"Recipes from the Chef's Kitchen"

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Personal Chef Abby Milam

Email: aldegrays@gmail.com

Biscuits and Gravy

1)   4 Cups Flour
2)   1/2 Teaspoon Baking Soda
3)   2 Teaspoon Salt
4)   12 Tablespoon Cold Butter or Crisco
5)   2 Cups Buttermilk
6)   Gravy (see recipe below)
1)   Set Oven to 450 Degrees.
Combine dry ingredients in a bowl and then cut in the butter.
Add buttermilk until just blended and then gently pat out and cut into rounds.
4)   Place close together in a cast iron skillet if possible and bake for 10-12 minutes
       or until golden brown on top.

The Gravy
1)   1 Package Sausage of Choice
2)   1/4 Cup Flour
3)   2 Cup Milk
4)   Salt Pepper and Garlic Powder to Taste
1)   Brown sausage in a sauce pan add flour and cook for a minute or two, but do
       not brown.
2)   Add spices and milk and stir until incorporated and thickened.
Simmer on low to let the flavors come together.

Smoked Stuffed Portabello

1)   4 Portabella Mushroom
2)   2 Cups Hickory Smoking Chips
3)   1/2 cup coarse-ground grits (not instant)...See recipe below
4 Poached Eggs
5)   12 Roasted Asparagus Spears
6)   Hollandaise Sauce (See recipe below)

1)   Soak chips for one minute then put in the bottom of a pan covered with foil.
2)   Add insert with mushrooms and cover pan fully.
3)   Set on high until chips begin to smoke and then to low for 5 minutes.
4)   Remove mushrooms and fill with grits, poached egg, roasted asparagus, and top
       with hollandaise Sauce.

The Grits
1)   The Grits
2)   1 2/4 cups Whole Milk
3)   3/4 teaspoon Kosher Salt
4)   2 1/2 cups Water
5)   2 oz. smoked Gouda, grated
6)   Freshly ground Pepper

Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over
       medium-high heat.
2)   Gradually whisk in grits until smooth.
3)   Reduce heat to low, cover, and cook, whisking occasionally, until creamy but
       still with some bite, 20–25 minutes.
4)   Remove from heat and whisk in butter and cheese; season with salt and pepper.

The Hollandaise Sauce

1)   3 Egg Yolks
2)   1
/4 Teaspoon Salt
3)   Pinch of Pepper (I use a small pinch of cayenne)

4)   1-2 Tablespoon Fresh Lemon Juice (I use closer to 2 tablespoons)

5)   1 Cup Unsalted Butter (Melted)

6)   1 Tablespoon White Wine


Blend egg yolks, salt, pepper, and white wine until frothy.
2)   Keeping the blender running on low slowly add the melted butter.
3)   Season with more wine, lemon juice, salt and pepper to taste.

Fruit Salad

1)   Apples - cut up into small sections
2)   Strawberries - sliced into halves or thirds
3)   Sliced Bananas
4)   Squeeze the juice out of an Orange and save
5)   Cut up the Orange
6)   Any other fruit of your choice

1)   Put the fruit into a bowl.
2)   Pour the saved juice of the orange on top of the fruit.

Good Eating!!!