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This is the absolutely best Cream Sauce you will ever have.
Earlier this week I posted a recipe for Cream Chip Beef. In hindsight, I should have posted the versatility of my amazing cream sauce. It's very inexpensive and is ready in about five minutes. This is what I'll do today.
You can use it with a variety of meals, the cheese of your choice optional, and pour it over meals such as:
Grilled steak with mushroom taragon
- Steamed or boiled veggies, such broccoli, aspargus, cauliflower, and with these, add your favorite cheese.
- baked chicken for an old fashioned Southern meal if you don't mind getting your hands messy.
- Lumps of crabmeat dish, with or without mushrooms. Note: Imitation crabmeat is just as good and a lot cheaper.
- Pasta meals. Cheese and frozen peas or broccoli optional.
My mother used flour to make the sauce, but I improved it by substituting pancake mix one day when I was out of flour. It's very rich and filling, and perfect on many dishes.
Required utensils:
You must have a spatula, and preferably a teflon frying pan. You'll need to work fast. Takes less than five minutes to make and is very inexpensive.
Ingredients:
Whole Milk, at least a cup. Have it next to the stove and ready to pour.
A stick of real butter, but you'll only need a third of this.
1/3 of Pancake Mix Complete, (dry). I use Aunt Jemimah's Complete or Hungry Jack Complete. Dont' worry, the sauce won't taste a thing like pancakes.
Put 1/3 stick of butter in pan. Your fire light is high.
As soon as butter starts to bubble, slowly add pancake and flour mix, while smashing or grinding it into a smooth consistency. Work fast or it will burn.
Turn down fire and add milk slowly, and keep on smashing and grinding with the spatula. This is so your cream will be smooth. Although I said use about a cup of milk, it might be a little more or less depending on how thick or thin you want your sauce.
Depending on the dish you'll use it on, you can add various spices.
For example, on a juicey fried or grilled steak as seen above, add a touch of taragon spice, chopped shallot onion, a dash of dry white wine, and salt n' pepper to taste.
Wah-lah!
Your man will swear you can do more than make noise in the kitchen. And you know what? He's right.
This is the absolutely best Creamed Chip Beef you will ever eat.
My mother used flour for the sauce, but I improved it by substituting pancake mix one day when I was out of it. It's a very rich and filling dish, and perfect for brunch.
Surprise! This cream sauce can be used for any dish requiring a cream sauce.
Feeds two hungry people or four pretending they ain't greedy.
You must have a spatula, and preferably a teflon pan. You'll need to work fast. Takes five minutes to make and is very inexpensive.
Ingredients:
Two 2 oz. bags of chip beef, pastrami beef or ham, chop it up, or 4 or 5 oz. fresh from the deli, thinly sliced.
Milk on hand, at least a cup.
A stick of real butter, but you'll only need a third of this.
1/3 of Pancake Mix Complete, (dry). I use Aunt Jemimah's or Hungry Jack.
Four slices of toast.
Put 1/3 stick of butter in pan. Your fire light is high. As soon as it starts to bubble, add pancake and flour mix.
Smash it or grind in into a smooth consistency. Work fast or it will burn.
Turn down fire and add milk slowly, and keep a stirring/smashing pace with the spatula. This is so your cream will be smooth. Although I said about a cup of milk, it might be a little more or less, depending on how thick or thin you want your sauce. If it's too thin, just let it simmer on low and keep stirring, and it will thicken.
Pop your bread in the toaster.
Add your beef, pastrami or ham to the cream. A little cheese optional (I liked shredded mozzarella or diced Velveeta sometimes), and I like sprinkling a little black and red pepper on mine.
Pour or spoon over your toast.
Ummmmmmm goood.
This is the perfect soul food meal to stick to your ribs. Ladies, the brothas like that and you do too. So do the kids, especially when they have a cold. Grandma knew this, so now I'm passing it along to you in case you've lost the recipe.
Kickin' Chicken
Place a 3 lb chicken into a large pot and cover with water, a teaspoon of salt and generous sprinkles of chicken seasoning made by companies like McCormick or Weber. If you don't have that, add a couple chicken bouillon cubes. If you like a slight onion taste, throw in one. If you want it spicy like I do, add black and/or red pepper.
Once it starts boiling, reduce to simmering. Check every 20 minutes or so to skim away any foam that forms in your pot. Simmer for at least an hour. Add a cup of rice (optional).
Taste broth to see if it's salty and seasoned enough for you, if not add more of what you like, and simmer under low light another 20 or 30 minutes, or until that baby is tender. Don't overcook.
Remove chicken from pot, and as soon as it's cool enough to work with, debone the breast, rib and thigh meat it into small pieces (like when you make chicken salad), but not the wings and drumsticks.
Give excess parts you don't want like the skin and fat to your dog or cat (mine gets the liver and gizzards), and toss out the bones.
Do Right Dumplings
You'll need:
2 Cups Flour (Grandma sifted hers but you don't have to)
1/2 Teaspoon Salt
5 Tablespoons Butter
1 Egg
1/2 Cup Whole Milk or Butter Milk
1/2 Teaspoon of your chicken seasoning
Making dumplings are a breeze. Mix your flour, salt, egg, butter and milk until a ball forms.
You can either form your dumplings by rolling out the dough to about 1/8 inch thick on a cutting board and cut your dough into bite size pieces, or do it easy and make smaller bite-size dumpling balls by hand.
Optional: Grease the board with a thin coat of butter and roll each mini-ball around it. This will help keep your dumplings from sticking together once you boil them.
Get that chicken broth boiling again!
Here's the fun part I liked as a child and yours, if applicable, will love helping you with and listening to their giggles is worth it. Drop dumplings quickly into pot one at a time and dunk them because they will float.
Reduce heat to medium-low. Cook about 8 minutes.
Add chicken to pot until it's hot again (takes a minute or two), and wa-lah! Your Kickin' Chicken and Do Right Dumplings are ready!
Sounds like a lot of work, folks, but it isn't. My mama would have that dish whipped up in no time.
Now you and your fam or that fine bro or sis are ready to throw down! Enjoy!
The only bailout most of us want is in the kitchen!
Here's my own recipe. Eat yo' heart out, Wall Street!
Da Secret's In Da Sauce!
Takes only 10 to 15 minutes to make!
1 can tomato sauce
1/2 cup cider vinegar
1/2 cup dark brown sugar
1/4 cup molasses
1 teaspoon cloves
2 cloves garlic, minced
4 tablespoon ginger, grated
1 teaspoon salt
2 teaspoon black pepper
1 serrano chile, seeded, finely chopped
Place all ingredients in a large saucepan and simmer for 4-6 minutes. Allow to cool slightly before using.
Ribs:
Parboil ribs with salt in pot of water until almost cooked.
Drain, salt n' pepper.
Put aluminum foil and add a little water in your cooking pan.
Put ribs in, brush on sauce.
Bake at 400. Brush more sauce on every 10 minutes.
Should be ready in half hour.
Feast.
