tag:blogger.com,1999:blog-5732224038883472327.post1944439684826119178..comments2024-02-21T16:16:29.947-08:00Comments on Zoomie Station: Southern TraditionZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5732224038883472327.post-41322965943101753562009-11-01T19:22:11.734-08:002009-11-01T19:22:11.734-08:00Red eye gravy is another subject of much controver...Red eye gravy is another subject of much controversy; some people make it with coffee and some with chicory or even Cola-Cola! The recipe that I found from Gourmet uses butter but my family used bacon drippings (the better to raise your cholesterol level with my dear), We also added paprika but that’s not traditional either. You can also add a dash of pepper sauce - it doesn't make it too spicy, honest!<br /><br />Ham and Red-Eye Gravy<br /><br />Recipe Courtesy of Gourmet Magazine<br /><br />Prep Time:<br /> 10 min<br />Inactive Prep Time:<br /> 0 min<br />Cook Time:<br /> 10 min<br /><br />Serves:<br /> 4 servings<br /><br />Ingredients<br /><br /> * 1/2 stick (1/4 cup) unsalted butter<br /> * 1 1/2 pounds baked Virginia ham, cut into 1/2-inch thick slices<br /> * 1/4 cup brewed coffee<br /> * 1/2 cup boiling water<br /> * Hot pepper sauce to taste<br /> * Spoon bread or buttered cooked grits as an accompaniment if desired<br /><br />Directions<br /><br />In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the ham in batches, turning it once, for 2 to 3 minutes on each side, or until it is browned, and transfer it to a platter. Into the skillet pour the coffee and 1/2 cup boiling water and cook the mixture over high heat, scraping up the browned bits, for 2 minutes. Season the gravy with the hot pepper sauce and pepper and pour it over the ham slices. (If desired, strain the gravy before pouring it over the ham.) Serve ham and gravy with spoon bread or grits.<br /><br />A bit of the history:<br />http://whatscookingamerica.net/History/CountryHamHistory.htmNancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-78664027843548360192009-11-01T19:12:52.466-08:002009-11-01T19:12:52.466-08:00Nancy, I am afraid of the Berkeley Bowl - I'm ...Nancy, I am afraid of the Berkeley Bowl - I'm not tough enough to go there. However, I got some stone ground grits while in NC and will use those. I promise also to get some ham to pan fry but I don't know what red eye gravy is. Shall I Google it or would you care to enlighten me? :-)Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-89358408024753410012009-10-31T11:57:48.727-07:002009-10-31T11:57:48.727-07:00You know, the stone ground corn meal has a finer t...You know, the stone ground corn meal has a finer texture than the coarser ground corn meal. You could probably find a whole selection of corn meal at the Berkeley Bowl or the other well know health food store in the East Bay (I forget the name). Now, you know that cheesy grits are no good without pan fried ham and red eye gravy. You DO know that, don't you?Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.com