Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104H O T B R O W N B A S E In a lightly oiled cast iron skillet or cast iron griddle on medium flame,sear bread quickly on both sides and transfer to a plate.Add tomatoes to skillet/ griddle with salt & pepper and cook until faint char appears on surface of the tomatoes,remove and stack on top of bread.Add turkey and sear until hot and browning begins,stack turkey on top of tomatoes.Add bacon to cook surface and warm quickly,stack on top of the turkey.  Ladle Mornay on top of stack, finish with a tuft of parsley,sprouts or microgreens and serve. S T E L L A’ S M O R N AY S A U C E Make roux by melting butter in saucepan over medium heat. Add flour and whisk until completely incorporated,then cook for 30 seconds. Add cream slowly,whisking constantly until thickened (5-10 min.) Once thick & hot (approx.160 degrees),add cheese and whisk until smooth. Be careful not to scald the bottom or let the sauce get too hot,or the sauce will be grainy.Yields enough sauce for 5-6 Hot Browns. HOT BROWN A twist on the classic from Head Chef Lester Miller at Stella’s Kentucky Deli I N G R E D I E N T S Hot Brown Base 1 slice high-quality French bread 1 thick tomato slice,diced ¼ lb.sliced local turkey breast 2 slices cooked bacon,chopped 4 oz.Stella’s Mornay Sauce Pinch of salt & pepper Parsley or microgreens to garnish Stella’s Mornay Sauce ½ stick unsalted butter ¼ cup all-purpose flour 2 cups heavy whipping cream ½ cup grated cheddar cheese ½ teaspoon salt (season to taste) Pinch of black pepper 8 / BEYOND GRITS Signature Kentucky Dishes