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:

• 1. fry your ham slices and remove to plate leaving drippings in the pan
• 2. add fatty scraps to pan and cook on medium high heat for 10 to 15 minutes to render fat from scraps. Remove from pan leaving drippings
• 3. add 1 tablespoon butter and melt into the "drippings"
• 4. stir in 2 teaspoons flour and whisk until brown
• 5. add 1 cup strong black coffee and whisk until smooth.
• 6. turn heat to simmer and let reduce by at least 1/3. Whisking every so often.
• 7. serve hot over grits, mashed potatoes, eggs biscuits any thing that you want to kick the flavor up on :)

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:

• 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:

• You mix all of the dry ingredients together. Divide equally between two large ziplock bags. Now you have two batches.Take 1 tbsp mix and spread across a board.
• Pour lukewarm water in the zip lock bag, a little at a time.
• Close bag and knead, add a little more water, knead, add the rest of the water and knead.
• Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
• Heat 2 tblsp. shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
• You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked. Make sure you don't burn it on the bottom. Remember this makes two batches.
• Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
• On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges. Off the trail, use a knife or dental floss. Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
• Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.

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 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:

• Put the ham in a shallow container; pour milk over ham.
• Cover and refrigerate 8 hours.
• Remove ham from milk.
• Cut slashes in fat to keep from curling.
• Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
• Remove from skillet and keep warm.
• Drain off pan drippings and reserve for gravy.
• Repeat procedure with remaining oil and ham.
• Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
• Lower heat and simmer 3 minutes.
• Serve gravy with ham and hot biscuits.

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:

• 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.

Steps:

• After country ham has been fried, add sugar to fat left over in skillet over medium-high heat.
• Allow sugar to brown while scraping residue left from fried meat.
• While very hot, add water and simmer for 1 minute or until well blended.
• If desired, add instant coffee.
• Serve warm.