You know how when Randall Pearson is being all dreamy, kind and loving, rather than dismissing Beth and her feelings? Well that is what my dear friend Sterling is like, only better.
I greeted him at the airport, and TBH, it was like a moment out of a rom com. He dropped his bags, ran towards me and lifted me up into the biggest, warmest hug known to man. While I weightlessly spun around the room, I wondered if this was the moment we would fall in love.
He then let me go, patted me on the back and I remembered that we were both happily married, and agreed many years ago, never to let our palpable chemistry get in the way of our beautiful friendship.
We got back to my house where I immediately pummeled him … with questions about This Is Us’ upcoming season, including but not limited to, am I the other parent of Kevin’s child once he comes out and I become his love interest, will Milo show skin like in the pilot and will the Pearsons become less self-absorbed?
He was more non-committal than I liked on the first two, I offended him on the last one, so we agreed to disagree and focus on our beautiful friendship. And smashing a pair of rich, tasty Sterling K. Hot Browns.
While I only recently learned of the majestic hot brown, as soon as it was in my mouth, I knew it had to be dedicated to my lovely Sterl. Warm and comforting, with a big meaty punch (of heart, in his case), there is nothing I want in my mouth more than this. At a meal time.
Sterling K. Hot Brown
1 tbsp unsalted butter
2 tbsp flour
½ cup milk
1 cup vintage cheddar cheese, grated
¼ cup parmesan cheese, grated
a pinch of freshly grated nutmeg
1 tsp hot sauce
salt and pepper, to taste
4 slices bacon, fried until crispy
1 tomato, sliced
4 slices sourdough, toasted
8 thin slices turkey
chives, sliced, to garnish
Melt the butter in a saucepan over medium heat, Once foamy, add the flour and cook for a minute or so, or until a glorious roux has formed. Remove from the heat and slowly add the milk, whisking, before returning to the heat to bring to the boil. Reduce heat to low and simmer, still stirring, for five minutes, or until thickened. Add half of each cheese, the nutmeg, hot sauce and a good whack of salt and pepper. Stir to combine and remove from the heat.
To assemble, place the bread on a lined baking sheet and arrange the turkey and tomato on top. Spread sauce on top of each and finish with the remaining cheeses. Transfer to a grill and cook on medium for a couple of minutes, or until golden and bubbly.
Transfer the sandwiches to a plate, top with bacon and chives and then, finally, devour.
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