Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, sheree's version of red eye gravy. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Sheree's Version of Red Eye Gravy is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Sheree's Version of Red Eye Gravy is something which I have loved my entire life. They’re fine and they look wonderful.
Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. Learn how to make a real Old Fashioned Southern Breakfast comfort food, Red-Eye gravy with country ham, fried eggs, grits and biscuits!
To begin with this particular recipe, we must first prepare a few components. You can have sheree's version of red eye gravy using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sheree's Version of Red Eye Gravy:
- Take 2 reg can of diced tomatoes
- Get 1/4 cup bacon drippings
- Prepare 1 medium onion diced
- Get 1/2 cup very strong coffee (made a 1/2 cup hot water and a full tsp of instant coffee)
- Take 1/2 jalapena pepper (mom uses 1/2 can of tomatoes with green chilis… It is to spicy for me)
- Get 1 1/2 salt
- Prepare 1/2 pepper
- Prepare 1 tbsp sugar
Red eye gravy is a Southern tradition, and probably born out of necessity as well as a little Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country Green bean casserole is his absolute FAVORITE and this homemade version blows every other recipe out. Shrimp and Grits with Red-Eye Gravy is a super easy dish to make. First, get your grits going because they take the longest to cook. Next, a little country ham that has been cut into slivers is pan-fried until crispy.
Instructions to make Sheree's Version of Red Eye Gravy:
- **** when I was little we used to ask mom when she was going to make 'SPANISH'. Because she made spanish rice and she used ths for the topping. but she also served it with grits and she sometime put it in her gumbo, etc . It was the base of a lot of her cajun dishes. When I was home we laughed about it….
- you put 1/4 cup of your bacon drippings in the skillet and the diced onion. Fry onion until soft… put in cans of diced tomatoes… mom uses fresh.. peeled and diced. sprinkle sugar over the tomatoes to help with 'twanginess'. add 1/2 jalapena
- Cook tomatoes on high until they begin bubbling. Turn down to med. Let it cook until tomatoes begin frying. When it seems like all the water is and they are frying the spanish is done. I add the 1/2 cup of coffee and it gets really dark… It kinda becomes red eye gravy at that point.
- *** this is not low fat it traditional southern cooking. If there seems to be to much oil (grease) when done put in fridge to eat the next day and remove oil from the top before heating. I find it taste better once it sits and the flavors meld together.
Red eye gravy is a butterscotch-colored gravy made by adding liquid (typically brewed coffee) with the fat cooked from ham. Why is red eye gravy called that? This gravy goes by many names, from bird eye gravy to poor man's gravy to red ham gravy to muddy gravy. Red-eye gravy is a traditional Southern gravy made with black coffee and pan drippings. Served over smoky, salty ham, it's a surprising flavor combination.
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