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To learn more about Chef Sam Jones and to find more delicious recipes from Southern chefs, visit VIEmagazine.com! | Photo courtesy of Sam Jones BBQ
L’intermission – It’s All Gravy
Biscuit Pudding with Chocolate Gravy
By Chef Sam Jones | SamJonesBBQ.com | Author of Whole Hog BBQ: The Gospel of Carolina Barbecue
Serves 12 to 15
Ingredients:
Pudding
3 (9.5-ounce) cans Butter-Me-Not Biscuits or any canned biscuit with “butter” or “buttery” in the description
4 cups whole milk, at room temperature
1 cup salted butter, melted
4 cups sugar
5 large eggs, at room temperature
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Chocolate Gravy
1⁄4 cup cocoa powder
1 cup sugar
3 tablespoons all-purpose flour
Pinch of kosher salt
2 cups whole milk
1⁄4 cup cold salted butter, cubed
To learn more about Chef Sam Jones and to find more delicious recipes from Southern chefs, visit VIEmagazine.com! | Photo courtesy of Sam Jones BBQ
Directions:
To make the pudding, crack the biscuit cans open on the edge of the counter. (I thought it was so cool when my mom did that.) Bake the biscuits according to the instructions on the can.
Set the oven temperature at 350°F. Grease a 9-by-13-inch baking pan. Combine the milk, butter, sugar, eggs, nutmeg, and vanilla in the bowl of a stand mixer or food processor. Mix to combine.
Crumble the biscuits by hand into the mixture. Continue to mix until relatively smooth. Pour into the prepared pan. Bake for 45 minutes, or until the pudding is stiff and lightly browned on top.
While the pudding is baking, make the gravy. Sift the cocoa, sugar, flour, and salt together into a 12-inch skillet. Slowly pour in the milk, while whisking, and continue to whisk until the mixture is smooth. Cook over medium-high heat, while stirring, until the gravy thickens to the consistency of a thin pudding, about 8 minutes. Take the pan off the heat and add the cubed butter. Stir until the butter is melted and the gravy is smooth.
To serve, place a scoop of pudding into each bowl and top with a ladleful of gravy.
About Sam Jones
Third generation pitmaster Sam Jones began his career in the barbecue business at an early age, helping his grandfather and uncle sell chopped pork at the famous Skylight Inn in his hometown of Ayden, North Carolina. Sam’s grandfather, the late Pete Jones, opened the legendary Skylight Inn in the summer of 1947 when he was only seventeen years old. Under Pete’s and Sam’s leadership, Skylight Inn has earned national praise from National Geographic, People, GQ, and many others, and has become a destination for barbecue lovers across the world. In 2003, Skylight Inn received the James Beard Award for America’s Classics, earning the distinction of being the first barbecue joint to ever receive an award from the esteemed culinary organization. In 2015, Sam partnered with longtime friend and former Skylight employee Michael Letchworth to open Sam Jones BBQ in Winterville, North Carolina. Rooted in the tradition of North Carolina whole-hog technique that Sam has known his entire life, Sam Jones BBQ also offers a variety of new spins on smoked meats. In 2018, Sam earned a semifinalist nod from the James Beard Foundation Awards for Best Chef: Southeast, and in May 2019, he published his first cookbook: Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ (Ten Speed Press). He plans to open a second location of Sam Jones BBQ in Raleigh, North Carolina, in 2020.
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![Spinach and Sun-Dried Tomato Crustless Quiche
By Sonja & Alex Overhiser, founders of A Couple Cooks | Serves 6–8
This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.
Ingredients
10 oz [280 g] frozen spinach, thawed
6 eggs
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 tablespoons roughly chopped sun-dried tomatoes, packed in oil
1/2 tsp Italian seasoning or dried oregano
1/4 tsp garlic powder
1/2 tsp kosher salt
Freshly ground black pepper
3 tablespoons feta cheese crumbles
Directions
1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.
2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.
3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.
4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.
5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.
Tips
Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.
If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.
Storage
Leftovers will keep, refrigerated, for up to 5 days.
See more festive recipes in VIE: www.viemagazine.com/article/the-holiday-table
Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser © 2024. Published by Chronicle Books. Photography © Shelly Westerhausen Worcel.](https://viemagazine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
