Ok, my hubby is a Southern boy at heart (living in the southwest). His dad grew up in the south, and it has rubbed off on hubby. For Father's day, he requested grits and red eye gravy. I used a Paula Deen recipe, and it was good, but dh says when he has had it on a trip to South Carolina and at a southern resaurant here, that it was more "bright". So, here is the question for you southerners, how do you make YOUR red eye gravy? I would love to get some recipes and suggestions that I can try out to see if I can reach that desired taste he is after.
It was my impression that red-eye gravy was just the ham drippings with coffee poured in. I'm sure the specific ham you cook (and how you season it to cook) AND the specific coffee you pour in will affect the taste of the gravy.
Mine too. Ham and coffee = Red Eye gravy..... something only a southerner could concoct! But it tastes so good!!
Thanks ladies, I will try again with just the ham and coffee. The recipe I used added butter (well, when doesn't Paula Deen use butter?) and beef bouillon (optional, but I put it in). So, as I had suspected, his "brightness" is just to simplify.
Oh Lords, no beef bullion! Lol Sometimes I think chefs just mess with things so they can say it's their recipe!
