Why Leftovers are the Best
For those of you who prefer turkey for your Easter meal, here is my favorite suggestion for what to do with the leftovers. There is a bar/restaurant here in DC which has a menu which hasn't changed much since it's founding in 1933. Yes, you can eat your way into the past. This is the only place in the area where you can find an authentic Welsh Rarebit (one of my favorite foods.) Martin's Tavern has an absolutely storied past and the family which owns it are still cooking old family recipes. This is one of them and a dish which has been mentioned in more DC area mysteries than any other. The place is a hang for the local mystery writing set (see George Pelecanos and Margaret Truman) and Pelecanos in particular has a regular character who can't get through one of his books without eating at least one of these. As you can see from the menu link above, the prices are also something out of the past (another reason it is one of my favorites.)
The is a classic.
Hot Brown
Serves 6
Cheddar Cheese Sauce:
1 teaspoon stick margarine or butter
3 tablespoons all-purpose flour
1 1/2 cups low-fat (1 percent) milk
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon dry sherry
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon onion powder
1 (2-ounce) jar diced pimento, drained
6 (2-ounce) slices Texas toast, lightly toasted
12 ounces thinly sliced cooked turkey breast
12 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
1/4 teaspoon paprika
To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups
To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned. Serve this with a simple salad that's also retro: a wedge of iceberg lettuce, tomato and cucumber slices and a simple vinaigrette.
The cheese sauce above makes a perfect Welsh rabbit, just substitute ale for the sherry and milk, about a half cup.