Texas Pete® Hot Brown Featuring Roasted Tomato, Bacon, & Mornay Sauce Atop Cheddar & Chive Biscuits
- 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
- 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
- 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
Products used in this recipe:
- Split cheddar & chive biscuits in half. Place on baking sheet pan.
- 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.
- Toast in 400° F oven for 5-6 minutes. Remove from oven & using a spatula, carefully transfer to dinner plate.
- 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.
- Shake/drizzle with Texas Pete® Original Hot Sauce. Enjoy!
- Melt butter, sauté onion — 4-5 minutes. Do not brown.
- Add flour — combine/stir with wooden spoon. Cook for 2-3 minutes. Again do not brown!
- 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.
- Preheat oven to 400° F. Lightly oil a baking sheet pan & reserve. Sift flour, add baking powder, herbs, garlic & salt — sift again.
- 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.
- 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.