COUNTRY BREAKFAST ON THE BLACKSTONE GRIDDLE скачать в хорошем качестве

COUNTRY BREAKFAST ON THE BLACKSTONE GRIDDLE

There nothing like a delicious country breakfast with all your favorites cooked up on the Blackstone griddle. Sunny-side up eggs, crisp bacon, pork sausage links, diner style hash browns, creamy country gravy over griddle biscuits and light and fluffy pancakes covered in powdered sugar and warmed syrup. Enjoy! Shopping List: Adjust servings as desired. Eggs Bacon Sausage links Hash browns Biscuits Buttermilk pancakes ( I’m using Shake & Pour Butter Milk Pancake Batter) Maple syrup 1 ½ cups of cool water Butter Cooking oil All purpose flour Milk or water for gravy Kosher salt Course black pepper Directions: BISCUITS: Pre-heat the griddle on medium high. Place a wire rack on the griddle under a dome and use an oven thermometer to bring the heat up to 350-375 degrees. Using a small amount of cooking oil, spread onto the uncovered area of the griddle and place the biscuits on the oiled uncovered side of the griddle to brown the bottoms. When the temp under the dome reaches 350-375, place the biscuits on the rack, cover and cook for about 12-15 minutes. Remove to a basket or bowl, cover to keep warm and set aside while you make the rest of the breakfast. HASH BROWNS: If using freshly cut potatoes check out the link below for that recipe. First, shred the taters and rinse several times until the water becomes clear. Strain and wrap in a clean dish towel. Squeeze until all of the moisture is out. With the heat still on medium high, add a small amount of oil or non-stick spray to the griddle surface. Then add the hash browns to the griddle and spread out into a single layer and season generously with Kosher salt and course black pepper and add about 1 tbls. of oil to the top. Potatoes love salt, so don’t skimp on the salt. For a touch of richness, add butter to the top and allow it to melt into the hash browns. To speed up the browning, give it a squirt of water and cover with a dome. Cook for about 6-7 minutes untouched then flip and cook for about 6-7 more minutes. TIP: RESIST TOSSING AND TURNING. THIS WILL RESULT IN SOGGY AND GRAY LOOKING HASH BROWNS. LEAVE THEM ALONE TO COOK!!!! When thoroughly browned and crisp, plate them up. BACON AND SAUSAGE: Place the strips of bacon and sausage on the griddle and cook until crisp then drain and plate up. PANCAKES: If making your own batter, follow the directions on the box. I’m using a pre-made Shake & Pour mixture that just requires water. Shake the container of pancake batter to loosen the mixture. Add 1 ½ cups of cool water to the 10.6 ounce bottle of pancake batter, turn upside down and shake for 10 seconds. IMPORTANT: LOOSEN THE LID TO RELEASE THE PRESSURE OTHERWISE YOU RISK THE BOTTLE EXPLODING Tighten the lid and tap the corner to loosen any stuck batter then shake for 30 more seconds. Add a small amount of oil or non-stick spray to the griddle. Over medium heat on the griddle, pour a small amount of mixed batter onto the hot griddle. Watery bubbles will start to appear on the top of the pancakes. Wait until you see those bubbles start to burst and the edges begin to brown before you flip. Flip and cook for another minute. When done, place them in a covered plate to keep warm while you cook the eggs, bacon and sausage. EGGS: For over easy and over hard: Lower the heat to medium low. Crack the eggs and pour onto the griddle. Break one of the yolks for over hard. Cook the first side until the whites are cooked and the eggs can be moved about freely without sticking then flip for about another minute. Gravy: In small skillet or sauce pan over medium heat add equal amounts of flour and oil. Add milk a bit at a time while constantly stirring. Season it with salt and pepper. Bring to a boil. Turn off the heat and simmer 1 minute. The gravy will thicken as it sets. Serve immediately. Plate up!!!! Serve with butter, gravy, maple syrup, powdered sugar, and jelly. Enjoy!!! Boo’s Block Cutting Board: www.johnboos.com/ Diner style hash browns:    • HASHBROWN TATERS, DINER STYLE   Robert Roy: (covering eggs)    / @cortezwithaz   Music: “Badass“ Bensound.com License: Creative Commons Standard License End Screen Image: Filmora.com/io Also follow me on: Youtube:    / richardinthekitchen   Facebook:   / richard.peavy.71   Facebook/Richard in the Kitchen:   / 187855154994256   Twitter: https://twitter.com/RITK_2017?lang=en Linkedin:   / richard-peavy-a0b54835   Instagram: https://www.instagram.com/richardpeav...