Red Eye Gravy...Recipes and Techniques?!
Red Eye Gravy...Recipes and Techniques?
A long time ago, I ate at a small restaurant near the top of a mountain in Mentone, Alabama. They served a huge ham steak with red eye gravy - it was delicious! I've had red eye gravy a handful of times since and it was never as good.
Please answer with your recipe for red-eye gravy and how you go about making it. Also, what else can it be eaten with besides ham?
Answers:
RED EYE GRAVY
In skillet, cook country ham slices unti browned. Remove from skillet. Drain fat, reserving 2 teaspoons. Add 1/2 cup brewed coffee or water to reserved fat. Cook over medium heat for 2 to 3 minutes; stirring in ham dripping from bottom of skillet. Spoon over hot cooked grits: serve with ham slices.
GRITS WITH RED-EYE GRAVY
1 c. enriched white hominy grits or quick grits
1 1/2 lb. country-style ham, sliced 1/4 to 1/2 inch thick
1/2 c. coffee or water
Prepare 6 servings of grits according to package directions. Cut ham into 6 pieces. In heavy skillet, cook ham over medium-high heat until browned. Remove from skillet; keep warm. Reserve 2 teaspoons drippings in skillet. Reduce heat to medium. Add coffee to skillet, stirring rapidly to loosen bits of ham from bottom of skillet. Cook 2 to 3 minutes, stirring occasionally. Spoon over hot cooked grits. Serve with ham. Serves 6.
Serve with chicken, or anything you like.
Ham and coffee are the basis for red-eye gravy. "Depps" posted a great recipe for it already. No avoiding the ham.
2 (1 lb) ham steaks (1/2-inch thick)
1 1/2 cups milk
2 tablespoons vegetable oil, divided
1 cup strong black coffee
1/4 teaspoon pepper
hot biscuits
Put the ham in a shallow container; pour milk over ham.
Cover and refrigerate 8 hours.
Remove ham from milk.
Cut slashes in fat to keep from curling.
Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
Remove from skillet and keep warm.
Drain off pan drippings and reserve for gravy.
Repeat procedure with remaining oil and ham.
Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
Lower heat and simmer 3 minutes.
Serve gravy with ham and hot biscuits.
The first answerer already listed the perfect red eye gravy, but I serve mine over hot grits, eggs, biscuits, or the ham slices.
I think the secret is in using a GOOD coffee... I've seen people use an old stale pot of coffee, or even instant. If the coffee on it's own tastes bad, so will the gravy, so always use fresh, good quality stuff.