Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Kenny’s Country Gravy Kenny Burnap | March 10, 2020 When you live in the South, country gravy is a must for breakfast. If you visit Kenny’s in Chattanooga, Tenn., you’ll experience Chef Kenny Burnap’s gravy; one so good, we can’t get enough. The spicy, hearty gravy is incredibly smooth and pours like a velvety sauce. Try this gravy recipe at home over some buttermilk biscuits for a delicious Southern breakfast. Level Intermediate Prep Time 10 minutes Cook Time 35 minutes Cook it With Our Classic Cast Iron Skillets Ingredients ¼ cup rough-chopped yellow onion 2 tablespoons fresh sage 4 tablespoons bacon fat ¼ cup all-purpose flour ¼ teaspoon black peppercorns ¼ teaspoon crushed red pepper ¼ Benton's ham hock 1 cup heavy cream 1 cup milk kosher salt ground black pepper Directions Heat 2 tablespoons of bacon fat over medium-low heat. Sweat the yellow onion, ham hock, sage, black pepper, and crushed red pepper until the onion is translucent. Add cream and milk and steep over medium-low heat, careful not to boil. When the cream is hot, turn off the heat and let it rest for 30 minutes. In a cast iron skillet large enough to hold the gravy, make a roux by melting the remaining bacon fat and whisking in the flour until smooth. Ladle the milk mixture into the roux over medium heat. Whisk constantly until smooth before adding more hot liquid. After all the liquid has been added and thickened, strain it into a clean pan that has a lid so you can keep it warm. Season generously with salt and ground black pepper to taste. Serve hot! Pro Tip: If the gravy is too thick, you can thin the sauce by adding a small amount of milk. For the perfect consistency, the gravy should just coat the back of a spoon. Contributed By: Kenny Burnap Kenny Burnap, long-time sous chef at St. John’s Restaurant in Chattanooga, Tenn., started a new sandwich shop right across the street from St. John's. His sandwiches at Kenny's Southside deliver exciting flavor combinations and he proudly uses fresh, local ingredients. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
Top-rated Recipe E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Kenny’s Country Gravy Kenny Burnap | March 10, 2020 When you live in the South, country gravy is a must for breakfast. If you visit Kenny’s in Chattanooga, Tenn., you’ll experience Chef Kenny Burnap’s gravy; one so good, we can’t get enough. The spicy, hearty gravy is incredibly smooth and pours like a velvety sauce. Try this gravy recipe at home over some buttermilk biscuits for a delicious Southern breakfast. Level Intermediate Prep Time 10 minutes Cook Time 35 minutes Cook it With Our Classic Cast Iron Skillets Ingredients ¼ cup rough-chopped yellow onion 2 tablespoons fresh sage 4 tablespoons bacon fat ¼ cup all-purpose flour ¼ teaspoon black peppercorns ¼ teaspoon crushed red pepper ¼ Benton's ham hock 1 cup heavy cream 1 cup milk kosher salt ground black pepper Directions Heat 2 tablespoons of bacon fat over medium-low heat. Sweat the yellow onion, ham hock, sage, black pepper, and crushed red pepper until the onion is translucent. Add cream and milk and steep over medium-low heat, careful not to boil. When the cream is hot, turn off the heat and let it rest for 30 minutes. In a cast iron skillet large enough to hold the gravy, make a roux by melting the remaining bacon fat and whisking in the flour until smooth. Ladle the milk mixture into the roux over medium heat. Whisk constantly until smooth before adding more hot liquid. After all the liquid has been added and thickened, strain it into a clean pan that has a lid so you can keep it warm. Season generously with salt and ground black pepper to taste. Serve hot! Pro Tip: If the gravy is too thick, you can thin the sauce by adding a small amount of milk. For the perfect consistency, the gravy should just coat the back of a spoon. Contributed By: Kenny Burnap Kenny Burnap, long-time sous chef at St. John’s Restaurant in Chattanooga, Tenn., started a new sandwich shop right across the street from St. John's. His sandwiches at Kenny's Southside deliver exciting flavor combinations and he proudly uses fresh, local ingredients. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Bacon Tomato Bread Pudding View recipe Bran Muffins View recipe Stuffed Pizza View recipe
