Post by gloobombking on Jun 22, 2022 20:07:39 GMT -6
OK JCON, you asked about Red Eye Gravy. The key to good red eye gravy is the right ham. You need a good quality cured ham using salt, sugar and other spices and maybe a little smoking. A good country cured ham will look sorta like Prosciutto. Now, if you don't know what a REAL country cured ham is or what Prosciutto is, you are a Peckerwood and should continue to take your meals at the Golden Arches or other Grease Palace. If you do know or you are inclined to research a little and look it up, you just might enjoy this dish.
To make this mouth-watering taste bud exploding delight you should choose a nice big slice of that REAL country cured ham with the more fat the better. Now remember, I said these dishes were GOOD, I never said they were good for you. Choose a nice big slice that just fits in your cast iron skillet and fry it up in its own juice and fat. When you have it nice and brown and crisp move it to a warm place and leave the drippings in your skillet. Add a half cup of strong boiling coffee to this to de-glaze and scrape up any and all of those tasty little pieces that may have stuck to the pan. Reduce this just a smidge and pour it over your ham and enjoy with biscuits. Or add it to a bowl and dip your biscuits in the wonderfull stuff. Now here in Podunkville which is right in the middle of the Ozarks, Red Eye is also called Bottom Sop, because you sop it up with biscuits from the bottom of your plate. When making this, you should choose your coffee well too. It should be one you like and if it is a little too bitter for your taste, just add a little sugar while reducing it in the pan. As for the biscuits, just use what is easy for you. Biscuit making is truly an art and requires a "Touch". If you don't have the touch, they might come out like house shingles or maybe heavy as a brick. Frozen or canned will work just fine.
There you are JCON, get in the kitchen and get crackin'!
