By Protein
Crispy Beef Bites & Southern Black Gravy Recipe
Ingredients
- 1 ea. Southern Jalapeño Cheddar Biscuits - Prepared (Sub-Recipe)
- 4 oz. Cajun Southern Blackend Gravy - Prepared (Sub-Recipe)
- 6 ea. State Fair® Uncooked Breaded Beef Bites
- 2 ea. Fresh Whole Eggs, Sunny Side Up (or cooked as desired)
- 5 ea. Roasted Grape Tomatoes - Prepared (Sub-Recipe)
- 1/2 tsp. Minced Chives
Golden, crispy beef bites rest on a warm jalapeño cheddar biscuit, smothered in smoky blackened gravy. Sunny side up eggs, roasted tomatoes and fresh chives complete this bold Southern indulgence.
Directions
- Cook breaded beef bites according to recommended methods (Fry at 350°F for 3 1/2 to 4 1/2 minutes until internal temperature is greater than 165°F) and reserve warm.
- Place a serving plate onto a clean worksurface.
- Place the sliced jalapeño cheddar biscuit open faced onto the plate.
- Top biscuits with southern blackened gravy.
- Place the breaded beef bites on top of the dressed jalapeño cheddar biscuits.
- Place the two fried eggs onto one side of the plate.
- Place the roasted grape tomatoes next to the fried eggs.
- Sprinkle the entire dish with minced chives.
- Serve as needed.
Southern Jalapeño Cheddar Biscuits
Ingredients
- 1 1/3 Cup All-purpose Flour
- 1/4 cup Fine Milled Cornmeal Polenta
- 3 tbsp. Granulated White Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Kosher Salt
- 1/8 tsp. Ground Cayenne Pepper
- 1 1/4 cup Shredded Cheddar Cheese
- 2 tbsp. Jalapeño Pepper, Diced Small
- 3/4 cup Heavy Cream
- 1/4 cup Shredded Cheddar Cheese
- 2 tbsp. Heavy Cream
Directions
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, polenta, sugar, baking powder, salt and cayenne.
- Stir in 1 1/4 cups of the grated cheddar cheese and the diced jalapeños.
- Make a well in the center of the flour mixture.
- Pour the cream into the center of the well and use hands to gently bring together the ingredients so that the dough will be sticky and clumpy.
- Turn the dough out onto a surface lightly dusted with flour.
- Knead the dough just a few times - maybe only three or four pushes – do not over knead dough.
- Using a biscuit cutter, form the dough into a disc about 3/4-inch to an inch thick.
- Place biscuits onto a parchment lined baking sheet, with at least an inch or two between the biscuits. Brush the tops of the biscuits with cream and sprinkle with cheese.
- Bake for 11-12 minutes or until golden and the cheese is nicely melted.
Southern Blackened Gravy
Ingredients
- 1/3 cup Unsalted Butter
- 1/3 cup All-purpose Flour
- 2 cups Whole Milk
- 2 tsp. Cajun Blackening Spice (Commercially Available)
- 1 tsp. Ground Black Pepper
Directions
- Using a pot, add butter, and melt over medium heat.
- Once melted, add flour, blackening spice and pepper, and whisk to combine.
- Cook flour/butter mixture for 1-2 minutes.
- Slowly pour in milk, about 1/2 cup at a time, whisking after each addition, until all milk has been added and no lumps remain.
- Bring to a vigorous simmer, whisking frequently.
- Allow to simmer for about 3 – 5 minutes, or until gravy is smooth and creamy.
- Use as needed.
Roasted Grape Tomatoes
Ingredients
- 1 pt. Grape Tomatoes
- 3 ea. Fresh Garlic Cloves, Smashed
- 1/4 tsp. Red Pepper Flake
- 1 tbsp. Olive Oil
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Coarse Ground Black Pepper
Directions
- Preheat the oven to 400°F.
- On a large parchment lined baking sheet, toss the tomatoes with the garlic, crushed red pepper, and olive oil and season with salt and pepper.
- Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
- Remove from oven and serve as needed.
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