Personal Chef Abby Milam
202-876-4541
Email: aldegrays@gmail.com
www.aldegrays.com
Biscuits and Gravy
Ingredients:
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)
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.
2) Combine dry ingredients in a bowl and then cut in the butter.
3) 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
not brown.
2) Add spices and milk and stir until incorporated and thickened.
3) Simmer on low to let the flavors come together.
2) Combine dry ingredients in a bowl and then cut in the butter.
3) 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
Ingredients:
1) Brown sausage in a sauce pan add flour and cook for a minute or two, but do 1) 1 Package Sausage of Choice
2) 1/4 Cup Flour
3) 2 ½ Cup Milk
4) Salt Pepper and Garlic Powder to Taste
2) 1/4 Cup Flour
3) 2 ½ Cup Milk
4) Salt Pepper and Garlic Powder to Taste
not brown.
2) Add spices and milk and stir until incorporated and thickened.
3) Simmer on low to let the flavors come together.
Smoked Stuffed Portabello
Ingredients:
1) 4 Portabella Mushroom
2) 2 Cups Hickory Smoking Chips
3) 1/2 cup coarse-ground grits (not instant)...See recipe below
4) 4 Poached Eggs
5) 12 Roasted Asparagus Spears
6) Hollandaise Sauce (See recipe below)
2) 2 Cups Hickory Smoking Chips
3) 1/2 cup coarse-ground grits (not instant)...See recipe below
4) 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
Ingredients:
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
Preparation:
1) 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
Ingredients:
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
Preparation:
1) 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.
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
Ingredients:
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
Preparation:
1) 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
Ingredients:
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
Preparation:
1) 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
Ingredients:
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
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!!!
2) Pour the saved juice of the orange on top of the fruit.
Good Eating!!!