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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

RED EYE GRAVY (From Country Ham) Recipe

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This recipe for RED EYE GRAVY (From Country Ham) is from Illinois Activity Professionals Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
TBS of oil ( preferably from the drippings)
1 to 1/2 c strong, black unflavored coffee
salt and pepper to taste

Directions:
Directions:
Red eye gravy is usually served over country ham and grits or rice. It has a thin consistency with a strong coffee flavor. Because it is made from the dripping of country ham use care in adding salt. It gets its name from its red color. Though it it usually made from country ham, it can be made from the dripping of any ham (this will however affect the overall taste).

To cook the cold ham, soak it in milk for 2 - 4 hours before cooking. Discard the milk.
drippings from fried country ham.

Deglaze the dripping by adding coffee to the oil and drippings from the ham. scrape loose all dripping boil to bubbly add salt and pepper serve hot.

 

 

 

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