Grits Country Ham And Red Eye Gravy Food

HAM WITH RED EYE GRAVY

Steps:

• Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. Remove to a plate, reserving the grease in the pan.
• Place ham slices in the pan and cook over medium heat until browned, about 5 minutes on each side. Season both sides with salt, black pepper, and cayenne pepper. Remove ham and reserve on a plate.
• Reduce heat to medium-low and sprinkle flour over the pan drippings. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Return ham to the pan to warm through.

COUNTRY HAM WITH STONE-GROUND GRITS AND REDEYE GRAVY

Steps:

• In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
• Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
• Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

COUNTRY HAM WITH REDEYE GRAVY

Steps:

• Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
• Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

JACK FRY'S SHRIMP AND GRITS WITH RED-EYE GRAVY

Steps:

• To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
• Over medium heat, bring to a low boil.
• Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
• Whisk in the Parmesan cheese and salt and pepper to taste.
• To make the gravy: In a large skillet over high heat, melt the butter.
• Add the ham and brown.
• Add the shitakes, onions, green peppers and fresh thyme.
• Saute until the onions become translucent.
• Add the wine, coffee, tomatoes, and hot sauce.
• Bring to a slight boil.
• Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
• Stir the cornstarch mixture into the gravy.
• Reduce heat, and cook another couple of minute.
• To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
• Add the shrimp and cook until shrimp are just pink.
• Add the red-eye gravy.
• Finish the sauce with the remaining 1 Tbs of butter stirred inches.
• To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
• Garnish with freshly grated Asiago cheese and chopped parsley.

RED-EYE GRAVY AND GRITS

Steps:

• Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders.
• Score edges of ham slices. Add ham to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.

COUNTRY HAM AND RED EYE GRAVY

Steps:

• Cut large ham slices in half for ease in cooking.
• Cut slits in the skin and fat around the ham edges to prevent curling while cooking.
• Place a skillet over medium heat on your stove top.
• Add Butter.
• Add ham slices.
• Cook ham slices, turning at least once, until cooked as desired.
• Ham should reach at least 165º surface temperature to be fully cooked.
• Remove ham slices and place on platter.
• Pour cool coffee into skillet, scraping pan to deglaze and loosen any ham bits.
• Add the cool water. Stir well.
• Let the gravy simmer and reduce for about 5 minutes. Continue to stir the bottom of the pan.
• Serve red eye gravy over grits and the ham slices.
• Enjoy!

COUNTRY HAM AND RED EYE GRAVY

Steps:

• Heat a skillet over medium-high heat.
• Add the fat from the ham and render.
• When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
• Remove the ham from the pan and set aside on a plate and keep warm.
• To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
• Serve the gravy over the ham steaks on grits.

GRITS, COUNTRY HAM AND RED-EYE GRAVY

Steps:

• For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
• For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
• For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
• To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.