Let's Show Mitch Some Love!

Oh my goodness, I can't tell you how excited I am about Mitch Trubisky! He is first and foremost a good man. He's also a leader, a talented quarterback and, again I say, a great guy. He has been a wonderful leader for the Bears, come so close and the potential to lead us into many Super Bowls. It's time to show him some love this week.

Mitchell, as him Mom insists we call him, is from the large/small town of Mentor, Ohio. Apparently he was That Kid who took care of everyone, made breakfast, and made sure he and his sisters got to church on Sunday. His mom is quite the character and quite the nurturer. She didn't cut him any slack when it came to performance and she was the first to make her famous biscuits and gravy for everyone.

Apparently breakfast, whether it be Mom's biscuits and gravy, pancakes by Mitch, or omelettes from the Yours Truly  were a favorite so today we had breakfast in Mitch's - sorry - Mitchell's honor.

My cousin, the chef, makes amazing sausage gravy. He always is clear, the trick is to be sure you've cooked the rue long enough the flour has been thoroughly cooked. Always listen when Sean gives advice.

I also add some dried mustard, sage, salt and pepper to the flour. And it Worked! Da Bears Won!

Biscuits and Gravy

Ingredients:
Canned biscuits
1 # breakfast sausage
3 TB butter
4 TB flour
3 cups Milk
1/2 tsp dry mustard
Sage, Salt and Pepper to taste

Directions:
1.  Bake biscuits according to package
2.  Brown sausage,remove from pan with slotted spoon, leaving the drippings and set sausage aside
3.  Melt butter in pan where sausage was cooked
4.  Add flour and dry mustard and stir constantly until smooth and flour taste is gone and color is light brown or darker - at least 3 minutes
5.  Gradually add milk and cook until thick
6.  Season with salt, pepper and sage
7.  Stir in cooked sausage, reduce heat and simmer 12-15 minutes / Note: If gravy is too thick, add in more milk
8.  Serve over warm biscuits

Ready to Make Up

Yes, last week was an explosion of ugly but I'm ready to make up. Perhaps the passing of time and some distance - like a trip to Atlanta - will put everyone in a better frame of mind. I'll be in my kitchen doing my part for da Bears. I'm hoping they are ready to clean up their mess and bring on their A game. 

This relationship has some great memories. Remember when we celebrated my birthday with a 30-12 win against the Falcons that included an Urlacher touchdown? That was special. Let's make up and celebrate a win.

The menu for that Bears win was a delicious brunch of Southern Biscuits and Gravy. I recall clinking our glasses and kicking up our heels. Enjoy the memory!

Southern Biscuits and Gravy

INGREDIENTS

Biscuits:
2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

Gravy:
3 tablespoons unsalted butter
12 ounces uncooked breakfast sausage, casings removed
1/3 cup all-purpose flour
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon cayenne pepper
3 1/2 cups whole milk

INSTRUCTIONS

Biscuits:
Heat the oven to 425̊F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. 

Gravy:

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Stir the flour mixture long enough (about 1 minute) so the raw taste of the flour is gone. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

Totally Fun Football!

Well Happy Birthday to Me! Da Bears gave me the best birthday gift by winning the season opener against the Atlanta Falcons by an impressive 30-12. Even Urlacher got a touchdown - Awesome!

There was a last minute menu substitution when I was invited to brunch with a friend from out of town. Realizing Biscuits and Gravy - a fine Southern tradition - is always served during brunch at Emerald City, I was good to go. Keith's biscuits and gravy are as good as my cousin Sean's. Here's a recipe to keep:

Southern Biscuits and Gravy

Ingredients

• BISCUITS:
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup milk
• 1 teaspoon butter or margarine, melted
• 
  
• GRAVY:
• 1/2 pound bulk pork sausage
• 1 tablespoon butter or margarine
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 1/8 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a bowl, combine flour, baking powder and salt. Combine milk and butter; stir into dry ingredients just until blended. Drop by rounded tablespoonfuls onto a greased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
2. Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.