Green Tomato Gravy over Fried Potatoes
~ Skirt in the Kitchen ~
Fry the potatoes, cut up the onions– get a nice brown on them, a hearty crust around the edges… Don’t leave off the salt and pepper! Why don’t you add some red pepper flakes… (Just this once, fry in vegetable oil and 2 tablespoons bacon grease.)
Pick 3 or 4 green tomatoes for gravy.
Saute in 1/2 stick butter (1/4 cup)– 1 onion, 4 small chopped peperoncini peppers, and the chopped green tomatoes (include the membrane) until caramelized.
When the potatoes are fried, place them in a preheated 200 degree oven to keep warm. Sprinkle flour onto frying grease in the skillet. Stir and clump up; pour in, a little at a time while stirring, chicken stock. You will need 32 ounces chicken stock for this. Season (taste) and add more salt and pepper if needed after adding a few drops hickory smoke and Kitchen Bouquet gravy seasoning. Stir in drained fried tomatoes and onion. Top over fried potatoes.
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