DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
CREAMY CRACKED PEPPER GRAVY
This gravy is awesome with deep fried chicken tenders, fried chicken livers (recipe posted) Also can be used as a breakfast gravy or to make sausage gravy just add cooked sausage and serve over a hot buttermilk biscuits!! Picture shown is the gravy being used as a dip for my chicken liver dinner tonight :)
Provided by Gina Davis
Categories Other Side Dishes
Time 20m
Number Of Ingredients 5
Steps:
- 1. Melt butter
- 2. Add flour and cook on medium low heat whisking or stirring for 5 or more minutes (this removes the raw taste from the flour). Don't brown the flour and butter this gravy is a white gravy.
- 3. Pour liquid into butter/flour mix and bump heat up to medium. Stir until thickened. Turn heat off and cover to keep warm and to avoid the gravy skim that forms on top if left uncovered. If this happens just add a few tablespoons of milk or water and whisk until smooth again :)
CHICKEN-FRIED STEAK WITH CRACKED-PEPPER GRAVY
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper.
- Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside.
- In a deep, heavy skillet, heat the oil to 350 degrees.
- While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.
- When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done.
- Pour Cracked Pepper Gravy over the steaks and serve.
- Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot.
CHICKEN-FRIED STEAK WITH CRACKED PEPPER GRAVY
Make and share this Chicken-Fried Steak With Cracked Pepper Gravy recipe from Food.com.
Provided by bugsbunnyfan
Categories Steak
Time 1h35m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
- Prepare the batter by mixing the eggs with a whisk, in a large bowl.
- Add the cream, and beer. Whisk to blend.
- Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
- Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
- Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
- Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
- CREAM GRAVY Melt the butter in a heavy saucepan.
- When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
- Slowly add the milk, continuing to whisk to keep lumps from forming.
- Season with salt and pepper.
- Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Nutrition Facts : Calories 1635.7, Fat 147.3, SaturatedFat 34.5, Cholesterol 241.1, Sodium 1017.8, Carbohydrate 46, Fiber 1.9, Sugar 0.3, Protein 32.9
CRACKED PEPPER GRAVY
A buddy e-mailed me this a while back, It's pretty dang good too. Cracked pepper is different from freshly ground pepper because the former is stronger in flavor and aroma. Grind them in a food processor or blender, only pulsing them once or twice just to crack them.
Provided by Iowahorse
Categories Southwestern U.S.
Time 25m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy saucepan.
- When the foam goes down, whisk in the flour.
- Continually whisk until the flour cooks, becoming a fragrant light brown.
- Slowly add the milk, continuing to whisk to keep lumps from forming.
- Season with salt and pepper.
- Simmer gravy for 10 minutes to cook and reduce.
- Serve hot.
BLACK PEPPER GRAVY
A creamy and peppery white gravy that will sure to please everyone! This goes great on fries, mashed potatoes, and meats! If you are wary of adding all of the pepper, add a teaspoon at a time and taste. I like mine really peppery, so I always use the 2 tablespoons. My mother doesn't like it so peppery, so she tends to use 1 or 1 1/2 tablespoons. The best part about this recipe is that you can adjust the spice to your liking!
Provided by Miss B
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 18m
Yield 16
Number Of Ingredients 5
Steps:
- Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
- Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.
Nutrition Facts : Calories 86.7 calories, Carbohydrate 6.5 g, Cholesterol 1.2 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 3.1 g
TANDOORI-SPICED TURKEY WITH CRACKED PEPPER GRAVY
Steps:
- 1. In a small saucepan, melt the ghee with the garlic, 4 t. garam masala, the ginger, paprika, and 1 t. salt over medium-low heat. Let cool. (can be made up to 2 days ahead; cover and refrigerate.) 2. Preheat the oven to 400. Carefully slide your fingers between the skin and the breast meat of the turkey. Spread as much of the ghee mixture under the skin as you can. Spread any remaining ghee mixture on the outside of the turkey. Using kitchen twine, tie the legs together at their ends. Tuck the wings behind th back of the turkey, if desired. Place the turkey, breast side up, on a rack, in a roasting pan. 3) Roast the turkey for 1 hour. Baste, then lower the oven temperature to 350 and continue roasting, basting every 20 minutes. Roast until the skin is browned and an instant-read thermometer inserted into the thigh registers 155, 1 hour to 1 hour and 20 minutes more. tent the turkey with foil and let rest for 30 minutes. 4) Meanwhile, make the gravy. In a large saucepan, cook the shallot in the butter over medium heat until soft, 3 to 4 minutes. Stir in 1 t. pepper and the remaining 1 t. garam masala. Cook, stirring constantly, for 1 minute, Stir in the flour; cook, stirring, until the mixture turns light brown, about 2 minutes. 5) Whisk in 1/2 c. broth, stirring quickly to create a paste. Slowly pour in the remaining 2 cups broth, whisking constantly to keep the gravy smooth. Increase the heat and bring to a boil, then lower the heat and simmer, stirring often, until thickened, about 5 minutes; season with salt and pepper. Serve the gravy with the turkey.
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Category Holidays, ThanksgivingTotal Time 30 mins
- In a small saucepan, melt the ghee with the garlic, 4 tsp. garam masala, the ginger, paprika and 1 tsp. salt over medium-low heat. Let cool. (Can be made up to 2 days ahead; cover and refrigerate.)
- Preheat the oven to 400°. Carefully slide your fingers between the skin and the breast meat of the turkey. Spread as much of the ghee mixture under the skin as you can. Spread any remaining ghee mixture on the outside of the turkey. Using kitchen twine, tie the legs together at their ends. Tuck the wings behind the back of the turkey, if desired. Place the turkey, breast side up, on a rack in a roasting pan.
- Roast the turkey for 1 hour. Baste, then lower the oven temperature to 350° and continue roasting, basting every 20 minutes. Roast until the skin is browned and an instant-read thermometer inserted into the thigh registers 155°, 1 hour to 1 hour and 20 minutes more. Tent the turkey with foil and let rest for 30 minutes.
- Meanwhile, make the gravy. In a large saucepan, cook the shallot in the butter over medium heat until soft, 3 to 4 minutes. Stir in 1 tsp. pepper and the remaining 1 tsp. garam masala. Cook, stirring constantly, for 1 minute. Stir in the flour; cook, stirring, until the mixture turns light brown, about 2 minutes.
HOMEMADE WHITE PEPPERCORN GRAVY - SWEETPHI
From sweetphi.com
4.4/5 (119)Total Time 15 minsCategory Appetizers/Sides
- To make the gravy-melt the butter in a medium sauce pan and then whisk in flour and pepper, and while continuously whisking stir in the salt and garlic salt.
- Slowly pour in the milk and turn heat to medium, whisk occasionally and it will thicken (about 5 minutes) then remove from heat and serve.
- You can serve this over chicken fried steaks, simply cook them according to package instructions and pour about 2-3 tablespoons of gravy over a steak and serve.
CRACKED PEPPER MEATLOAF WITH BROWN GRAVY - THE WELL ...
From thewellseasonedmom.com
5/5 (1)Servings 8Cuisine AmericanCategory Main Course
- In large bowl, beat eggs and mix in steak Seasoning, Worcestershire sauce, and breadcrumbs. Add beef and combine, being careful to not over mix.
- Free form meat into 12" long loaf (about 2" high) shape on a sheet pan sprayed with cooking spray or lined with parchment paper. Cut bacon in half and lay on top of meatloaf.
- Crack peppercorns using a mortar and pestle. Conversely, crack peppercorns on chopping block with a heavy skillet. Sprinkle coarsely cracked pepper evenly on top of loaf.
- Bake meatloaf until cooked through, about an hour. An instant read thermometer should read at least 160 degrees when loaf is done. Let meat rest for 10 minutes before cutting to retain juices. Best served with brown gravy and weeknight mashed spuds.
CREAMY PEPPERED WHITE GRAVY - THE CHUNKY CHEF
From thechunkychef.com
4.8/5 (58)Total Time 12 minsCategory SauceCalories 167 per serving
- Add butter, and melt over MED heat. Once melted, add flour, salt, pepper, thyme, and cayenne and whisk to combine.
- Slowly pour in milk, about 1/2 cup at a time, whisking after each addition, until all milk has been added and no lumps remain.
- Bring to a vigorous simmer, whisking frequently. Allow to simmer for about 3 - 5 minutes, or until gravy is smooth, creamy and thickened to your liking.
CHICKEN FRIED STEAK WITH CRACKED PEPPER GRAVY RECIPE ...
From cookeatshare.com
1/5 Calories 5865 per serving
- Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or possibly wax paper. Prepare the batter by mixing the Large eggs with a whisk, in a large bowl. Add in the buttermilk, or possibly lowfat milk and sourdough starter, and beer. Whisk to blend. Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to proportionately coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, proportionately coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the warm oil. Cook the steak about 5 min. Turn in, taking care not to break the coating, and cook the meat 5 more min, or possibly till the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
- CREAM GRAVY:Heat the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk till the flour cooks, becoming a fragrant light brown. Slowly add in the lowfat milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 min to cook and reduce. Serve warm.
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