Red Eye Gravy | Classic Southern Recipe | Faye Thompson | @southerncooking
Вставка
- Опубліковано 24 лип 2024
- Red Eye Gravy
¼ inch thick ham (several slices)
2 Tbsp shortening
½ c water
½ c brewed coffee
¼ salt
¼ black petter
Fry ham on low heat in shortening. Turn as often as needed to prevent sticking. Fry until brown on both sides. Take ham out of the pan, and add water, coffee, salt, and black pepper to the drippings in the skillet. Bring to a rolling boil. Serve on top of grits, rice or hot biscuits.
History
Red Eye Gravy is a classic Southern dish that dates back to the days of the American frontier. It is believed to have originated in the 1800s among American settlers and pioneers who were traveling westward.
The dish was made with the ingredients that were readily available to these settlers, including leftover coffee and bacon grease. The gravy was created by pouring strong coffee into a pan of hot bacon grease, resulting in a rich and flavorful sauce that was used to season meat and other dishes.
Over time, Red Eye Gravy became a staple of Southern cuisine and was often served with biscuits, ham, and eggs. The gravy was also a popular addition to other dishes, such as cornbread and collard greens.
Today, Red Eye Gravy is still a beloved dish in the Southern United States, and it is often served at breakfast or as a side dish with meats and vegetables. Despite its simple ingredients, the gravy has a unique and intense flavor that has made it a staple of Southern cuisine for over 200 years.
Quotes
Chapters
0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
Presentation
Photos
Outro
#likemawmaw #fayethompson #cooking #recipe # - Навчання та стиль
Thank you, Faye, I sure appreciate your recipe for red eye gravy and sharing some of your memories when you grew up. Modern people are sure missing out on good home cooked food by eating fast food. Thanks again.
thank you so much for sharing your life with us!
Looks great thanks
Oh man oh man. Reminds me so much of home ❤️. TY
ms. faye... i remember clabbered milk. my grandmother would soak cornbread in it in a glass and she loved it because she didn't feel like she had to share. nobody was gonna sneak in and get it... would make me sick just looking at it (much less smell it). i love the memories you are talking about. my grandmother & pa also lived like pioneers. no running water, no electricity, no indoor toilet. only a wood stove, kerosene lamps, bathing in a #2 tub on the back porch before supper, lightning bugs, climbing in her fruit trees and getting a switch for it!...lol! please keep sharing your life experiences and your recipes!!
That looks delicious!
I am just a few years shy of 60yrs on this earth.. I remember clabbered milk..learned how to milk a cow from my grandmother...and still do the gardening ... its a great way of living
Thank you Miss Faye!
My mother used to refer to clabbered milk often when I was growing up.
Love watching you cook, Faye.
**I'm amazed at how you can lift and hold that 12" cast iron skillet for so long with your nondominant hand.
I'm so glad that you do these videos. It's one thing to read a recipe but I learn better by watching. I didn't care about watching my grandparents cook when I was little but now I wish I had. I also haven't heard anyone talk about clabbered milk in a long time!
GUNSMOKE episode (The Disciple) brought me here! Doc asked Festus “wouldn’t u just love some soft eggs, grits & red eye gravy”⁉️
My mother and her's as well as my father's mother both all would add a smidgen of brown sugar. My grandfather, who's father had been on cattle drives, described it like this: the cook made HIS coffee first, and would drink it while preparing biscuits and frying the ham. The ham would finish along with the biscuit prep so he'd put it in them in the Dutch oven, then put this last of his coffee into the ham drippings, which by then was boiled down pretty strong and a little bitter, so to cut that bitterness he'd add a small bit of brown sugar. And OMG that's been my childhood memory forever.
Hi Faye!! New subscriber here! Your meal sure looks good!! I'll have to check out your other videos to see if there's a biscuit recipe that you have posted. They just look so yummy!!!!
Thanks! I hope you enjoy the videos and the recipes.
What grease did you use, and about how much?
My grandparents raised me.. I still remember having red eye graft most mornings before school 🥰 the only thing she did differently was just adding the water to the skillet and when it was ready we all poured our own coffee into it as we spooned it into a bowl ❤️❤️ thanks for bringing back those memories for me ❤️❤️
Thank you so much for sharing your memories.
Takes me back home, we wasted nothing...
Thanks sooooo very much for this. I just took my girl to the Smokey Mts. and had breakfast in at least 4 small places and not one of them had Red Eye gravy which I told her all about. Guess 40 years has changed things a whole lot. At least I can make my own. I do have one question, I seem to remember that they used to have a little bit of the grinds in the gravy, is my mind playing tricks on me or is that just another way to make em?
Adding coffee grounds directly to Southern red-eye gravy is an unconventional twist! Typically, red-eye gravy is made by deglazing a pan with black coffee after cooking ham or bacon, which melds with the meat drippings to create a savory sauce. Using coffee grounds adds a gritty texture and a more intense coffee flavor,
Do you have a biscuit recipe please
Buttermilk Biscuits
ua-cam.com/video/huo1koIbBt4/v-deo.html
Cheese Biscuits
ua-cam.com/video/-EPPrre0Aog/v-deo.html
@@southerncooking Thanks, I'm going to make them today
What a wonderful video Faye. I still use the cast iron skillet that my mother used and is it the best because of the years of seasoning it has. Thank you and best wishes! I have subbed and looking forward to more videos of you.