Texas Pete® Hot Brown Featuring Roasted Tomato, Bacon, & Mornay Sauce Atop Cheddar & Chive Biscuits
Servings:  2
Prep:  15 min
Cook:  30 min
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INGREDIENTS

HOT BROWN

  • Cheddar & chive biscuits, cut in 1/2 (see recipe)
  • Turkey, roasted & sliced
  • Roma tomatoes, cut 1/2, slow roasted 25-30 minutes
  • Bacon, thick-cut, cooked until crispy
  • Swiss cheese
  • Texas Pete® Mornay Sauce (see recipe)
  • Parmesan cheese
  • Parsley, fresh, chopped
  • Scallions, bias cut

MORNAY SAUCE

  • 1/4 cup Texas Pete ® Original Hot Sauce
  • 3 tbsp. butter
  • 1 onion, diced
  • 3 tbsp. flour
  • Salt and pepper
  • 1 1/2 cup milk
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded Swiss cheese

BISCUIT

  • 4 cups flour
  • 4 tsp. baking powder
  • 3 tbsp. fresh parsley
  • 3 tbsp. fresh chives
  • 1 tsp. granulated garlic
  • 1 tsp. salt
  • 8 tbsp. butter, COLD!
  • 1 1/2 cups milk
  • Cheddar cheese, shredded

DIRECTIONS

HOT BROWN

  1. Split cheddar & chive biscuits in half. Place on baking sheet pan.
  2. Start to “build” the hot brown: stack roasted & sliced turkey atop biscuit, then add 3-4 pieces roasted roma tomatoes, add 2 pieces bacon, & finish with 2 slices Swiss cheese.
  3. Toast in 400° F oven for 5-6 minutes. Remove from oven & using a spatula, carefully transfer to dinner plate.
  4. Ladle 2-3 oz. Texas Pete® Mornay Sauce atop. Sprinkle/garnish with 1-2 tbsp. parmesan cheese, 1/2 tbsp. fresh parsley, & 1/2 tbsp. chopped scallions.
  5. Shake/drizzle with Texas Pete® Original Hot Sauce. Enjoy!

MORNAY SAUCE

  1. Melt butter, sauté onion — 4-5 minutes. Do not brown.
  2. Add flour — combine/stir with wooden spoon. Cook for 2-3 minutes. Again do not brown!
  3. Season with salt and pepper. Add milk & Texas Pete® Original Hot Sauce — whisk to combine. Continue to cook over medium heat until the sauce begins to thicken. Add/melt cheese. Adjust seasoning.

BISCUIT

  1. Preheat oven to 400° F. Lightly oil a baking sheet pan & reserve. Sift flour, add baking powder, herbs, garlic & salt — sift again.
  2. Cut in COLD butter. Add milk gradually, stirring until soft dough is formed. Turn out on floured board & lightly knead for 1 minute — incorporating shredded cheddar cheese.
  3. Roll 1/2 inch thick and cut with floured biscuit cutter — or drop large spoonfuls on the sheet pan. Bake 10-12 minutes, until golden brown.

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