Best gravy I ever made
 

Found this gravy recipe on foodtv.com, and it sounded good, but it called for cognac or brandy. Well, of course, we didn't have any of that stuff in the house! So, ....






















I used Jack Daniels, instead! :slaphappy It was awesome!

Did you use kosher salt?

:winkgrin Actually, yes! I'm a big fan of Food Network, and especially Alton Brown's "Good Eats". He uses kosher salt almost all the time, so I do too!

LOL it was tic considering you deviated from the other ingredients.

Yep. But I think JD was the only sub. I already had or bought the rest. But I didn't feel like shelling out for a bottle of cognac or brandy just for a tablespoon! I mean, come on, what would I do with the rest of it??? :happydance

Homemade Gravy Copyright, 2002, Barefoot Contessa Family Style,, All rights reserved
Show: Barefoot Contessa
Episode: The Holiday Meal

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.


NOTE: This is the recipe reference. Please post the recipe instead of just the site. Many times recipes are only listed for a limited time, as this one was. :)

OK, thanks for the tip.

It is copyrighted.

This seems to be a LOW Carb gravy???

Yeah, so drink up! :slaphappy

hey - does anyone know of any substitute for using liquor in recipies? Sometimes you just dont have something on hand, or only need a small amount...and why buy a whole bottle for 1 tsp? I pass on some receipes for that reason and I just wondered if there was a substitute?

So what did you do with the rest of the JD? :winkgrin

Here you go, Theresa, :tiphat

http://homecooking.about.com/library...blalcohol6.htm

Most recipes will be OK if you just leave it out or substitute chicken or vegatable stock or similar, but they won't be the same. Good maybe, but not the same.

Others, well, ... it's hard to imagine chicken marsala without the marsala!

You can buy those little miniture bottles kind of like the one's on airplanes at most Liquor stores or at your local quick stop , 7-eleven , circle K etc..... That way you don't have to invest in a huge bottle for just a small amount in a recipe.

Good think I dont like Marsala LOL!!!

you can get anything in those little bottles?

THANKS

Red wine - Item

It's subs:

Non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.


huh?

The liquid from canned mushrooms has a great flavor. That would be excellent in a gravy! Of course, if you make your own.......... :happydance

But how would I explain the box in the closet?

:toofunny :toofunny

seriously? I never give a thought to the juice in anything in a can - I throw it out...

I don't use many ingredients in a can except for tomatoes, mushrooms and olives. Yes, mushroom juice has a great flavor and could resemble a cooking sherry in some recipes, IMO.

I do use the Rosarita refried beans. After I saw how real refried beans were made I am like - no way! Too much grease. You can actually use a beater to whip them if you are in a hurry.

Yup, pretty much.:tiphat

Love Marsala!

So what are you saying, we can't post it here?

Not legally without the copyright.

Uh. Now I'm confused. Can it be posted with the copyright, or not? Esther's post did show the copyright.

Copyright law is messy stuff, considering "fair use" and all.

I just thought you couldnt reprint it without permission? What is the difference in forwarding it in an email? Its not like we are publishing an AFF Cook book LOL


*hmmm*


maybe we should...

#1 - Uppidy Green Beans

I cook a lot with it. Makes a great marinade/sauce/glaze. Yum! Ever have Jack Daniels shrimp or something at TGI Friday's? I just wing it usually, but here's a recipe I've used (or similar):

Jack Daniel's Marinade

Yield: 1 servings
¼ cups JACK DANIEL'S WHISKEY
¼ cups SOY SAUCE
¼ cups DIJON-STYLE MUSTARD
¼ cups GREEN ONIONS; minced
¼ cups LT. BROWN SUGAR, packed
1 teaspoon SALT
1 ds WORCESTERSHIRE SAUCE
1 BLACK PEPPER

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or CMKD93F.

Your Jack Daniel's Marinade is ready. Buon appetito!

From http://www.recipe4all.com/recipe/Jac...Marinade-2690/.

(Don't ask me what they mean by "CMKD93F". No idea!)