Buttermilk Chicken Biscuit with Sausage Gravy Time: 40 minutes. Portions: 4. Calories: 1675. Ingredients: -Chicken breast fillet, fried, 10 each. -Biscuits, plain or buttermilk, baked, split, 10 each. -Eggs, cooked over-hard, 10 each. -Chef-mate Country Sausage Gravy, 2-1/2 cups. -Italian seasoning, dried, 2-1/2 tbsp. -Garlic, granulated, 1 tbsp. Method: 1. Fry the chicken breast until a minimum internal temperature of 165°F. Immediately apply a generous coating of the white cheddar seasoning. 2. To make Herbed Sausage Gravy, in a medium sauce pot, mix together Country Sausage Gravy, Italian seasoning and garlic. Bring sausage gravy to simmer. Turn off the heat and let it infuse for 30 minutes. 3. To serve: Spread 1 tbsp. of Herbed Sausage Gravy on the half of the biscuit. Top with fried chicken breast and egg. Spread 1 tbsp. on grown of the biscuit and place on top of egg. | Savory Loaded French Toast Time: 20 minutes. Portions: 11. Calories: 1004. Ingredients: -French Toast Batter. -Eggs, 30 each. -Buttermilk, 2-1/2 cups. -Garlic, granulated, 1 tbsp. -Thyme, fresh, chopped, 3-1/4 tbsp. -Rosemary, fresh, chopped, 3-1/4 tbsp. -Parsley, fresh, chopped, 1/2 cup. -French Toast. -Brioche bun, 10 each. -Butter, 1/2 cup. -Cheddar cheese, 10 slices. -Ham, Honey ham, 10 thin slices. -Chef-mate Country Sausage Gravy, 3/4 cup. Method: 1. Whisk together eggs and buttermilk. Fold garlic, thyme, rosemary and parsley into the egg mixture. 2. Dredge brioche slice in savory French toast batter. 3. Cook in hot pan with butter until brown on each side. 4. To serve, place slice of cheddar cheese over the French toast and top with warmed honey ham. 5. Top with 2oz. of Chef-mate Country Sausage Gravy. | Sunrise Poutine Time: 40 minutes. Portions: 120 Calories: 39 Ingredients ROASTED FINGERLING POTATOES Potatoes, peeled, Fingerling, halved lengthwise, 3.75 lb Olive oil, 4.5 oz Sage, fresh, chopped, 2-1/2 tsp. Rosemary, fresh, chopped, 2-1/2 tsp. Thyme, fresh, chopped, 2-1/2 tsp. Garlic, minced, 5 tsp POUTINE Onions, raw, diced, sautéed, 1-1/4 cup Black Peppered Bacon, cooked, crumbled, 1-1/4 cup Cheddar Cheese Curds, 1-1/2 cup Eggs, cooked over easy, 10 each MAPLE SAUSAGE GRAVY CHEF-MATE Country Sausage Gravy, 1 pt. Maple syrup, 1/2 cup Method 1. Toss fingerling potatoes in olive oil. Then season with salt, pepper, sage, rosemary, thyme, and garlic. 2. Place on a sheet tray and roast for 10-12 minutes at 425°F or until tender. Turn halfway through roasting. 3. Mix Chef-mate Country Sausage Gravy with maple syrup and stir to combine. 4. Plate fingerling potatoes on oven safe serving plate. 5. Add cheese curds and cook, to warm, without melting the cheese. 6. To serve, top potato mixture with an egg, then top with 2 oz. maple sausage gravy. Garnish with chives. |
