Grannys Red Eye Gravy Also Called Redeye Gravy Food

GRANNY'S RED EYE GRAVY (ALSO CALLED REDEYE GRAVY)

Steps:

• Cook bacon until crisp, then set bacon aside and reserve drippings.
• Stir flour into the drippings, whisking until light brown, 5 minutes or possibly a little more.
• Pour coffee and water into the bacon drippings/flour, stirring constantly over low heat until mixture thickens up, about 10 minutes. Add whatever amount of salt and pepper you prefer.
• Remove from heat. Fold in crumbled bacon and serve hot.

RED EYE GRAVY

Steps:

• Mix in a med pot at low temp until the sugar melts. Serve hot as a side gravy.
• Allow the gravy to cool then you can use as a marinade for hams steaks.

COUNTRY HAM AND REDEYE GRAVY

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

RED EYE GRAVY

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

COUNTRY HAM WITH REDEYE GRAVY

Steps:

• Cut gashes in fat to keep ham from curling.
• Saute ham in oil in a heavy skillet over low heat 3 to 4 minutes on each side.
• Remove the ham from skillet, and keep warm.
• Combine coffee and flour; add to pan drippings, stirring constantly, until thickened.
• Add paprika.
• Serve with ham.

RED-EYE GRAVY

Steps:

• Heat grease, add flour and sugar until dissolved and incorporated with ham grease. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. Serve immediately with hot biscuits or grits.

REDEYE GRAVY AND BBQ SAUCE

Steps:

• Melt butter in heavy saucepot over medium heat.
• Add the bacon, onion and garlic and cook until lightly browned, about 3 minutes.
• Stir in the coffee, ketchup, Worcestershire sauce, mustard, molasses and brown sugar and allow the mixture to gradually come to a boil.
• Reduce heat slightly, and allow the sauce to simmer until thick and richly flavored, about 10 to 15 minutes, whisking from time to time.

COUNTRY SAUSAGE WITH RED-EYE GRAVY

Steps:

• In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries (for added flavor, soak cherries in 1/4 cup of bourbon for 15 minutes). Shape mixture into twelve 3-inch patties, using wet hands. Arrange on a tray. Cover; refrigerate overnight.
• In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through. Remove from heat:keep warm.
• For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 or 3 minutes or until gravy is slightly thickened and has a rich reddish brown, scraping the skillet to loosen any crusty bits.
• Split biscuits. Serve sausage patties in split biscuits with gravy.