riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (05/09/91)
Red-Eye Gravy is very easy to make: Red-Eye Gravy ------------- Fry a slice of good, heavily smoked country ham in your frying pan with just the smallest bit of oil. When done, remove the ham slice. There should be a "reddish-brown" substance "dried onto" the bottom of the pan. Deglaze the pan with a bit of water. That's it, unless you want it thickened with some flour or cornstarch....but I've never had it that way. Good on grits! Carol
poore@vsserv.scri.fsu.edu (David Poore) (05/10/91)
In article <1991May08.170904.29428@mthvax.cs.miami.edu> cfwpm@ux1.cts.eiu.edu (Bill McGown) writes: >As a kid I traveled a bit through out the south. One dish that I just >loved was ham, grits, and red eye gravy. It was a breakfast disk that I >think was served in the truck-stops, etc. Does anyone know just how the >red eye gravy was made? Many thanks.. My mother used to make it as follows: Reserve the fat drippings from the ham and heat in a skillet. Add a very small quantity of minced onion and cook until it browns. Add coffee...she seems to think that its better if it's been sitting in the pot a while, but I've made it with fresh coffee too. Cook till it boils and then add a very small amount of flour or roux. Since you've had it, you know it should be pretty runny (at least the way folks in my family make it) so don't thicken too much. Salt and pepper to taste (but if it's country ham it'll be plenty salty already!) and serve. We used to eat it over grits or biscuits. David Poore poore@gw.scri.fsu.edu