Food and Travel Nation with Elizabeth Dougherty
THE GOSPEL BRUNCH MENU
The TRUTH about Food and Travel
Original Broadcast Date: 6/9/2011
The gospel brunch menu – This past week we did a gospel brunch inspired by House of Blues. It’s prime rib, fried chicken, biscuits and gravy, a sweet potato souffle and a flourless chocolate torte. Since it is a brunch menu, I used a mild Italian sausage instead of a breakfast sausage for the biscuits and gravy. Here are the easy recipes you can make at home. You could try Nathalie Dupree’s recipe for biscuits, if you are biscuit-challenged like me. That recipe is HERE. Also, check out Elizabeth’s “Low County Menu.”
THE GOSPEL BRUNCH MENU
Ingredients
MethodIngredients
In a large frying pan, melt the butter over medium high heat. Add the sausage and break it up well. When it is well-browned, add the flour and stir to make a roux. Let it cook for a minute and stir in the stock and spices. When it thickens add the half and half. Check for consistency and seasoning. Serve over biscuits.
SUNDAY PRIME RIB
Ingredients
2 ribs of prime rib, not separated (or increase by one rib per person)
2 tsp garlic hot sauce
1/2 tsp thyme
1 1/2 tsp salt
1/4 tsp Exotic Peppercorn Blend
1 cup beef stock
2 TB horseradish
2 TB country mustard
Method Heat oven to 475 degrees F. Rub hot sauce over the fat portion of the prime rib. Mix thyme, salt, and pepper together and rub over the fat portion. Place in an oven safe frying pan, fat side up and roast for 20 minutes for rare and 25 minutes for medium. Let rest for five minutes (out of the pan) while you mix the horseradish and mustard together to serve on the side. Put stock in the empty pan on high and reduce by half. Test for seasoning and ladle over the prime rib. Serve with collard greens (see below).
MethodIn a large pot over medium high heat, add oil and ham. Saute ham until lightly browned. Add collards. Saute for two minutes. Add 4 quarts of water and salt. Allow to simmer and reduce until tender. Serve with prime rib or fried chicken (see chicken below).
Ingredients
1 frying chicken
MethodCombine flour, spices and baking powder on a large plate. Heat the oil using a candy thermometer to 375 degrees F. Dredge the chicken in the flour mixture, shaking off the excess. Add the dark meat to the cast iron pan and fry for 15 minutes, turning every couple of minutes. Remove to paper towels. Add the white meat and wings and fry for 12 minutes, again turning frequently. Use a thermometer to ensure internal temp of the chicken has reached 165 degrees F.
Ingredients
Preheat oven to 350 degrees F. Peel the sweet potatoes and place in a mixer with half and half, butter, beaten eggs and sea salt. Mix until combined. Spray a 9 x 13 glass dish with cooking spray and add the mixture. Combine sugar, allspice and pecans in a bowl. Sprinkle over the top. Bake for 45 minutes.
Ingredients
Method###
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Executive Producer: Michael Serio
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