The round wasn't ready when bedtime rolled around so I let it cool for a while then stuck the crock in the fridge. Before heading home I bought a pretty large head of garlic and a medium large jalapeno pepper. Once home I first let the dogs out to take care of their needs while I fed the ducks and geese and fetched in another pair of fresh eggs. After a night in the cold box the beef grease was easy easy to spoon off the top. I let the crock come to room temp before putting it back in the heating part and warming everything back up. While that was going on I gutted the jalapeno and finely chopped about half of it along w/ about half of the garlic. I sauteed that mixture in olive oil and added it to the pot. Then I added a gob of butter to my pan and slow fried up a half pound of fresh mushrooms just until they began to release their perfume. The 'shrooms were small/medium size, w/ caps about the size of a ping pong ball which I simply quartered. Once they were ready, into the pot w/ them.
All that olive oil, jalapeno, garlic, butter and mushroom goodness was much too good to pour down the drain so the water used to deglaze and rinse out the frying pan went into the rice pot. A little bacon fat and flour in another skillet made a roux to thicken my gravy.
Put some of that on top of your head and your tongue will slap your brain out trying to get to it!
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