How much rice you think I need to make, to sop up about a quart this red gravy, huhhh???
Couple pork chops atop some dat good fluffy Louisiana rice ~ smothered wit a lil' spicy roasted tomato sauce picante.
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.
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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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