'Cathead' Biscuits + Butcher Sausage Gravy

Cathead* Biscuits

4 cups all purpose flour (White Lilly preferred)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lard, cold
1 cup buttermilk

Method:
Combine flour, baking powder, baking soda + salt.
Cut in cold lard until cornmeal consistency.
Add buttermilk + gently work it until soft dough forms.
Roll dough out to about 1/2 inch thickness; cut with a large biscuit cutter (about 3 inch diameter) or to desired width.
Intent the middle of each biscuit with thumb.
Place biscuits in baking sheet, 1/4 inch apart.
Bake at 400 degrees for about 10 to 12 minutes or until golden brown.
Serve hot.

*Chef Warren's grandmother called these biscuits 'catheads', because of their 'meal size'.


Butcher Sausage Gravy

1/2 pound Butcher fresh or fennel sausage, uncased
1/4 cup all purpose flour
1 cup cream
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
Crystal hot sauce to taste

Method:
In a large cast iron skillet or a heavy gauge pot brown sausage until well rendered.
Add flour + stir for about 3 minutes until a light roux forms.
Slowly add milk + cream, continue stirring.
Bring to a simmer.
Add salt + pepper.
Season with hot sauce.
Serve over biscuits.

Pork + Black Eyed Pea Gumbo with Collards

This one's from Chef Warren Stephen's collection - bon appetit!

Gumbo Seasoning
2 tablespoons salt
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 1/2 teaspoons white pepper
2 teaspoons file powder
1 teaspoon black pepper
1 tablespoon rosemary, dried
1 teaspoon thyme, dried
4 bay leaves
1/2 teaspoons chili flake
6 garlic cloves, minced

Vegetables
2 cups onion, small dice
1 cup celery, small dice
1 cup bell pepper, small dice
2 jalapenos, seeded + chopped

Roux
1 cup canola oil
1.5 cups flour

Pork Butt
2 pounds pork butt, 3/4 inch cubes
1 tablespoon salt
1/2 teaspoon black pepper
1.2 teaspoon thyme, dried

1 cup black eyed peas, soaked in water overnight
4 cups collard greens, julienned

Pork Stock
1 medium onion, chopped
3 stalks celery, chopped
1 carrot, chopped
4 garlic gloves, smashed
1 cup red wine
3/4 gallon water
12 ounces smocked ham hock
8 each bay leaves
1 tablespoon tomato paste
1 teaspoon paprika
2 tablespoons canola oil

Method
1) Pork Butt: Combine cubed pork with salt, black pepper + thyme. Roast in 375F oven for 15 minutes or until well browned. Remove + reserve pork + drippings for final gumbo.

2) Pork Stock: Heat canola oil in a large stock pot until smoking, then add ham hocks. Cook for 5 minutes. Add onion, celery, carrot, garlic, bay leaves, tomato paste, paprika, wine + water. Bring to a boil, then simmer for 1 hour. Strain stock + hock; reserve.

3) Roux: Add oil to a heavy gauge pot over medium heat. Add flour + whisk frequently. The desired color of the roux is dark brown sugar - it will take about 30 minutes to reach this stage. Be careful not to burn the flour; it makes the roux taste bitter.

Add vegetables (holding on to the collards) + spices to the roux, reduce heat + cook for 5 minutes. Then add stock, roasted pork, pork drippings + black eyed peas . Simmer for 1 hour 40 minutes.
Skim fat as needed as it rises to the top. Add collards + cook for 20 minutes.
Serve + enjoy.