The holidays are quickly approaching. And so, it’s time to talk about gravy. In my early experiences with gravy, both my grandmother and my mama (and likely their grandmother and mama) would take a sauce pot of boiling stock and thicken it with a slurry or mixture of milk and flour. The flavor wasn’t as full as it could be and lumps were an issue — not that I’m complaining because the lumps reminded me of mini dumplings. I like dumplings.
This sauce is made from dried Guajillo and New Mexico Chiles, with a few chipotles to add some smoky flavor. We use this sauce for our beef barbacoa. It can also be used when making enchiladas rojas — or even to give your sloppy joes a little kick. If you don’t like the smoky flavor of chipotles in adobo sauce, simply omit them from the recipe. Enjoy!
While leafing through some accumulated notes, printouts, and clippings, I came across this incredible recipe and immediately imagined the photo. It likely originated from America’s Test Kitchen. The Spinach Salad recipe is a perfect accompaniment to the almond crusted chicken recipe found here. Or, if you’d like, you can make this an entree salad by adding some leftover sliced chicken breast and toasted almonds! Continue reading Spinach Salad with Caramelized Orange and Shallot Dressing