The OG Dredge and OG Gravy
The OG Gravy
Pairs with Dove, Quail, Chicken, Steak, or Pork
Ingredients
2 Tablespoons Flour
2 Tablespoons Butter
1/2 Teaspoons The OG
1/2 Teaspoons Pepper
1 1/2 Cups of Stock
1/2 Cup Milk
Method
Measure out all of your ingredients
Melt butter over medium heat in a medium saucepan
Whisk in flour to make a roux
Gradually whisk in milk until silky smooth
Slowly mix in stock
Stir in The OG and Pepper
Bring to a simmer (medium-high flame)
Reduce heat and continue to stir occasionally until the sauce noticeably thickens (8-10 minutes)
Salt to taste, smother it on, and serve hot!
The OG Dredge
Pair with: Dove, Quail, Chicken, Steak, or Pork
Ingredients
Dry Mix
1 1/2 Cups AP Flour
1/3 Cup The OG
Salt and Pepper to Taste
Wet Mix*
2 Cups of Milk
2 Tablespoons from Dry Mix
*The goal is to fully submerge your protein in the wet mix. If you need to add more, use the ratio of 1 Cup of Milk to 1 Tablespoon of Dry Mix.
Method
Assemble the dry and wet ingredients into 2 separate medium bowls
Position the bowls next to a lined baking sheet
Take your meat and generously coat it in the dry mix, then wet mix, and BACK into the dry mix - so dry, wet, dry.
Pro Tip: Dedicate a dry and wet hand for this process. You will see what I mean when you begin.
Place the coated pieces on the lined baking sheet and place them in the fridge (15-20 min) while you prepare your frying station.
The idea here is to drop the temp of the meat so it can withstand the cooking time without overcooking it
Heat up an inch or two of oil (enough to cover protein) in a cast iron skillet over high heat to 375 degrees - they should all have enough room to float freely.
Place the dredged protein in the oil, making sure not to overcrowd the pan
Once the bottom of the meat begins to brown, flip them and cook the other side until golden brown
The first way to know when they’re ready is when they become buoyant and achieve that rich brown color; the second way is when the initial roaring boil has calmed.
Place on a wire rack to drain off excess oil, and then you're ready to serve
Smother in gravy, baby, serve hot, and don’t forget to tag us! @RRKGourmet #Rubbers
