Bobby Flay's Bar Americain Cookbook

Bobby Flay's Bar Americain Cookbook

Miss Stephanie’s Biscuits

Cream Gravy, Sausage, Scrambled Eggs

My beautiful wife, Stephanie, may live in New York, but when it comes time for breakfast, she is still a Texas girl through and through. She can put away a plate of biscuits, sausage, and cream gravy like nobody’s business. This dish was created in her honor. I highly recommend making your own sausage patties; it’s so easy to do, and it puts you in total control of what you are eating. Think fresh herbs and garlic as opposed to the nitrates and excessive sodium you’ll find in many supermarket sausages. A healthy dose of black pepper punches up the flavor of the silky cream gravy.
Serves 4
1 pound ground pork
2 cloves garlic, smashed and chopped to a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
6 tablespoons (3⁄4 stick) unsalted butter
8 Black Pepper Buttermilk Biscuits
Cream Gravy
Chopped fresh flat-leaf parsley leaves, for garnish
1. Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least
30 minutes and up to 8 hours to allow the flavors to meld.

2. Form the sausage mixture into 8 patties, each 1⁄2 inch thick. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.

3. Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly,  stirring constantly with a wooden spoon, until soft curds form.

4. Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley. Serve 2 biscuits per person, with the eggs and biscuit tops on the side.

Cream Gravy
Makes about 2 cups
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1. Put the milk in a small saucepan and bring to a simmer over medium heat.

2. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk.
Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with the salt and pepper. Serve warm.

Recipe reprinted from BOBBY FLAY’S BAR AMERICAIN. Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc.