Thank you KYH for this terrific recipe, I can see why you were so disappointed that you did not get any, these sound marvelous! I appreciate the recipe, and will be making it soon!
If you play your rolling pin right, the scraps from each rectangle are just enough to form one more square. So you get 4 from each disk, rather than just three. And there's plenty of filling to go around.
This is one of my 3 signature dishes when I cater parties (the others are my seafood lollipops and my miniature Kentucky Hot Browns), and they're always a hit. I actually think they taste better with chicken, but that's just me.
Let me know if you do make them, and what you think.
This is one of my 3 signature dishes when I cater parties (the others are my seafood lollipops and my miniature Kentucky Hot Browns), and they're always a hit. I actually think they taste better with chicken, but that's just me.
Let me know if you do make them, and what you think.
I recall your cool seafood lillpops from EPI, KYH... but what are miniature Kentucky Hot Browns? Sounds yummy & intiguing!
Kentucky Hot Browns are a take on hot, open-faced turkey sandwiches. They originated at the Brown Hotel, in Louisvile, in the 1920s. Originally made with chicken, turkey is now the more accepted protein. And the garnish, which nowadays is tomato, was originally a mushroom. My research doesn't say so, but, given the time, I'd say it was likely a carved mushroom. Morney sauce was originally used, but most places, today, use cheddar sauce. And some places actually combine turkey and country ham.
Basically, some bread is laid down first. Traditionally this would be a slice, flanked by two diagonally cut half slices, in an oval serving dish. Sliced poached chicken is piled up. The whole thing covered with Morney sauce. Strips of bacon are criss-crossed over the top, and the mushroom centered.
Whole thing gets popped under the broiler until browned and bubbly.
Essintially I miniaturize the whole thing to make individual finger-food portions. Using a fluted cookie cutter, I make the base out of toasted oatmeal bread. With the same cutter I cut a thick slice of roast turkey. Then a small circular cutter makes a second slice to step down the "tower". And finally, three really tiny circles are overlapped (like the three-ring sign). Thick Morney sauce (for these you do not want it runny) is spooned over, sprinkled with crushed bacon, and topped with a sauteed mushroom.
Basically, some bread is laid down first. Traditionally this would be a slice, flanked by two diagonally cut half slices, in an oval serving dish. Sliced poached chicken is piled up. The whole thing covered with Morney sauce. Strips of bacon are criss-crossed over the top, and the mushroom centered.
Whole thing gets popped under the broiler until browned and bubbly.
Essintially I miniaturize the whole thing to make individual finger-food portions. Using a fluted cookie cutter, I make the base out of toasted oatmeal bread. With the same cutter I cut a thick slice of roast turkey. Then a small circular cutter makes a second slice to step down the "tower". And finally, three really tiny circles are overlapped (like the three-ring sign). Thick Morney sauce (for these you do not want it runny) is spooned over, sprinkled with crushed bacon, and topped with a sauteed mushroom.