Cow Camp Red Eye Gravy Recipes

Steps:

• Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
• Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Steps:

• Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
• Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
• the bottom of the skillet with a wooden spoon.
• Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.

Steps:

• Old Style:.
• Chop all the bacon and throw into large cast iron dutch oven.
• Throw in the flour. Mix with the grease and bacon.
• Add the coffee, stir and cook. Add more coffee if you have.
• Crush the peppers and add to the gravy.
• Serve with flat biscuits or griddle cakes.
• New Style:.
• Cook pork chops or ham slices remove from pan. (Alternate)Add ham base and cold water and stir without the pork.
• Add coffee to either the meat dripping and grease or the ham base with water.
• Wisk in the flour and add black pepper. Serve over mashed potatoes, grits, rice,.
• cornbread or biscuits. A simple no nonsense.
• recipe for down home folks.
• Servings given for New Style.

Steps:

• In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Steps:

• In a cast iron skillet, add ham pieces and warm over medium low heat.
• Stirring when the ham starts to release its juices.
• Be sure that the the ham renders off enough fat to use 3 tbl.
• Remove ham and add brown sugar. Scraping up all the charred bits off the bottom of the skillet.
• Turn up heat to medium. Add strong coffee, bring to a boil until gravy thickens.
• Place country ham pieces atop bottom of biscuit, spoon gravy over, top biscuit. And enjoy!

Steps:

• Heat a skillet over medium-high heat.
• Add the fat from the ham and render.
• When the fat is rendered, add the ham steaks and pan-fry until golden brown on both sides.
• Remove the ham from the pan and set aside on a plate and keep warm.
• To the pan, add the coffee and water and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the butter and the bouillon cube and stir to incorporate.
• Serve the gravy over the ham steaks on grits.

Steps:

• Heat a large skillet (preferably cast-iron) over medium-high. Cook ham, adding 1/2 Tbsp. butter if ham is lean to help the browning process, until browned and fat has rendered, 2-3 minutes per side. Transfer ham to a platter.
• Pour coffee into the same skillet and cook over medium-high heat, scraping skillet with a wooden spoon to deglaze and loosen any browned bits. Add broth and sugar; simmer, stirring occasionally, until thickened and reduced to about 1/4 cup, 3-4 minutes. Add 1 Tbsp. butter and whisk until emulsified, about 1 minute more. Pour gravy into a small bowl or serving vessel and serve drizzled over or alongside ham.

Steps:

• Mix in a med pot at low temp until the sugar melts. Serve hot as a side gravy.
• Allow the gravy to cool then you can use as a marinade for hams steaks.

Steps:

• Heat grease, add flour and sugar until dissolved and incorporated with ham grease. Add water, coffee and bullion cube, stir until gravy is well blended. Turn down heat and cook for 1 minute, add butter and cook for 1 minute longer. Serve immediately with hot biscuits or grits.

Steps:

• In a medium bowl combine the pork, croutons, onion, garlic, the 1 teaspoon brown sugar, sage, salt, thyme, and cayenne. Mix thoroughly. Gently mix in cherries (for added flavor, soak cherries in 1/4 cup of bourbon for 15 minutes). Shape mixture into twelve 3-inch patties, using wet hands. Arrange on a tray. Cover; refrigerate overnight.
• In a large skillet fry patties, half at a time, in hot oil over medium heat for 5 minutes on each side or until browned and cooked through. Remove from heat:keep warm.
• For the Red-Eye Gravy, stir the 2 tablespoons brown sugar into the drippings in skillet. Stir in the coffee. Bring to boiling. Boil gently, uncovered, for 2 or 3 minutes or until gravy is slightly thickened and has a rich reddish brown, scraping the skillet to loosen any crusty bits.
• Split biscuits. Serve sausage patties in split biscuits with gravy.

Steps:

• Cook bacon until crisp, then set bacon aside and reserve drippings.
• Stir flour into the drippings, whisking until light brown, 5 minutes or possibly a little more.
• Pour coffee and water into the bacon drippings/flour, stirring constantly over low heat until mixture thickens up, about 10 minutes. Add whatever amount of salt and pepper you prefer.
• Remove from heat. Fold in crumbled bacon and serve hot.