red eye gravy?

Question

only had this one time. belive it was on grits or rice but not for sure. all i relly know is it was soo good. need the recipe. can someone help me?

Answer 1

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.

Answer 2

Ham and Redeye Gravy

Ingredients

(1 servings)

4 tb Drippings from 4 half-inch
Baked ham steaks
1/4 c Firmly packed *light* brown
Sugar
1/2 c *strong* fresh-brewed black
Coffee


Instructions

Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve.
(NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly.
If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again.

Answer 3

COUNTRY HAM AND RED - EYE GRAVY

For each serving: Fry to a golden brown 1 slice of country ham. Begin cooking with a lid on your fry pan. Cook approximately 10-12 minutes per side on medium heat. Leave lid off after you turn your slices and continue turning until all the slices are brown. Remove country ham to platter.
Turn heat up a bit and add to the drippings 1 teaspoon of perked coffee per slice of ham and let simmer a couple of minutes. Red - Eye Gravy at its best! To be served over hot grits, eggs, biscuits, or the ham slices

Answer 4

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.

Answer 5

COUNTRY HAM AND RED - EYE GRAVY

For each serving: Fry to a golden brown 1 slice of country ham. Begin cooking with a lid on your fry pan. Cook approximately 10-12 minutes per side on medium heat. Leave lid off after you turn your slices and continue turning until all the slices are brown. Remove country ham to platter.
Turn heat up a bit and add to the drippings 1 teaspoon of perked coffee per slice of ham and let simmer a couple of minutes. Red - Eye Gravy at its best! To be served over hot grits, eggs, biscuits, or the ham slices.

Answer 6

Potato Cakes with Creamy Red Eye Gravy

Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients

1 1/2 pounds baking potatoes
1/4 cup chopped green onion
3 tablespoons all-purpose flour
1 egg beaten
2 tablespoons vegetable oil, divided
1 1/2 cups HORMEL® CURE 81® Ham (8 ounces) diced
1 tablespoon butter or margarine
2 cups water
1 (2.75-ounce) package country gravy mix
1/2 cup cold coffee

Directions

Peel and shred potatoes; squeeze potatoes between paper towels to remove excess moisture. In bowl, combine potatoes, green onion, flour, and egg; mix well. In large nonstick skillet, heat 2 teaspoons oil. Drop potato mixture by 1/4 cupfuls into skillet. Using the back of a spoon or fork, gently press mixture into small rounds. Fry until golden brown on both sides, turning once. Using a slotted spoon, remove potato cakes from skillet; set aside. Repeat as necessary with remaining potato mixture. In skillet, sauté ham in butter until lightly browned. Add water to skillet and bring mixture to a boil. Combine gravy mix and coffee; whisk until smooth. Add gravy mixture to skillet, stirring until smooth. Cook, stirring constantly, until thickened. To serve, spoon gravy mixture over potato cakes.


Nutrition (per serving)
291 Calories
7 Grams Fat
13 Grams Protein
64 Milligrams Cholesterol
46 Grams Carbohydrates
1,214 Milligrams Sodium

Answer 7

FRIED HAM AND RED-EYE GRAVY
from Cooking Section, March 2002

Ingredients needed:

Two 1-pound pieces salt-cured ham, cut into serving-size pieces
2 tablespoons reserved drippings from frying ham
One-half cup water
One-half cup brewed strong, black coffee

In a large black-iron skillet, fry pieces of ham over medium heat until browned on both sides. Drain the ham on several layers of paper towels. In the skillet, reserve 2 tablespoons of the drippings and heat over medium-high heat. When the drippings begin to smoke, pour in the water and the coffee. Stir the mixture while it boils and thickens slightly. Remove from the heat and serve over the ham and split biscuits.

Serves 4