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Old 10-21-2008, 08:02 PM   #1
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Redeye gravy

Tried my hand at some redeye gravy over a nice ham steak with home mede buttermilk biscuits.... I didn't like the tast off the gravy alone, but it was awesome on the ham !
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Old 10-21-2008, 08:08 PM   #2
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I noticed you forgot the recipe.
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Old 10-21-2008, 08:13 PM   #3
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Quote:
Originally Posted by Nick Prochilo
I noticed you forgot the recipe.
Baby...


Ingredients
6 (1/2-pound) country ham steaks (uncooked)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper
Buttermilk Biscuits, recipe follows
Directions
Heat a large skillet over high heat and saute ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits.
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Old 10-21-2008, 08:16 PM   #4
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[quote=john pen]
Quote:
Originally Posted by "Nick Prochilo":1l0eksej
I noticed you forgot the recipe.
Baby...


Ingredients
6 (1/2-pound) country ham steaks (uncooked)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper
Buttermilk Biscuits, recipe follows Directions
Heat a large skillet over high heat and saute ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce.

Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits.[/quote:1l0eksej]

Buttermilk biscuits didn't follow.
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Old 10-21-2008, 08:18 PM   #5
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Its like working with my wife around here sometimes !!

Buttermilk Biscuits:
2 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons buttermilk
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately.
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Old 10-21-2008, 11:09 PM   #6
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ain't never seen no thick red-eye gravy


just saying..................
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Old 10-22-2008, 06:35 AM   #7
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Thanks John, that wasn't so hard! Hey did it snow yet?
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Old 10-22-2008, 07:51 AM   #8
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Quote:
Originally Posted by Nick Prochilo
Thanks John, that wasn't so hard! Hey did it snow yet?
You could be a wife.
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Old 10-22-2008, 08:08 AM   #9
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Quote:
Originally Posted by Finney
ain't never seen no thick red-eye gravy


just saying..................
Must be a cross tween red-eye & yankee white gravy

Looks like tasted good, I'd eat it
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Old 10-22-2008, 08:57 AM   #10
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Quote:
Originally Posted by Rag
Quote:
Originally Posted by Nick Prochilo
Thanks John, that wasn't so hard! Hey did it snow yet?
If only this was the blue room..

Re: the thickness... I was unfamilier with this animal till I saw the recipe..when I saw "then allow sauce to cook until thickened" I assumed that was how it was supposed to be...Should it be thin ? I believe the recipe came from Mr. Lagasse...
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Old 10-22-2008, 05:26 PM   #11
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Red Eye Gravy is usually thin and watery with flavor of ham and coffee. I also have never seen anyone use cream in it. JohnP, your gravy looked good and I would eat that on biscuits. Try some sausage gravy on them biscuits, awesome stuff.
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Old 10-22-2008, 06:20 PM   #12
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Quote:
Originally Posted by Nick Prochilo
Thanks John, that wasn't so hard! Hey did it snow yet?
It snowed all day...just didn't stick..
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Old 11-01-2008, 06:01 AM   #13
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My Mother-in-law makes it using the grease left over from frying the ham, a cup or so of left over coffee and sugar thats it. You deglaze the pan with the coffee and then add the sugar, pour that over some biscuits and you got some good eatin.
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