Monday, May 3, 2010

Derby Day Classics

I hope everyone had a great weekend! Mine was chock full of events big and small, and I am working on compiling a post from one of them, the Lenox Simon Fashion Now event, for you later this week. In the meantime, I had a recipe that I wanted to share that is both budget- and waist-friendly.

Some of you may have caught the "most exciting two minutes in sports" on Saturday -- the Kentucky Derby! I was THIS CLOSE to throwing an entire party around this Southern Living menu especially for the event, but decided something more low-key would be appropriate ... especially since I didn't actually have any friends to invite over on such short notice ha! I have saved the Bourbon-marinated pork tenderloin recipe though for later; how amazing does that sound?

I chose to make just one thing as we watched the race, the Lightened Hot Browns. Hot Browns are a Kentucky classic, straight from the Brown Hotel in Louisville. These were a great late-afternoon snack, and would be a great weeknight dinner for you this week with a leafy salad, if you are looking for something simple but hearty. Enjoy!!

Lightened Hot Browns
Southern Living, October 2007
Serves 4, or 2 very hungry people :)

8 slices of rye, wheat, pumpernickel, or white bread
3/4 lb. sliced deli-roasted turkey breast
Parmesan Cheese Sauce (see below)
1/4 c. freshly shredded Parmesan cheese
4 cooked reduced-fat bacon slices, crumbled
3 plum tomatoes, sliced

Arrange bread slices on an aluminum foil-lined pan, and toast under the broiler for a few minutes, flipping once. Top evenly with turkey and Parmesan Cheese Sauce; sprinkle with Parmesan cheese.

Broil 6 inches from heat 4-6 minutes, or until bubbly and lightly browned; remove from oven. Top with crumbled bacon and tomato slices; serve immediately.

To Make Parmesan Cheese Sauce: Melt 1 1/2 Tbsp. butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy. Gradually whisk in 1 cup skim milk, and bring to a boil. Cook, whisking constantly, 1 to 2 minutes, or until thickened.

Add 1/2 cup freshly shredded Parmesan cheese, salt and pepper, and a pinch of paprika, whisking until smooth. Remove from heat, and use immediately.