Chocolate and bacon fat gravy recipe
Chocolate and Bacon Fat Gravy
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Sara Roahan, who wrote the really good book Gumbo Tales, said, “Those southerners really know how to eat. How much happier would my childhood have been with chocolate gravy? I cry to consider the answer.” Make chocolate gravy, eat it and weep with joy.
Ready in: 35 mins
Ingredients
Makes: 2 cups- 6 ounces sliced dry-cured smoked bacon (about 3 to 4 slices)(I like the full-bodied intense flavor of Broadbent’s or Benton’s)
- 4 tablespoons bacon fat (rendered from the bacon slices plus any extra fat as necessary to bring it up to the full measure)
- 1 cup sugar
- ¼ cup cocoa powder
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- Coarse sea salt to taste
- Freshly ground Tellicherry black pepper to taste
Preparation method
Prep: 15 mins | Cook: 20 mins1. Fry the bacon in a heavy skillet over medium heat until crisp. Remove and drain on paper towels. Strain the fat and return 4 tablespoons’ worth back into the skillet. Turn the heat to low.
2. Combine the sugar, cocoa and flour in a bowl and mix well. Sift into the hot fat, stirring constantly until blended and the dry ingredients begin to melt into the bacon fat, about 3 to 4 minutes.
3. Chop the sliced bacon into small bits and set aside.
4. Slowly add ¼ cup of the milk to the skillet, stirring constantly. The mixture will begin to bubble. Turn the heat up a touch and keep stirring until the sugar mixture is well dissolved. Slowly add the rest of the milk, a bit at a time, stirring throughout so that the gravy thickens, about 2 to 3 minutes—it should coat the spoon nicely. Add salt and pepper to taste.
5. Spoon the hot gravy over warm buttered biscuits. (If you’re in a pinch for time and find yourself biscuitless, the gravy is good on white toast, too, although I don’t think that’s the mountain man way.) Crumble the bacon over the top and serve.Tony Spicer’s Extra-Special Tips For Chocolate Gravy
1. Eat your gravy with eggs. “Gotta have ’em, but fried only (scrambled eggs and chocolate gravy turn into a mess).” 2. Have an extra biscuit on the side. Basically, this is a backup. “Chocolate gravy,” Tony wrote, “requires an extra biscuit. It just does. The extra biscuit suggests: a) sopping, b) strawberry preserves. Both of these are pretty good ways to cleanse the palate of what will have been a very, very rich meal.” 3. Butter the biscuits before you put the gravy on (hard to argue with that one: butter’s a close second to bacon in the “Everything’s Better With . . . ” Olympics). 4. Enjoy some bacon strips with it. “For people who think milk and cookies are the culinary god-food of dipping,” Tony told me, “they are wrong. It’s a strip of bacon and chocolate gravy.”
Reference: Chocolate and bacon fat gravy recipe
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