First, let me give you a little background on this recipe.
Years ago there was a quaint little diner that was at one time a persons house. It was called "Valley Line Stop" and was in Bristol, IN. and they had the BEST bacon gravy and biscuits ever. We rented a little house on the river, close to the diner and we'd meet up with friends to have breakfast there every Sunday morning. There was always a wait and the food was out of this world and cheap.
After a few years of frequenting this place, they succumbed to the corporate giant, McDonalds and sold their prime spot on the corner of 2 very busy highways.
We were crushed. Where on earth would we get our Bacon Gravy fix?
We tinkered for years with getting it just right and finally got it after I ran into the former owner at the drug store...she said there really was no secret other than crisping the bacon up, just this side of burnt.
It's not the greatest reheated, but it makes a fine breakfast.
The recipe follows the pix.
Chop 1 lb of your favorite bacon into 1/2" pieces
Break it up as it fries over med-high heat
After it's really crisped up, move the bacon onto a paper towel lined dish.
I make a basic roux from about 2 tbs of the bacon grease and 2 bs of butter I add in about 4-5 tbs of AP flour and get a nice blonde roux bubbling.
Add about 3 or so cups of milk, stir constantly until it starts to bubble. This will thicken up a little after you add the bacon and boil it a bit longer. If you like tight gravy, reduce the amount of milk you add, for a loose gravy add more.
I like mine kinda thick, I don't like chasing the gravy around the plate.
Here it is plated with some cheesy scrambled eggs.
The recipe:
Jonesers Bacon Gravy
1 LB Bacon cut 1/2" Crisp
3 Cups Milk
2 tbs Bacon Grease
2 tbs Butter
4 tbs. AP Flour
Salt and pepper to taste.
Careful with the salt, the bacon adds a lot of satl already. Really easy to over salt.
Serve over Buttermilk Biscuits (I use the Grands in the freezer bag)
Thanks for looking!
No comments:
Post a Comment