who likes gravy?

Discussion in 'Recipes' started by snorton938, Apr 14, 2004.

  1. snorton938

    snorton938 Freshman

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    i'm going to start posting some gravy recipes because gravy is good.

    Chili Gravy
    1 1/2 tablespoons butter or beef drippings
    2 tablespoons flour
    1 cup cold water
    Salt, if needed
    2 to 3 cups meat, cubed or ground
    1 clove garlic, chopped or crushed
    1 tablespoon red chili powder
    Hot biscuits

    Melt butter or drippings in a cast iron frying pan. Add flour and stir until rich brown. Slowly stir in cold water and continue to stir as it cooks so it won't get lumpy. Taste and add salt, if needed.

    Brown meat with garlic and chili powder in a skillet, then add to the gravy, which should be bubbling. Simmer a few minutes, then serve over fresh hot biscuits.

    You may also serve this over mashed potatoes or rice and with enchiladas and tamales.
     
  2. snorton938

    snorton938 Freshman

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    HAM WITH RED EYE GRAVY

    3 slices country ham, cut 1/8 to 1/4-inch thick
    1/2 cup brewed coffee
    Biscuits, grits or rice

    In a large cast iron skillet, cook ham 4 to 5 minutes per side. Transfer ham to warm platter; keep warm.

    Quickly add coffee to hot skillet, being careful to avoid splattering. Cook, scraping pan to remove crusty bits until mixture boils vigorously. Continue cooking about 3 minutes more or until mixture is reduced by half. Serve gravy with ham over biscuits, grits or rice.

    Makes 3 servings.
     
  3. snorton938

    snorton938 Freshman

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    here's a mess of 'em.....all kinds of gravy:

    Sawmill Gravy

    About 4 to 6 tablespoons hot grease (preferably sausage drippings with pieces of sausage in it)
    About 4 to 6 tablespoons of flour (I use self-rising)
    Salt and pepper to taste
    About 3 cups of milk

    The grease should be hot and in a large skillet and over medium heat. (To help you measure: I let the grease cover the bottom of my 12-inch skillet). Add the flour (the amount of flour should be about 3/4 the amount of the grease) and bring to a hearty simmer and cook until the flour is golden. If you undercook this, your roux will taste like flour and grease, yuck. Season with salt and pepper. When you are satisfied with the color of your roux, reduce the heat to low and slowly whisk in your milk.

    When I was growing up, we didn't have a lot of money and milk was expensive, so Momma would mix water with the milk. You can do this or not. Stir this mixture constantly, if you don't you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey).

    Bring this mixture to a boil. If it firms up too fast, remove it from the heat and add a little milk or water to thin. Re-season it, and pour over biscuits.

    Stir, stir, and stir this and by the time you see bubble breaking the surface, you'll be fully thickened. Pay attention! You'll be really surprised at how quickly this happens. Also keep in mind that gravies thicken as they cool - it's better to thin a thick gravy with liquid than to thicken a thin one.

    Onion Gravy

    2 medium-sized onions
    1 stick margarine
    1/4 cup flour
    1 package dry brown gravy mix
    dash of salt
    dash of pepper
    2 cups milk
    Water

    Fry onions in small amount of margarine. Remove onions from pan. Add remaining margarine. Then add flour. Stir until flour is really brown. Add milk and enough water to make gravy as thin as desired. Then add brown gravy mix. Stir until gravy boils about 2 minutes. Add onions into gravy. Use with fried hamburger patties.

    Giblet Gravy

    2 tablespoons flour
    1 to 2 Tbsp. fat to each cup liquid
    1/4 cup chopped giblets
    2 hard-boiled eggs, chopped

    Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard-boiled eggs before pouring over dressing.

    Cranberry Gravy

    1 (10 1/2 oz.) can condensed chicken broth
    1/4 cup lemon juice
    Grated peel of 1 lemon
    1 can whole cranberry jelly
    Salt and pepper to taste

    After turkey has been removed from pan, skim off as much fat as possible from drippings (an ice cube passed through the drippings will hasten the congealing of fat, facilitating the removal), leaving juices and brown bits. Add chicken broth, lemon juice and the grated peel of lemon. Cook over medium heat until bubbly hot. Add cranberry jelly to gravy, stirring until dissolved and thoroughly heated through. Add salt and pepper to taste. This will not be a thick gravy, but it may be thickened slightly, if desired. Pour into a warmed gravy boat to pass with the turkey or dressing.

    Cornmeal Gravy

    1/2 cup corn meal
    1 cup water
    Salt and pepper to taste
    1 cup milk (buttermilk may be used for buttermilk gravy)
    1 teaspoon oil or bacon grease

    In heavy skillet brown corn meal to a golden brown, add salt and pepper, then stir in the oil. Combine the milk and water and pour as much as needed to boil. Make sure the gravy is thin enough too, because it will thicken slightly after it is cooked. Let boil for about 2 minutes.

    Peanut Butter Gravy

    Sausage grease or bacon grease
    Flour
    Milk
    Peanut butter
    Salt and pepper

    Brown flour in the sausage grease. Stir in 1 heaping tablespoon of peanut butter. Add milk as necessary to reach desired consistency. Salt and pepper to taste. This is great on toast, biscuits or hash browns.

    Chocolate Gravy

    3 tablespoons cocoa
    3/4 cup sugar
    1 tablespoon flour
    2 cups milk

    Mix cocoa, sugar, and flour together in a skillet. Cook on medium heat until mixture thickens, stirring continuously. Serve over hot biscuits.

    Red Eye Gravy

    6 to 8 tablespoons ham drippings
    1 cup or so of water
    2 to 3 teaspoons coffee (not that fancy kind, mind you)
    Salt and pepper to taste

    Place drippings in a large skillet over medium heat. Add water and coffee and simmer until either a "red eye" appears in the middle of the reduced mixture, or the mixture reaches your own personal sopping texture, or fifteen minutes or so has elapsed and you are tired of waiting. Season with salt and pepper. Serve immediately over grits, hash browns, eggs, or biscuits.

    Tomato Gravy

    Oil or bacon grease
    Flour
    2 (or more) cans finely cut tomatoes
    Salt, sugar

    Put oil in a pan. Put a heaping tablespoon of flour in hot oil and brown lightly on low heat. Pour 2 or more cans of finely cut tomatoes in the pan. Take a potato masher and mash the tomatoes up. Pour enough water to make gravy. Season with salt and a tablespoon sugar. Cook about 10 to 15 minutes on low heat. This is great with meatloaf.

    Mushroom Gravy

    1 onion, sliced thin
    1 (2 to 3 oz.) can mushrooms, chopped
    2 tablespoons flour
    1 to 1 1/2 cups water (include mushroom liquid)
    1 beef bouillon cube (or substitute one 10 1/2 ounce can beef broth for water and bouillon cube)

    Sauté onion and mushrooms in drippings from roast until onions are transparent. Add flour, blending thoroughly. Gradually add water to desired consistency. Season to taste. Add bouillon cube, dissolving thoroughly. Simmer about 5 minutes.

    Italian Gravy

    1 large onion, diced
    5 slices garlic, pressed
    4 teaspoons marjoram
    4 teaspoons thyme
    1 tablespoon poultry seasoning
    1 large can V-8 juice
    2 cans (small) tomato paste
    2 stalks celery, broken into pieces (remove later)
    1/2 cup sherry wine
    2 cans mushrooms

    Fry onions and garlic in 1/2 cup oil until onions are golden. Add remaining ingredients and simmer 1 hour.

    Cream Gravy

    Grease from fried chicken or fried steaks (2 or 3 tablespoons)
    2 tablespoons butter
    4 tablespoons flour
    1 cup milk
    1 cup hot water
    Salt and pepper

    Leaving the grease in the pan with the browned crumbs. Add butter, flour, blend and cook until golden brown; add milk and hot water. Stir until smooth and the right thickness and add salt and black pepper. Pour into a gravy boat and serve with hot biscuit or dry rice.

    Cheese Gravy

    1 cup shredded sharp American cheese
    1 cup milk
    1 teaspoon fat (meat drippings, bacon grease, or butter)

    Heat milk, fat and cheese over low heat until melted for about 15 minutes. Cook over low heat until very smooth.

    Sour Cream Gravy

    Butter
    Flour
    Soup stock
    Sour cream

    Melt butter; add flour; stir in soup stock. Cook over hot water until thick, stirring occasionally. Then slowly add the sour cream; season and serve hot.

    Gravy Tips

    For lumpy gravy, beat it with a whisk until smooth. If this doesn't work, try pureeing it in a food processor, putting it through a strainer, or even mixing it in a blender. Erica Campbell wrote in and suggested, "Just wanted to tell you...if your gravy does lump on you, use a small strainer to pour your gravy through before serving it. This way no one has to know there were ever lumps. My mom taught me this and I thought I would share, being that you shared your recipes with me on your site." Thanks, Erica!
    Gravy that is slightly too salty can be fixed either by adding several 1/2-inch slices of raw potato and cooking until the potatoes are translucent, or adding a few pinches of light brown sugar. Don't add too much or your gravy will be too sweet and that's nasty. If the gravy is major league over-salted, then just make another batch of gravy (unsalted) and then mix the two.
    A light gravy can be darkened by using a dash or two of instant coffee or by frying your roux longer.
    Thin gravy can be thickened by making a slurry of cornstarch and water and stirring it into the gravy, or making a thin paste of flour and cold water. You will have to cook this a while so that the raw flour taste goes away. The best way to thicken a gravy is to just keep simmering it until it thickens.
    To thin out a thick gravy, slowly whisk in your liquid until you get the consistency you want.
    If the gravy is too greasy, skim off the fat or soak it up with a slice of bread. If you have time, chill it, skim off the fat and then reheat it until it bubbles.
    Good Things about Gravy:

    Making good gravy can save money. Rendered fat and flour are cheap!
    No meal is complete without gravy.
    Gravy can turn even the nastiest, burned supper into something digest-able.
    The smell of gravy on clothing can be used to attract men (and dogs too).
    Your gravy will be only as good as your fat or drippings. Don't expect to get a tasty gravy using the gelatin left in the Spam® can. Fat is not to be taken for granted! We Southerners love our fat - it is an inexpensive and crucial part of almost everything we make, especially gravy. Just mentioning gravy brings back fond memories like gorging yourself on biscuits and gravy before heading off to church, soaking up Momma's pot roast gravy with fresh baked rolls and remembering that time when there was just a smidgen of Granny's milk gravy left and Uncle Oscar actually sopped it up with his cigar because all the bread and taters were gone.
    Cooled gravy can be used to grease up your ball bearings, bicycle chains, and chain saws.
    Overcooked gravy can used to cement together the shingles on your roof.
    We have it on solemn authority that Sawmill gravy on biscuits is served at 6am daily on the other side of the Pearly Gates.
    The sound of raking gravy out of the skillet is will cause children to teleport from bed to the breakfast table.
    Southern men have been known to use a woman's gravy making expertise as the deciding factor on whether to make a nuptial offer. I've had many a cousin bag a man solely on a blue ribbon gravy recipe.
     
  4. Ellis Hugh

    Ellis Hugh Space Wrangler

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    I love my Mom's giblet gravy over conbread dressing at Thanksgiving. Mom would have to make an extra pan of dressing just so we could have leftovers later because the original batch would always be devoured.
     

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