Cracked Pepper Gravy Recipes

Steps:

• For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl.
• Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack.
• Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper.
• Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.)
• Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F.
• Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken.
• For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken.

Steps:

• Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour.
• Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce.
• Serve hot.

Steps:

• 1. Place large heavy skillet over medium high heat. Add butter and melt until it begins to foam (but not brown). If you use bacon drippings, allow them to heat until they begin to sizzle.
• 2. With wooden spoon, stir in flour and make a nice light roux.
• 3. Add salt and pepper.
• 4. Add milk gradually, continuing to stir constantly. ***IMPORTANT TO CONTINUE TO STIR OR GRAVY WILL BE A BIG LUMPY MESS---
• 5. Turn heat to medium low and continue to stir until gravy begins to thicken (about five minutes).
• 6. Alternate for a richer gravy: Pour 1 large can evaporated milk (Pet or equivalent) into measuring cup and fill up rest of cup until you have 2-1/2 cups of liquid (milk).

Steps:

• Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
• Prepare the batter by mixing the eggs with a whisk, in a large bowl.
• Add the cream, and beer. Whisk to blend.
• Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
• Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
• Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
• Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
• CREAM GRAVY Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Steps:

• 1. Melt butter
• 2. Add flour and cook on medium low heat whisking or stirring for 5 or more minutes (this removes the raw taste from the flour). Don't brown the flour and butter this gravy is a white gravy.
• 3. Pour liquid into butter/flour mix and bump heat up to medium. Stir until thickened. Turn heat off and cover to keep warm and to avoid the gravy skim that forms on top if left uncovered. If this happens just add a few tablespoons of milk or water and whisk until smooth again :)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Steps:

• Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
• Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.