Does anyone make a good red eye gravy from the drippings from frying left over ham? I have never made it. I usually just make a country gravy. I have seen recipes for making the gravy with coffee but I'm not sure I'd like that.
3 tbsp. ham drippings
3/4 c. strong coffee or water
1 tsp. brown sugar
Bring ham drippings, coffee or water and sugar to a boil. Serve gravy alongside fried country ham, or over hot grits.
3/4 c. strong coffee or water
1 tsp. brown sugar
Bring ham drippings, coffee or water and sugar to a boil. Serve gravy alongside fried country ham, or over hot grits.
My Mom used to fry pork for breakfast and the just pour a cup of coffee into the skillet after the pork was all done. She would simmer it for a few minutes and we would soak it up with her biscuits. We just called if coffee gravy.
I noticed that with both of the above Red Eye Gravy recipes, no thickener is used in the sauce. Is the sauce cooked down to a syrup?
Seems that I could pour a couple tablespoons of bacon grease into my morning cuppa coffee and have red eye gravy, lol.
Seems that I could pour a couple tablespoons of bacon grease into my morning cuppa coffee and have red eye gravy, lol.
IC,
"Gravy" is a misnomer when it comes to Red Eye. It's a thin sauce, more akin to modern broth-like sauces than to traditional thickened sauces. Thus there is no laison used.
If you were a folk-song fan, you might remember people like Joan Baez singing how:
"I wouldn't be here eatin' this cold corn bread
Or soppin' this salty gravy, my Lord, soppin' this salty gravy."
The salty gravy referred to is Red Eye.
I have never before seen a precise recipe for it, such as Can Man provided. Normally you just fry up the ham steaks, then deglaze the pan with coffee and, rarely, a little sugar. Some people go a step further and add a shot of bourbon as well.
Both sugar and bourbon are more modern additions. Keep in mind that Red Eye was a way for poor people to fully utilize the flavor of the ham without incurring additional expense.
"Gravy" is a misnomer when it comes to Red Eye. It's a thin sauce, more akin to modern broth-like sauces than to traditional thickened sauces. Thus there is no laison used.
If you were a folk-song fan, you might remember people like Joan Baez singing how:
"I wouldn't be here eatin' this cold corn bread
Or soppin' this salty gravy, my Lord, soppin' this salty gravy."
The salty gravy referred to is Red Eye.
I have never before seen a precise recipe for it, such as Can Man provided. Normally you just fry up the ham steaks, then deglaze the pan with coffee and, rarely, a little sugar. Some people go a step further and add a shot of bourbon as well.
Both sugar and bourbon are more modern additions. Keep in mind that Red Eye was a way for poor people to fully utilize the flavor of the ham without incurring additional expense.