Red Eye Gravy

[IL Bull]

I need for some of our southern members to tell me how to make red eye gravy. ???
Thanks for your help.
Joe

[GareyD]

This is my Great Granny's "receipt" (what she called recipes)

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 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 strong perked coffee per slice of ham, stir with a wooden spoon to get stuck bits off the bottom and let simmer a couple of minutes. Serve over hot grits, eggs, biscuits, or the ham slices.

[Chris Burchfield]

I trim all the fat and rine from the salt cured pork. This is so lean, I use a couple of spoons of Crisco oil or grease to fry. Depending on how many slices I fry, three to four, I pour coffee from the pot to equal 1/2 to 1 cup after the fryings done. Then I set her up on jump and get it (High Heat). When she boils, I stir to incorporate all the flavors together. Then set her back on low. Spoon over as described by GareyD. I've been through a few hams myself. Four in one winter, but I gained a couple of pounds that year. My cathead scratch biscuits are from Martha White self-risin flour, buttermilk and Crisco grease. I like grits but prefer not to explain them to tourist. I don't want them ketchin on. Could cause a grit shortage. That would be worse than the gas shortage of the 70's.

[DanG]

I wuz wonderin' what it would take to drag GareyD out of the woodwork.  Thanks, Joe! 8) 8) 8)

[sandmar]

Yep GareyD,that's the way it's done in GA for sure. Make sure you make the catheads from scratch,not the hungry jacks or it ruins the effect  ;D
Sandmar.......purdy DanG good on grits too.

[IL Bull]

No flour or corn starch to thicken? ???

[thurlow]

Consistency.................think au jus, rather than sausage/squirrel/frog legs/fried chicken/milk gravy.

[Polly]

 8) 8)     old southern recesipes  htpp  forum cookshack . com :P :P

[Tom]

I guess the au jus thing is more to my liking.  Red Eye at our house was the drippings from a Smoked and salt cured ham.  It might be thinned with some water as the pan is deglazed.  I know lots of folks use coffee and it makes it good, we just didn't use it.

Grandmom didn't call it Redeye, just ham gravy and it was a very special treat.