Chicken Fried Chicken, Mashed Potatoes, Country Gravy and Corn on the Cob

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 1 lb ground pork sausage (Use a breakfast-style sausage, not Italian.)
• 0.33 cup all-purpose flour
• 4 cup whole milk (For the creamiest result.)
• 1.5 tsp coarsely ground black pepper (Adjust to taste.)
• 1 tsp salt (Adjust to taste, as sausage can be salty.)
• 2 tbsp unsalted butter (Optional, only if sausage drippings are less than 1/4 cup.)
• 0.25 tsp cayenne pepper (Optional, for a touch of heat.)

Instructions

1. 1

   Brown the Sausage

   • Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat.
   • Add the ground pork sausage and cook for 8-10 minutes, using a wooden spoon or spatula to break it into small crumbles.
   • Continue cooking until the sausage is no longer pink and is well-browned.
   • Using a slotted spoon, transfer the cooked sausage to a separate plate, leaving the rendered fat in the skillet. Do not discard the fat.
2. 2

   Make the Roux

   • Reduce the heat to medium. You should have about 1/4 cup of rendered sausage fat in the skillet. If you have less, add enough butter to make up the difference.
   • Sprinkle the all-purpose flour evenly over the fat.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and the mixture (roux) turns a light golden brown and smells nutty. This step is crucial to cook out the raw flour taste.
3. 3

   Build the Gravy

   • While whisking continuously, slowly pour in about 1 cup of the whole milk. Whisk vigorously to create a smooth, thick paste with no lumps.
   • Once smooth, gradually pour in the remaining milk, whisking constantly to keep the mixture smooth.
   • Increase the heat slightly to bring the gravy to a gentle simmer. Do not boil.
4. 4

   Thicken and Season

   • Continue to simmer the gravy for 5-7 minutes, stirring frequently with the whisk or a spoon, until it has thickened enough to coat the back of a spoon.
   • Return the cooked sausage crumbles to the skillet.
   • Stir in the coarsely ground black pepper, salt, and optional cayenne pepper.
   • Taste and adjust the seasoning as needed. A classic country gravy should have a prominent peppery flavor.
5. 5

   Serve

   • Serve the gravy immediately while hot, generously spooned over fresh buttermilk biscuits, fried chicken, or mashed potatoes.

Ingredients

• 4 ears Corn (fresh, husks and silk removed)
• 12 cups Water (enough to cover corn)
• 1 tbsp Sugar (optional, enhances sweetness)
• 4 tbsp Unsalted Butter (melted, for serving)
• 0.5 tsp Salt (for serving, to taste)
• 0.25 tsp Black Pepper (freshly ground, for serving)

Instructions

1. 1

   Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.

2. 2

   Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.

3. 3

   Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.

4. 4

   Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.