Submitted by RandallPMcMurphy
Serves 2
| a few veal or beef marrow bones |
|
parsley |
| shallots |
|
lemon |
| extra virgin olive oil |
|
coarse sea salt |
| pepper |
|
bread |
1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.
Submitted by randilicious
Serves 2
| 5 tbsp canola oil |
|
3 tbsp all-purpose flour |
| 1½ c. milk |
|
6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
|
1 egg, beaten |
| ½ tbsp pepper |
|
½ tbsp oregano |
| 1 tsp paprika |
|
1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
|
8 stalks asparagus |
| 1 tomato, thinly sliced |
|
4 slices of bread, toasted |
| 1 avocado |
|
leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6. For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
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