In a hot pan, saute the shrimp, Tasso ham, red pepper, mushrooms, onion, garlic, and scallions for 2 minutes.
Deglaze the pan with white wine and simmer.
Add parsley, lemon juice, chicken stock, thyme, cayenne pepper and seasoning; reduce to a simmer.
Whisk in the whole butter and serve over warm pasta immediately.
inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Cook onion and peppers until tender in 1 tablespoon olive oil. Add mushrooms, ham, gravy, wine and black pepper and heat.
Cook broken spaghetti in salted boiling water until just tender.
Cook asparagus spears until just tender.
romise). Start with Andouille, then Tasso, and chicken. Some of the
saute' scallops in oil about 3 minutes; add clam jucie, ham and cream.
Cook over low/medium heat reducing liquid until suace thickens.
Serve over rice or on it's own.
edium heat. Stir in the tasso, and cook until golden brown
igh heat; cook and stir tasso ham until crisp. Stir in onion
simmer. Add pork jowl, tasso ham, 1 chopped onion, 1 stalk
Bring ham drippings to a boil.
Mix flour and water to make a runny paste.
Pour flour/water mix in boiling ham drippings a little at a time making sure to be whisking the same time. Whisk until thickened.
Add salt and gravy master to taste and color.
Note: To make a good amount of drippings add 1/2 cup water to the pan the ham is being cooked inches Start with 1-2 drops gravy master then add more if needed as this is very dark in color. If the gravy has lumpy strain in a strainer to remove the lumps.
umplings are cooking, prepare the gravy. In a medium saucepan, melt
Fix mac n' cheese as directed on package, but a bit al dente.
Saute onions in butter/oil for 5 minutes.
Mix with gravy.
Add ham, gravy, and cheese to macaroni, mix well.
(reserve a bit of cheese for top).
Bake at 350 for 25 minutes.
Put ham and ham juices in roaster.
Add honey, sugar, cherry juice, and pineapple juice.
Pour vernors into roaster allowing carbonation to mix honey and sugar.
Add water.
Roast ham as normal.
Remove gravy to sauce pan and simmer to boil down if needed.
thicken with water and corn starch.
Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
Pour in the buttermilk, evaporated milk, sour cream, and ham base.
Heat through, but do not bring to a boil.
Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
abbage rolls and to make gravy (recipe included) and soup.
FOR
Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
If gravy is too salty add water (a little at a time).
Heat skillet and saute ham. Set aside. Toss with 1 tbs flour.
Add butter and onions. Cook until softened. Add 2 tbs flour, stir well. Add milk, broth, and wine. Whisk until combined and allow to thicken, about 6 minutes. Add parsley and ham. Cook an additional 5 minutes. Add salt and pepper to taste.
Serve over hot biscuits.
Mix flour with the sour cream.
Add half and half cream and ham.
Cook over medium heat until slighty thickened, Stirring contantly.
Serve over fried verenika.
May add ham base for flavor.
t.
For the Debris Gravy:
Mix the flour, water