
1/4 cup of sugar
1/2 cup Pecorino grated
1 cup grated Swiss (Gruyere or cave-aged Emmentaler)
1 cup sharp white cheddar cheese


For the Mornay sauce:
Make the white roux. In a medium saucepan on low heat place butter and diced onions. Sauté until translucent. Add flour and whisk until smooth. Cook the roux until you get a faint nutty aroma. Do not let brown.

For the sauce, combine milk, cream, salt and cayenne pepper in a separate saucepan. Tie a bay leaf and cloves in a cheesecloth ball or tea ball. Heat to simmer.

Pour in the roux while whisking continuously until the roux begins to thicken. Remove sack or tea ball. When thickened, add 1/4 cup Pecorino, 1/2 cup of Swiss and 1/2 cup of sharp white cheddar cheese. Whisk until cheese is thoroughly incorporated.

For the roasted sweet tomato slices:
Brush four large firm ripe tomatoes with olive oil. With tongs, hold the tomatoes over flame or roast in oven. When slight color appears, toss in to bowl with 1/4 cup white sugar. Core then slice.

For the Kentucky hot brown
Cook bacon and set to the side. In a flat-bottomed ovenproof bowl, place one slice of sourdough bread, top with a touch of Mornay Sauce, 6 ounces of turkey breast, sliced roasted tomatoes, two slices of bacon and cover with 4 to 6 ounces of Mornay Sauce. Sprinkle reserved Pecorino and sharp cheddar cheese.

Place in oven on 375 degrees for six to 10 minutes or until the cheese starts to brown.

Mint Juleps
1 Cup Sugar
1 Cup Water
Crushed Ice
Kentucky Whisky
Make simple syrup, simmer sugar and water 5 min.
Add 6 sprigs mint. Cool in refrig.
Fill Crushed ice in cup.
Add 1 T. syrup and 2 oz. Whisky.
Whisk. Serve w sprig of mint!

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