L’intermission
It's All Gravy • 1 cup salted butter, melted To learn more about Chef Sam Jones and to find more delicious recipes from Southern chefs, visit VIEmagazine.com! Photo courtesy of Sam Jones BBQ
• 4 cups sugar • 5 large eggs, at room temperature • 1 teaspoon ground nutmeg • 1 teaspoon vanilla extract CHOCOLATE GRAVY
• 1⁄4 cup cocoa powder • 1 cup sugar • 3 tablespoons all-purpose flour • Pinch of kosher salt • 2 cups whole milk • 1⁄4 cup cold salted butter, cubed
Directions: To make the pudding, crack the biscuit cans open on the edge of the counter. (I thought it was so cool when my mom did that.) Bake the biscuits according to the instructions on the can. Set the oven temperature at 350°F. Grease a 9-by-13-inch baking pan. Combine the milk, butter, sugar, eggs, nutmeg, and vanilla in the bowl of a stand mixer or food processor. Mix to combine.
BISCUIT PUDDING with CHOCOLATE GRAVY By Chef Sam Jones, SamJonesBBQ.com SERVES 12 TO 15
Ingredients: PUDDING
• 3 (9.5-ounce) cans Butter-Me-Not Biscuits or any canned biscuit with “butter” or “buttery” in the description • 4 cups whole milk, at room temperature
Crumble the biscuits by hand into the mixture. Continue to mix until relatively smooth. Pour into the prepared pan. Bake for 45 minutes, or until the pudding is stiff and lightly browned on top. While the pudding is baking, make the gravy. Sift the cocoa, sugar, flour, and salt together into a 12-inch skillet. Slowly pour in the milk, while whisking, and continue to whisk until the mixture is smooth. Cook over medium-high heat, while stirring, until the gravy thickens to the consistency of a thin pudding, about 8 minutes. Take the pan off the heat and add the cubed butter. Stir until the butter is melted and the gravy is smooth. To serve, place a scoop of pudding into each bowl and top with a ladleful of gravy.
Love, VIE xo
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