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How much rice you think I need to make, to sop up about a quart this red gravy, huhhh???
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Couple pork chops atop some dat good fluffy Louisiana rice ~ smothered wit a lil' spicy roasted tomato sauce picante.
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There's so many good things in this savory red gravy, it taste much mo'bettah than good, ah garrontee ... make me wanna slap my mama fer not makin' it so good ~ might be the best red gravy I ever made. I cain't tell you what's in it, though ... else I'd hafta kill ya, yeh.
5 comments:
I don't wanna get killed so I won't ask whats in the gravy. How 'bout ya let me taste some and just wound me?
lol ... git yer bandaids out: started my pot wit some burgers smokehouse bacon - render - remove bacon - sear seasoned (tonys)chops in dat bacon grease - remove chops - add holy trinity - sweat - add flour to make med roux - add can of fire roasted tomatoes, can of beer & homemade chicken stock - bring to boil/thicken - add herbage & seasonings (bay leaves, thyme, oregano, cayenne, splash of cajun power garlic sauce ... and a couple other thangs i cain't tell ya on account you gotta be out of bandaids by now) - add chops back into sauce picante - lid on - bake tender 350* about an hour. make rice. ring the dinner bell.
Looks delicious Chez - I figured it was just Pace (LOL), but since you provided some info, we'll have to give er a try.
ah garrontee, it wadn't made in new yawk city!! sauce picante (pronounced pee-kahnt) is a cajun/creole staple ... alligator sauce picante, chicken sauce picante, shrimp sauce picante, etc. best friend a plate of rice ever had...tru dat.
Prolly even better tomorrow.
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