Chorizo and Sausage Gravy
This may be the greatest biscuits and gravy gravy recipe ever. Screw it... I WILL MAKE THIS CLAIM!
This is the greatest biscuits and gravy gravy recipe ever... until i make it further better.
Ingredients
- 1lb sausage
- 1 stick of chorizo
- 2 eggs
- flour
- milk
Process
- Cook the sausage and chorizo.
- Leave the grease in the pan.
- Add four very rounded tablespoons of flour*. Maybe more.
- Cook the meat and flour mixture a bit.
- Slowly add milk and mix until you get the consistency you want.
- Mix in the two eggs and let that cook.
*the more flour you add the more gravy you're going to get. I like mine on the meatier side and for 1lb of sausage four rounded tablespoons was good.
You're on your own for biscuits. I would suggest something better than Grands, they always have a bad aftertaste to me. I admit, there's not much too it but I've never seen biscuits and gravy with chorizo in it. I have tried just chorizo in the gravy but it's just not as good. Here is a picture. Don't let the look deceive you.
Most likely I will make this better by adding Bacon.
Apple Pie
Do I continually out do myself or what???
Ingredients
The Crust
- 2 cups all-purpose flour
- I teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons butter
- 6 tablespoons shortening
- 6 to 8 tablespoons ice water
The Rest
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 cup water
- 6 apples - peeled, cored and sliced
Instructions
The Crust
- Put the 2 cups flour, 1 tsp salt, and 1 Tbsp sugar in a big mixing bowl.
- Use a masher (potato or dough) and mix in the 6 Tbsp butter, 6 Tbsp shortening, and 6-7 Tbsp water.
- Mash this up until it holds together but isn't too goopy (7 Tbsp of water was good for me).
- Wrap it in plastic wrap and put it in the fridge for 20 min.
- Peel and cut the apples.
- Tell someone how you wonder what your upstairs neighbour is doing.
The Pie
- After 20 min, remove the pie crust from the fridge.
- Take about 10-15% of the crust and set it aside.
- Roll the big component of crust and put it in your pie thing.
- Put all the apples on the pie crust. Mound them.
- Take the 10-15% of pie crust you set aside and make it into long strings or flat slats that will go over the apples. Think old-school apple pie and how it looks when it has the Kris-Kross (daddy mack!) thing going on.
The Sauce
- Melt the 1/2 cup butter
- Add in the 3 Tbsp flour. Make it kinda a gel / goop.
- Add 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup water.
- Get this boiling.
- Pour it over the pie. Let it get good and covered.
- Bake at 425 for 15 minutes.
- Bake at 350 for 35-45 minutes. Use your eyes here.
- Optional: sprinkle some cinnamon on top after you pull it out.
Chunky Corn Chowder
I am in the midst of making my first recipe...
Chunky Corn Chowder Recipe
- 1/2 pound bacon, diced
- 4 Tbsp butter
- 2 large yellow onions, diced
- 1 red pepper, seeded and diced
- 2 tsp thyme, ground
- 1 tsp cumin, ground
- 1/4 tsp turmeric, optional for color
- 2 pounds white potatoes, washed, skins on and cubed
- 6 cups chicken stock, homemade, chicken base with water, or 4-6 bouillon cubes with water to taste
- 6 Tbsp cornstarch
- 6 Tbsp cold water
- 2 cups heavy cream or half and half
- 4 cups corn kernels, fresh, frozen or canned and drained
- 1/2 tsp fresh black pepper, ground
Directions:
- In large stockpot, fry bacon until cooked and crispy but not burned. Drain fat, reserving 2 Tbsp, and place bacon on paper towel to cool. Set aside.
- Add butter to the reserved fat and cook onions, and peppers until crisp-tender.
- Add the spices, potatoes and chicken stock. Cook on low until potatoes are almost cooked through.
- In small glass, dissolve cornstarch in cold water.
- Add mixture to hot soup a little at a time stirring constantly. This will thicken up very quickly. Keep stirring.
- On low heat, add cream or half and half or milk to the chowder and stir. Simmer for 10-15 minutes until hot. Do not bring to a boil.
- Add corn and black pepper, stir and remove from heat.
First off, I cut up four pounds of potatoes instead of the 2 that it tells me to. All that means is we have breakfast potatoes for tomorrow. Right now the potatoes are getting simmered until they're almost cooked through. Although it says to cook on Low, I don't think that's right, cause the chicken stock was barely going.
I'm also not sure when i'm supposed to re-add the bacon in. I'm going to just do it when I add the corn. The fact that this recipe has bacon in it is just a coincidence. I saw "chunky" before I saw that it had bacon in it.
I think that Tara and I are going to just freeze this and then have it for lunches. I should probably be monitoring it more closely. I forgot to let the milk simmer for 15 min before adding the corn. But I ended up adding more corn than specified (it is corn chowder after all) so maybe that'll make up for it. Although, the corn might get mushy.
Whatever. I'll eat it.
And.... Done
