I've spent the better part of this week at the VA with Alex, so I decided to dedicate this blog to military food. There are many names for it, but for this purpose I'm calling it a hot brown.
He's got some spine issues that flared up after a fall so we're trying to get him some relief. I'm so proud of our military and all my friends and family that fought for our freedom but damn they got the short end of the stick. Bad pay while they're in and crappy health care when they get out.
Guys from the military call the food sos or shit on a shingle because it's generally toast (shingle) with ground beef gravy (shit). Canada has a similar concept on their cuisine called poutine. Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s. The closest I guess food cousin is croque monsieur, it’s a delightful French sandwich made with ham and cheese. It’s a classic bistro favorite, served with a rich béchamel sauce. The recipe I’m going to be focusing on today is the Hot Brown in honor of the Kentucky Derby coming up this weekend. The hot brown was created at the Brown Hotel in Louisville, Kentucky, in 1926. This weekend coming up is the 150th running of the Kentucky Derby. As someone who lived a few blocks away from Churchill Downs, you can smell the bourbon and smoked turkey for a week. Hot Brown is made from Texas toast, smoked turkey, mornay sauce, tomato, and bacon.
Since this week is so late, so I’m jumping right into the recipe, Toast the bread and smoked turkey on a griddle at the same time as you cook your bacon. Then make the sauce by melting butter and cook in the flour for like 5 minutes so the sauce won’t taste like flour. Then add warmed milk. The warmth of the milk will help thicken the sauce quicker. Add salt and white pepper and a ¼ teaspoon of nutmeg for a little warmth taste in it.
Sorry this one is a little more clinical but it’s been a crazy week. As always if you have any questions, comments or concerns, please contact me via email or comment below. If you’re an orthopedic specialist, please get in contact with me.
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