CSN Login
Members Online: 5

You are here

Anyone have an original "Red Eye Gravy" Recipe..........

Buzzard's picture
Buzzard
Posts: 3073
Joined: Aug 2008

My grandmother use to make it I think I know how but just wanted to see if anyone still made it or knows someone with a valid recipe.......Thanks, buzz

AnneCan
Posts: 3692
Joined: Oct 2009

You are getting your recipes lined up for your tv show. Just make sure you give credit to the recipe donors. Sorry, I can't help you with the the red eye gravy recipe, but I know it was popular when I lived in Cincinnati. I could give you a good healthy apple crsip recipe, though.

AnneCan
Posts: 3692
Joined: Oct 2009

The show could be called "Southern Cooking With Buzz".

geotina's picture
geotina
Posts: 2118
Joined: Oct 2009

Never heard of it Buzz so I went on cooks.com and there are 33 recipies listed for it. Most of it deals with cooking ham.

Gosh, you have funny names for things red "eye" gravy, "cathead" biscuits.

Good luck and let us know how it comes out.

Take care - Tina

Buzzard's picture
Buzzard
Posts: 3073
Joined: Aug 2008

I think my granny used sausage grease or country ham...not sure, but I will find out, I have 1 of dads sisters still alive and I am fixing to call her.....

another southern slang term......"Larrapin"........anyone want to hazard a guess ?

Love ya, Buzz

Sundanceh's picture
Sundanceh
Posts: 4408
Joined: Jun 2009

...Larrapin' is "lip smackin' good."

-Craig

Jaylo969
Posts: 827
Joined: Jan 2010

Buzz...Red eye gravy is made using country ham drippings ( that's the very salty ham ) & perked coffee. I suspect some flour or cornstarch or something goes in it too?

How about posting the recipe when you get it? I could use a cathead and redeye gravy fix about now ;)

-Pat

Jaylo969
Posts: 827
Joined: Jan 2010

lip smacking good, delicious, can't get enough of.........

maglets's picture
maglets
Posts: 2596
Joined: Jun 2006

we have used a gravy liquid with coffee as a braising liquid for a brisket of beef....in the oven or on top of the stove for hours.....yummmmmmmm

mags

Nana b's picture
Nana b
Posts: 3045
Joined: May 2009

I think I have Paula Dean's recipe from her grandmother.

Buzzard's picture
Buzzard
Posts: 3073
Joined: Aug 2008

and I think Red eye is country ham grease and perked coffee...I remember that we did use a tablespoon to ladle it out of the gravy dish it was in ....and that it was real liquidy (real word ?) and very very hot...not sure if there may have been a lil baking soda or a touch of flour. I will see though.....I can actually taste it after 50 years of none at all...and yeah, Im kinda wanting some myself........Love to all, Buzz

Next southern slang word to decipher............" #4 sheepdip "..........LOL.....

herdizziness's picture
herdizziness
Posts: 3642
Joined: Apr 2010

I spent 3 years in the South in three states, Texas, Mississippi and Louisiana.
Only thing I learned was how to insult someone driving a Harley Davidson was by innocently calling it a Harvey Danielson. And that I didn't like grits or greens, but loved crawdads!!!!
So I can't answer your trivia questions or give you long lost recipes, but I AM ENJOYING the heck about learning about them. Going to make your biscuits this weekend!!! Lard and all. (they actually sound like the kind my Mom would make on Sundays)
Winter Marie

Nana b's picture
Nana b
Posts: 3045
Joined: May 2009

http://www.grouprecipes.com/68498/paula-deens-country-ham-and-red-eye-gravy.html

Ingredients

* 1 (3 lb) country ham, sliced shopping list
* 2 tablespoons fat, from the ham shopping list
* 1/2 cup coffee shopping list
* 1/4 cup water shopping list
* 2 tablespoons butter shopping list
* 1 beef bouillon cube (optional)

* 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.

http://whatscookingamerica.net/History/CountryHamHistory.htm

also Emerils

Heat a large skillet over high heat and sauté ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper to taste and serve over ham steaks with.

BUTTERMILK BISCUITS:
Preheat oven to 375ºF and line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately.

Yield: 6 servings

snommintj's picture
snommintj
Posts: 602
Joined: Mar 2009

I have owned several restaurants in South Carolina and have served biscuits and red-eye gravy as a breakfast special in almost all of them. I've see many different methods. There are two that I like the best.
Traditional old school recipe.
Cook your country ham. It wouldn't hurt to add some fatback, salt pork, or side meat. You can also add whatever friable veggies you like. You want the skillet hot but not hot enough to start degrading the oil (smoking). Once you have fully cooked your meat remove the meat and pour rendered oils into a bowl. Put skillet back on heat and add about as much coffee as oil that you poured into bowl. The coffee doesn't need to be hot before you put it in the skillet. With a spoon do your best to clean the skillet with the coffee. The coffee should be boiling off. When about a third has boiled off. Pour the coffee into the bowl with the previously rendered oils. The gravy should separate into two parts. Coffee and drippings on the bottom, rendered fats on top. A really neat twist to this that I find very tasty is to add instant coffee to a beef or chicken stock then use it to clean the skillet.
If you use a white bowl you will quickly see how the gravy got its name.
Quick and dirty with a george forman grill
Replace drip tray with a bowl.
Cook country ham. Again Adding fatback, salt pork or side meat increases gravy volume
remove meat when done
clean grill with cup of coffee
the bowl you used for a drip pan will be red eye gravy.

There are tons of new recipes.
Stay away from the ones that use butter. I usually butter my biscuits so adding some to the gravy overpowers other flavors
Mixing it thoroughly and adding flour makes a more homogenous gravy and becomes more of a white gravy which is still delicious

Buzzard's picture
Buzzard
Posts: 3073
Joined: Aug 2008

True, southern style RED EYE Gravy......and talk about Larrapin.....Thanks John....

Nana b's picture
Nana b
Posts: 3045
Joined: May 2009

Fine Buzz, I will just take my recipe away! lol I am going to ask my my mom in law, Kitty, how she makes hers.

Buzzard's picture
Buzzard
Posts: 3073
Joined: Aug 2008

i wanna try em all and I can't if ya take it back.....sorry, I set it in stone...LOL....

Subscribe to Comments for "Anyone have an original "Red Eye Gravy" Recipe.........."