______ & Gravy
______ & Gravy
You fill in the blank with a meat of choice, can be leftovers or bought purposely for this recipe. I like simple dishes that come together quickly, and can be changed numerous ways. This is a base recipe that you can can tailor to make your own specialty. This can be a side dish over rice, or a main dish over pasta, mashed potatoes, or biscuits.
Ingredients
For the Concept
- 500-700 grams meat
- 2 cups gravy, OR make from a shortcut
- 100-200 grams pasta, rice or mashed potatoes or biscuits
For Seasoning
- ground sage, to taste
- salt and pepper, to taste
- celery seed, to taste
For Additional Ingredients
- onion, diced
- garlic, smashed and minced
- mushrooms, sliced or chopped
Instructions
For the Meats - Pick One
- Think simple items that are cooked or can be cooked up quick. Chicken Hearts, Chicken Livers, Chicken Gizzards, Sausage, leftover roast chicken, leftover beef pot roast, leftover pork loin.
- Cook fresh meats in a non stick skillet with a splash of olive oil along with a diced onion and several cloves of mined garlic and mushrooms if using those. Drain and set aside.
- For leftover meats, cube or shred, your preference. Saute a diced onion and several cloves of garlic in a non stick pan with a splash of olive oil. When the onion is translucent, add mushroom if using, then add the cubed or shredded leftover meat and saute until heated through. Drain and set aside.
- For sausage, bulk or sliced would work well with a milk gravy.
For the Gravy - Pick One
- Gravy can be from a homemade mix, from a gravy packet, or from the drippings in the pan when using fresh meats. I use packets or from a homemade mix. Your choice.
- Chicken giblets and leftovers obviously pair up with chicken gravy. Beef with beef gravy, and pork with pork or chicken gravy. Sausage would pair nicely with a milk gravy.
- For 2-3 servings, go with 2 cups of gravy, either 2 packets, 2 cups worth from a homemade mix, or you can make in the pan with the drippings.
- Once the gravy is made, add the cooked or heated up meat of choice.
For the Seasoning
- After the meat of choice is added to the gravy and mixed, taste and add salt and pepper as desired. For the chicken giblets, sage and celery seed works very well, for two cups of gravy I used 1/2 teaspoon of sage and 1/4 teaspoon of celery seed.
- White pepper can be used in place of black pepper. Any herbs of choice can be used, like rosemary, thyme, parsley, coriander. Totally up to your preference.
For Serving - Pick One
- Rice, small amount for a side dish or a large amount for a main dish.
- Pasta, can be spaghetti, egg noodles, fettuccine, macaroni, small shells, spirals, totally your preference.
- Potatoes, mashed would be my first choice, boiled and fried potatoes also work.
- Biscuits, think milk gravy with sausage. And additional option for this would be a fried egg or two on top.
Example: Chicken Hearts & Gravy
- Trim and cut the hearts, 500 grams (1 lb) in half. Saute until just cooked through. Season with salt and pepper as desired while sauteing.
- Prepare 1 cup of Chicken Gravy.
- Drain the fat from the pan and add the hearts to the gravy. Simmer for 1-2 minutes, season with salt and pepper as desired. Serve over rice, with pasta, a pasta salad, you get the picture.
Notes
Cost is dependent on if you are using fresh meats specifically for this dish or using leftovers.
Shortcut: Gravy Mix.
Based on making Chicken Hearts & Gravy, Lee Thayer.
Thailand.
Thailand.
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