Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

Organic Oatmeal Chocolate Chunk Bars with Chia Seeds

Organic Oatmeal Chocolate Chunk Bars with Chia Seeds20130923-170445.jpg

Do these look delicious or what?!? Chocolatey, Moist & At Least A Little Bit Healthy.  Umm…….Yes, Please!

 

They key to these Bars are:

 

1. Chop your own GOOD QUALITY Bittersweet Chocolate

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2. Use only the FINEST INGREDIENTS

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3. Let Bars COOL COMPLETELY before cutting (Yes, this is gonna be difficult!!!)

Here's How to Make These Bad Boys

Here’s How to Make These Bad Boys

 

Organic Oatmeal Chocolate Chunk Bars with Chia Seeds

3/4 cup Unsalted Butter
3/4 cup Organic Sugar
3/4 cup Organic Dark Brown Sugar
1 cup Organic Whole Wheat Flour
2 1/2 cups Organic Rolled Oats
2 Eggs
1/2  tsp Organic Cinnamon (Saigon or Ceylon)
1 t Baking Soda
1/2 t Baking Powder
Pinch of Salt
2 tspMadagascar Bourbon Vanilla Bean Paste(to DIE FOR!!!) OR Substitute 2 T Good Quality Vanilla Extract
2 T Organic Chia Seeds
1 cup Bittersweet Chocolate Chunks..maybe a tad over 1 cup!

Preheat Oven to 325.  (between 300 and 350 depending on your oven and pan size).

Line Pan with Parchment Paper (8×8, 9×9, 9×13 depending how thick you want your bars)

Cream Butter and Sugars until LIGHT AND FLUFFY.

Add in Eggs ONE AT A TIME.  Mix In Completely Each Time!

In Separate Bowl Combine Dry Ingredients: Flour, Oats, Baking Soda, Baking Powder, Cinnamon, Salt.

Mix Dry Ingredients into Wet Ingredients bit by bit.  Lightly Mix to combine.

Now, Switch to a Spatula!

Fold In Chocolate Chunks, Vanilla Bean Paste & Chia Seeds

 

Fold In LIghtly

Lightly Stir

Mix to Combine and Press into Prepared Pan.

Bake 15-25 Minutes until the top and edges are turning a golden brown.

COOL COMPLETELY before slicing into squares.  I know, this is hard to resist….it smells so good….Oh, what the heck!??!?!  Slice off a little teeny corner for a taste.  Just don’t fear, it will crumble something awful….LET IT COOL and the texture is perfect!  But that itty bitty taste sure was good, eh?!?!?!

ENJOY!

ENJOY!

And, of course, as always, try and use all the highest quality ORGANIC ingredients… it will show in your end results!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

KickAss Crostini

KickAss Crostini

Simple & Delicious

Crostini. One of the Most Versatile Appetizers In Existence!!! There are so many topping options, the possibilities are endless. (Bruschetta, Olive Tapenade, Roasted Red Pepper & Feta, Garlic & Herb, Salmon, Cream Cheese & Capers, Pimento Cheese & Chive, Pear & Brie, Roast Beef, Rosemary & Horseradish, Lox, Red Onion & Dill, Nutella & Berries….Seriously, I could go ON and ON!!!)

Nothing better than a crisp, delicious blank canvas to deliver simple culinary bliss. Ingenious, I say! Now, all you have to do is master the basics of making a scrumptious Crostini, and Appetizer Heaven is within your reach!

To do this, all you need is One Little Thing.

garlic. Garlic. GARLIC.

One Simple Garlic Clove

One Simple Garlic Clove

That’s it. Just one itty bitty clove of garlic. It doesn’t matter if the clove is fresh and raw or if you have been using it beforehand to make a quick Garlic Infused Butter or Olive Oil.  Regardless, don’t waste that tiny morsel that is about to take your basic Crostini to a whole other level!  Waste Not, Want Not.

Organic Butter, Organic Garlic Clove, Salt & Pepper

Organic Butter, Organic Garlic Clove, Salt & Pepper

Organic EVOO, Organic Garlic Clove, Salt & Pepper

Organic EVOO, Organic Garlic, Organic Parsley, Organic Garlic Chives, Salt & Pepper

INSTRUCTIONS:

1. Cut Baguette (Local and Organic, if possible! Or even better, HOMEMADE!!!) into slices on a diagonal.

2. Drizzle EVOO over BOTH SIDES.

3. Put on Hot Grill, Grill Pan, or Broil in Oven a few minutes.

4. Flip, and let other side get browned.

*Be sure to watch closely during Steps 3 & 4 so you don’t burn the crostini. DO NOT WALK AWAY from the grill, stove, or oven!!!!

5. Place on Platter HOT SIDE UP!!!!

6. Rub Garlic Clove ALL OVER HOT SIDE OF CROSTINI.

*The Garlic Oil will penetrate the Crostini and allow you so smear garlicky deliciousness all over the slice. YUMMMMM………

7. Top however you choose! Crostini Nirvana is YOURS!!!

 

Oil BOTH sides

Oil BOTH sides

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Rub Garlic Clove Over Hot Side

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Here I was doing a Bruschetta Topping: Tomato, Basil, Mozzarella, Balsamic Vinegar

Beautiful & Delicious!

Beautiful & Delicious!

Hope you Enjoy and Utilize my Simple Secret to KickAss Crostini!

Let the Crostini Madness Begin!!!

eat.drink.be

Kari

www.eatdrinkbe.com

@eatdrinkbeKari

Salmon, Bruschetta, Potatoes…..OH MY!!!

Champagne Dill Mustard Salmon

Accordion Garlic Herb Potatoes

Killer Bruschetta

Champagne Dill Mustard Salmon, Accordion Garlic Herb Potatoes & Bruschetta

Champagne Dill Mustard Salmon, Accordion Garlic Herb Potatoes & Bruschetta

Tonight’s dinner was simple to make, not too many ingredients, and pretty healthy (well, except for that small amount…. OK, hearty amount, of butter!) But the rest…healthy, healthy, healthy!!!

Let’s start with the Salmon. Easiest item on the menu.

Champagne Dill Mustard Salmon over Greens

Salmon, Champagne Dill Mustard, Organic Coconut Oil Spray, Pink Salt, Tricolor Peppercorns

Salmon, Champagne Dill Mustard, Organic Coconut Oil Spray, Pink Sea Salt, Rainbow Peppercorns

Simply Spray a foil lined pan with Coconut Oil

Season Salmon with Salt & Pepper

Coat Salmon with Mustard

Cook 400

20 mins or until desired doneness

Serve it over Fresh Organic Arugula and Spinach.  TIP: Squeeze 1/2 Fresh Lemon, Drizzle GOOD EVOO, s&p over Greens.

Serve it over Fresh Organic Arugula and Spinach ~TIP: Squeeze 1/2 Fresh Lemon, Drizzle GOOD EVOO, s&p over Greens~

Serve it up with my Accordion Roasted Potatoes

Serve it up with my Roasted Garlic Accordion Potatoes

OK. Like I said, pretty simple, eh??? Now, onto those potatoes. These were simply AMAZING!!!

Organic Garlic, Organic Parsley, Organic Garlic Chives, Potatoes, Organic EVOO, Organic Butter, Salt, Pepper and WOODEN SPOON

Organic Garlic, Organic Parsley, Organic Garlic Chives, Organic Potatoes, Organic EVOO, Organic Butter, and WOODEN SPOON

That’s right. I said, WOODEN SPOON. SuperHuge TIP: The spoon acts as a holder for your potatoes when you are slicing them super thin. Holds them still and acts as a stabilizer! Pretty Neat! Let me show you:

DSC_0059DSC_0060

Now, slice your garlic superthin and insert 4-6 cloves in each potato.

Slice Garlic Thin

Slice Garlic Thin and Insert a few Slices

Use the Wooden Spoon to Stabilize

Use the Wooden Spoon to Stabilize

Repeat until you have enough potatoes to fill up your dish.

Arrange in pan

Arrange Evenly around Dish

Now, for the decadent part:

Parsley Chive Butter Sauce

Melt Sick of Unsalted Butter, 2 T EVOO, s&P

Melt Sick of Unsalted Butter, 2 T EVOO, Season with S & P

Chop Parsley & Garlic Chives

Chop Parsley & Garlic Chives, Reserve for later

Spoon 3/4 of Melted Butter mixture (without herbs) over Potatoes

Spoon 3/4 of Melted Butter mixture (without herbs) over Potatoes. Season with Salt & Pepper

Bake in Oven 400 about 45 mins

Take out of Oven

Baste with Pan Drippings

Grate a little Fresh Parm Overtop Potatoes

Bake about 10 mins more

The outside should get crisp and delicious!

TIP: Before Serving, Spoon Reserved Butter Mixture with Herbs Mixed In Overtop Potatoes. Creates a bright green finish!

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Now, for one last tip. And listen up, this is a good one.

It’s going to change the way you make crostini for the rest of your life.

Seriously.

What to do with that itty bitty clove of garlic that has been bathing in the butter/oil/herb mixture?

USE IT to make a Bangin’ Bruschetta!!!

Oil both sides of Crostini and Grill on Grill Pan

Oil both sides of Crostini and Grill on Grill Pan

After both sides are done, RUB THE GARLIC CLOVE all over the hot side of the crostini. The side that just came off the pan. This releases a subtle garlic flavor on the crostini without having to bite into a huge chunk of garlic.

It is delicious.

Divine.

You will thank me later for this one!!!!

Now. let’s kick it up one last notch and make it into a healthy Bruschetta.

Simple Bruschetta

Simple Bruschetta

Lay Down a Basil Leaf of the Crostini

Top with a Mixture of Tomatoes, Mozzarella, Garlic, Shallots and Basil

Season with Sea Salt and Fresh Pepper

Drizzle Aged Balsamic

DEVOUR

Seriously.  Good.

Seriously. Good.

Now, Sit Down.

Eat.

Enjoy!!!

Honestly, with a few simple ingredients, a healthy gourmet meal was created

Honestly, with a few simple ingredients, a healthy gourmet meal was created

Bon Appétit!!!

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eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Simple Pasta

Simple Pasta

As many of you know, I am in the middle of moving from VA to NC.  I have boxes everywhere and am living out of 2 homes, in 2 states, with 2 kids!!!  No, it is NOT easy.  So, I have to use what I have lying around (wherever I am) to throw together some sort of dinner because we are so sick of eating out!!!  I LOVE to cook, and this traveling back and forth has made it really difficult to keep fresh ingredients around.  This is why my Simple Pasta III was created.  In the apt. I found pasta, lemon, parm & garlic and knew I could make a super easy, super quick dinner.  And, luckily, I just happened to be drinking wine!  😉  Now, I couldn’t find any pans, so I used my cast iron skillet.  I also had no cheese grater, lemon grater, lemon zester etc.  I had to get creative chopping the Parmesan-Reggiano…a nice rustic, rough chop.  And I would have definitely used the Organic Lemon Zest as well if I could have.  So keep that in mind as you see how I make this.  If your lemon is Organic…USE THE PEEL!!! So Much Flavor is there in the oils!    Served it up with a super easy Simple Salad.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins.  Add Organic Thyme.

Over Med-High Sauté Organic Red Onion in EVOO, S&P 5 mins. Add Organic Thyme.

cook

Turn down to Med. Add Chopped Organic Garlic & Parmesan-Reggiano Rind. Cook 2 mins. or until fragrant.

jsldfjl

Add some WINE!!! About 1/2 cup or so….

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

Take out the Parm-Reg Rind. Toss into boiling pasta/water.

sdg

Add 1/2 Organic Lemon Juice and Knob of Organic Butter (about 2 T).

2

Add 1 ladleful of Pasta Water.

Rough Chop Parm-Reg

Rough Chop Parm-Reg.  Getting Creative!

Toss drained Pasta with Onion Mixture and Parm-Reg.

Toss drained Pasta with Onion Mixture and Parm-Reg and other 1/2 Lemon Juice.

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

Top with Fresh Ground Organic Black Pepper! DELISH!!!!

 

Serve with a Simple Salad

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P.  SHAKE and SERVE!

DRESSING: 1 minced shallot, juice of 1 lemon, 1 T whole grain garlic mustard, 3 T EVOO, S&P. SHAKE and SERVE!

Simple Salad

Simple Salad

 eat.drink.be Kari

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

eat.drink.be

@eatdrinkbeKari

 

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

Southern Tomato Gravy

This gravy is to die for.

Seriously.

Literally.

Throw-yourself-under-a-bus.  Jump-off-the-side-of-a-building.  Go-on-a-long-walk-off-a-short-pier.

Killer.

That said, once you make it, you will not be able to stop.

It is addictive.

You will start trying to make up dishes to create just to smother in this groovy gravy.

It’s that ridiculous.

Enough said.

Fair warning..

Here ya go.

 

Over Awesome Thick Bone In Pork Chops

Over Awesome Thick Bone In Pork Chops

 

So….. Yeah….. Underneath all that gorgeous gravy is a HUGE Bone In Pork Chop.  I should have taken the picture BEFORE I put on the actual amount of gravy on that my husband (and I!!!!) used.  Whoops!  I know I should be embarrassed….but I’m not.  Oh, just you wait.  You’ll see….you cant even help it.  Its. Just. That. Good.  On the healthy plus side, I did serve it with a HEAPING portion of super garlicky lemony kale.  Excellent pairing!  Absolutely fantastic.  Oh, and we might, MIGHT have had some fresh sliced local sourdough….with a beautiful plate of oil and vinegar to dip it in.  But, somehow we both ended up moping our plates clean with the bread instead.  Sorry, but Gravy trumps Oil and Vinegar.

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We threw these bad boys on the smoker….and they turned out PERFECT.

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Be sure to let your meat rest for at least 5 mins when it comes off the grill!!!

Peppers, Tomatoes, Onions

Peppers, Tomatoes, Onions

Your Veg getting gorgeous in the Cast Iron Skillet.

It's Gravy, Baby!

It’s Gravy, Baby!

 

Before Serving, Add Parsley and Adjust Seasonings!

There's a whole lotta LOVE on this plate!

There’s a whole lotta LOVE on this plate!

A plateful of southern food at it's finest!

A plateful of southern food at it’s finest!

 

Southern Tomato Gravy

2 tsp Good Organic EVOO

1 Vidalia Onion chopped (white/yellow)

1 Orange Bell Pepper chopped  (red/yellow)

1 Cup Baby Heirloom Tomatoes chopped or quartered (grape/cherry)

2-3 Organic Garlic Cloves minced

1 Jalapeño or Red Chile diced (optional, or 1/2 tsp cayanne)

2 T King Arthur All Purpose Flour

2 T Good Organic Butter (bacon grease!!!!)

4 T Organic Parsley chopped

1/2 Cup White Wine (one that you would drink yourself! Don’t be a cheapie!!)

3/4  Cup Organic Heavy Whipping Cream (half&half/whole milk/combination)

1 T Worcestershire Sauce

Sea Salt

1/2 tsp Coarse Ground Pepper

*Preheat Cast Iron Skillet over Med.  Chop Onion, Pepper(s) and Tomatoes.  Heat 2 tsp EVOO in CI Skillet.  Add Veggie and season with Salt &  Coarse Ground Pepper.  Turn to Med-Low and sauté for 5 mins or until starting to soften.  Add Garlic.  Cook another 2 mins or until garlic is fragrant.  Add 2 TBSP Butter & Flour and cook for 2-3 mins mixing around and stirring with a wooden spoon.  Be sure to do this step or your gravy will not taste as good!!! When the flour is cooked out, add the wine.  Mix and scrape the bottom of the skillet to start to incorporate the liquid.  Let it bubble and add a little more.  Then start to add your Cream slowly.  Mix. Add. Stir. Wait. Mix. Add. Stir. Wait.  Until it starts to get nice and thick. When it gets to the desired consistency, turn to low.  Add Worcestershire and 3 T Parsley. Taste for seasoning. Adjust. Serve.  Garnish with Parsley.

Groovy Gravy Tips

  • As always, make it your own.  If you do not like heat and spice, completely omit the jalapeño, chile or cayenne.  No biggie.  Depending on who and what I am serving it with, I sometimes leave it out myself!
  • Most recipes use Rotel or canned diced tomatoes instead of fresh tomatoes, so that is always an option if you don’t have fresh on hand.  I prefer to use all fresh, organic local or homegrown ingredients whenever possible.  Just be sure to wash and slice your tomatoes first and spread them out on a paper towel.  Sprinkle with SALT and let them sit for a bit to release excess moisture!  It jacks this gravy up to a whole new level of homemade fresh deliciousness!!!
  • If you want to change up the flavor a bit, try adding some fresh basil or thyme to it…….then if you thin it out a tad more….with a little more white wine, it becomes an AMAZING pasta sauce in the summer.  I’d use a nice Red Wine in the winter to make it more of a ragu type sauce!
  • Making a Good Gravy starts with a Roux.  The secret to Roux is super easy.  Equal Parts of FAT and FLOUR.  You can mix this up in different combinations, but basically use:  FAT = butter, oil, grease etc and FLOUR = white, whole wheat, etc  The standard measurements is 2 T each.
  • If ya wanna rock it out and really blow the socks off guests, I highly recommend to try it, what I like to call, Grandma-Style by replacing the 2 T Butter with….wait for it…..BACON GREASE.  That’s right, I said it…  Bacon. Grease.  The fatty goodness that all our grands and great grands and their great great grands would have used.  It adds a HUGE amount of deep sweet smokey flavor that just can’t be matched.  I’m not saying that this might or might not have been the way that I may or may not have prepared it.  But if you happen to keep it bottled up in a mason jar like some kind of prize, use it NOW!
  • As far as the Heavy Whipping Cream….you’re making a Gravy, not a weight-watchers special.  Now, to keep it Grandma-Style…you gotta use the cream.  If your’e making it for company or for a special occasion…cream. But, if you want to cut some calories and still have it jam packed full of flavor use Whole Milk or Half and Half instead and just 2 TBSP of Cream.  Or try and mix them 50/50. I never like Fat Free ingredients because they are usually jacked up full of other harmful fillers and ingredients.  Just my opinion.

 

Buttermilk Biscuits

Buttermilk Biscuits

 

The next morning there may have been some  Grandma- Style Southern Tomato Gravy leftover.

There may have also been some Sausage Gravy left from breakfast a few days ago.

They might have met each other.

They might have liked it.

They might have fallen in love.

 

Groovy Gravy

Groovy Gravy

Yes.  That might have actually happened.

I’m calling it Groovy Gravy.

And, damn, is it GOOD!!!!

Breakfast is Served!

Breakfast is Served!

Groovy Gravy

Groovy Gravy

 

eat.drink.be

Kari

Twitter:  @eatdrinkbeKari

Pinterest:  eat.drink.be Kari

CHEERS!