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Prep time
1 hour
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Cook time
30 minutes
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Serves
8
Author Notes
DO NOT MAKE THIS RECIPE. I JUST NEVER GOT IT TO WORK!! Many of you know that I always seek LOW SALT in what I create and adapt. Salt and Sugar are the unnecessary demons in all American processed foods. Nevertheless, i put a significant amount of low-sodium soy sauce in this recipe.
mea culpa. —LeBec Fin
Ingredients
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1-1/2 cups
thin stems of Chinese Celery [NOT regular celery] chopped
Directions
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Into cold skillet, add bacon with a few drops of EVOO. Cook .Set aside. Chop finely. Heat some bacon fat and add ground pork shoulder or ground turkey meat, til slightly pink, stirring and BREAKING UP ANY CLUMPINGS [VERY IMPORTANT] Add onion and cook til done. Add garlic and cook on low heat a few minutes [DO NOT BROWN]. Add chopped bacon. Add 4 ounces butter to melt.
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Stir flour into sausage mix to cook out the raw flour flavor [4-5 minutes], whisking often. Add milk and Half and Half and stir well. Add garlic powder, onion powder, low-sodium soy sauce, coffee, black pepper, Worcestershire sauce, smoked pimenton dulce.
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Simmer mixture 20-25 min., covered, to blend all flavors. Adjust seasonings to your taste. Serve over home-made split biscuits that are topped by poached or over-easy eggs. Top with chinese celery.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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