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Author Archive | Dotty Griffith

Gravy Boot Camp

Photography Andrew Vracin • Design Gae Benson

Fall and winter are gravy seasons. Whether for weeknight roast chicken, holiday turkey or beef tenderloin, gravy makes anything roasted—including vegetables— even better. How much better? So much better that I get invited to three Thanksgivings because I can make gravy.…

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Boot Camp Cream Gravy

from Gravy Boot Camp

Cream (Pan) Gravy is a Texas tradition on mashed potatoes with chicken-fried steak and fried chicken. For breakfast, add some crisp sausage crumbles, and gravy slathered over split biscuits becomes breakfast. This recipe assumes you’ve fried something—such as chicken, sausage crumbles or bacon—and have pan drippings.…

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Boot Camp Roast Gravy

from Gravy Boot Camp

  • Make turkey and chicken gravy with a roux.
  • Make beef or vegetable gravy with a slurry.

4 cups stock (turkey, beef, chicken, pork, venison, vegetable), homemade or off the shelf (see note)
¼ cup unsalted butter or vegetable oil
To make a roux: ¼ cup all-purpose flour OR
To make a slurry: 2 tablespoons cornstarch or 3 tablespoons arrowroot or ¼ cup instant flour
Pan Drippings (optional, recipe follows)
Salt and pepper to taste
2 tablespoons Madeira or sherry (optional)

Note: If you are going to add pan drippings, reduce stock to 3 cups.…

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Real Deal Vege Chili

from Fall Means Chili Weather

Serving vegetarian chili in roasted acorn squash “bowls” adds seasonal panache.

4½-5 cups Real Deal Chili Gravy without beef (see recipe here)
1 (15.5-ounce) can pinto beans
1 (15.5-ounce) can black beans
2 (15.5 ounce) cans posole (white hominy)
¼ cup vegetable oil
1 cup chopped onion
2 cups butternut squash, peeled and cut into
1-inch cubes
2 cups unpeeled calabasita (Mexican squash) or zucchini, cut into 1-inch cubes
1 cup vegetable stock, or as needed
Garnish: Sliced avocado, grated yellow cheese and sour cream (or Jersey Girls Milk yogurt), fresh cilantro leaves

In large colander, rinse and drain pinto and black beans as well as hominy.…

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Fall Means Chili Weather

Photography: Andrew Vracin; Styling: Dotty Griffith and Gae Benson

Chili is the official state dish of Texas and the unofficial dish of autumn. A bowl of red with fresh tortillas bespeaks falling leaves, football, family and feasts to come. This chili recipe is the culmination of 35 years of tasting and creating ways to make a beautiful bowl of red with the integrity of multiple layers of flavor.

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Apricot Fried Pies

from Decoration Day

Fried pies, an East Texas calzone filled with fruit, are the taste memory that pulls many back to Decoration Day year after year. When it is time to fry, make sure your oil is hot enough so that pies float right away, but not so hot that the crust bubbles and darkens in spots.…

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