aste.
To make the gravy: In a large skillet over
eep warm.
For the Red-Eye Gravy, stir the 2 tablespoons brown
After frying country ham slices, remove ham from skillet.
Pour one cup fresh perked coffee into the ham drippings.
Let simmer for 1 minute, then pour off into a bowl.
The dark liquid that settles to the bottom is \"red eye\" gravy.
A great topping for fresh hot biscuits or ham.
When serving, dip from the bottom of the bowl.
Heat a few drops of oil in a large skillet until skillet is medium-hot.
Lay ham slices in skillet.
Cook on one side for 8 minutes over medium-high heat.
Turn slices and fry 8 minutes more. Pour coffee into skillet with ham slices.
Sprinkle with sugar and stir.
Cover and let simmer over very low heat for 5 to 10 minutes. Serve ham and red-eye gravy together.
Slice ham 1/4-inch thick.
Trim off skin and part of the fat. (Save trimmings for seasoning beans and vegetables and for making red-eye gravy.)
Place a little of the saved fat in a medium-hot skillet.
After fat has heated, place sliced ham in the skillet and let cook for 2 minutes per side.
If ham is overcooked, it becomes tough and hard.
efore slicing.
For the red onion gravy, heat pan juices in
Keep warm.
To make gravy:.
Combine minced chili pepper
tyle:
Chop all the bacon and throw into large cast
oaf.
If using the bacon, wrap the slices lengthwise over
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.
inute stirring occasionally. As the gravy cools it will thicken so
inutes a pound.
Red Wine Gravy.
Remove cooked roast from
Soak ham in cold water in the refrigerator 6 hours or overnight (if country ham is not available, use a commercially cured ham that is not fully cooked, if possible and don't soak). Drain; pat dry.
Remove any rind or excess fat.
Cut edges at 1-inch intervals about 1/8-inch deep.
Cut into 6 pieces.
Brush a 12-inch skillet with bacon drippings or cooking oil.
Heat over medium heat.
Add meat; fry about 12 to 15 minutes per side or until crispy, reducing heat to medium-low, if necessary, to keep the meat from burning.
inutes.
To make the gravy, skim the fat from the
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
ot let you upload a recipe that only has one ingredient
ASY clean up.
Lay bacon slices on the foil lined
stirring occasionally. Add beef broth, red wine, pan juices and remaining
Place sliced ham in a iron skillet with a small amount of grease, browning on both sides.
Remove ham from skillet.
Pour excess grease, leaving several tablespoons of grease and ham residue to the bottom of skillet.
Pour in a cup of strong black coffee and stir over medium heat for 5 minutes.
There you've got yourself red eye gravy.
Serve with biscuits and grits.
Cover ham with water and bring to a boil to remove excess salt. Drain off water and add fat (bacon drippings may be used). Fry gently until done; not hard. Remove ham to a platter.
Add a little water to pan, stirring any brown that stuck to the pan. Add coffee.
Pour over ham in platter and serve with rice, grits or biscuits.