...and they're off!

For the first official post to this weekly blog, I thought it appropriate to bust out of the gates with a phenomenal recipe for one of my favorite local Louisville delights…the Kentucky Hot Brown!

Even if you don’t love the Derby, you will love this delicious sandwich! Although the original Kentucky Hot Brown does not have mustard, the addition of my favorite condiment takes this sandwich from superb to supreme! I chose to use the MUSTARD GIRL AMERICAN DIJON MUSTARD in this recipe, but the MUSTARD GIRL HORSERADISH MUSTARD would also be a great choice. Make your plans with good friends to kick back with this meal post mint julep on Derby Day.

Mustard Girl is heading to Louisville for my first trip to the Derby this weekend, but don’t worry, even if I win big in the betting, I will still be making mustard.

Remember: Introduce a Friend to Mustard Girl…it will be a match made in heaven!


MOST IMPORTANT INGREDIENT IN THIS DISH: MUSTARD GIRL AMERICAN DIJON MUSTARD

Mustard Girl Kentucky Hot Brown

Ingredients:
1 stick unsalted butter
6 Tablespoons all-purpose flour
3 ¼ cups 1% or 2% milk, warmed
1 egg, beaten
1 ½ Tablespoons MUSTARD GIRL AMERICAN DIJON MUSTARD
¾ cup finely grated parmesan cheese
Salt and pepper to taste
1 whole beefsteak tomato, sliced ½ inch thick
1 ½ to 2 pounds roasted turkey breast, sliced ½ inch thick then diced into 1 inch pieces
4 1-inch slices of sourdough bread
8 slices of bacon, cooked

Directions:

Preheat the broiler. Place the bread on a cookie sheet and broil until a light brown. Turn the bread over and broil the other side until light brown as well. Remove the bread and set aside.

In a medium sauce pan, melt the butter over medium heat. When the butter is completely melted, whisk in flour. Continue to whisk until the mixture turns a light tan (approximately 2 minutes). Add the warm milk one cup at a time and whisk after each addition. Cook for 2 minutes. Whisk in 6 tablespoons of the parmesan cheese, egg, and MUSTARD GIRL AMERICAN DIJON MUSTARD. Season with salt and pepper. Cook the mixture for 5 minutes, stirring constantly and being careful not to let the mixture boil. Remove from heat.

Preheat the broiler once again. Place a slice of bread in each of four oven safe plates or large bowls. Top each piece of bread with a slice of tomato and a liberal amount of turkey. Ladle a generous amount of sauce over the top of the turkey, covering the bread and toppings. Sprinkle with the remaining parmesan. Place the dish under the broiler until the top is lightly browned and bubbly. Remove from the broiler, place two pieces of bacon crossed over the top, and serve immediately.

Serves: 4

Simple Mint Julep

Ingredients:
5 sprigs of fresh mint
2 ½ ounces of bourbon
1 teaspoon powdered sugar
2 teaspoons of water
Crushed ice

Directions:
Muddle the mint leaves, powdered sugar, and water in a glass. Fill the glass with crushed ice and add bourbon. Garnish with a mint sprig.

Serves: 1

TIP: Growing your own mint is fairly easy; however, it is best to consider a contained pot for this herb since it tends to spread.

Mustard Fun Fact: Pope John XXII created a post at the Vatican grand moutardier du pape, his very own mustard maker.

Where in the World is Mustard Girl?
Wednesday, April 28th Mustard Girl will be doing a demonstration at the Whole Foods located at 3640 North Halsted Street in Chicago, Illinois.

Enjoy and always remember to have faith in your mustard seed and keep spreading your sunshine! Love, Mustard Girl