Cracked Pepper Gravy Recipes

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DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY



Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy image

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

¼ cup garlic powder
¼ cup onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon freshly cracked black pepper
1 (3 1/2) pound pork shoulder roast
½ cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
¼ cup butter
2 large shallots, chopped
2 cloves elephant garlic, chopped
1 cup water
3 sweet onions (such as Vidalia®), peeled and quartered
7 red potatoes
10 large baby carrots
4 stalks celery, cut into 4 pieces
1 tablespoon freshly cracked black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 cups water
6 tablespoons dry brown gravy mix

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



Creamy Cracked Pepper Gravy image

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

2 Tbsp butter
2 Tbsp flour
1 c whole milk (or 1/2 cup cream or half and half and 1/2 cup water)
1 Tbsp medium to large grind fresh ground black pepper or more to taste
1 - 2 tsp salt or to taste

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



Chicken-Fried Steak with Cracked-Pepper Gravy image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons freshly ground pepper
1 teaspoon cayenne
2 eggs
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 tenderized round steaks (about 1/2 pound each)
2 cups Cracked Pepper Gravy, recipe follows
1/4 cup unsalted butter
2 tablespoons flour
1 1/3 cup milk
Salt, to taste
1 teaspoon cracked pepper

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



Chicken-Fried Steak With Cracked Pepper Gravy image

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

1 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons pepper, freshly ground
1 teaspoon cayenne
2 eggs
1/2 cup cream
1/2 cup bock beer
2 cups vegetable oil
4 round steaks, tenderized (about 1/2 pound each)
1/4 cup unsalted butter
2 tablespoons flour
1 1/3 cups milk
salt
1 teaspoon cracked pepper

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



Cracked Pepper Gravy image

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

1/4 cup unsalted butter
5 tablespoons flour
2 1/2 cups milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper

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



Black Pepper Gravy image

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

4 cups skim milk
½ cup margarine
½ cup all-purpose flour
1 tablespoon salt
1 ½ tablespoons ground black pepper, or more to taste

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



TANDOORI-SPICED TURKEY WITH CRACKED PEPPER GRAVY image

Categories     turkey

Yield 8-10 people

Number Of Ingredients 11

1 jar (8oz.) ghee (Indian clarified butter) or 2 sticks (8oz.) butter, clarified
1 T. finely chopped garlic
5 t. garam masala (Indian spice blend)
2 t. finely chopped fresh ginger
2 t. paprika
Salt & pepper
1 Fresh or thawed frozen turkey (12 to 14lbs.), neck and giblets saved for another use
1/4 c. finely chopped shallot
4 T. butter
1/4 c. flour
2-1/2 c. low-sodium chicken broth

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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  • 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.
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