Black Pepper Cream Gravy Recipes

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FRIED CHICKEN WITH BLACK PEPPER GRAVY



Fried Chicken with Black Pepper Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon yellow mustard powder
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
Kosher salt and freshly cracked black pepper
2 cups low-fat buttermilk
1/4 cup hot sauce
1 tablespoon apple cider vinegar
2 pounds bone-in, skin-on chicken thighs (about 8)
One 16-ounce container vegetable shortening
1 quart neutral frying oil
2 cups whole milk
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 dashes hot sauce

Steps:

  • For the chicken: Whisk together the flour, baking powder, mustard powder, paprika, garlic and onion powders, cayenne and 1 teaspoon salt in a large mixing bowl. Whisk together the buttermilk, hot sauce and vinegar in a second bowl.
  • Line a baking sheet with parchment paper. Line a second baking sheet with a cooling rack.
  • Place the chicken on the parchment-lined baking sheet. Sprinkle both sides generously with salt and pepper.
  • Working with one hand dedicated to the flour mixture and one hand dedicated to the buttermilk, dredge the chicken thoroughly in the flour mixture. Shake each piece individually to make sure it is fully coated and any excess flour is released. Place in the buttermilk mixture and toss gently to coat. Place the chicken back into the flour mixture to dredge again. Remove from the flour mixture and place on the parchment-lined baking sheet. (Reserve flour mixture.)
  • Place a large cast-iron skillet over medium heat. Add the vegetable shortening to the skillet and heat until melted. Once all the shortening has turned to liquid, add oil to the skillet until it comes up 1 inch from the rim. Attach a deep-frying thermometer to the skillet and preheat the oil to 350 degrees F.
  • Carefully add half the chicken to the oil. This will cause the temperature to decrease, so adjust the heat to maintain 325 degrees F. Fry the chicken, flipping only once halfway through, until an instant-read thermometer inserted in the thickest part of the meat, avoiding bone, registers 170 degrees F, 14 to 18 minutes. Remove the chicken to the cooling rack. Sprinkle with kosher salt and set aside; fry the remaining chicken.
  • For the gravy: Transfer 1/4 cup of the frying oil to another cast-iron skillet over medium heat. Whisk in 1/4 cup of the flour mixture used to dredge the chicken. Cook until a smooth paste is formed, 2 to 3 minutes. While whisking continuously, pour in the milk. Simmer until the sauce thickens and can easily coat the back of a spoon, about 8 minutes. Season with salt, pepper and hot sauce. Pour the gravy over the fried chicken.

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY



Black Pepper Biscuits and Sausage Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
1 cup buttermilk
3 tablespoons heavy cream
Pinch freshly ground black pepper
1 pound breakfast sausage with sage, casings removed
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
1 1/2 to 2 cups milk
Salt and freshly ground black pepper

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
  • Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
  • Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
  • For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
  • Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

CHICKEN FRIED STEAK WITH PEPPERED CREAM GRAVY



Chicken Fried Steak With Peppered Cream Gravy image

Make and share this Chicken Fried Steak With Peppered Cream Gravy recipe from Food.com.

Provided by Nimz_

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 (8 ounce) top sirloin steaks (1/2 inch thick) or 8 (8 ounce) top round steaks (1/2 inch thick)
salt & freshly ground black pepper
1 cup all-purpose flour, more as needed
1/8 teaspoon cayenne pepper
2 large eggs, beaten
vegetable oil (for frying)
3 tablespoons all-purpose flour
salt & freshly ground black pepper
1 1/2 cups milk, at room temperature

Steps:

  • Pat the steaks dry and season with salt and pepper.
  • Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
  • Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
  • Dredge again in the flour, shaking off any excess.
  • Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
  • Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
  • When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
  • Remove the steaks and keep warm.
  • For the gravy:.
  • Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
  • Reduce the heat to medium, and add the flour, salt and pepper.
  • Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
  • Slowly whisk in the milk, about 1/2 cup at a time.
  • Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
  • Season again with salt and pepper, if necessary.
  • Serve the gravy over the chicken-fried steaks.

Nutrition Facts : Calories 1707.6, Fat 109.8, SaturatedFat 43.3, Cholesterol 562.8, Sodium 397.9, Carbohydrate 32.6, Fiber 1, Sugar 0.3, Protein 137.4

SOUTHERN CREAM GRAVY RECIPE



Southern Cream Gravy Recipe image

White cream gravy made with fat, flour and milk. A Southern favorite!

Provided by Anecia Hero

Categories     Gravy

Time 5m

Number Of Ingredients 4

¼ cup oil (, bacon or sausage grease, butter or vegetable oil)
¼ cup flour (, all-purpose)
1½ cups milk (, 2% or whole)
salt and pepper (, to taste)

Steps:

  • Heat skillet on medium
  • Add oil and wait till it gets warm (about 1 minute)
  • Sprinkle in flour; whisk for 30-seconds
  • Add milk in ½ cup increments while continually whisking
  • Taste for seasonings; add salt & pepper; serve

Nutrition Facts : ServingSize 1 cup, Calories 832 kcal, Carbohydrate 41 g, Protein 15 g, Fat 68 g, SaturatedFat 11 g, Cholesterol 37 mg, Sodium 158 mg, Fiber 1 g, Sugar 19 g

BLACK PEPPER GRAVY



Black Pepper Gravy image

A creamy and peppery white gravy that will sure to please everyone! This goes great on fries, mashed potatoes, and meats! If you are wary of adding all of the pepper, add a teaspoon at a time and taste. I like mine really peppery, so I always use the 2 tablespoons. My mother doesn't like it so peppery, so she tends to use 1 or 1 1/2 tablespoons. The best part about this recipe is that you can adjust the spice to your liking!

Provided by Miss B

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 18m

Yield 16

Number Of Ingredients 5

4 cups skim milk
½ cup margarine
½ cup all-purpose flour
1 tablespoon salt
1 ½ tablespoons ground black pepper, or more to taste

Steps:

  • Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
  • Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 6.5 g, Cholesterol 1.2 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 3.1 g

BLACK PEPPER CREAM GRAVY



Black Pepper Cream Gravy image

Provided by Kitchen Crew

Categories     Gravies

Number Of Ingredients 6

2 Tbsp butter or bacon fat
2 Tbsp flour
2 c milk
2 Tbsp heavy cream
1 tsp salt
3/4 tsp black peppercorns, freshly cracked

Steps:

  • 1. In a saucepan over medium-high heat, melt the butter/bacon fat.
  • 2. Whisk in the flour.
  • 3. Saute the flour until lightly browned.
  • 4. Remove pan from the heat.
  • 5. Pour the milk into the pan in a steady stream, whisking constantly.
  • 6. Return pan to the heat.
  • 7. Whisk until the gravy thickens.
  • 8. Whisk in the cream, salt and pepper.
  • 9. Keep warm until needed.

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