Smoky Rose Brunch

There is a new brunch menu at an east Dallas favorite -- the Smoky Rose. Executive Chef David "Spoon" Gauthier joins Good Day to make chorizo gravy with biscuits.

Smoky Rose Brunch

Chorizo Sausage:
5 lbs ground pork
1/2 cup apple cider vinegar 
3/4 cup chili powder 
1/3 cup paprika 
1 tbsp garlic powder 
1 tbsp oregano 
1 tbsp crushed red pepper
1.5 tbsp salt
1 tbsp Black pepper 

In a bowl mix dry, and wet together until well blended. Pour the mixture over the ground pork in a mixing bowl. Incorporate fully.

Drop Biscuits:
5 lbs self-rising flour 
1.5 lbs unsalted butter 
1.5 quarts buttermilk 
1 tbsp salt
1 tbsp pepper 
1 tbsp Seasoning Salt

Melt your butter, add the melted butter to your buttermilk. Place your dry ingredients (expect your honey hog ) in your mixing bowl and incorporate together. now make a hole in the center of your bowl and add your wet ingredients. Mix everything together you will know when its mixed together because it will not stick to your hands. Grab you a portion scoop, and a cookie sheet.  Lightly coat the sheet with oil and now scoop out your biscuits on to it. Brush the tops of the biscuits with butter and sprinkle the tops of the biscuits with the honey hog. Bake in the oven @ 350 for 15 mins or light brown.  

5 lbs house-made chorizo 
1/2 cup self-rising flour
1 gallon milk 
to taste salt and pepper 

Get a stock pot add your chorizo and brown it. Add your flour in with the chorizo and mix well. Once its incorporated start adding your milk. Bring to boil and then down to a simmer. It will start to get thick and creamy. once you achieve the thickness you want turn off the stove and season to taste with salt and pepper. 


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