Louisiana red beans?
If we make them homemade, you pound then out and then roll them up with the stuff inside. Then coat them in egg and bread crumbs. The ones I had were store bought.
What do you stuff them with and how long do they take to fry or can they be baked?
Ham and cheese when we make our own. Bake them, it takes about half an hour.
You're Akillin' me.
I would love to stay at your house for a day or two. You always talk about the best sounding food you make.:nod:
The way I make gravy is put equal parts butter and flour in a pan -- preferably a pan that's just had meat cooking in it, so I can scrape up all those delicious bits in the gravy). Let the butter melt first, then whisk in the flour. That's called a roux. Once the roux is the as brown as you want, add whatever liquid you need for the gravy you're going for. May be chicken stock (or the leftover fat and juices of whatever meat has just been cooked), may be milk or cream, may be crushed tomatoes with the liquid to be finished with cream later. Add seasoning (salt, pepper, whatever herbs and spices), and let it simmer on medium high so it reduces, concentrating the flavor and thickening. Do this until it's the consistency you want.
I sort of said that. I'd like to go for cookery lessons.
Doesn't the food get cold while you're making the gravy?
I don't remember where you live, but you're more than welcome anytime. Rick and I went to Chicago; he went on company business and I went to visit with friends. My friend and I ended up making yeast rolls. We made the dough first, then went to Trader Joe's and Whole Foods. Then we came back and shaped and baked the rolls. My GF and I loved cooking together. I would love to cook with you.I would love to stay at your house for a day or two. You always talk about the best sounding food you make.
You can also add wine to your gravy. I love to add red wine, especially when I'm making beef gravy. For two cups of liquid, I would use 1-1/2 cups of broth or stock and then 1/2 cup of red wine. Or to taste, whichever you prefer. When I make Cornish pasties, I will add wine to the gravy. Yum. And when I make gravy for prime rib and Yorkshire pudding, I always add wine, too.
Ah, yes! I use white wine to deglaze pans fairly regularly and make gravy from that.
You can also add wine to your gravy. I love to add red wine, especially when I'm making beef gravy. For two cups of liquid, I would use 1-1/2 cups of broth or stock and then 1/2 cup of red wine. Or to taste, whichever you prefer. When I make Cornish pasties, I will add wine to the gravy. Yum. And when I make gravy for prime rib and Yorkshire pudding, I always add wine, too.
It took me YEARS to make a good gravy. YEARS. I couldn't get the lumps out of it to save my soul. But I kept at it and kept at it and finally got the hang out of making a good gravy. In fact, when I finally figured it out, I made gravy one night with dinner. Our son looked at the gravy and then looked at me. Tasted the gravy, got up from the table and went over to the sink. When I asked him what in the world he was looking for, he said, "The jar the gravy came in....no way did YOU make this!" I was not amused and I think they heard my "HEYYYYYYYYY!" on Pluto. I was quite upset that he even compared the gravy that I had slaved over to a jar of processed gravy. Never even during my worst attempts did I settle for jarred gravy....although I remember a couple of times that I probably should have.
You can stuff them with broccoli and cheese, marinara sauce and cheese, butter with herbs...basically anything. It's usually something and cheese. Rose sauce is a creamy tomato sauce.
There are few savory things on Earth more delicious than an herbed rose sauce.
And how do you make it?
What a bad child! How old is he? Did he apologise? Did his dad say anything?I don't remember where you live, but you're more than welcome anytime. Rick and I went to Chicago; he went on company business and I went to visit with friends. My friend and I ended up making yeast rolls. We made the dough first, then went to Trader Joe's and Whole Foods. Then we came back and shaped and baked the rolls. My GF and I loved cooking together. I would love to cook with you.
You can also add wine to your gravy. I love to add red wine, especially when I'm making beef gravy. For two cups of liquid, I would use 1-1/2 cups of broth or stock and then 1/2 cup of red wine. Or to taste, whichever you prefer. When I make Cornish pasties, I will add wine to the gravy. Yum. And when I make gravy for prime rib and Yorkshire pudding, I always add wine, too.
It took me YEARS to make a good gravy. YEARS. I couldn't get the lumps out of it to save my soul. But I kept at it and kept at it and finally got the hang out of making a good gravy. In fact, when I finally figured it out, I made gravy one night with dinner. Our son looked at the gravy and then looked at me. Tasted the gravy, got up from the table and went over to the sink. When I asked him what in the world he was looking for, he said, "The jar the gravy came in....no way did YOU make
this!" I was not amused and I think they heard my "HEYYYYYYYYY!" on Pluto. I was quite upset that he even compared the
gravy that I had slaved over to a jar of processed gravy. Never even during my worst attempts did I settle for jarred gravy....although I remember a couple of times that I probably should have.
What I do is saute thin chicken breasts in a pan with olive oil until they're just about to where I want them, then take them out and wrap it in foil to stay warm. Then mince some garlic into the pan with a couple tablespoons of olive oil over medium heat. When it's just started to brown, add a 14.5 ounce can of Italian seasoned diced tomatoes, a teaspoon of sugar, a teaspoon of oregano, and salt and pepper to taste. Bring that to a boil and continue to boil until most of the liquid has evaporated. [To speed up the process, withhold some of the liquid from the tomatoes when adding them.] Remove from heat, add 1/2 cup cream and a tablespoon of butter. This is when I usually add a few tablespoons of freshly chopped basil also. Then return to heat, add the chicken, and simmer about 5 minutes. Viola... Herbed rose sauce.
