Red Mile

I am in Lexington Kentucky. Yeah! So good to be around family. I am going to keep today's post short. I am using my husband's laptop to upload some photos. And it does not have half of the software I use.

So this morning after breakfast, I went to a horse race couse called The Red Mile. It is the oldest race ourse in Lexington. It is gorgeous!

I took tons of photos but it takes forever to upload photos from my hotel room.

This afternoon, I pick up my brother from the airport and we go to a bourbon distillery for a tour. Tomorrow is the graduation ceremony.

Yeah!

Off I go. Will catch up with my blog reading as soon as possible. Meanwhile, I wanted to share these photos with you.

Hot Brown

When I first went to Kentucky for a visit, I was told that Hot Brown is one of the specialties there. I am kinda picky about what I eat but someone insisted I "must" eat it so I did. And it was delicious.

So if you have Turkey leftovers and are wondering what to do, here you go. I have to warn you that this is not for someone who is on a diet. It is very very rich. And after you eat it, you will need a nap. So it is an excellent dish to cook if you have little kids. Feed them and then everyone takes a nap.

Son2 made this yesterday. He insisted that I help him and Son1 and hubby stay out of the kitchen. According to him, I "assist" him and they "take over". Yeah I can see that.

So I assisted him. Which basically means answering questions like "where is butter?" etc. and doing a ton of dishes. But it was fun cooking with him.

Here is the recipe in case you are interested...

The Hot Brown Recipe

Ingredients:
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon

Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately.