Califunky Hot Brown

What happens when a Kentucky-born Californian tries to combine these two food cultures? Well, this! (By the way, I know the title is not a true portmanteau, as the result would have sounded rather lewd.) I used my Mostly Kentucky Hot Brown recipe as a basis to make something much healthier and with a west coast influence. My fiancee loved it. Then again, she's never tasted an authentic hot brown, so she's probably not the best judge. Nevertheless, here's the new recipe.

Ingredients

  • 3 Tbsp canola oil
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups milk
  • 6 Tbsp freshly grated parmesan cheese
  • 3 Tbsp shredded sharp cheddar cheese
  • 1 egg, beaten
  • 1/2 Tbsp pepper
  • 1/2 Tbsp oregano
  • 1 tsp paprika
  • 1 tsp Old Bay seasoning
  • 2 Tbsp canola oil
  • 1 cup mushrooms, sliced
  • 8 stalks of asparagus
  • 1 tomato, thinly sliced
  • leftover turkey slices and/or 1/3 lb. pork roast thinly sliced
  • 4 slices of bread, toasted (2 per serving)
  • 1 avocado
Directions
  1. To prepare sauce, in a large skillet, combine 3 Tbsp canola oil and flour little by little and mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, and add parmesan cheese and cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, oregano, and Old Bay seasoning and remove from heat.
  2. In separate skillet, heat 2 Tbsp canola oil. Saute mushrooms in the oil until soft.
  3. in the same skillet, sautee 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 and mushrooms. Smother each serving with sauce.
  5. Place dish in broiler until the top of the sauce is speckled brown and bubbly. Remove from broiler, add tomatoes, and criss cross 4 stalks of asparagus (per serving) over top, and serve.
  6. For each serving, slice up half an avocado and add as garnish.