0create accountlogin
where profession meets obsession
return to articles
More 'Reel Food'
David Chang And Sean Brock Make Hot BrownsDavid Chang And Sean Brock Make Hot Browns
An excerpt from The Mind Of A Chef
Chefs Edward Lee And Ivan Orkin Make Coney Island TofuChefs Edward Lee And Ivan Orkin Make Coney Island Tofu
An excerpt from The Mind Of A Chef
Tom Aikens' Culinary Notes from the UK: Sous Vide Lamb FiletTom Aikens' Culinary Notes from the UK: Sous Vide Lamb Filet
A demo at Star Chefs ICC
Smoking a Roasted ChickenSmoking a Roasted Chicken
Adding smoked flavor to a traditional roast chicken
Modernist Cuisine - Recipe - Rare Beef JusModernist Cuisine - Recipe - Rare Beef Jus
Using sous vide for perfect beef
Recent Articles
Happy National Macaroon DayHappy National Macaroon Day
Celebrate with some of our favorite macaroon recipes from the Cooking District archives
Happy National Burger DayHappy National Burger Day
Some of our favorite burger recipes to commemorate this joyous day
Memorial Day MenusMemorial Day Menus
All the recipes you need to kick off the summer right
Just The Facts: All About Meat GlueJust The Facts: All About Meat Glue
Not as scary as it sounds — meat glue is actually all kinds of awesome.
Celebrate the unofficial start of summer with these innovative sips from the Cooking District recipe archives

Reel Food

David Chang's Take on the Hot Brown

By on

For all the Louisville lovers out there, here's a wicked delicious and decidedly lighter version of the classic Hot Brown.

Chang's explanation, quoted from Eater NY:

"The Inspiration:
We were at The Brown Hotel in Louisville, Kentucky, and tried The Hot Brown after a day of heavy Bourbon drinking. It was delicious but so damn heavy that it put everyone to bed. You have all this food: bacon, huge chunks of toast, tomato, parsley, this classic French sauce — Mornay — which is just cheese sauce. The flavors are great and work very well together, but we found ourselves thinking that it would be far better if it were just somewhat lighter. That was the catalyst.

The goal here isn't really to deconstruct it. It's about having fun with it and toning down the heaviness.

The Preparation:

The basics: You break down a turkey, pound out the breast, and make a stock out of the carcass. Then you make an Activa RM slurry and put some country ham slices on top of the turkey. Then comes the Mornay sauce, which is set with shear gellan gum so it will hold and be just runny enough in the end (basically, so it doesn't squirt all over the place). We freeze that and then roll up the whole package.

You brown the log in a pan with butter.

Then, you have tomatoes that have been pickled for six months, a parsley oil, grease from Benton's bacon, and brioche breadcrumbs with seasoning that have been infused with the stock with a French press. Then, skin crisps."

Source: Eater NY

Really nice change.
Login to post a comment.