AwesomeBites

Tag: Gravy

  • Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Pork Rib Roast Herbs de Provence with Mashed Potatoes and Mango Sauce

    Bring the Rib Roast to room temperature.
    Preheat oven 400 degrees
    Wash and pat dry with paper towels.
    Place on roasting rack.
    Rub with olive oil, salt, pepper and herbs de provence

    Place in oven uncovered in 400 degree oven for 15 minutes, then turn down to 350 degrees until it reaches 145 degrees on your instant read thermometer. Remove from oven, cover with foil. Let rest for 10-15 minutes.

    Gravy:
    To pan drippings, add brown gravy mix. I use one that you mix 1:4 ratio. 1 cup of mix and 4 cups of liquid. And I like to make a wonderful gravy sauce, so instead of all water, I use half in fruit juice. Usually, I use apple juice for pork, but I happened to have mango and this made a lovely sauce. So, on the stovetop bring the gravy mixture to a simmer while whisking in the 2 cups of water and 2 cups of juice.
    Season to taste with salt and pepper and I also used a tsp of cardamom.
    You will love this sauce.
    < Plating: Ladle gravy on bottom of plate, top with mashed potatoes and then, the piece of pork chop. Perfection! Awesome bite!

  • Gravy

    Gravy

    My mom made gravy.  Gravy with fried chicken especially. 

    Biscuits and Gravy

    Once the chicken was done, mom would add 1/4 cup flour to the oil in the frying pan.  Stir the flour in the grease until it is brown.  It will brown nicely, stir constantly so it will not burn.  Once the flour has browned to the color you like, add 1 cup water all at once and stir constantly.  (If you add the water bit by bit, your gravy will get lumpy.)  As the gravy thickens, add 1 cup milk, stirring constantly.  Add salt and pepper to taste.  Ahhhh – this stuff is good.

    If you want to make sausage gravy, just start browning sausage and then make gravy from the drippings.  Serve with Baking Powder biscuits, fried potatoes and scrambled eggs for a hearty breakfast buffet. 

    Fried Potatoes, Biscuits and Sausage Gravy

  • Sour Cherry Jam

    Sour Cherry Jam

    by Sandra Nickerson on Tuesday, April 6, 2010 at 8:41pm
    4 pounds of pitted and mashed sour cherries, which should yield about six cups of jammable fruit
    3 cups sugar
    1 package of low sugar pectin – the pink box.

    Put three pint jars or six half pints (or some combintion thereof) in your canning pot and bring to a boil.

    Combine fruit and sugar in a heavy, non-reactive pot. Bring to a boil and let bubble for a good twenty minutes, occasionally skimming the foam from the surface of the fruit as it develops. Add the pectin and boil for another five minutes. You want to cook it until it looks like boiling sugar – thick and viscous.

    Kill the heat, fill your jars, wipe rims, apply the lids and rings and process in the hot water bath for 10 minutes. Remove jars from water and let cool on the countertop. When the jars are cool (I typically wait until overnight), remove the rings and test the seal by picking the jar up by the lid. If it stays put, your jars are good to store indefinitely.

    I love the flavor of sour cherries, so I didn’t add a drop of extra flavor to this jam. However, you are welcome to spice things up with cinnamon, nutmeg, cardamom, vanilla or orange (or anything else).
    This recipe is from “Food in Jars”

    I am getting hungry.  This can be added to pork gravy for a perfect sauce for tenderloin or pork chops!