Traditional Red Eye Gravy

[c-wiseman]

My father got me hooked on this when I was little. It is easy to make, delicious on biscuits and a good way to get more coffee in your system without resorting to hypodermic needles. I don't have exact measurements, so in the following recipe I am estimating, I just use the 'looks about right" method, even mistakes taste good.

1. Fry up some ham slices (I use a little bacon grease for this, it makes a big impact on flavor. (Please note I said delicious, NOT healthy) Remove the ham you want to end up with some fat and ham drippings to make the gravy.
2. Add two heaping spoonfuls of butter,melt in pan to increase the amount of fat (liquid deliciousness).
3. Add about two spoonfuls of flour, mix with fat to form a roux (a thick Flour/Fat paste) Keep stirring until the roux turns brown. How brown is up to you, I try for a mahogany color. brown = tasty, black = trash.
4. Pour in two cups of coffee, mix until gravy is thick
5. Add about two tablespoon sugar, more if you want. Brown sugar is traditional, but any sweetener will do. I have used white sugar, honey, even Splenda, and they all tasted fine.
6. Pour over biscuits and ham and enjoy.
Coffeeflavor, a little sweet, a little salty, vital ham juices... How can you not like it 

Chris Wiseman

[crazell]

Sounds good. Have to try! Thanks for the recipe..

[Hawken50]

  Coffee,coffee,coffee, need more coffee!!

[Bulldog lady]

   We  made "Red Eye" gravy but it was made with chip beef. and served on biscuits or toast.  Shred or pull package of chip beef,heat in butter, remove , add flour and little grease and make the roux, just a blonde or light golden. Makes for a white cream gravy,  add milk ,,add chip beef back to heat up(turn down fire) and when desired consistancy, add a little water if needed or some extras show up for meal, serve it up,  yummy.  Different strokes from different parts of county. 

[c-wiseman]

Bulldog Lady, My country can't be too much different, I only live 90 miles from you 
But the recipe originates from an 18th cebtury Virginia cookbook, which is worlds, and times, apart.

[Bulldog lady]

Sure they both rib stickin and belly fillin good.  Also heard it called "Red Ant" gravy from some of our old militarymen.  You that close come on down.  We can have a mini rondy.