by arielleclementine
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by William Brinson
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by arielleclementine
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by William Brinson
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by WileyP
A&M's Testing Notes:
Expand Collapsearielleclementine's Notes:
Expand2 large fresh green chiles (hatch, anaheim, new mexico or poblano) Ask a question about this ingredient
2 tablespoons fat (sausage or bacon drippings) or butter Ask a question about this ingredient
1/2 small yellow onion, diced (about 1/2 cup) Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
Position your oven rack so that it is 4-6 inches below your broiler. Line a baking sheet with foil and put the whole peppers on the sheet. Broil, turning the peppers occasionally, until the skin is charred and peeling on all sides. Remove the peppers to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Remove the stems, seeds, and skin from the peppers and dice the flesh. Set aside.
Ask a question about this stepIf you're making this for breakfast, to accompany biscuits and your very favorite breakfast meat, fry up the bacon or sausage in a cast iron skillet over medium heat. Remove all but two tablespoons of fat from the skillet. (Or, if you're making this with butter, skip the meat frying, and just melt two tablespoons of butter in a skillet over medium heat.)
Ask a question about this stepAdd the onions to the pan and cook for about 5 minutes, until they're soft and sweetly caramelized around the edges. Sprinkle two tablespoons of flour into the pan and stir for about a minute, so that the raw flour cooks off and the roux takes on a golden brown color.
Ask a question about this stepAdd the milk to the pan and stir to combine. Add the diced chiles. Bring the mixture to a boil, and then simmer for 3-5 minutes, stirring constantly, until the gravy is thick and creamy. Season to taste with plenty of kosher salt (I used a little more than a teaspoon) and enjoy with your favorite starchy treat!
Ask a question about this stepHaha! Thank you! I hope you like it!
Yup, your Green Chile Country Gravy was just *great*, received gold stars from everyone at the table and gets an honored place in my recipe book! I made country fried boneless pork chops, green beans, corn and bacon-pepper drop biscuits, serving the chops on a bed of your gravy. There was also more gravy to pass around, and there wasn't enough of it left to coat a saltine! Thanks so much for posting this, ac!
WileyP- Damn, I wish I was at that meal - sounds so good!
Thank you!!
Thanks sweet friend :)
Congratulations on being runner up, I thought your recipe was outstanding!
Thanks so much! We ate your flank steak sandwiches for dinner the other day- they were incredible! One of my very favorite sandwiches!
Thank you so much, I am going to make your recipe this weekend, weather will be a little cooler. I can't wait to try it. White gravy is so delicious, my Mom used to make it with chicken fried steak and pork chops. I can't wait for the weekend, I am so happy you liked the sandwich,
Thank you so much! I hope you like it :)
Congratulations on being runner up! This is a lovely recipe.
Thanks so much, BKR :)
Congrats on runner up! Both recipes this week were such keepers!
That's so nice! Thank you :)
sounds amazing! i hope you like it :)
I've never been much of a b&g fan, but you just might convert me. Warm congratulations on your win.
thanks, boulangere!
You're my #1!
You're so sweet- thank you :)
I choose bacon fat for this = breakfast of champions. YUM!
Thanks friend! We had this for dinner tonight with breakfast sausage from Kocurek Charcuterie- that stuff is mighty fine.
arielleclementine: As of today, the Hatch roasting season has commenced!
huzzah! i'm off to stock my freezer!
thanks again for your lovely comments! i heart food52ers :)
Two of my favorite things.... Green Chilis and Country Gravy.... I will be in heaven when I make this!!
Congratulations. The gravy looks amazing. My biscuit and gravy loving husband would scarf this up in no time.
Congratulations! This gravy sounds amazing!
Congrats to you too, looks great!
A note of clarification here: Hatch Green Chile refers to the locale, not to a variety of chile. Thus "Hatch Chile" is "New Mexico Chile" but not necessarily vice-versa. Most Hatch Green Chile is of the variety known as "Big Jim," but there are others as well. Sadly, for those of us living out-of-state, we tend to make do with Poblanos, but it just ain't the same! Nothing, but NOTHING compares to the aroma & taste of fresh roasting/roasted New Mexico Green Chile on a clear September morn!
Oh, and by the way, great recipe! :)
thanks for the info- i didn't know that! we have a fabulous grocery store in austin that has a hatch festival every august where they roast tons of the chiles in big cages outside the store. i completely agree that the smell of the roasting chiles is an undeniable delight :) i'm going to try to find out what variety of hatch peppers they're roasting this year!
Congrats from a gravy drowning fool! Good luck!
thank you all so much!! this is such an unexpected and wonderful surprise!
Yay Arielle! SO happy to see you as a finalist, what a great recipe!!!!!
Hooray! This sounds amazing, so glad to see it is a finalist!
Woowoo! I knew this was the gravy for me!
Fabulous. I shall be making this next week when I am in Louisiana for my mother's wonderful biscuits.
Congrats, ac! This gravy sounds A*W*E*S*O*M*E!
I'm not generally a biscuits and gravy girl - I was raised believing gravy was for meatballs...or reindeer - but I can definitely see this making a total convert out of me. This looks sooo good.
sorry i missed this comment earlier, fiveandspice! thanks so much!
I made biscuits this morning and my son made a traditional sausage gravy. I have not had this since I left Missouri 20 years ago. We added roasted poblano peppers to the gravy today because of your inspriation. Thanks. It turned out sooo delicious. We ate like kings!
you made my day! thanks!
Sounds fabulous. I saved the recipe and it will be made. I have poblanos in the fridge that just did a little jump because they now know where they are headed.
hooray! thank you so much :) i really hope you like it!
i think i've found this sunday's brunch. some fruit should stave off the heart attack for at least another week.
looks delicious and i can't wait to make a batch. thanks.
haha! thank you! and yes- an anti-artery-clogging side is probably a solid idea!
I'd'a never thought of green chiles in gravy. Absolute brilliance!
haha! thanks! i can't claim credit for this idea though- several austin restaurants serve similar gravies. In fact, when i was in Dallas for work a while ago, the Internet Cooking Princess recommended a fabulous restaurant called Tillman's Roadhouse where I had a delicious chicken-fried hanger steak with poblano cream gravy. so fun!
haha! thanks! come on over!
Maybe not over turkey, but leftover stuffing? I think you've got a real contender here.
that's very sweet of you! thanks, Midge :)
I forgot - Thumbs Up!
yay! thanks!
Boy, does this look delicious - love those chiles in the gravy, and I have roasted Hatch chiles in the freezer...
thank you! and hooray for hatch chiles in the freezer- they are so wonderful!
haha! thanks :) i never know what to put there!
I think yum and yummy are overused expressions, but not in this case!
thanks so much, dymnyno!
Whoa. Looks ridiculicious. Sconeboy wants to visit Texas cause he says "they have fried stuff. And their meat is outstanding." Looks like this gravy's right up there, too!
thank you! i heart the term 'ridiculicious', and Sconeboy sounds like a genius. texas would love to have you!
YUM! Looks super tasty! Hey we should have a brunch potluck. And you should make this. The breakfast meat version.
thanks friend! i think a brunch potluck is the greatest idea in the history of the world. it would give us an excuse to eat copious amounts of your jam! and nannydeb's butternut muffins!
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
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The ingredients: onion, salt, biscuits (we made these), milk, butter, roasted poblanos and flour.
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Before we made the gravy, we decided to whip up some biscuits.
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This recipe has cream in it, so the biscuits are rich and tender.
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The dough also happens to be very forgiving.
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After a gentle knead, we patted the dough into a circle.
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And cut some biscuits.
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A little melted butter helps to brown the tops.
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Voila! Now, onto the gravy...
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We roasted the poblanos under the broiler, as arielleclementine suggests.
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Peeled and seeded, the poblanos yield to Amanda's knife.
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To start the gravy, we browned the onions in butter and then stirred in the flour.
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Adding the milk gradually will keep your gravy smooth and lump-free.
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That, and constant whisking!
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The chopped poblanos go in at the very end, which keeps their flavor nice and fresh.
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Breakfast is served!
Well, DUH, ariwlleclementine! Of *course* that is going to be a top drawer gravy! I'm so angry at myself for not figuring something like that out that I'm not going to speak to myself for a week! Thanks for waking me up!