While I’ve shared a basic Southern gravy recipe here before, if you’re thinking of making biscuits and gravy it can’t be done with restaurant style gravy. It must be made with sausage gravy.  Sausage gravy is a Southern staple.  It can be found in nearly every restaurant and diner in the South and the Southwest and is undoubtedly made in nearly every home in the area as well.

Nothing quite compares with biscuits and gravy.  It’s not a fancy meal.  It shouldn’t be made into a fancy meal.  It’s peasant food at its best.  Pure, simple and filling.  It is food born from a need to feed a family with only what was on hand and feed them well.

This is my mother’s recipe.  I have not adapted it, modified it or otherwise mucked with it.  On the contrary, I’ve invested over 20 years of my life trying to perfect my mother’s technique. At first I tried to make it my own. These attempts resulted in some pretty good gravies, but they just weren’t “right.”  It’s taken a long time, but I think that if my mother was still with us, this gravy would make her proud.

The real secret behind sausage gravy is in both the sausage and in the way it is cooked.  The sausage used in this dish should be of the bulk store variety and preferably be very fatty. Also, low, gentle heat should be used to cook the sausage.  This low cooking temperature allows the fat in the sausage to completely render out of the meat.  The resulting grease is the heart and soul of a great gravy.  It ads the base flavor, body and character of everything that comes later.

Another key to success is in cooking the sausage properly.  The aim here isn’t to just barely get your sausage cooked through, but to take it just a tiny bit past that point.  At the end the sausage should be slightly dry.  It should then be strained for at least five minutes through a fine mesh sieve or colander and the drippings should be reserved.

From this point making sausage gravy is an identical process to any other flour-based pan gravy.  Return the oil to the pan, add flour and brown, season, add milk and stir, stir, stir!  I use all-purpose flour in my gravies, but there are those who swear by Wondra.  I’m not going to judge, but I’ve never ended up with lumpy gravy, so all-purpose is just fine by me.

Of course a gravy of this caliber needs something to be lavished upon.  The go-to (and highly preferred) vehicle for gravy delivery is the plain ol’ buttermilk biscuit.  The light, flaky, multilayered biscuits of the North are not appreciated here.  The gravy just makes them soggy and they don’t have the right texture.  You gotta have a biscuit with some heft to it.

And there, my friends, you have it.  The ultimate experience in breakfast, brunch or late night munching fare. The culinary pinnacle of flour, milk and flavor.  A humble food that deserves a place in every kitchen.  My mother’s sausage gravy.  Give this a try the next time you’re craving a little love. Trust me, there’s a lot of love in this recipe.

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Popularity: 5% [?]

For my family cornbread was a staple food.  It was served with beans and potatoes, with fish, for holidays, at parties and often just as a snack.  It was always served with a bowl of chili.  There was no question that chili and cornbread were meant to go together.  If anyone had suggested to me as a kid that you could just bake the chili right in to the cornbread, I would have called them crazy.

Yet here I am today, telling all of you that you can do just that.  Not only am I telling you that you can do it.  I’m telling you that you should do it, and you should do it as soon as you get to the recipe below.  It might just be a life altering experience for you.

I don’t say that lightly.  The dish pictured above and below these words has changed my perception of a dish I’ve known and loved all my life.  It has opened new possibilities to me in very much the same way that Martin Yan, Julia Child, Emeril Lagasse or Alton Brown ever did.  It twisted my “normal” on its ear… And that, my friends is a very good thing.

It also opened my kids up to something new.  I’m not going to lie when I say that there was a fair amount of resistance to trying this dish.  At one point there were cries of “I’d rather go hungry.”  Thankfully it never came to that. Once they took a bite, it was all over.  They loved it, and I think your family will too.

Have you ever had a dish that changed the way you thought about an ingredient?  If so, did it change for the better?  I’d love o hear about it, so drop a comment below.

Now get your oven ready.  It’s time for some vittles!

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Popularity: 3% [?]

What do you serve when you have two teenaged nephews over for the weekend in a house already populated by four men?  When you know that the two people visiting are capable of consuming the gross food production of some small island nations all by themselves in a single sitting?  Casserole came to mind, but since both of my nephews are fond of spicy foods there really was only one choice for me.  Curry.

A curry might seem a strange choice for boys raised eating primarily Southern American and Californian cuisines, but on a night of complete chaos and a house filled with 5 boys it seemed about perfect to me.  The rice cooker did all the work on the grain for me and the curry required little monitoring while cooking, which left me free to put out fires in other parts of the house.

About 1/4 of the way through cooking, all of that was a mute point.  The older two boys were hovering in the kitchen by then, with mutterings of “When is dinner” and “That smells Great!”  A definite testament to the power of curry, and to the power of a teenager’s hunger.

In the end, this one was a real winner. There were calls for seconds and thirds from most of the kids and all 6 cups of rice were demolished. (I made more rice to get the photos above.)  This was not a terribly spicy dish, but one packed with a massive amount of flavor that I’m sure your family will enjoy as well.

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Popularity: 7% [?]

One of the treasures my wife brought with her on her recent visit home was her version of Turkish style mashed potatoes.  While you might not find mashed potatoes something sexy, with the addition of a few ingredients they are.  Oh yes, they are.

While these are generally made with saffron in Turkey, we opted for turmeric.  This was mostly a cost issue, since we’re feeding 5 and turmeric is an awful lot less expensive here in the States than saffron is.

(She bought something that was labeled saffron and brought it with her, but I’m pretty sure that it’s actually sunflower, not the real article.  I blame a shady spice vendor, whom I curse in multiple languages with a foul tongue and reference his lineage and several unclean habits.)

In any case, Turmeric was a wonderful substitution, or it is until such time as I have a lovely stash of saffron lying about.  There is a wonderful earthy flavor, mingled with subtle florals and the strength of onion and garlic to tie everything together.  Some of the ingredients aren’t authentic, but the result is amazing and I think you and your family will absolutely love this dish.

The plating above was done by my lovely wife, and she tells me that this is how these are served at her favorite restaurant in Adana Izmir, optionally with a sauce or pan-drippings from one of the main dishes.  I thought they were gorgeous as-is, so I just shot the plate as it was, though I may go back later and take another run of photos with a sauce, too.

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Popularity: 2% [?]

There’s nothing that speaks to me of home like a tall, frosty cold glass of iced tea.  Whether you like yours sweet in the southern tradition or with little or no sugar, nothing says summer like iced tea, and nobody…  And I mean nobody, made it better than my mother did.

Agree or disagree with the last statement as you like, this is my family’s closely guarded recipe for iced tea.  It’s not something that I think has been shared before, but it is something that I think the world needs to know about.  It’s the drink my wife requests when she’s home to visit.  It’s what my sister expects to find in my refrigerator in the summer months.  It’s the one thing I can”t live without when the temperatures start climbing into higher didgits.

And there is only one right way to make it…  At least for us.

The key to good iced tea is to make it strong.  That way the ice  doesn’t dilute the taste of the tea.  Too many people forget this.  If it’s hot outside, the ice in your glass is going to melt, and your tea tastes more like sweetened murky water than it does of anything else.  It’s something I can’t tolerate, and is one of the reasons I rarely order iced tea in a restaurant .

I hope you enjoy this one.  It’s a very simple recipe that has seen my family through many decades of summers, BBQ’s, parties and outdoor gatherings.  It has outlived both of the women who perfected the recipe and has comforted hundreds of people on hot California afternoons.

This is a piece of my life that I need the world to share with me.

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Popularity: 7% [?]

Are you’re looking for some great recipes for your St. Patrick’s Day menu? well this is one irish American family that won’t let you down!  We go big for St. Pattie’s Day around here, and for Irish recipes in general, so we’ve amassed a pretty good collection over the years.  The following are what we have so far:

Note: this list is positive to grow larger over time…  I’ll do my best to keep this updated.

Corned Beef and Potatoes:

Most people think of corned beef and cabbage for their St. Pattie’s Day meal, but we’re more potato fans around here.  The cabbage comes into play in different recipes we use throughout the month or the meal itself, rather than becoming a focus in the main dish.

This one is all about the meat and potatoes … (Well, it’s about the Guinness, too.) If you’re not into a simple side of potatoes you can always opt for a side of:

Colcannon:

While not traditional in Ireland until around halloween, All of the ingredients for a great Colcannon can be found in your local BigScaryMegaMart at just about any time of the year.  It’s a dish that I absolutely enjoy and have made several different versions of over the past few years. (with a new version coming tomorrow!)  But if the Cabbage or kale in the dish puts you off, you can always go with a lovely side of:

Champ:

In THE ART OF IRISH COOKING
author Monica Sheridan lists this recipe as “Champ (for the children)”.  I assume this is for kid’s that haven’t developed a taste for the traditional cabbage or kale… (Mine have issues with even the scallions, but we’re working on it.)

It’s a much mellower dish than colcannon and will probably fit the palate of hosts and guests alike, even if hey aren’t fond of leafy greens.

Of course, if you aren’t looking to go with the traditional corned beef at all you could consider making either;

Irish Stew:

Nothing says ireland like Irish Stew.  No other dish, with perhaps the addition of Colcannon is, to my knowledge, as closely tied to Ireland herself (feel free to correct me if you’re Irish!)

This is a hearty and heart-warming dish that’s just perfect for the last days of winter.  It’s sure to bring a touch of the Irish to you, your friends, family, hearth and home.

Of course, if you aren’t in the mood for stew, there’s always:

Cottage Pie:

If all else on the standard St. Patty’s Day menu leaves you cold, make up a few of these bad boys and enjoy with a lovely pint of guinness for an all over warm feeling.  While not strictly Irish, it is definitely one of Western Europe’s best exports.  Kid’s love it, it’s simple to make and you can top with copious amounts of cheese if you like or skip it as I do.  In any event it’s sure to please anyone at the table.

And there you have it.  tomorrow I’ll get in to what to do with leftovers, but for now at least, this list should provide some inspiration for anyone looking to add a little something to the table.

Popularity: 3% [?]

I think I was 19 the first time I tried this dish. I think I had it at Don Taylor’s Omelette Express in Santa Rosa California, but if so, it’s no longer on their menu. No matter where it was that I tried this dish the first time, I was an instant convert.

Omelets are one of my culinary weaknesses.  For me they are on the same order of obsessive magnitude that some people hold chocolate.  The very nature and versatility of the omelet is mind boggling. Whether it be the classic folded French version or the currently more popular Italian frittata, there seems to be no limit on the flavor combinations possible and I think I may have tried them all.

Even after years of experimenting, I always come back to this simple dish. It satisfies a craving for me. Even though it’s been years since I last made this it instantly took me back to a time in my life where the world was exciting, my culinary horizons were expanding and the road forward didn’t seem like it was going to be paved with as much blood, sweat and tears as it has been. Food can do that.

This one is comfort food folks.  Make it with love and share it with someone you care about.  It will make memories.

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Popularity: 3% [?]

Is there any other food as comforting as chicken noodle soup? It seems to me that you would be hard pressed to find one.  It’s a staple of mothers for sick children, adults who are feeling homesick and the perfect choice for a gloomy drizzly day at any time.

Most people my age probably grew up on the version in the little red and white can, but there is absolutely nor reason why you shouldn’t be making this from scratch.  The flavor is better, the vegetables are crisp and the texture is amazing.  All it takes is a little time and a little love an you too can have the ultimate chicken noodle soup ready and waiting for you when you need it the most, even on days when you would rather not be cooking at all.

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Popularity: 5% [?]

Winter is finally rearing it’s chilly head here in Northern California.  With temperatures finally dipping into the 30′s in the early mornings and the need for a jacket even in the afternoons the thought of a warm and comforting meal in the evening becomes less of a fond memory and more of an urgent desire. Baby, it’s cold outside!  Time for some comfort food.

Please note that this is not a recipe for Shepherd’s Pie.  Shepherd’s Pie, by definition uses minced lamb.  Anything else is a cottage pie and cannot technically be called a shepherd’s pie.  Regardless of that factoid (which you may or may not give a hoot about), this dish is full of all the love and goodness that you and your family will be craving throughout the oncoming chilly days and nights of winter. It’s a satisfying, warm and hearty dish that’s just perfect for cozying up around the table with family or friends and some good wine and conversation. (Or stout.  Stout is good here, too!)

Have yourself some meat and mash love this winter.  You deserve it.  It’s comfort food season, so consider this a calorie free meal for a Saturday night and enjoy!  We surely did.

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Popularity: 8% [?]

Before there was California Fusion Cuisine or even California Cuisine, there was the California health food craze.  This is a style of cooking that still defines what most of the country thinks everyone in California eats every day.  Anyone that lived in California in the late 80′s will remember some of the hallmarks of this misguided good frenzy, from enormously sized composed salads to anything and everything with cashews. These were bad enough, but the one signature example of California’s contribution to the mid-to late 80′s, and to the perception of America as a whole cannot help but be the chicken sandwich with avocado and bean sprouts, otherwise known as the California Chicken Sandwich.

In its basic form, this is just a sandwich composed of chicken, avocado, bean sprouts and cheese.  There isn’t anything intrinsically wrong with it, it’s a good meal.  When I worked the line at my local Lyon’s restaurant we made hundreds of these things every week and they were well liked.  The downfall of this unassuming little dish is that somewhere, somehow, it found its way into the American psyche and became linked to California in the same breath as tofu, Haight-Ashburry, Flower Power and brown rice. Just ask a non-Californian what we eat every day and chances are they’re going to mention tofu, bean sprouts and avocado.

My wife is Texan and has teased me about this combination since the day we met. (Fair, since I tease her constantly about having to ride a cow to school.) This post is for her as much as it is for the rest of the world.  Yes, this dish is indicative of what California was in the 80′s. Yes, it’s something many Californians would like to forget, and something no self-respecting chef in the state would place on their menu.  In fairness though, it’s stood the test as a great combination of flavors and when I though of it the other day I simply couldn’t pass up the chance to make one.

Just for old times sake, you know?

So I present to you my latest version of California’s most widely recognized dish; the California Chicken Sandwich.

Hope you enjoy.

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Popularity: 4% [?]