Saturday, August 20, 2011

Everytime is Breakfast Time: Weekly Wal-lah

I'm spending the weekend at home with the parents, so I thought it appropriate to feature some good 'ol-home-style-therapeutic-for-the-soul kind of food this week! This is the kind of stuff that puts a smile on your face, sticks to your bones, and is great because you can easily control the serving size while cooking to feed one to many mouths. Oh yes, we're making S.O.S. (Shit on Shingles), but spicing it up Kayla style. The traditional version of the dish is ground breakfast sausage and gravy on biscuits. But I'm going to add link sausage, bacon, eggs, and cheese into the equation.
First, preheat your oven and get your biscuits cooking. We love the frozen buttermilk biscuits. They almost taste home-made and you don't have to cook more than you will eat, like with the canned kind. Then, start cooking your maple flavored bacon and sliced smoked garlic link-sausage. When the bacon is good and crispy, place the meats on a paper towel covered dish to dab off the extra grease (like that even matters).
Making gravy is a difficult task to conquer if your experience is lacking, but with a bit of practice, it gets easier, I promise. The trick is getting the right grease/flour consistency. Pour your bacon grease into a molten lava friendly bowl and then spoon bit of grease back into the non-stick skillet. Turn the burner heat on medium, and spoon a layer of flour into the grease. Brown the flour with the grease while stirring with a whisk to keep the clumps out, and season with salt and pepper.

 The consistency of the flour mixture should look like this: It should be almost paste consistency, sticking together when stirred, like the picture above, but when you stop stirring it should be thin enough to spread out on it's own as it's simmering like the picture below. Once you get this right, pour in the milk and stir on medium heat until thickened. The higher the milk fat content, the richer and creamier the gravy. There is enough flour mixture in my skillet to require all the milk this pan can hold. I like gravy, but if you don't want enough gravy to feed a small army, just cut down your flour/grease mixture. If your gravy tastes like flour, you need to add more milk!   Hint: the gravy with thicken more after cooling, so if you have left overs, just add a little water to it when you re-warm and it will be good as new!
 Right about now, your biscuits should be done, do don't forget to take them out of the oven!
 Last, is the eggs. I like mine over easy so it's as simple as spooning a bit of the bacon grease on the skillet, cracking the egg on it and done Sun! (Get it? Becuase they're "sunny side up"?)
When it's time to put it all together, open your biscuit, sprinkle on the shredded cheese of your liking, top it off with the over easy egg, sausage and bacon, and then smother in gravy! 
 Wal-Lah!!!! S.O.S. with a grape jelly biscuit for dessert. Now the cheese will be melted under it all, and when you get to the yolk and it breaks open, spilling it's delicious yellow insides all over, adding the perfect palate compliment, don't come crying to me after you accidentally eat 10 too many servings because it was so good and now your belly hurts.
See that steam rising to the left? That's just the way I like to eat it. On fire hot.

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