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Most people think gravy is just for Thanksgiving. Turkey, mashed potatoes, but gravy is basically a hot savory sauce. So, why are we only giving it one day? Well, today we're fixing that. Yes, I love this idea. We're going to start by making a hybrid gravy. What is that, Sam? Well, it's not beef, it's not chicken, it's a little of both. Beef will give it the structure, the backbone, the depth of flavor, and the chicken will just lighten it up a little bit. There's a version of this going in my next cookbook. I have no name for the cookbook yet. It'll be out next year.
It's due to my editor in like 45 days. I should not be here right now. I should be working furiously on it. Furiously? Yeah. Yes, I should be working, but I'm not. So, we're going to make this really delicious gravy. That I like to say, if you only take away one thing from some of these videos, that could be the thing. Now you got a gravy put in your back pocket. It'd be messy. Put it in a deli container. That'd be a better place for it. And then we're going to make three things with it. We're going to use it on a French bread with meatballs, sort of like a pizza. Who says pizzas only have to be red sauce? Well, they don't, Charlie, and we're changing that today. Again, we push the tomato sauce aside. We're
making this delicious brown hybrid gravy sloppy joes. They're going to be so good. And then, we'll steal a page from the Japanese dish omurice. We're going to make a an omelet and put gravy on it. Because why not? Because you should. Because you've been using gravy all wrong. It's time to change that up. All right, let's start with our gravy. You start by melting some butter. It's that simple. And on our way to it melting, we'll add some onions. Listen, if you're not an onion person, leave the onions out. Recipes below, but I do think this makes for a much more interesting gravy. Let this soften. We'll probably go, you know, oh, 6-7 minutes. Then we'll be back.
Right, nicely softened. Just barely starting to get color. Look, you could go another 7-8 minutes if you wanted to deeply caramelize them, but I'm anxious. I'm going with this. We'll sprinkle flour over the top and work that in. And give it a couple minutes. What you don't want are the white specks still left over. And by mixing it and stirring it over a couple minutes, you make sure you get rid of all the flour. All right, it's broth time. I have two. I have chicken and I have the beef. We'll just start adding a little at a time. And mixing well after each addition of broth. That'll keep it from getting too clumpy. And the beef.
Hybrid. Right, as it's coming up to a simmer, we'll add a couple things. A little Worcestershire, little soy, some garlic powder, and some pepper. And we'll mix. And now this, once it simmers, will start to thicken. But it's got a simmer. So, simmer, you bastard. Okay, we're simmering, so we'll keep it at a yeah, mediumish lowish simmer, 7-8 minutes. Let it thicken up. Nothing to do but be mesmerized by simmering gravy. Here you go. It's been 7 minutes, I think. And it's pretty. But more than pretty is how it tastes and smells. Yes, you must have the onions in here. If you don't, you're missing out. Now, this is a nice consistency for gravy. If you want it thicker,
you can always add a little cornstarch. And we're going to do that for the first thing that we make. You'll see. But let's move this off to the side and we'll get happening with our meatball French bread business. First up, a French loaf. Could be any kind of loaf that I just want to cut evenly. I don't want to hurt myself. Just nice and even. As even as you can. And by even I mean straight across. Okay. Oh, I did pretty good. All right, I'm going to use the bottom. Now, this, I could just build this whole pizza gravy meatball thing on this, but I want it to have a little bit more structure. So, this is going into a 400°
oven for 10 minutes. In the meantime, we'll get everything else ready. See that? You know what those are? Of course you do. Those are meatballs. Where do they come from? They came from the freezer aisle. Because why reinvent the wheel every time? And I've just warmed them in a microwave. They come fully cooked. You could eat them out of the bag if you wanted them cold. Warm them up in the microwave or the oven and they're great. But I do want to give them a little crisp before they go on this thing. So, let's just cut these guys in half and then I'll show you what the move is. Cuz it's a good move. You get these picked up, get a pan, and we'll start them getting pretty. Pan on the heat, little
oil, let's throw these kids in. And now I want to get them colored up. So, I'm going to turn them face down or cut side down and let them sizzle a bit. I mean, come on. You want to be looking at a crispy little edge. So, give those, you know, probably 3-ish minutes. Okay, wait. I forgot to do something, of course. There it is. Here's some softened butter. There's a little garlic. It's all about building layers, people, and remembering what those layers are. Mix this really well, and then on we go. Just a light little layer. Now into 400° oven for 10 minutes. Okay, check this out. That's what you want. That's so pretty. You don't have to do this, but not only are you getting the beautiful color, but it's enhancing the
flavor. Listen to what I tell you. I'm not the smartest guy, but I got ideas. We'll just go 1 minute this side, then take them out and carry on. All right, let's take them out. And onions go in. We'll give these about 3 minutes just to start to soften. And now some sliced cremini mushrooms or whatever mushroom you've got or want to use. Give this a couple minutes. And if the pan looks a little dry, another little hit of oil would not be out of line. Okay, it's gravy time. Let's put some in. Now, with this heat, it's going to start to thicken a little bit more. I want it just a tad thicker. I don't really want
it running off the side of this French bread. So, I'm going to add just a little cornstarch mixed with some water. Tiny bit. And you'll see what a nice change that makes. So, what I'm saying, get the gravy so it's one nice consistency for you. You can always thicken it up. Oh, boy, like this. Dang. I don't really think we've seasoned this yet, have we? The gravy has, but a little more pepper won't be a bad thing there. And now to warm them up a bit, the meatballs go in. Let everybody just get a little soak. Look at I'm loving this. And when that's had a couple minutes to warm through, we can build. And there we are. That guy's out of the oven and smelling fantastic. So, now let's get some of the gravy mushroom business first. Just a little bed.
Not going to lie, it's one of the best smelling things you can make for yourself. And now meatballs. And of course you're going to get more of the gravy, more of the onion mushroom, but I think you want to sort of, you know, load her up. Imagine how you might cut this. Pieces like this, you want to make sure everybody gets a decent amount. And one more for good measure. Nope. I was neglectful down here. Tremendous. What's next? Little cheese. Use mozzarella, use whatever you want. Now just pop this back into the oven until it's melty, bubbly, and tremendous. And 6 minutes later, we have gorgeousness.
Oh, the smell of it. I mean, I mention smell a lot and maybe it's just I'm so tuned in I love smelling food. I smell my food when it comes to the table in a restaurant before I eat it. Kelly thinks it's a bit weird, but it's not. All right, well, let's take it off of this. Ow. See this spot right here? This little gravy infused section? Goodness freaking gracious. That is unbe- unbelievable. Well, if I was you, I'd be jealous right now because of what I'm about to do. I had a bite of just a meatball before. It was onions and gravy on it and it was tremendous. But now with this garlic butter bread crispy underneath and the melty cheese, Oh my god.
Listen, you can buy jarred gravy, but I'm telling you it's a mistake. This was nothing. This is 10 minutes worth of work and you get this. What the What this hybrid gravy has done for this whole thing, it's rich, it's deep, it's delicious. It's not too heavy. And this Oh, the whole God damn it. Okay, I'm having another bite. You are now going to watch me make a um sloppy joe with this gravy. Oh, boy. This sloppy joe. And with a little pan in front of us heating up with some oil, we'll put in some ground beef. Because as we all know, sloppy joe generally starts with ground something. I mean, it could be ground Italian sausage.
Could be ground pork. We're going with beef. Break it up. Flatten out a bit and let it get a good sear on it. That will just mean more flavor. All right, now we can break it up. But see this color? That. That means flavor. And for a sloppy, you want this broken up pretty good. This was 80/20, which means 20% fat. It's not a ton, but I'll take that out. Yeah, yeah, it's enough. You don't need that. And back.
Now we can add. And of course, our first will be our gravy. I don't want to put too much in because I mean, I want it sloppy, but I don't want it a effing mess. Well, sloppier than that. And we'll add two more things. Splash of Wooster and a little coarse Dijon, and mix. I'm going to say we're fine on salt, but pepper, never enough. All right, give this 2 minutes. This looks tremendous to me, so let's let's build this baby. Okay, here we go. We go bottom bun, and then top. Toasted lightly. Now, don't think this is unusual, but this is what I want. This is a little mayo, and I'll spread this. Now, it's going to hold something in place, Max, before you get upset. And what it's holding will be some bread and butter
pickles. Don't forget, this is not the tomato-based sauce version of a sloppy. This is our gravy, and pickles and gravy, they're they're they're starting to sound like a roast beef sandwich thing to me, man. And now, this glorious business. Remember, it's going to be a little messy. I mean, it is called a sloppy Joe, and I think the messier, the better. I don't know how to contain it. I really don't. Last one, come on, you. Don't everybody slide off the front. And we'll do this.
Bon appétit, messy [__] teeth. Well, there's only one move here. It's not a clean one. It's that. Holy god. I got to eat it over this. Oh my god. With the pickles and the gravy, this will now forever replace any sloppy I've ever made. What's insane. It's a terrible mess, but it is so delicious. The gravy just there's this depth. I think I said it before, gravy brings a whole new picture to this kind of stuff. But we're not stopping there. Last one happens pretty quick. It's an omelet with gravy. Okay, a little bacon in the
middle, but still. Okay, this guy begins with bacon being cooked to crispy-ishness in the pan. There's a reason for that, cuz I want texture. Cuz there's not much texture without it. So, let's get rid of the bacon, leave some of the grease, and I'll be right back. We're back with less grease, but some butter. And this will melt. Come on. And with the butter melted, in go three beaten eggs that have only had salt and pepper added to them. We nail this. We want to cook omelet style, and so for
me, that means I'll be pulling the set egg away from the edges, and letting the uncooked egg run below it. You'll see. It's just starting. Like this. Just pull it away. Pull, and let the uncooked run behind. This helps us even the omelet out a bit. I've got sort of mediumish heat. Don't want it too high. You see, it's starting to get done. It doesn't take long. And when the center is still a little bit runny, a little bit. I'll show you what we do.
Next in, a little American cheese, like that, and then our bacon, right down the middle. And then, if I can, without effing it up too much, I'll bring my sides over. Come on, you. Okay, so just let this set a little bit more. All right, now we want to give it a little flip, like that. Okay, 1 minute, and we're out. Little plate, little omelet, like that. Not like that. And the only thing we need is our gravy. Oh. Goodness, goodness, goodness. Look at you. And some pepper. That's it. Look at you. So, in Japan, you have a version of this, but imagine rice with an omelet on top
of it, and then gravy on top of that. We had that when we were there. It's really good. it. Here it is. Oh, there it is. Yes, we're just missing the rice. And the first one is called What in the way is that? Omu rice. Omurice. Sorry. And the first one is called the omurice. Have a look. So, in this case, it's a super fluffy egg sort of omelet on top of rice. In this case, the whole thing is sitting on a bed of beef stew. And now we're missing a bite. So, let's go. And here's the best part. Open it up, because then you get melty cheese. And the bacon. That's why I wanted the You know, I like my bacon a little bit on the soft side, but here, I wanted it for texture, and I think I got it. This
is the one I've been waiting for. And for good reason. Holy [__] It's creamy, it's a little bit crispy from the bacon, but it is so luxurious from that gravy. We said it at the beginning, I think. Gravy, you've been using it all wrong. It has way more applications than just turkey or mashed potatoes. These ones. One, if you only make one, Max, which one should they make? It's a hard choice, the sloppy, I guess. Sloppy was insane. The pickles French bread made it. Oh, yeah, then the meatball one. Oh god.
Okay, and then this. Okay, this is going to be my bet, anyway. Thanks for hanging out. Recipes below. Don't make the same thing all the time. Clearly, we are an example of that. I'm living proof you should not make the same things all the time. And now, I have to say, see you. There's not a word you can say, my soul.
