Gravy

[58limited]

Can't have a biscuit thread without some gravy recipes. What is your favorite way to make it? Here's mine:

Southern Cream Gravy

I found that adding some chicken broth really gives this old fashioned breakfast gravy a good flavor.

Equal amounts of white flour and bacon grease
milk
chicken broth or bullion
salt and pepper

Heat the grease and stir in the flour. Cook until it is just about to color, but keep it white. Add the broth and milk - I don't measure, just use more milk than broth - and stir. Keep adding until the gravy is the right consistency. Bring to a low boil and check thickness, adding more milk if needed. Add salt and pepper to taste.

When I make a beef roast, I separate the drippings to get the oil and juice. I use the oil (and some Crisco if there isn't enough) and flour as above. I let the flour brown and add the juices. I also add beef broth if there is not enough juice from the roast. Then. I add about 1 tsp. Kitchen Bouquet, salt, and pepper. This gravy is one of my childhood comfort foods. The Kitchen Bouquet gives it the richness and flavor that I remember from mom's roast with Yorkshire Pudding.

 

[58limited]

Oops, use bouillon, not bullion. Bullion is too expensive : )

 

[wetguymd]

I will have to try this with the broth. I make sausage gravy this way... fry the sausage then take it out of the pan and add flour to the drippings and cook it until the flour starts to slightly turn tan then add whole milk slowly until you get the desired thickness. Then let it cook for a few minutes, stirring the whole time and then add the crumbled sausage back in... add salt and lots of black pepper to taste.

I have also just make the plain milk gravy and put over pancakes or waffles. Now I will try it adding some broth.

I know what I'm making for breakfast on Saturday... biscuits and gravy!!!

Thanks David!

 

[perc-o-prince]

Hey,

I've only made it after cooking sausage, or after making country fried steak (using the fond in the pan for the base). I usually use a little broth to scrape and incorporate the fond, then add milk or buttermilk. When it's country fried steak, I use some of the seasoned buttermilk that I let the meat marinate in. It cooks long enough so there's no danger of cross-contamination.

Yum!

Chuck

 

[mixfinder]

Tribute to Turquoise Dude

A double batch of your sugar cookies with an exchange of lime Jell-O for the sugar in honor of St Patricks Day.

 

[mixfinder]

How Dry I Am

I absolutely never touch the bowl of my Kitchenaid with a spatula. Never. I don't understand the preoccupation with scraping bowls and paddles. Start slow and never go past speed 4 and the mixture will never get plastered to the sides ar go higher than the paddle.

 

[mixfinder]

Please accept my humble apology

I was so carried away with the first day on a new computer I spaced out starting a new thread. In the interum I learned how to edit photos with the new program.

 

[58limited]

Kelly

Mmmm...Green gravy - might try this on St Patrick's Day. Ha Ha.

 

[jasonl]

Rice n gravy!

Growing up Cajun that's a way of life.

You braise the meat, adding water and /or tomato juice as you go (the water boils out and you add more until the juice from the meat 'thickens' it). Eventually, the piece of meat (usually beef or chicken) will be cooked and pour it over rice. Simple recipe but that's how poor Cajun people cooked back then and my mom cooks like this to this day.

Everywhere else people don't even know what "rice'n'gravy" is all about.

 

[58limited]

I had heard of rice 'n gravy before moving down here to the Cajun Corner of Texas, but I just cannot bring myself to do the other local favorite: chili and rice. They just are not meant to be eaten together.

 

[appnut]

chili and rice

David, I love it. I THINK my mom used to serve it this wasy sometimes when growing up, but I cannot clearly remember. Maybe it was me who concoted that combination. And I also put lots of cheddar cheese in with it. I see it as the rice version of chili-mac. MMMM. I'd rather the rice than saltine crackers.

 

[jasonl]

Chili and rice

Chili would go well with rice. I've never had it but it sounds great.

Don't forget the old standard. Red Beans and Rice.

 

[sudsmaster]

Chicken gravy

When I rotisserie a chicken or small turkey in the gas bbq, I put in a drip pan with some water to catch the drippings. Usually these make a nice gravy. I often add some garlic, hot peppers, or oregano to the center of the fowl, and these usually add some flavor to the drippings as well. And of course, salt and pepper or anything else handy.

Normally don't have sausage and biscuits for breakfast, but the chicken/turkey gravy goes good over rice, chunks of meat, etc.

I also have a big can of "Country Gravy" out in the pantry handy in case I host a huge breakfast some day... lol... gotta stop picking up such bulk items at Costco...

 

[maytagbear]

Chili and rice

is very good, and a nice change from chili and cornbread, especially cornbread that comes out of a box (oh, like you never!)

Also, if there are beans in the chili (again, like you never,) the rice and beans add even more protein together.

I'm taking a rice pilaf to Book Group tonight, and chili next month. When I take chili, I also take rice, and shredded sharp Cheddar, and reduced fat (never non-fat) sour cream, chopped green onions, and drained canned jalapenos.

Lawrence/Maytagbear