What's Cooking?

[rps]

This one takes some time, but you will find it worth it.

http://www.ozarkrevenge.com/2019/07/cherokee-purple-tomato-with-pesto.html

 

[Travis Swift]

On ‎7‎/‎12‎/‎2019 at 5:14 PM, snagged in outlet 3 said:

We had bone in ribeye and a 14 ounce lobster tail last night from Harter House in Hollister.  Home grown tomatoes, baby white corn on the cob and cheese garlic bread.  Vacation in the the Ozark's rocks!

What I would do to have a Harter house here in Kansas.  I always take an extra cooler and my Vaccum sealer with me on vacation and load up on Harter House deals!

[ness]

14 hours ago, Chief Grey Bear said:

 

1/4 c drippings (chicken, bacon, whatever)

1/4 c flour

1 tsp salt

1 tsp pepper

2c milk

Mix first 4 ingredients. Should be smooth not clumpy or too runny. Like making a roux sort of. 

Let brown to your tastes. Slowly add milk while stirring. Stir to desired consistency. 

Yep. 50-50 flour and fat cooked together,  add milk, keep it moving and get it to a boil to thicken. For sausage gravy I'll add just salt and pepper to the crumbled sausage. Chicken gravy will likely get a dose of chicken base, pepper and some herbs. 

[Chief Grey Bear]

For chicken or porkchop or whatever gravy, I use the excess flour that I seasoned. 

But you probably knew that too. I always figured this to be the easiest gravy to make. Where do you think the problem is? Maybe you're not adding enough milk.

 

[Fish24/7]

Gravy can be tricky,  when I make it at home I had that thickening issue at first . Figured out the gravy would thicken after removing  from heat, so I would cook it until it looked almost thick enough,bubbling a few minutes but still a little bit thin, set the gravy aside,  get my biscuits out of the oven,then by the time I pour it over the biscuits it would be thicker and just right.  If I cooked the gravy till it was thick in the pan, by the time I put it on the biscuit it was like soft mortar lol. Goes for about any type gravy imo . 

That turkey gravy in a jar is disgusting 😛

[rps]

For chicken or beef, add a bit of chicken broth or beef broth. For sausage or bacon gravy, a bit of water serves the same purpose. 

BTW, Kitchen Bouquet and Worcestershire sauce and beef base will darken your beef gravy. If using chicken or beef base, do not salt until after the gravy is done. Test first then add if needed.

 

[ness]

35 minutes ago, Chief Grey Bear said:

For chicken or porkchop or whatever gravy, I use the excess flour that I seasoned. 

But you probably knew that too. I always figured this to be the easiest gravy to make. Where do you think the problem is? Maybe you're not adding enough milk.

 

I said when I get it "out" it's pasty or like from a can. That was easy to miss, or maybe I could have said it better.

Our local supermarket has great fried chicken and mashed potatoes but their white gravy is like paste. Also have a diner close to home (next door to Knub's Pub :D) that can't do white gravy right. 

 

[Fish24/7]

Literally just took them out of the oven

Dark chocolate walnut brownies

[Fish24/7]

Y'all need to try smoker dripping  gravy if you haven't  already!    Put a pan under your smoked meat ,when it's done use the drippings for your gravy.

Making stuffed peppers tonight 👍

[Fish24/7]

Filling is browned burger with red onion,  S and P,   one of those microwave steam mixed veggies W/ rice in a bag and added a couple dashes of Worcestershire sauce,about a half can of  diced tomatoes and chiles mixed into all that. Cooked in that baking dish with 2 tbsp water for a little steam, and put the lid on, temp 400 till peppers were tender. Sauce is 1/2 cup ketchup,1 tsp honey,  2 tablespoon of french dressing and 2 tablespoons  of BBQ sauce.  Added 2 tbsp of sauce to the veggie rice burger mixture before stuffing the peppers.saved the rest of the sauce to put on the top the last 10 minutes with the lid off  with  Kraft Mexican cheese mix. 

Looks like maybe pork steaks tomorrow .anybody have a recipe  for that? Was thinking  about grilling but my options are open...