Wednesday, July 01, 2009
Recipe: Bicuits and Chorizo Gravy
Biscuits and gravy is an old, and great, southern breakfast. This version adds a bit of bite through the chorizo sausage.
Ingredients
- 1 pound chorizo sausage
- 4 1/2 Tbsp. all-purpose flour
- 3 cups milk, heated until warm but not scalded
- 8 biscuits (I have a buttermilk biscuit recipe here)
Directions
- Prepare four plates. For each, split two biscuits and place the halves, split-side up, on the plate.
- Cut the chorizo into 1/4-inch slices. Don't worry if the sausage begins to crumble or the slices start to come apart.
- Over high heat, place to sausage into a 10-inch fry pan. Cook for two minutes.
- Sprinkle flour over sausage slices and cook another three minutes.
- Add milk all at once and stir mixture until flour dissolves. Continue stiring until the mixture comes to a boil and the gravy is thickened.
- Pour gravy over each set of biscuits.
Tuesday, September 11, 2007
Review and Opinion: Dunkin' Donuts Bacon Lover's Supreme Omelet
As proof that no product is too lofty, humble, or mass-market (actually, the mention of bacon caught my sensibilities), I told the Dunkin' Donuts PR people that I wanted to test the limited-availability Bacon Lover's Supreme Omelet: a croissant-bound egg scrambled with what appears to be red and green bell pepper and topped with "Colby-Jack" cheese and three slices of "thicker-cut pepper bacon." The cheese is supposed to be an "orange and white marbled cheese produced from a mixture of Colby and Monterey Jack," according to Wikipedia. I couldn't tell, because the stuff was melted and essentially gluing the top slice of the croissant to the base.
Because the sandwich seems to be steamed, the croissant is mushy, though that shouldn't be a surprise to anyone who has ordered breakfast sandwiches on croissants at any fast food emporium. The "thicker-cut" bacon must have been compared to a paper-like slice, as it perceptively thicker than I'd have expected from most supermarket varieties. I realized that the pepper treatment - which made the bacon seem more like weak slices of pastrami - is one of those food service techniques, using a really strong flavor addition to create the impression of a higher quality ingredient. For example, the pieces of pepper in the eggs give a touch of flavor in something that is ordinarily bland. (I've yet to find the commercial egg that has the taste of the ones we get from our own chickens, though that's a pretty touch standard to meet.)
In short, it's OK for fast food breakfast sandwiches, and the cracked pepper on the bacon adds a pleasant bite. If you're at a Dunkin' Donuts and want something more substantial than a doughnut, it's a decent choice, but I wouldn't go out of my way to track one down.
Because the sandwich seems to be steamed, the croissant is mushy, though that shouldn't be a surprise to anyone who has ordered breakfast sandwiches on croissants at any fast food emporium. The "thicker-cut" bacon must have been compared to a paper-like slice, as it perceptively thicker than I'd have expected from most supermarket varieties. I realized that the pepper treatment - which made the bacon seem more like weak slices of pastrami - is one of those food service techniques, using a really strong flavor addition to create the impression of a higher quality ingredient. For example, the pieces of pepper in the eggs give a touch of flavor in something that is ordinarily bland. (I've yet to find the commercial egg that has the taste of the ones we get from our own chickens, though that's a pretty touch standard to meet.)
In short, it's OK for fast food breakfast sandwiches, and the cracked pepper on the bacon adds a pleasant bite. If you're at a Dunkin' Donuts and want something more substantial than a doughnut, it's a decent choice, but I wouldn't go out of my way to track one down.
Labels: bacon, breakfast, Dunkin' Donuts, opinion, pepper, review, sandwich
