{"id":982,"date":"2014-11-04T05:48:29","date_gmt":"2014-11-04T12:48:29","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=982"},"modified":"2016-02-24T05:53:35","modified_gmt":"2016-02-24T12:53:35","slug":"kentucky-hot-brown-bites","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/kentucky-hot-brown-bites.html","title":{"rendered":"Kentucky Hot Brown Bites"},"content":{"rendered":"<p align=\"LEFT\"><em>In the 1920&#8217;s The Brown Hotel in Louisville drew over 1,200 guests each evening for its dinner dance. Chef Fred Schmidt created the Hot Brown open-faced sandwich for their late night snack. This is a scaled down version.<\/em><\/p>\n<p align=\"LEFT\"><b>Mornay Ingredients:<\/b><\/p>\n<ul>\n<li>1 Tab unsalted butter<\/li>\n<li>1 Tab flour<\/li>\n<li>1 c milk<\/li>\n<li>pinch of freshly ground pepper<\/li>\n<li>freshly grated nutmeg to taste<\/li>\n<li>\u00bd c coarsely grated Gruy\u00e8re cheese<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Mornay Directions:<\/b><\/p>\n<ol>\n<li>Melt butter in a heavy-bottomed saucepan over medium high heat.<\/li>\n<li>Stir in flour and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)<\/li>\n<li>Add milk, whisking constantly.<\/li>\n<li>Bring to a low boil and cook, stirring constantly, about 2 minutes more.<\/li>\n<li>Season with salt, pepper, and nutmeg.<\/li>\n<li>Remove from heat and stir in cheese.<\/li>\n<li>Allow to cool slightly.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Kentucky Hot Brown Bites Ingredients:<\/b><\/p>\n<ul>\n<li>1 can refrigerated crescent rolls<\/li>\n<li>1 c finely chopped turkey (or dark meat chicken)<\/li>\n<li>1 c Mornay sauce (See Page 1)<\/li>\n<li>2 slices bacon, chopped \u2013 microwave about 2 minutes<\/li>\n<li>1 tomato, diced<\/li>\n<li>\u00bc c grated Parmesan cheese<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Kentucky Hot Brown Bites Directions:<\/b><\/p>\n<ol>\n<li>In a small bowl combine finely chopped turkey and Mornay sauce<\/li>\n<li>Lightly spray a mini muffin pans with non stick cooking spray.<\/li>\n<li>Unroll crescent rolls and press dough into one large rectangle.<\/li>\n<li>Cut rectangle into 24 squares.<\/li>\n<li>Press dough squares into muffin cups and shape up around the edges.\\<\/li>\n<li>Fill each muffin cup with some of the turkey mixture.<\/li>\n<li>Top each bite with some diced tomato, bacon and Parmesan cheese.<\/li>\n<li>Bake at 350\u00ba for 13-15 minutes until lightly brown.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b>24 bites<\/p>\n<p align=\"LEFT\"><b>Source: <\/b> www.plainchicken<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>In the 1920&#8217;s The Brown Hotel in Louisville drew over 1,200 guests each evening for its dinner dance. Chef Fred Schmidt created the Hot Brown open-faced sandwich for their late night snack. This is a scaled down version. Mornay Ingredients: 1 Tab unsalted butter 1 Tab flour 1 c milk pinch of freshly ground pepper &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/kentucky-hot-brown-bites.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Kentucky Hot Brown Bites&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,29],"tags":[73],"class_list":["post-982","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-turkey","tag-vpwl-may-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=982"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/982\/revisions"}],"predecessor-version":[{"id":2177,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/982\/revisions\/2177"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}