Chef Scott: The Hot Brown

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BETTENDORF, Iowa - We're bringing the past onto you future lunch menu.

Afterall, some dishes are timeless.

"You know, back in the Roaring '20's, the Brown Hotel in Louisville, Kentucky had a dish that was absolutely out of this world," says Chef Brad Scott, director of the Culinary Arts and Hospitality Management Center at the Scott Community College Bettendorf campus.

"These are the ingredients necessary to make the Hot Brown which was created by Chef Frank Schmidt back in 1926."

1. Add 3 tbsp of chef's butter (a 50/50 blend of butter and margarine) to a hot fying pan
2. Add 3 tbsp of flour to make a roux
3. Stir in 1 1/2 cup of heavy cream for a Bechamel sauce
4. Add 1 tsp of salt
5. Add 1/4 cup Parmesan cheese
6. Add 2 tbsp pimentos for a peppery taste
7. Prepare two pieces of toasted bread
8. Top the bread with smoked turkey (1/4 lb per person)
9. Top with the Bechamel sauce
10. Top with a sprinkle of Parmesan cheese

Place under a broiler for two to three minutes.

Top with two slices of browned Canadian bacon and serve.

"The Roaring '20's at its best," says Chef Scott.