This is the first of many recipes I will be posting from my favorite new cookbook Cooking My Way Back Home by Mitchell Rosenthal. In this recipe the coffee-laced gravy is the star. You can make the gravy and just serve it over biscuits if you like but I wanted to post the recipe in its entirety in case you want to try it the way its suppose to taste.
- 1 tsp canola oil
- 3 slices thick-cut bacon, cubed
- 3 ounces breakfast pork sausage links, casings removed
- 1/2 yellow onion, sliced
- 2 TBS unsalted butter
- 1/4 cup all-purpose flour
- 3 TBS brewed espresso or other strong coffee
- 3 cups Chicken Stock, warmed
- Salt and freshly ground pepper to taste
- 1/2 cup heavy cream
- 1 tsp chopped fresh sage
- 6 Country Biscuits (recipe follows)
- 6 fried chicken breasts (recipe follows)
In a frying pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, for about 3 minutes, or until some of the fat is rendered. Add the pork sausage meat and cook, breaking up the meat with a wooden spoon or spatula, for 3 minutes more, or until it starts to brown. Add the onion. Continue cooking, stirring occasionally, for about 5 minutes, or until the onion is soft.
Add the butter and stir until melted. Lower the heat to medium-low. Stir in the flour and cook, stirring constantly, for 2 to 3 minutes to cook away the raw flour taste. Pour in the espresso and stock and stir well, making sure to scrape the bottom of the pan to dislodge and browned bits. Raise the heat to medium and simmer for about 10 minutes, or until reduced by half.
Add the cream and cook, stirring occasionally, for about 10 minutes, or until the mixture has a nice gravy consistency. Finally, stir in the sage, then taste and correct the seasoning.
Split each biscuit in half horizontally and lay the halves, cut side up and side by side, on a plate. Top with a hot fried chicken breast, ladle the hot sauce on top, and serve immediately.
- 4 cups all-purpose flour
- 1 1/2 TBS baking powder
- 1 tsp baking soda
- 2 TBS sugar
- 1 TBS salt
- 1/2 pound, plus 1/2 stick butter, frozen, cut into 1/2 inch cubes
- 1 cup buttermilk
Whisk together the flour, baking powder and salt. Scatter the butter on top, on low speed with mixer beat until the butter is about the size of peas, combine all bits with buttermilk until it forms into a dough. Turn the dough out into a lightly floured work surface. Fold and pat until soft and cohesive. Roll out to 1 inch thick and transfer to a sheet pan. Refrigerate for 30 minutes or up to a day.
Line a sheet pan with parchment paper. Re-roll the dough into a round 1 inch piece onto lightly floured work surface. Cut as many biscuits as possible into 2 inch rounds. Place the biscuits on prepared pan and place in refrigerator for 15 minutes. Preheat oven to 400 F. Bake the biscuits for 25 minutes or until lightly browned on top.
Hot Fried Chicken
6 boneless, skinless chicken breasts
Salt and freshly ground pepper
1 cup buttermilk
Canola oil, for deep frying
2 cups all-purpose flour
1/4 cup Town Hall Spice Mixture (recipe follows)
1 tsp salt
Place the chicken breasts between 2 sheets of parchment paper or plastic wrap and beat with a mallet until 1/2 inch thick. Season with salt and pepper. Add the chicken and buttermilk into a bowl and coat. Let soak for 15 minutes. Heat the oil in a deep fryer or heavy bottomed frying pan to 375 F. In a bowl stir together flour, spice mixture and 1 tsp salt. Toss the chicken into the flour mixture and out of the buttermilk and cook in hot oil for 4-5 minutes. Transfer to paper towels to drain.
Town Hall Spice Mixture
2 TBS cayenne pepper
1 1/2 tsp paprika
1 tsp salt
1 tsp white pepper
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp dry mustard
1/8 tsp celery salt
Directions: Mix all ingredients together. Store in airtight container in cool cupboard. Keeps for up to 6 months.