Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!ncar!news.miami.edu!mthvax!recipes
From: poore@vsserv.scri.fsu.edu (David Poore)
Newsgroups: rec.food.recipes
Subject: PORK: Red-Eye Gravy
Summary: orig. subject: Re: REQUEST: Red Eye Gravy
Keywords: recipe PORK
Message-ID: <1991May13.154526.6576@mthvax.cs.miami.edu>
Date: 9 May 91 17:37:29 GMT
References: <1991May06.233557.8251@mthvax.cs.miami.edu> <1991May08.170904.29428@mthvax.cs.miami.edu>
Followup-To: rec.food.cooking
Organization: Florida State University
Lines: 22
Approved: aem@mthvax.cs.miami.edu


In article <1991May08.170904.29428@mthvax.cs.miami.edu> 
cfwpm@ux1.cts.eiu.edu (Bill McGown) writes:

>As a kid I traveled a bit through out the south. One dish that I just
>loved was ham, grits, and red eye gravy. It was a breakfast disk that I
>think was served in the truck-stops, etc. Does anyone know just how the
>red eye gravy was made? Many thanks..

My mother used to make it as follows:

Reserve the fat drippings from the ham and heat in a skillet. Add a
very small quantity of minced onion and cook until it browns. Add
coffee...she seems to think that its better if it's been sitting in the
pot a while, but I've made it with fresh coffee too. Cook till it boils
and then add a very small amount of flour or roux. Since you've had it,
you know it should be pretty runny (at least the way folks in my family
make it) so don't thicken too much. Salt and pepper to taste (but if
it's country ham it'll be plenty salty already!) and serve. We used to
eat it over grits or biscuits.

David Poore	 poore@gw.scri.fsu.edu