Easy Sesame Chicken Recipe
There Is A Biscuit Recipe And Then Choices Given For Different Alternatives
From Mark F. Sohn's book titled Hearty Country Cooking, we have some wonderful recipes treasured by Southerners and all people who appreciate Southern, country, and mountain cooking.
"Red-Eye Gravy," says Mark, "is as Southern as Andrew Jackson, who some say gave the gravy its unusual name. It is a broth or strong bouillon, made with country ham* and water. If you know a French dip or beef au jus, you know something about red-eye gravy. Did our seventh president name this gravy? Perhaps. Some say he taught a drunken red-eyed cook to prepare the gravy! Others say that during the Jackson presidency, red-eye gravy was a favorite at the White House." *Country ham is not the same as regular ham with which you may be familiar. It is salt-cured, usually hardwood smoked.
Hearty Country Cooking has another treat for us: fried apples. Mark says they aren't really fried; they are braised. They are not candied or glazed, and you do not caramelize the sugar or thicken it with long, slow cooking. Using a cast-iron skillet, mountaineers steam-fry their fried apples, seasoned with bacon or sausage grease, butter, or margarine, or lard. Much of the moisture evaporates, which heightens the apple flavor. But be careful: if you choose a soft apple or if you cook them too long, they will get mushy, like applesauce. Serve these warm for breakfast, with pork chops, country ham, sausage, gravy, grits, eggs, biscuits, and Hot Sorghum. Add orange juice, milk, and coffee.
He says, "We use the short and simple term grits for the ground hominy grits our mills make from white corn hominy. Consider the differences among old-fashioned, quick, and instant grits. While this recipe calls for old-fashioned grits that cook for twenty to thirty minutes, our mountain markets today sell two other kinds of enriched and precooked grits: quick grits cook in five to seven minutes, and instant grits "cook" as soon as you stir them into boiling water. Old-fashioned grits are stone-ground, whole kernel grits (such as Callaway Gardens Speckled Heart Grits). Having undergone less processing, the old-fashioned grits are more robust, fuller, coarser, and less smooth than quick grits."
Mark says, "I can't guarantee that this recipe for Country Biscuits will yield a biscuit like those you grew up with, but I hope it will get you started down the right path – the path of homemade biscuits. Use this master recipe for your special biscuits and modify it with variations. He rates this recipe as Easy, with only six ingredients. And he adds, "You may be surprised how fast you can make these biscuits."
RED-EYE GRAVY
(Country Ham and Red-Eye Gravy)
From: Mark F. Sohn's
Hearty Country Cooking
Ingredients:
1/2 to 3/4 pound country ham
slices
3/4 cup black coffee (or Pepsi
or water)
Yield: 2/3 cup gravy and
enough ham for 4 servings.
Steps:
In a skillet over medium to high heat, brown the ham on both sides, allowing 2 to 3 minutes per side. Place the ham on a serving plate. Add the liquid to the frying pan, and bring to a boil. Using a spatula, loosen particles from the pan and scrape until clean. Stir. Boil 3 minutes and serve. If there is a lot of fat, pour it off and discard.
For a classic country breakfast, serve with Country Breakfast Grits, Buttermilk Biscuits, scrambled eggs, and Fried Apples. For a special treat, offer Angel Biscuits and a mountain honey: honey locust, sourwood, or linn (bass-wood) honey.
FRIED APPLES
(Fat-Free Fried Apples)
From: Mark F. Sohn's
Hearty Country Cooking
Ingredients:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
3 cups peeled and sliced Granny Smith apples
3 cups peeled and sliced Rome Beauty apples
Yield: 8 servings
Steps:
In a small mixing bowl, combine the sugar, cornstarch, and cinnamon, stirring until the cornstarch is fully distributed. Arrange the apples in a casserole dish and cover with the sugar mixture. Cover, and microwave on high for 5 minutes, or until the sugar is melted. Stir and cook, uncovered, another 4 minutes, or until the apples are soft through to the center. They should be fork tender. Stir and serve.
COUNTRY BREAKFAST GRITS
From: Mark F. Sohn's
Hearty Country Cooking
Ingredients:
4 cups water
1 cup old-fashioned grits
1 tablespoon butter
1 teaspoon salt
Milk or water, as needed
Yield: 6 servings
In a medium saucepan, bring the water to a boil and whisk in – don't dump them in all at once – the grits gradually. Then add the butter and salt. Reduce the heat to a low simmer and cook, covered for 20 minutes. Add water or milk as needed. The grits should have the stiffness of mashed potatoes. To avoid sticking, stir often.
Healthy Choice Alternative: This dish is an example of healthy old-fashioned mountain country cooking. If you need to, you may reduce the salt and butter.
MASTER RECIPE: BISCUITS
From: Mark F. Sohn's
Hearty Country Cooking
Ingredients:
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 tablespoons butter or lard, softened
1-1/2 tablespoons butter or lard, chilled
1/2 cup milk
1) Place the oven rack in its lowest position and preheat the oven to 450 degrees Fahrenheit. In a large bowl, combine 1-1/2 cups of the flour, baking powder, and salt. Using a pastry blender, cut the chilled butter and the softened butter into the flour until the mixture forms crumbles the side of rice grains. Make a well in the center of the mixture and add the milk. Stir lightly until mixed. Turn out onto a cold, floured surface, and knead five times. Do not over-knead. 2) Sprinkle some of the remaining 1/4-cup flour over the dough and pat out the dough to a 1/2-inch thickness, using the extra flour to keep the dough from sticking to your hands. Fold the dough in half and pat it out to a 3/4-inch thick thickness. 3) Using a 2- to 3-inch biscuit cutter, cut out the biscuits and place them 1 inch apart on a baking sheet. Press the scraps of dough together, pat out the dough, and cut until all the dough is used. 4) Bake for 10 minutes. When the biscuits are cooked and the bottoms are brown and crusty, broil the tops to brown them.
Yield: 8 biscuits or 6 servings
Alternatives:
Buttermilk Biscuits: Replace the milk with 1/2-cup plus 2 tablespoons fat-free cultured buttermilk.
Ham Biscuits: Also called Filled Biscuits. Cut 8 slices of country ham or Canadian bacon and put 1 slice inside each biscuit after baking.
Sausage Biscuits: Fry 8 patties of pork sausage; fill each baked biscuit with 1 sausage patty. Serve with Fried Apples or add several slices of Fried Apples to make a fried apple-and-sausage biscuit sandwich.
Ginger Sorghum Biscuits: To the Master Recipe, add 1/2-teaspoon ground ginger and 1/4-cup 100-percent pure sweet sorghum syrup. Reduce the milk by 3 tablespoons. Baste the biscuits with melted butter. This biscuit does not rise very high, and the top breaks like a sugar cookie. Serve with Sorghum Butter or Hot Sorghum.
Cheese Biscuits: In one variation of this biscuit, we roll the dough out as if we were making a cinnamon roll or jelly roll, spread cheese over the dough, roll, cut, and bake.
In another variation, we cream butter and cheese, use an equal volume of flour and cheese, and add no liquid. No liquid! This dough melts together, and it comes from the oven rich and cheesy.
More often we add cheese to the biscuit dough. To the Master Recipe, as you stir in the milk, add 1 cup (4 ounces) coarsely shredded or diced sharp Cheddar cheese or a mixture of Cheddar and Swiss cheese.
15 Gravy Recipes You'll Want To Keep Handy
Brown gravy on fried chicken - Patterson Watkins/Mashed
Gravy isn't just a flavorful sauce to enhance a dish, it is often a necessity. Whether you're eating fried chicken or claggy mashed potatoes, this creamy, flavor-packed sauce plays a pivotal role in the overall experience of the meal. A good gravy does not have to be complicated. The art of gravy is its ability to elevate a dish without stealing the spotlight. From the thick, creamy gravies poured over biscuits to the light variations that are drizzled on top of fish and vegetables, it's a food group unto itself with seemingly endless iterations.
Many gravies start with the pan drippings from roasted meats that are then diluted with stock and thickened cornstarch or flour. Within these parameters, however, is a vast array of optional ingredients, from mushrooms to red wine. There are even vegan gravies that rival the meat-based ones. You may have a recipe that you turn to again and again, no matter the occasion. Or maybe you just wing it on the day with the ingredients you have lying around. In either case, Thanksgiving provides the opportunity to branch out. These recipes vary greatly in ingredients and cater to a wide range of palates. You're bound to find something new and exciting to transform your Thanksgiving, and you might even be tempted to make more than one of them for the occasion.
Read more: 41 Must Try Hot Sandwich Recipes
No Drippings Browned GravyBrown gravy in glass gravy boat - Ksenia Prints/Mashed
Gravy is traditionally made from the pan drippings of whichever meat you've prepared for the meal. But depending on how you've cooked the meat, you might not have pan drippings to use. You might not even be making meat at all but still want a rich sauce to pour over vegetables. This no drippings gravy is the perfect option for these circumstances. Made with beef stock and a homemade roux, it's just as creamy and flavorful as the traditional recipe.
Make sure you stick to the butter and flour measurements to achieve the right consistency, and keep in mind that the gravy will thicken.
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Recipe: No Drippings Browned Gravy
Copycat Jollibee GravyLight brown gravy in white bowl - Patterson Watkins/Mashed
At this point, Jollibee's fried chicken is legendary and frustratingly unattainable for those of us who do not live in the 14 states where the Filipino chain can be found. One of the biggest draws to its crispy chicken is the gravy. Sweet, thick, and so full of flavor that recipe developer Patterson Watkins describes it as akin to a condiment, it's worth the price of the Chickenjoy all on its own.
Luckily, Watkins has devised a copycat version that you can make on your own to pair with more than just fried chicken. Her version is not as sweet as Jollibee's, but it does have a rich, umami flavor thanks to the inclusion of soy sauce and chicken bouillon.
Recipe: Copycat Jollibee Gravy
Mixed Mushroom GravyMushroom gravy in white bowl - Catherine Brookes/Mashed
Gravy can be a simple, rich sauce to add some moisture to meat, or it can be a dish in itself. This mushroom gravy fits the latter category, and you might find yourself eating it with a spoon. It's not just a sauce; it's a celebration of mushrooms, featuring three varieties—oyster, cremini, and shiitake. Not only do they provide different flavors, but different textures as well.
Made with butter, beef stock, and onion, this gravy is hearty and filling, bursting with savory richness and chewy textures.
Recipe: Mixed Mushroom Gravy
Savory Boneless Pork Chops And Mushroom GravyPork chops and gravy in skillet - Catherine Brookes/Mashed
You don't have to wait until mealtime to pour gravy over meat. Simmering them together before serving will allow the gravy to seep into the meat and infuse it with even more flavor. This pork chop recipe involves just this, and the results are heavenly.
This isn't just your average gravy either. It's made with mushrooms, onion, garlic, herbs, and Worcestershire sauce to maximize the flavor and upgrade not only the pork chops, but any other dish you're serving. In fact, you may as well drown your whole plate in this delicious gravy.
Recipe: Savory Boneless Pork Chops And Mushroom Gravy
Breakfast Poutine With Red Eye GravyBreakfast poutine on wooden plate - Patterson Watkins/Mashed
Yes, you can eat poutine for breakfast, and this recipe proves it. Why else would recipe developer Patterson Watkins pair it with a coffee-based gravy? The unofficial national dish of Canada is served as an indulgent street food, but pair it with eggs and bacon and you'll find that fries and squeaky cheese curds do, in fact, make a well-balanced breakfast.
The gravy in this version of the dish is a Southern classic. Red-eye gravy is made by pouring coffee into a pan that has just been used to cook ham. This deglazes all the sticky brown bits that taste so delicious, and produces a mouthwatering sauce that you'll be tempted to pour over lunch and dinner, too.
Recipe: Breakfast Poutine With Red Eye Gravy
Easy Onion Gravy Loco MocoLoco moco on white plate - Eric Ngo/Mashed
Though not exactly a traditional Hawaiian dish, loco moco is certainly one of the most beloved. Made by stacking a hamburger patty and fried egg on top of rice, and smothering the little tower with brown gravy, it is one of the comfort foods that always seems to hit the spot, no matter the season.
This recipe calls for no ordinary gravy. Starting with caramelized onions and mushrooms, it's a big step up from the standard version even before the addition of soy sauce and ketchup. Whether you're new to loco moco or a die-hard fan, this recipe is bound to become a repeat meal in your household.
Recipe: Easy Onion Gravy Loco Moco
Copycat KFC Mashed Potatoes And GravyBowl of mashed potatoes next to bowl of brown gravy - Lindsay D. Mattison/Mashed
Proving that gravy doesn't need meat to be delicious, this copycat recipe can stand on its own as a complete meal (who needs vegetables, right?). One might even say that this recipe produces better results than KFC's proprietary version, but you'll have to judge that one for yourself.
To say that we took this copycat recipe seriously would be a huge understatement. We combed the internet for clues about the exact formula and came up with something better. The gravy includes both chicken and beef bouillon, for example, while the mashed potatoes are made with instant potato flakes, whole milk, butter, and water in a precise dance of ratios that equal perfection.
Recipe: Copycat KFC Mashed Potatoes And Gravy
Easy Chicken GravyWhite gravy in white gravy boat - Christina Musgrave/Mashed
Sometimes, the simplest recipes can yield the best results, and this easy chicken gravy is a perfect example. Made with just four ingredients aside from salt and pepper, it covers all the bases without bells and whistles, leading to a creamy, savory sauce that will improve everything from fried chicken to broccoli.
Butter, flour, chicken broth, and heavy cream are the no-fail components, and we're pretty sure you'll love the results. We'd even go as far as to suggest making a double batch and keeping some in the fridge for later.
Recipe: Easy Chicken Gravy
Creamy Country White GravySpoon dipping into creamy gravy - Cecilia Ryu/Mashed
Gravies come in many varieties, and if you're looking for the kind that is so thick and creamy you could eat it with a fork, this recipe will fit the bill. For those from the South, this country gravy will conjure fond memories of family gatherings. For those who haven't encountered this style of gravy yet, this recipe will make you a convert. It's not that brown gravy is bad, it's just that nothing can quite compare to this cream-based variety.
Traditional country gravies are made with cream (or milk) and bacon grease, but this recipe takes a vegetarian approach by substituting the latter with butter, just in case you aren't planning to make bacon.
Recipe: Creamy Country White Gravy
Classic Red Eye GravyCountry ham on blue plate with red eye gravy - Erin Johnson/Mashed
Red eye gravy proves just how much you can do with leftovers that were destined for the trash can or the drain. Made with ham grease and coffee, it is so simple that you'll wonder if you're missing a step, at least until you take a spoonful and realize just how heavenly it is.
After frying up a batch of ham (bacon works, too), pour coffee into the skillet to deglaze all the bits of caramelized meat and grease that are stuck to the bottom. Let it simmer until the bottom of the pan is smooth. We suggest dissolving some brown sugar into the liquid to take the edge off the coffee, but this step is optional.
Recipe: Classic Red Eye Gravy
Easy White GravyWhite gravy covering fried chicken - Christina Musgrave/Mashed
Gravy has strong associations with Southern cooking, but it turns out that this simple white gravy has more in common with bechamel sauce than it does with other types of gravy. Made with butter, milk, flour, salt, and pepper, it is a basic, vegetarian-friendly recipe that you can pour over pasta and pizza, as well as biscuits and fried chicken.
It only takes 10 minutes to make, but don't try to rush it. Making a roux and whisking continuously as you add the liquid is key to getting the proper consistency.
Recipe: Easy White Gravy
Indulgent Chocolate GravyChocolate gravy in white bowl - Catherine Brookes/Mashed
Before you grimace at the main ingredient in this recipe, let us explain. Melted chocolate is not the kind of thing that you want covering your pork chops, but it is exactly the kind of thing you want covering a bowl of vanilla ice cream or a plate of brownies. Rather than being a savory accompaniment, this is dessert, through and through.
This chocolate gravy is made in a similar way to brown gravy, where the starch from the flour thickens the mixture into a smooth, rich sauce. Add instant coffee for a mocha flavor, or keep things simple with cocoa powder.
Recipe: Indulgent Chocolate Gravy
Quick Vegan GravyLight brown gravy being poured over mashed potatoes - Kate Shungu/Mashed
Even when you're making gravy without pan drippings, few recipes omit animal products entirely. Butter, milk, and cream form the basis of many versions, making this all-important component of the meal out of reach for plant-based eaters. For this reason, we created a creamy sauce that is vegan-friendly and quick to make.
If you're worried about compromising on flavor, Kate Shungu has you covered. Her recipe includes vegetable broth, thyme, parsley, shallot, vegan butter, and soy sauce to ensure that even meat lovers will be clamoring for seconds.
Recipe: Quick Vegan Gravy
Biscuits And GravySausage gravy sandwiched between biscuit halves - Stephanie Rapone/Mashed
It doesn't get more classic than biscuits and gravy, and for such a beloved dish, the stakes are sky-high. Everyone has their own idea about what makes the perfect formula, but we think you'll like the one that we concocted.
Whether you use store-bought or homemade biscuits is up to you, but the gravy should most certainly be created from scratch. Make sure you're not using a nonstick pan when cooking the sausage. When you add the butter and flour to make the roux, they will soak up all the caramelized brown bits that are stuck to the bottom, and believe us, you won't want to miss out on the resulting flavor.
Recipe: Biscuits And Gravy
Gravy-Slathered Poutine BurgerPoutine burger on white plate - Patterson Watkins/Mashed
Don't worry—we wouldn't dream of tampering with Canada's most iconic dish. This poutine burger is more of an homage to the classic street food than it is a reinvention. Waffles made of tater tots double as both the usual fries in poutine and buns for the burger. Beyond that, there's still the squeaky cheese curds and, of course, the gravy.
The leftover grease from the hamburgers is used to caramelize onions before forming the base ingredient of the gravy. The results are so rich and flavorful that you'll be seriously considering making the recipe two days in a row.
Recipe: Gravy-Slathered Poutine Burger
Read the original article on Mashed.
Back Away From The Ketchup. These 5 French Fry Feasts Are Too Cool For Classic Condiments
However you slice 'em, just about everyone loves french fries.
GettyWhether you're into shoestring, waffle, curly or steak fries, America's favorite side dish draws strong opinions on shape, salt-level and preparation style, but perhaps no aspect of french fry fervor is more contentious than what to put on top of them. Ketchup, mustard, mayonnaise and even vinegar are among the most common condiments for fry topping (or dipping), but restaurants and food vendors across the country are leaving convention behind and whipping up some truly decadent loaded fry platters that will leave you unsatisfied with mere mayo.
Kimchi fries at Dr. BBQ
Kimchi fries at Dr. BBQ
Dr. BBQOne of the newest eateries in the Edge District of St. Petersburg, Florida, Dr. BBQ is a restaurant/bar combo with a singular focus: showcasing the famous smoked meats of Dr. BBQ himself, Ray Lampe. That means that everything from the craft cocktails and house-made soft drinks to the desserts and sides work in harmony to create a fully-rounded experience of barbecue heaven here, and that includes the french fries. Dr. BBQ's kimchi fries begin with hand-cut, double fried Idaho potatoes loaded with locally-sourced caramelized kimchi and dressed with house-made Korean barbecue sauce, lime crema and green onions. It's a barbecue fry feast without any meat, slyly showcasing just how talented Dr. BBQ really is.
Pork smothered fries at Roux
Pork smothered fries at Roux
RouxIf Dr. BBQ's fries did leave you with a hankering for meat, though, try the pork smothered fries at sister-restaurant Roux in South Tampa. Here, you'll find a clever hybrid Creole and Cajun cuisines mixed with traditional Southern cooking. With updated takes on classics like fried green tomatoes, chicken and waffles (quail and sweet potato waffles, actually), beer battered beignets and Gulf gumbo, Roux is a local favorite in Tampa, but squeeze your way in for the fry platter. These pulled pork fries are further topped with goat cheese, pickled red onion and chives under a red-eye gravy that brings all the flavors together in one unbeatable bite.
Nacho loaded fries at TGA NYC
Loaded fries at TGA NYC
TGA NYCJust around the corner from New York City's exploding Hudson Yards neighborhood, TGA (The Great American) is located inside Crowne Plaza HY36 and combines two of America's favorite snacks, french fries and nachos, into one hearty dish. The ultimate indoor/outdoor space with restaurant, sports bar and beer garden, TGA NYC is a sleek, sophisticated hangout with a modern flair and a contemporary bar menu featuring amped-up takes on classic fare. The loaded fries here are covered in ground beef, pico de gallo, jalapeños, sour cream and a spicy mayo, in what could otherwise be considered taco salad fries if not for the creamy cheddar sauce bringing home that next-level nacho experience. Grab a beer and chow down.
Rochester Garbage Plate
Rochester garbage plate
Finger Lakes Regional Tourism CouncilThere are two types of people in the foodie world: Those who consider a dish like this an abomination, and those who consider it an invitation. If you're among the latter half (and you probably wouldn't be reading this story if you weren't), head to just about any casual establishment in the Rochester and Finger Lakes area for this pile of ingredients that is celebrating its 101st birthday this year. Created in 1918 at Nick Tahou Hots, where you can still find it on the menu, the Rochester garbage plate is traditionally a fried potato dish mixed with hot dogs, chili, baked beans, onions and mustard. Today, variations across the region include an even wider array of ingredients like pasta salad, macaroni and cheese, hot peppers, cheeseburger, eggs and even fish. It's not hard to see why it's called the garbage plate, but it's only grown in popularity over the past century.
All at once
Try several international toppings in one dish at F.L.X. Fry Bird
F.L.X. Fry BirdThe newest addition to the F.L.X. Empire of Finger Lakes area restaurants, F.L.X. Fry Bird continues the brand's tradition of turning fast food into works of culinary art worthy of the region's abundance of fine wines. At F.L.X. Fry Bird, you'll find a trove of fried chicken presentations alongside just about every fried junk food imaginable, including, of course, potatoes. Try a more familiar approach to french fry feasting with Fry Bird's take on poutine, topping french fries with cheese curds and gravy, or combine nearly all of the creations above with fries topped in kimchi, curds, chipotle mayonnaise and cilantro for a more dramatically international preparation of America's favorite "vegetable."
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