Food Network Magazine - (10)October 2020

Kentucky

On any given day in the 1920s, more than 1,200 people

would dance the night away at Louisville’s Brown Hotel.

When the fun wrapped up in the wee hours, the partiers

would be ravenous, so hotel chef Fred Schmidt created

this spin on ham and eggs: an open-face turkey sandwich

with bacon and a Mornay sauce. The hotel still serves

the dish, but if you can’t get there, try this variation on it.

We crumbled the bacon so you get a bit in each bite!

Ingredients

5 slices bacon

1 small onion, chopped

2 tablespoons all-purpose flour

1¼ cups milk

1¼ cups low-sodium chicken broth

1¼ cups grated muenster or

monterey jack cheese

Kosher salt and freshly ground pepper

4 thick slices white bread, toasted

Dijon mustard, for spreading

1 tomato, sliced

3 cups shredded or sliced roast turkey

¼ cup chopped fresh parsley

Directions

1. Preheat the broiler. Cook the bacon
   in a large skillet over medium heat

about 1 tablespoon fat from the skillet.

2. Make the sauce: Add the onion to the skillet and cook, stirring, until softened,
   about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to
   medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the
   heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes.
   Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.


3. Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle
   with some of the sauce and top with the tomato. Add the turkey to the skillet with the
   remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle
   with the remaining ¼ cup cheese. Broil until golden, about 2 minutes.


4. Crumble the bacon over the sandwiches. Sprinkle with the parsley.

ACTIVE: 35 min l TOTAL: 35 min l MAKES: 4

FOR THE SHRIMP

1 cup all-purpose flour

¾ cup cornmeal

1 tablespoon salt-free

Cajun seasoning

Kosher salt and freshly

ground pepper

1½ cups whole milk

1 teaspoon hot sauce

(preferably

Louisiana-style)

1 pound medium

shrimp, peeled,

deveined and

patted dry

Vegetable oil, for frying

FOR THE RÉMOULADE

½ cup mayonnaise

2 tablespoons minced

dill pickles

2 tablespoons minced

shallot or sweet onion

2 teaspoons hot sauce

(preferably Louisiana-

style), plus more

for serving

Kosher salt and freshly

ground pepper

4 French-bread rolls, split

Shredded lettuce and

sliced tomatoes,

for serving

Directions

1. Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning,
   1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir
   together the milk and hot sauce in a large bowl; add the shrimp.
   Working in batches, remove the shrimp from the milk mixture,
   letting the excess drip off, and add to the bowl with the flour mixture;
   toss to coat. Transfer to a plate and refrigerate 15 minutes to let the
   coating set.
   2. Meanwhile, make the rémoulade: Combine the mayonnaise, pickles,
   shallot and hot sauce in a small bowl; season with salt and pepper.
   3. Fry the shrimp: Line a baking sheet with paper towels. Preheat the
   oven to 350 ̊. Heat 2 inches of vegetable oil in a large heavy pot over
   medium heat until a deep-fry thermometer registers 360 ̊. Working in
   batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes.
   Remove to the prepared baking sheet with a slotted spoon; season
   with salt. Adjust the heat as needed between batches.
   4. Meanwhile, put the rolls on a baking sheet and bake until toasted,
   about 5 minutes. Spread the rémoulade on the cut sides and fill with
   lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Many believe that brothers Benny and Clovis Martin

created the first version of a po’boy as a free meal

for striking New Orleans streetcar drivers in 1929.

According to legend, the Martins would say “Here

comes another poor boy!” when someone approached

for a sandwich, which was half a French bread loaf

stuffed with fillings like fried shrimp and oysters.

l TOTAL: 30 min l MAKES: 4

I "

Hot Brown

until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but

'---------------------------------------------------------------/

----------------

--------

~

Shrimp Po'Boy

ACTIVE: 25 min

Ingredients

------------

, _________ _ ---------------

------------,

-----

------------

-------

I I I I I I