Looking for a Hot Brown in the Milwaukee area
Sure, a Hot Brown sounds like something a bunch of high school boys would be making jokes about but it is actually an excellent sandwich. Years ago I attended the Kentucky Derby and while staying in Louisville I asked my hosts to suggest a local specialty. They said I must try a Hot Brown.
It was fantastic. Toast covered in smoked turkey and bacon which was then smothered in Mornay sauce and quite a bit of cheese. It was then broiled until hot and bubbly.
Is there anywhere in Milwaukee/Waukesha/Ozaukee counties that serves this delicacy? Exvaxman, does your wife know of a place around here that serves a good Hot Brown? I believe you mentioned she hailed from Kentucky.
Thanks for any ideas!
I am not aware of one. My better two-thirds is also VERY persinickity when it comes to her Hot Browns. There was a place in West Bend that had them for a little while, but they went under and the place is a BW3s now.
My wife is out at her writers group tonight, let me see if she if she will taste test one of mine and I'll deliver if she likes mine. However, for the proper experience, you have to go to the Brown Hotel in Louisville.
You also have to have it with some Woodford Reserve Bourbon. We have a place that overlooks the grounds in Versailles. (In kentucky-ese, that is pronounced Ver-Sails)
May I also suggest that you try Henry Bains sauce?
And for dessert
Oh great, now you have done it. She wants one now and says that if you find a place she will meet you there. The closest I have found is in flat lander town.
I'll discuss with her this weekend the turkey and bread part. There are a few different recipies, but like I stated in another post, she is a royal pain in the patootie about a few things. This is one.
Oh - did you know that the now defunct locally "tumbleweeds" chain was started in Louisville? It was her favorite (it morphed into something not great, but). Every time she went back to Louisville, she met her friends there. One time there was a mention of a third location- in Milwaukee! Even worse, I found out it was around the corner from us. I was required to stop in every day after work to see how construction was progressing. When our kid was born and I didn't stop by for a few days the construction crew called me at home to make sure everything was OK. Quality sure slipped when it was franchised. The Louisville one had the best lunch buffet.
It's not exactly the same, but I've had something close in Oshkosh. Check under "Special Baked Sandwiches" for the "George's White House."
But if you're going to Oshkosh, you really need to check out Ardy & Eds Drive-in, and Hughes chocolates, just a few blocks away from Ardys.
Since someone has already mentioned it, can someone tell me if there is a significant difference between a Hot Brown and a White House? I dont know if they still do [or if the restaurant is still even open], but Porta Bella in Madison used to have a delicious White House on their lunch menu.
I looked for references to a "white house" sandwich in Madison, and from what little I found it looks like there is more flour and *gasp* sometimes asparagus is put on top. On Georges, it appears they use canadian bacon rather than strip bacon. It also says toast rather than texas toast with the crust cut off. Its' sad that I can discuss this. I need more of a life :)
Other references to a white house sandwich recipe have them using cheddar, chicken, cooking sherry, no heavy cream, no tomatos, no romano, etc. more pedistrian than a real hot brown. The jsonline also has a gimbles recipe for a white house that includes olives, mushrooms and swiss cheese. No mention of paprika or parsley.
Eatwisconsincheese web site has a White House recipe. Compare it to the origional on the briwn hotel website and you will see major differences. Wluk fox11 has a picture on their web site of a white house, compare that to the bown hotel's picture on their website
I have seen some heritics use french toast as the base for the hot brown. Bobby Flay did this on a show back in 2006, but I think he saw the light and went back to traditional for his "throwdown" challange. Do not have with a mint julip. I went to a rather wild party back when there was a barge resteraunt in Lousiville that had come downriver from Ohio. Mint julips were dipped from a 55 gallon tank. My local compatriots would get the collectable derby glass, dump the contents into the river and go to the bar to have the glasses filled with Makers.