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Unread 07-05-2013, 11:40 AM   #33
J-Rod
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Quote:
Originally Posted by loco_engr View Post
"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section
Honestly I kinda wung it with the onion gravy, but here's a similar one I actually had written down that I use for another dish. The mustard mash recipe is there too.


Onion gravy-

1 large yellow onion, halved and sliced(you can use less of the onion if desired)
meat drippings
1/2 cup chicken stock
few dashes worcestershire sauce
2 TBS flour
salt and pepper to taste

In a pan, add drippings and onions and cook until soft and carmelized. Add the stock and deglaze the pan scraping up any browned bits. Remove the onions to a bowl, keep warm. Add the worcestershire sauce to the pan and slowly add flour a little at a time, whisking to get a nice smooth sauce. Check seasoning and adjust if necessary. Add onions into sauce and stir.

Mustard mash-

4-5 good size potatoes, peeled and cut into pieces
3 TBS spicy brown mustard
4 TBS butter
1/4 cup buttermilk or cream

In a stockpot, bring about 6 quarts water(enough to cover potatoes)to a boil. Add potatoes and cook until tender. Once cooked, drain and mash using a potato ricer. To the mashed potatoes add butter, mustard, buttermilk or cream(as needed to make smooth)a pinch salt and mix well.


The mustard mash is Gordon Ramsay's recipe and it's great. He uses it with his bangers and mash dish.

Like I said I just kinda wung it with the gravy and adjusted things as needed, so feel free to play with quantities of the ingredients or add or omit things. That's the fun of cooking!
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