Empty Nesters Supper Club - Kentucky Derby - Hot Brown Dip

Complete with food served at the famous Brown Hotel and traditional Kentucky Derby delights. Yes ! Mint Julips and all.
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LOUISVILLE’S CULINARY ICON, THE HOT BROWN
With so much to boast about -award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service-some may wonder: "Why the Hot Brown?" Here is the history behind this now critically acclaimed dish.
In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!
Available in our restaurants, bar and through in-room dining, the Hot Brown continues to exemplify our unending dedication to serving our guests. Such culinary prowess and commitment, of course, doesn’t go unnoticed. The Hot Brown-a Louisville tradition with worldwide appeal-has been featured in Southern Living, The Los Angeles Times, NBC's Today Show, ABC News with Diane Sawyer, Travel Channel's Man v. Food, and The Wall Street Journal, and is a regular entry in many of the world’s finest cookbooks.
THE WORLD-FAMOUS HOT BROWN - Dip version of the Famous KENTUCKY HOT BROWN
Served and invented at the Brown Hotel in Downtown Louisville, Kentucky
During the Kentucky Derby most requested appetizer at the Historic Brown Hotel
Recipe
Cast Iron Skillet Or any Oven Safe Dish
6-8 OZ Turkey Breast Diced
2. C Monterey Jack
8 Strips of Bacon cooked and Chopped
1 C. Pecorino Romano
1 block Full -Fat Cream Cheese softened
1/4 c. Sour Cream
1 Pint Cherry Tomatoes Halved
1/2 teaspoon Ground Nutmeg
Black Pepper to taste
Kosher Salt to taste
Garlic Powder to taste
Paprika to taste
Parsley for garnish
Preheat oven 425F. In large mixing bowl, combine softened cream cheese, Monterey jack, pecorino Romano, and sour cream. Mix well - incorporated.
Add turkey breast, nutmeg, black pepper, kosher salt, garlic powder, and paprika. Mix Well
Add Kentucky Hot Brown Dip to a seasoned cast iron skillet, or other. Top with bacon and halved cherry tomatoes.
Cook at 425F for 20-25 minutes. Broil on high for 1 minute afterwards.
Garnish with parsley and serve with your favorite crackers and/or a baguette.