Chill Fighter

Firebird Tavern’s Tony Piraino serves it up hot



Published:

Photographs by Joe Vaughn

The Kentucky hot brown is one of Firebird Tavern owner Tony Piraino’s favorite sandwiches. He says the open-face sandwich is “not for anyone on a diet.” He’s “been making this for a while, and when I went to Louisville, I was able to have it at the original location (The Brown Hotel, which has been serving the dish since 1926).” It’s “so good on a chilly, early spring day and/or when hungover.” -  Molly Abraham

 

The Kentucky Hot Brown (Serves 4)

Ingredients

½ tablespoon salted butter
½ tablespoon all-purpose flour
½ cup heavy cream 
¼ cup pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg, salt, and pepper
4 slices Texas toast (crusts trimmed, 2 slices cut into triangles)
14 ounces roasted turkey breast,sliced thick
2 Roma tomatoes, sliced in half
4 slices bacon
Paprika and parsley

 

Directions

In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring 

frequently. Whisk heavy 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 sauce is smooth. Add nutmeg, salt, and pepper to taste.

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

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Cocktail Recipe: Casa del Cider

Shared Plates: October 2018 Winner

Recipe: Apple Pie Overnight Oats

Introducing the Piekie

These cookie-shaped pies win big on-screen and off

Food Recipe: Chili

Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe

Local Pie Makers Offer Variety of Fillings

Area bakers offer alternative fillings for holiday pastry.
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Top Docs List 2018
  2. Memories of Miya
    Citizen Yoga founder, Kacee Must Leeb reflects on her sister’s suicide, its impact on her...
  3. Introducing the Piekie
    These cookie-shaped pies win big on-screen and off
  4. The Sixth Man
    A youth basketball coach teaches lessons on and off the court
  5. Seeking Support
    Like many metro areas across the U.S., finding a therapist in and around Detroit can prove to be...
  6. Therapy in the Digital Age
    New innovations that revolutionize traditional approaches to counseling
  7. Food Recipe: Chili
    Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe
  8. Author's Cuisine
    At M Cantina in Dearborn, Junior Merino is creating a new kind of Mexican cuisine that is...
  9. Mending Migraines
    Nausea, excruciating head pain, sensitivity to light and noise: The oppressiveness of the list of...
  10. Seeing Clearly
    The co-founders behind Genusee on making eyewear with a mission