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RECIPESSauces, Salsas, etc.Hot & Warm Sauces pg 1 >  Green Chile Cream Gravy


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Cooking the Cowboy Way
by Grady Spears with June Naylor
In Texas, you can't eat biscuits without a good, homemade gravy made with real cream. Terry's special gravy for our Sweethearts brunch was made with fire-roasted green chiles. He likes Hatch or any other long, green chile from New Mexico, but poblano chiles will work, too.     Fred's Texas Cafe
Serves 10 to 14


• 6 large green chiles
• 1 pound hickory-smoked bacon
• 3/4 cup all-purpose flour
• 4 cups heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper


Roast the green chiles over an open heat source or under the broiler in an oven until they are black and blistered; transfer to a closed container to al- low them to steam. Once the chiles have cooled, about 20 minutes or so, put on gloves to peel, seed, and chop them into a medium dice. Set the chiles aside.

Fry the bacon in a skillet over medium heat. When the bacon is crisp, remove it and set aside to drain on paper towels; reserve the bacon for putting on top of pan de campo, if desired.

To make a roux, stir the flour into the bacon grease over medium heat, stirring constantly until the flour stops foaming. Add the cream, increase the heat to medium-high, and stir until the gravy begins to thicken. Decrease the heat to medium or medium-low, continue to stir, and add the salt and pepper.
Do not let the gravy boil.

Stir in the green chiles, remove from the heat, and serve hot over biscuits.


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