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Master Biscuit Dough
Gravy and Biscuits East-West Style
Hot Mustard Glazed Salmon en Croute
Best
Strawberry-Lemongrass Shortcake
Ted Allen's Asian
Pear Upside-Down Biscuit
WINE NOTES
Passion fruit Mimosa: Pour puree
into Champagne flute and top with Veuve Clicquot Champagne
Qupe Chardonnay Bien
Nacido Reserve, Block 11: 100% chardonnay. Grapes are whole-cluster
pressed, chilled and settled overnight, then transferred to French
barrels for fermentation. Touches of Asian pear, mango and
pineapple, along with a nice, creamy oak with slightly softer
acidity.
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Gravy and Biscuits
East-West Style
Serves 4
- 1 pound naturally fed ground pork
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 bunch scallions sliced, white and green
part separated
- 1 serrano chile or green jalapeno,
stemmed, minced
- 2 tablespoons oyster sauce
- 3 cups chicken stock
- 2 tablespoons cornstarch, made into
slurry
- 4 baked biscuits
- Kosher salt and freshly ground black
pepper
In a large sauté pan coated very lightly with
oil over medium heat, add the pork, lightly season and brown,
breaking up any large chunks. Transfer cooked pork to a paper
towel-lined plate, leaving a bit of the rendered fat in the pan, and
return pan to heat. Add the garlic, ginger, scallion whites and
serrano and sauté until soft, about 1 minute. Add oyster sauce, stir
to combine, and add stock. Bring to a boil and whisk in slurry to
thicken. Allow to simmer until thickened, about 2-3 minutes. Once
sauce has thickened, return pork to pan, check for flavor and season
if necessary. To serve, halve a warm biscuit, top bottom half with
pork mixture, garnish with scallion greens and biscuit top.
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