Adam West’s Recipe – THANKSGIVING DRIPPIN’ LIP SMACKIN’ GRAVY!!
By Popular Request: Adam West’s recipe for THANKSGIVIN’ DRIPPIN’ LIP SMACKIN’ GRAVY!!
1. Save the drippins from the turkey and all other edible residue. Chop cooked giblets, some stripped neck meat, the heart etc. Medium fine chop. Add to the drippins mix.
2.Add half can of chicken broth, two large drops of A1 sauce, a pinch of salt or two, a small sprinkle of red pepper flakes, and a small pinch of onion salt, if you have it. Cook it over a medium-high heat. Add several pinches of flour to thicken. Continue to stir with a wooden spoon.
3. As it thickens, begin to add hot water but keep it the thickness you like for the gravy. I like it not terribly runny so that it holds like seafoam moving out on a low tide. Stir, stir, stir. Allow to come to a boil. Please taste. You will know what to add if anything. Should take around 10-20 minutes of stirring. Great on mashed potatoes, turkey, or mopped up with some fresh bread.
Adam West’s Food Recipe – Black Iron Skillet Farm Bourguignon
Holy Pot Roast, Batman! I’m not quite sure if Adam West is just trying to be silly, or if he’s a serious cook, but recently he shared one of his favorite recipes for “Black Iron Skillet Farm Bourguignon” and it sounds pretty awesome! Actually, I think he really loves to cook & it’s kinda cool that he shares this stuff with his Fans. So, if you’re a “Foodie”, then you might want to try this sometime for dinner.
Ingredients:
- Black iron skillet
- Olive oil
- Chuck roast
- 2 garlic cloves, sliced
- 1 large yellow onion, chopped
- 1 apple, chopped
- 2 pcs of celery, chopped
- 3 carrots (lightly boiled)
- 2 potatoes (lightly boiled)
- 1 c. red wine
- 1 c. green peas (al dente)
- Herbes de Provence or seasoning of choice
- salt & pepper
Preheat oven to 450 degrees. Salt and pepper your chuck roast. Heat up a couple of tablespoons of olive oil in the cast iron skillet and braise the chuck roast. Insert slices of garlic into roast using the tip of a knife to make incisions. Add chopped onions, apple, celery, and cover the whole thing about halfway with hot water. Add a light sprinkling of Herbes de Provence and dash of salt and pepper. The skillet is going to be very heavy so make sure you stretch appropriately before next step. Slip into hot oven and cover in tin foil so everything is nice and cozy and warm. Cook for about 3 hours but keep an eye on it so it doesn’t dry out.
After about 3 hours, add the lightly boiled (al dente) carrots and potatoes. Arrange them artfully around the roast, add 1 c. of red wine and baste everything. Feel free to sip the wine in between steps. After about 15-20 minutes, pull the piping hot roast out and add al dente peas – find a nice little spot for them in the bourguignon juice. Cook another 15 minutes.
Then wrap your chops around the most delicious farm pot roast you’ve ever had. The nice thing is, if you are alone, you can eat it right out of the skillet. If you don’t have a cast iron skillet, you can use any pan that you can also put in the oven but watch it closely as it cooks because the cooking time may vary. I recommend scooping up the juices with a hot, crusty freshly baked baguette.
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