Recipes: Local Favorites From Louisville

Sam Champion hangs out with Diane Sawyer's mom in Louisville, Ky.

Oct. 14, 2008 — -- "Good Morning America's" Sam Champion is attending the annual National Weather Association convention in Louisville, Ky., hometown of "GMA" anchor Diane Sawyer.

Click here to find out about the Lifesaver storm shelters that Champion featured on the show.

Below you'll find some of Louisville's favorite dishes, including hot brown, cashew brittle, and of course, the mint julep.

Hot Brown


6 oz. sliced turkey

1 piece toasted bread

6 oz. mornay sauce

2 slices fresh tomato

2 slices cooked bacon

3 oz. sliced sauteed mushrooms


Grill sliced turkey; place on top of toasted bread. Top with sliced tomato, mushroom and mornay sauce. Place under broiler until golden brown. Finish off with two slices of bacon.

Mornay Sauce


3 tablespoons butter

1 teaspoon finely chopped onion

3 tablespoon flour

1 cup hot milk

1/4 cup Parmesan cheese

1 teaspoon chopped parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg


1. Melt butter in a saucepan over medium-low heat; add chopped onion. Cook over low heat until onion has softened.

2. Stir in flour and cook, stirring, until smooth. Gradually add milk, stirring constantly. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth.

3. Beat egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot. To reduce the risk of curdling, a double boiler can be used after the onions are cooked.

Go to next page for cashew brittle and mint julep recipes.

Cashew Brittle


2 cups sugar

1 cup light corn syrup

1 cup water

2 cups raw cashews

1/2 tsp. salt

2 Tbsp. butter

2 tsp. baking soda

1/2 cup chopped white chocolate


1. Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

2. Quickly, stir in butter, white chocolate and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.

Mint Julep


4 sprigs fresh mint leaves

1/2 ounce simple syrup

1 1/2 ounces bourbon whiskey


Crush mint leaves and sugar in a 12 ounce glass. Fill with cracked ice, simple syrup and whiskey. Stir until glass frost. Decorate with mint sprig

To make simple syrup for beverages:

Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.

To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid.

At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.

Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.