Redeyegravy Recipes

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RED EYE GRAVY



Red Eye Gravy image

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 6

4 ham stock cubes
2 ½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

Steps:

  • Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
  • Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g

THE MORNING AFTER REDEYE GRAVY



The Morning After Redeye Gravy image

Provided by Amanda Freitag

Categories     condiment

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

Steps:

  • In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

GRITS, COUNTRY HAM AND RED-EYE GRAVY



Grits, Country Ham and Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

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.

RED-EYE GRAVY



Red-Eye Gravy image

Make and share this Red-Eye Gravy recipe from Food.com.

Provided by JABHOOK

Categories     Breakfast

Time 15m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

grease from frying country ham
1 -2 tablespoon flour
1 -2 teaspoon sugar
1 cup hot tap water
1/2 cup strong coffee
1 beef bouillon cube
1 tablespoon butter (optional)

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.

Nutrition Facts : Calories 13.6, Fat 0.1, Cholesterol 0.1, Sodium 154.7, Carbohydrate 2.8, Fiber 0.1, Sugar 1.2, Protein 0.4

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



Granny's Red Eye Gravy (Also Called Redeye Gravy) image

Make and share this Granny's Red Eye Gravy (Also Called Redeye Gravy) recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 slices bacon
1 tablespoon flour
1 cup black coffee
1 cup water
salt and pepper

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.

Nutrition Facts : Calories 111.5, Fat 10.2, SaturatedFat 3.4, Cholesterol 15.4, Sodium 191.2, Carbohydrate 1.6, Fiber 0.1, Protein 2.9

COUNTRY HAM WITH REDEYE GRAVY



Country Ham with Redeye Gravy image

Provided by Rhoda Boone

Categories     Coffee     Kid-Friendly     Quick & Easy     Ham     Small Plates

Yield Serves 2

Number Of Ingredients 5

6 ounces country ham, sliced 1/4-inch thick
1 tablespoon unsalted butter, plus more for ham if necessary
1/2 cup strong black coffee
1/2 cup low-sodium chicken broth or water
1/2 teaspoon sugar

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.

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