Here's your place to come talk about food & booze whenever you feel like it.
Hello, my gorgeous gourmands, and welcome back to another rich and hearty episode of Recipe of the Week. Last week we shared all sorts of delicious and decadent brunch recipes, but meep really took the proverbial pancake with this trifecta of taste.
though i would also love to share my favorite restaurant brunch which is from jacob's pickles in NYC. super fluffy biscuits, and the crispiest fried chicken smothered in creamy, salty delicious sausage gravy and served with crispy lil fries on the side. and a rosemary gin lemonade to wash it down with.
So. There is a lot going on here, all of it fantastic, and I was pretty pumped to make and eat this mountain of salty goodness.
But first, a confession: I did not fry my own chicken. I am currently in Colorado visiting family, and thus away from my kitchen, and I just didn't feel like frying chicken, especially since I'm a trash person who is pretty satisfied with grocery store chicken. So there's that.
However, I am quite particular about both biscuits and sausage gravy, so I made those myself. I'm a big fan of the drop biscuit, because laziness, so I used Cook's Illustrated's recipe (via Serious Eats) which really could not be easier. Instead of cutting cold butter into your batter, you stir melted butter into cold buttermilk until the butter starts to gather in little clumps. It should look like this:
You stir that mess into your dry ingredients until everything is just combined (there will be some dry patches, and the batter won't quite hold together, but this is OK) and drop little scoops of it onto a baking sheet.
This process will give you tender, fall-apart-in-yo-mouth biscuits that barely need a topping, but of course we are going to top them with gravy.
Sausage gravy is very important to me and is actually overwhelmingly easy to make, which is why I don't understand why it's so hard to find a decent one in my current city of residence. (They just can't help but eff with it. Seriously, they add rosemary, and I wish they would just stop.) I like this recipe from Ree Drummond, though I don't use seasoning salt, and I stir in a fair amount of hot sauce. Really, sausage gravy should just be good sausage, flour, and milk. That is all you need. I add hot sauce because I like a little kick, but I almost feel bad about it.
If you've never made sausage gravy, just do this: brown sausage, gradually add in flour, stirring with each addition so the flour coats the sausage, cook a little more, add in milk, stir until thick. Done.
Obviously, this was a glorious meal, and my aunt and uncle were very happy I had to make it while staying at their home. (I know, I know, I forgot about the crispy little fries, but I did eat some cold onion rings while cooking this, and I've been drinking gin this entire week.)
You did great work here, meep, and your trophy is "I Wanna Destroy You" by The Soft Boys, because I destroyed this entire plate of madness.
As I mentioned above, I have been out of town visiting family as a little birthday trip, and it has been delightful. Because I won't be here for my actual birthday, we celebrated a bit early, and I was absolutely spoiled. (If breakfast in bed and a pan of brownies is not the height of spoilage, I do not know what is.)
So the festivities are off to a good start, and I think you can see where this is going. Though it's a repeat topic, I'm going to ask once more for your birthday cake suggestions (or birthday pie, or cobbler, or whatever) because you all did such a good job last year.
Am I being greedy with multiple birthday cakes? Probably, but it's my 30th birthday, so perhaps a little selfishness is in order.