1. Hot Brown
The signature dish of the Brown Hotel, created in the 1920s, (when F. Scott Fitzgerald was featuring another landmark Louisville hotel, the Sealbach, in "The Great Gatsby").
From the Brown's website:
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
"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."
2. Bread Pudding With Whiskey Sauce
12 to 14 cups 1-inch cubes day-old French bread
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Preheat oven to 350
Put the bread in a large bowl. Grease 9 by 13-inch casserole dish with tablespoon butter.
Combine heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk. Pour over bread, stir. Sit at room temperature 30 to 45 minutes.
Transfer to casserole dish and bake until the center is set, 50 to 60 minutes.
Garnish with confectioners' sugar and serve warm with warm Whiskey Sauce.
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon
2 tablespoons unsalted butter
In saucepan over medium heat, combine cream, milk, and sugar. Whisk cornstarch and 1/4 cup of the bourbon in a small mixing bowl. Pour into cream mixture and bring to a boil. Once the sauce begins to boil, reduce heat to a simmer, stirring occasionally, for 5 minutes. Remove sauce from heat, add salt, and stir in butter and remaining 1/2 cup of bourbon.
A dip/spread cretaed by Louisville's Benedict's restaurant for Derby time. Insanely good on BLT's.
1 large cucumber
8 oz cream cheese, softened
2 tablespoons grated onion
1/4 tsp salt
1 tablespoon mayonnaise
Pare, grate, and drain cucumber. Combine with remaining ingredients in food processor.
4. Corn Pudding
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 can whole kernel corn
2 cans cream-style corn
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake 1 hour.
A molassesy syrup; preferably made by the Amish.