Cracked Pepper Gravy Recipes

Steps:

• For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl.
• Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack.
• Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper.
• Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.)
• Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F.
• Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken.
• For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
• Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
• Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
• Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Steps:

• Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
• Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

Steps:

• Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour.
• Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce.
• Serve hot.

Steps:

• Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper.
• Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside.
• In a deep, heavy skillet, heat the oil to 350 degrees.
• While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.
• When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done.
• Pour Cracked Pepper Gravy over the steaks and serve.
• Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Steps:

• Preheat oven to 475°F. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add thyme and cracked black pepper. Sauté until fragrant, about 2 minutes. Transfer thyme mixture to small bowl. Whisk in milk, then egg. Cover and chill until mixture is cold.
• Blend flour, baking powder and salt in processor. Add 3/4 cup butter. Using on/off turns, process until mixture resembles coarse meal. Add milk mixture. Using on/off turns, process until moist clumps begin to form. Transfer dough to floured work surface. Knead until dough holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using 2-inch-diameter biscuit or cookie cutter, cut out biscuits. Reroll dough scraps and cut out additional biscuits, making 16 biscuits total. Transfer biscuits to large baking sheet.
• Bake biscuits until golden brown, about 12 minutes. Serve biscuits warm. (Biscuits can be prepared ahead. Cool. Wrap in foil and store at room temperature 8 hours or freeze up to 2 weeks. Rewarm biscuits in 350°F oven just until heated through, about 8 minutes.)

Steps:

• Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
• Prepare the batter by mixing the eggs with a whisk, in a large bowl.
• Add the cream, and beer. Whisk to blend.
• Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
• Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
• Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
• Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
• CREAM GRAVY Melt the butter in a heavy saucepan.
• When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
• Slowly add the milk, continuing to whisk to keep lumps from forming.
• Season with salt and pepper.
• Simmer gravy for 10 minutes to cook and reduce. Serve hot.

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

Steps:

• Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
• Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.

Steps:

• Sprinkle the peppercorns on a piece of foil.
• Spray the entire pork loin with cooking spray.
• Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
• In a saute pan, quickly brown the pork on all sides.
• Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
• For the Gravy:.
• With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
• Cook until thickened, lower heat, simmer for 15 minutes.
• Slice meat into 1/2" slices.
• Serve with gravy.