Has anyone heard of this? URL attribution below...

Use Stale, Leftover Coffee to Make Red-Eye Gravy I grew up in a house
of caffeine obsessives. My father drinks a whole pot before anyone
else even opens their eyes, and my mother and sisters drink much more throughout the day than their tiny bodies should be able to process
(at five-foot-four, I am the tall one). When IÆm around them, I feel
like I too am a coffee person, but once IÆm back home alone, the cup
or so of coffee I leave to languish in the pot every single day proves otherwise.

This is obviously not too terrible of a tragedy. Coffee quitters like
myself can freeze this leftover coffee intoáice cubesáor chill it for
low-brow iced coffee, but I think that last stale bit is best utilized
in the making of red-eye gravy.

Red-eye gravy is quite different from its thick and creamy,ásausage
studded Southern cousin. ItÆs thin, salty, and (due to the coffee) a
bit bitter. ItÆs typically eaten with ham biscuits, though you could
also swirl it into grits or drizzle it on top of lima beans (the best
bean). Unlike most gravy (sausage included) thereÆs no roux, no
cornstarch, no real thickening agent to speak ofùjust butter, coffee,
a little stock (or water), and all the glorious browned bits left
behind by fried ham. Like coffee itself, it wakes you up with its
assertive flavors, veering dangerously close to ôtoo saltyö only to be
brought back from the edge by a buttery biscuit. Though itÆs not
traditional, I like to add a drizzle of maple syrup to round
everything out. To make it, you will need:

- 1 ham steak, cut into 4 pieces
- 2 tablespoons unsalted butter, divided
- 1/2 cup leftover coffee
- 1/4 cup stock or water (I like to add a teaspoon of the ham-flavored Better Than Bouillon if IÆm out of good stock.)
- A drizzle of maple syrup (optional)
- Your favorite biscuits for serving

Add the first tablespoon of butter to your frying pan and melt over
medium-high heat. Once the butter starts to bubble and sizzle, add the
ham, and cook until each side is nice and browned. Set aside on a
plate and cover with foil to keep warm. Reduce the heat to medium, add
the coffee and water, and deglaze the pan, scraping up all the browned
bits with a wooden spoon or spatula. Let the liquid reduce by about
half, then add the remaining butter, and whisk until emulsified,
drizzle in the syrup if using, and whisk one more time. (Some
separation is okay, in fact,áthatÆs how the gravy got its name.) Split
your biscuits, dip one (or both) halves into the gravy, and fill with
fried ham (I like to pull my ham into bits before adding it to the
biscuits).

From <https://skillet.lifehacker.com/use-stale-leftover-coffee-to-make-red-eye-gravy -1833132999>



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Kurt Weiske wrote to All <=-

Has anyone heard of this? URL attribution below...

Use Stale, Leftover Coffee to Make Red-Eye Gravy I grew up in a house
of caffeine obsessives. My father drinks a whole pot before anyone
else even opens their eyes, and my mother and sisters drink much more throughout the day than their tiny bodies should be able to process
(at five-foot-four, I am the tall one). When IÆm around them, I feel
like I too am a coffee person, but once IÆm back home alone, the cup
or so of coffee I leave to languish in the pot every single day proves otherwise.

Red eye gravy is something my granddad used to make - using a formula
much less elabourate than your blog-post recipe details. Once the meat
for breakfast is fried and the fat is rendered - remove the meat to a
separate plate and add about 1/3 cup of black coffee to the dripping in
the skillet, heating and stirring until all the sticky bits and debris
are stirred into the "gravy". Pour over grits.

Can't say how it tastes as I don't do grits.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Breakfast 'shoe
Categories: Breads, Pork, Eggs, Sauces, Potatoes
Yield: 1 Serving

1 (5" to 6" dia) buttermilk
- biscuit; split *
2 lg Eggs; cooked any style
2 Sausage patties; cooked **
2 c Hashed brown, American fried
- cottage fried or French
- fried potatoes
Sausage gravy to cover all
Shredded yellow cheese; opt

MMMMM---------------------------GRAVY--------------------------------
1 lb Bulk pork sausage; sage
2 tb Onion; fine chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Nutmeg; ground
1/4 ts Salt
pn Worcestershire powder
pn Cayenne

Crumble sausage into a large saucepan. Cook over
medium-low heat. Add onion; cook and stir until
transparent. Drain, discarding all but 2 tablespoons
of drippings. Stir in flour; cook over medium-low heat
about 6 minutes or until the mixture bubbles and turns
golden.

Stir in milk. Add seasonings; cook, stirring, until
thickened. Set aside and keep warm.

Split the biscuit and place on a large oval platter.

Place the fried pork patties on the biscuit halves.

Cook the eggs as you like them and slide them onto
the top of the pork patties.

Add your potatoes over the eggs, and ladle on the
sausage gravy, stopping before it runs off the edges
of the plate.

Sprinkle shredded yellow cheese over the top, if you
like.

Serves 1 if you are hungry. Serves 2 if you're a wuss.

* can substitute toast or English muffin if you must.

** Pick your meat. I prefer sausage. Others may like
ham, bacon, beef, etc.

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Kurt Weiske to All <=-

Has anyone heard of this?

It's a southern thing. I tried it a few years ago after i read
about it but i was not impressed.

A SMALL amount of coffee added to a rich brown gravy can be
intriguing but a sauce made of just coffee and grease leaves me cold.

Use Stale, Leftover Coffee to Make Red-Eye Gravy

A better use for it is making dark rye bread.

drizzle it on top of lima beans (the best bean)

At last, somebody beside me who appreciates lima beans!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Fava Beans with Ham
Categories: Lithuanian, Beans, Ham, Dairy
Yield: 4 servings

1 l (4 cups) cooked fava beans
30 g (1 oz) smoked ham, cubed
1 c Sour cream
2 tb Freshly
Grated horseradish root
100 g (1/2 cup) chopped scallions

Cut cooked favas into halves, pour into bowl, add cubed ham,
horseradish, cover with sour cream and mix well. Just before
serving, cover with scallion greens.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Inevitably some smarty-pants keyboard warrior is going to respond

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Quoting Jim Weller to Kurt Weiske <=-

At last, somebody beside me who appreciates lima beans!

You mean those two 11 ounce bags of frozen baby lima beans in the freezer are contraband? Say it ain't so! Good thing I haven't started cooking on them, and they do need to be cooked since they're raw.
OK, there's also two bags of black-eyed peas and one of cut okra (it's almost impossible to find whole okra, so regretfully I buy the cut...see I don't like fried okra).

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Quoting Bill Swisher to Jim Weller on 04-29-19 10:57 <=-
Quoting Jim Weller to Kurt Weiske <=-

At last, somebody beside me who appreciates lima beans!

You mean those two 11 ounce bags of frozen baby lima beans in the
freezer are contraband? Say it ain't so! Good thing I haven't started cooking on them, and they do need to be cooked since they're raw.

Where did you get the idea limas were contraband....?

OK, there's also two bags of black-eyed peas and one of cut okra (it's almost impossible to find whole okra, so regretfully I buy the
cut...see I don't like fried okra).

Dry-fried okra with Indian spices is quite nice... As is the dish Coco
Garden makes with Malaysian shrimp paste... :) They don't call it
okra, though... they call it ladyfingers... ;)

ttyl neb

... Drink Canada Dry! Maybe you can't, but it's fun trying!

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