Celebrate America's Great Flavors
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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.
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
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.
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.
From your first sip of his American Eagle (which packs the punch of 90-proof bourbon whiskey) to a forkful of his Philadelphia-style Strip Steak, through a taste of roadside diner-inspired Deep-Dish Chocolate Cream Pie, you'll know that Bobby Flay's culinary inspiration was born in the USA. A photo-packed, recipe-filled celebration of America’s favorite foods, Bobby Flay’s Bar Americain Cookbook puts signature dishes from the superstar chef's popular NYC restaurant at your fingertips. Indulge in the country's best cuisine from coast to coast with all-star dishes like Kentucky Ham with Molasses-Mustard Dressing, Gulf Shrimp and Grits, Pan-Roasted Venison, and Open-Faced Fried Egg Sandwiches, plus cocktails and desserts. Color photos.
Hardcover Book : 272 pages
Publisher: Crown Publishers Inc./Random House ( September 20, 2011 )
Item #: 13-392080
Product Dimensions: 8.0 x 10.0 inches
Product Weight: 42.0 ounces (View shipping rates and policies)
I should have kept the box so I could return this book. Very disappointed, nothing in it I would make. Love Bobby Flay, just don't like this cookbook.
If you can't get to Bobby Flay's restaurants on a regular basis, the next best thing is learning his recipes and cooking them for your family and friends. This is the fifth cookbook of his that I've bought and I'm as excited to be cooking from it as I was from all its predecessors (though the "Throwdown" cookbook is still my favorite to date).
There are invaluable basic recipes for stocks and sauces - it pays to do things right from the beginning! - and a too-short appendix of cooking tips. The appetizers are amazing - loved the goat cheese and onion tart! He's got a wonderful barbecued duck sandwich and, if you love duck as much as I do, a terrific duck entree on 'dirty rice'.
As always, Bobby Flay brings bold flavors and passion to food! I'm ready to dig in again.
Reviewer: Barbara F
When I received this book I immediately reviewed it page by page. I find that I may not try any of the recipes at all. None of them even sound good let alone taking the time and effort to make any of them. It was a big waste of money.
I've enjoyed Chef Flay's restaurants and television programs, so I thought I would take a chance on this book. Big mistake. It is an attractive book, but using an entire page each just to show us the order tickets and cold bar? I have tried and true recipes for 90% or more of what is in this book. There were fewer than 5 recipes I was interested in trying, I truly doubt any of my family or friends would appreciate it as a gift, so this book is going back. And the "free" gift wrap was a joke as to quality and the fact it was folded into a 5" square that would be impossible to make look like at attractive gift. Returning it, too.
My husband and I both grabbed this up to read as soon as it arrived. I am an experienced home cook but my husband has just decided to learn to cook. There are recipes in this book that each of us want to make.