My first introduction to Red-Eye Gravy, a sauce most notably associated with Southern Cuisine, was on a weekend trip to Savannah. This gravy is made from the drippings of pan-fried country ham, deglazed with black coffee, a mixture of flour, butter, and a little bit of sugar, and then poured over the ham, French fried potatoes, and cornbread toast. It is even more heavenly when eaten with homemade Southern biscuits sopping with the gravy.
On a later trip to the University of Alabama, I discovered a Tuscaloosa rendition prepared with mustard and another made with ketchup mixed with the gravy and served over traditional Southern biscuits.
In New Orleans, Cajun-style Red-Eye Gravy is made with roast beef and strong coffee that has been made from chicory then ladled over the meat on a bed of rice and served with butter beans and French bread.
It’s tasty and easy to prepare for breakfast, lunch, or dinner.
Equipment: 13-inch French Gourmet Skillet
Preparation time: 30 minutes - Makes 4 servings.
This recipe has been adapted for induction cooking.
Ingredients:
- 1 pound ham steak or Canadian bacon
- 2 tablespoons butter
- 2 cups strong coffee
- 2 teaspoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons brown sugar
Brown the ham steak, including package juices, in a hot dry skillet over high heat 420°F (216°) on both sides, 5 to 7 minutes. Turn the ham steak when it releases easily from the pan. Add the butter and allow it to melt. Remove the ham steak to a warm platter and keep warm. Slowly stir in the coffee.
In a small bowl, combine flour and water; mix well. Stir in the flour mixture and brown sugar until well blended. Return the ham steak to the skillet and simmer for 3 to 5 minutes.
Editing assistance by Carol Zambell