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Hot Brown 2010, Michael’s Style

May 4, 2010


Kyung Up Lim, our executive chef at Michael’s New York, calls this dish the Hot Brown 2010. The dish features a combination of Kurobuta pork loin and grilled thick hand-cut bacon. We rest the meat atop a thick, generous slice of house-made brioche toast. Kyung adds grilled red onion and earthy mushrooms for their incredible, deep flavor. Mornay sauce, a béchamel enriched with lots of fresh, grated Gruyère from Murray’s Cheese, brings the dish together. A light salad of frisée and mache finishes the plate.

By the way, you might be wondering where the name “Hot Brown” comes from. The original Hot Brown sandwich was created in the 1920s at the Brown Hotel in Louisville, Kentucky, as a treat for late-night party guests. It featured sliced turkey, bacon, and and Mornay sauce. Clearly, Kyung’s delicious version belongs very much to the 21st century!

3 Comments leave one →
  1. Jane Ridolfi permalink
    May 4, 2010 1:14 pm

    Yum Yum Yum…….I can almost taste that bacon……..

  2. Jane Ridolfi permalink
    May 5, 2010 1:20 pm

    Hope this is on the menu today…..I’m coming in!

  3. May 6, 2010 8:11 pm

    bacon …

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